Updated 2025-08-29T14:52:50Z
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I recently undertook the task of preparing Ina Garten’s famously simple hamburger recipe, a dish that relies on only five foundational ingredients: ground beef, olive oil, Dijon mustard, salt, and black pepper. What struck me most about this recipe was its balance of elegance and accessibility. The burgers were incredibly easy to assemble, yet the final result was nothing short of exceptional—flavorful, juicy, and deeply satisfying.

There is an undeniable pleasure in enjoying a perfectly seasoned burger at an upscale restaurant, where every detail has been carefully refined by professional chefs. Yet, much like countless families today, mine often favors the relaxed comfort of dining at home, where meals can feel both intimate and rewarding. This made Garten’s recipe—promising gourmet results but with a very short ingredient list—all the more enticing.

Garten’s original recommendation is to source beef from Niman Ranch, a consortium of American farmers dedicated to sustainable and humane practices. Unfortunately, I was unable to find this particular brand at my local grocer. Instead, I turned to grass-fed ground beef with a traditional 80/20 ratio, ensuring both richness and moisture. At just over six dollars a pound from Walmart, the beef offered both quality and accessibility, making it a fitting substitute.

The recipe, as Garten presents it, is elegantly concise: two pounds of ground beef, one tablespoon of Dijon mustard, three tablespoons of olive oil, and a teaspoon each of salt and black pepper. Additionally, she pairs the patties with English muffins rather than standard hamburger buns, a choice that adds unexpected texture and novelty. For the topping, she suggests caramelized onions infused with a medley of butter, olive oil, thyme, vinegar, salt, and pepper.

I began, as all good recipes demand, by gathering my ingredients. The preparation for the burger mixture itself was refreshingly quick. Following Garten’s demonstration in her instructional video, I opted to use a fork—rather than my hands—to gently integrate the mustard, seasoning, and olive oil into the beef. This technique avoided compressing the meat, preserving its tenderness and also sparing me from messy hands. The mixture was evenly incorporated, resulting in a smooth, uniform base for the patties.

To ensure precision, I employed my food scale, dividing the two pounds of beef into six patties of roughly one-third pound each. Not only did this guarantee uniformity, but it also allowed me to predictably portion the meal for my household. After shaping the patties by hand, I placed them on a plate and chilled them in the refrigerator for several hours, a step that Garten emphasizes as important for helping the patties maintain their structure during grilling.

The next task was to prepare the caramelized onions. I carefully sliced six medium yellow onions until they weighed exactly two pounds. The process of peeling and slicing alone consumed about twenty minutes—longer than I initially anticipated for a single topping. However, I soon found the effort worthwhile. In a deep pot, I combined the sliced onions with butter, olive oil, thyme, and a sprinkle of salt and pepper, covering the pot to allow the flavors to meld together as they simmered over medium-low heat. After ten minutes, I removed the lid and continued cooking the onions, stirring periodically to prevent them from adhering to the pan. Over the span of thirty minutes, the onions transformed from opaque slices into soft, golden strands carrying a sweet yet savory depth. The addition of sherry-wine vinegar near the end brightened the mixture with a subtle tang, creating a topping that was rich, aromatic, and complex.

When dinnertime arrived, I moved to the patio to grill the burgers. I placed the chilled patties over the hot coals of my charcoal grill, allowing them to sear for approximately five minutes before flipping them. Alongside, I toasted the halved English muffins directly on the grate until they developed gentle char marks. Within ten minutes, the burgers reached an ideal medium doneness, boasting a smoky, flame-grilled character that harmonized beautifully with the simple seasoning.

With everything ready, I assembled the burgers according to Garten’s guidance. I generously spread mayonnaise on each toasted English muffin, then crowned the burgers with a luxurious scoop of the caramelized onions. For four of the patties, I followed Garten’s instructions precisely. For the remaining two, mindful of my teenagers’ preference for more conventional flavors, I substituted standard hamburger buns and topped them with slices of American cheese. This versatility underscored the adaptability of the recipe—it could please traditionalists and adventurous eaters alike.

The results were undeniably impressive. Each bite of the burger delivered a burst of juiciness, enhanced by the faintly sharp tang of Dijon mustard and the subtle fruitiness of good olive oil. The char from the grill gave the patties a smoky undertone, while the onions added layers of sweetness, acidity, and spice. The English muffins, with their pockets and texture, acted as an excellent vehicle for both the mayonnaise and the juices of the beef, preventing sogginess while amplifying the flavors.

Having previously tested other Garten recipes, I can confidently say she has never led me astray. Once again, her philosophy of prioritizing quality ingredients and straightforward methods proved successful. Not only did my family thoroughly enjoy the meal, but I also found myself already planning to prepare these burgers again in the near future. Simple yet sophisticated, this recipe is likely to become a permanent addition to our household repertoire.

This story was originally published in August 2024 and most recently updated on August 29, 2025.

Sourse: https://www.businessinsider.com/ina-garten-simple-high-quality-burger-recipe