Cookout Burgers



Serving size

1 4-ounce burger with bun
30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Burger patties may be made the night before and refrigerated until needed. Cooked burgers will keep well for no more than 48 hours.

Cookout Burgers


16 ounces 95/5 Ground beef
1/8 tsp. Salt
2 tsp. or 1 packet Dijon mustard
2 tsp.. Worcestershire sauce
1/2 tsp. Garlic powder
1 to taste Black pepper
4 roll Whole wheat hamburger buns


In a non-reactive bowl, whisk together the salt, mustard, Worcestershire, garlic powder, and pepper.

Add the ground beef and mix thoroughly.

Pat the ground beef into four 4-ounce patties.

Place a non-stick pan over medium-high heat. When the pan is heated, place the burgers in the pan.

For medium-rare burgers, cook 4-5 minutes, then turn over and cook for another 4-5 minutes. (Adjust time as needed for desired doneness.)

Serve on hamburger buns with accompaniments of your choice.

Serve this recipe with one of these vegetable side dishes.

Cilantro Lime Slaw

Place the cabbage, carrot, cilantro, olive oil, honey, cayenne pepper, salt and pepper in a large bowl. Zest the lime and add the zest to the bowl. Juice the lime and add the juice to the bowl. Toss well and chill for at least an hour before serving.

Cole Slaw

Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…

Parsnip French Fries

Peel the parsnips and cut lengthwise into the shape of thick French fries. Place them in a mixing bowl with cold water and ice cubes. Soak for 30 minutes. Preheat oven to 400°F. After soaking the parsnips, drain them and then pat dry with a paper towel. Place the parsnips…

Southwestern Slaw

Place the boiling water in a cup or small bowl and add the dried chili. Let it steep for about 15 minutes. Place the olive oil, lime juice, maple syrup, salt, and pepper in a mini chopper or blender. Add the steeped chili (discard the water) and blend until smooth.…

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free. Use gluten-free hamburger buns in this dish.


This is a low sodium recipe.

Recipe Notes

Plain hamburgers are great, but with just a few added ingredients you can really ramp up the flavor. By adding umami from the Worcestershire, mustard, and garlic powder, all you need is a bit of mayonnaise or some mustard, tomato, lettuce, and maybe onion for a perfect burger.

"Sacred cows make the tastiest hamburger."

Abbie Hoffman