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Chris' Bay Area Burger

Chris' Bay Area Burger

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
GAVEN

GAVEN

These burgers are the hit of my town. All my friends come over every weekend just for these burgers. With a little bit of basil leaves, and some olive oil, you will drooling all over yourself while you eat these.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1179 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties.
  2. Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kevnbro
223

kevnbro

8/27/2006

These "burgers" are not your traditional burger by any means, so the ketchup mustard route is not your best choice. Being Italian by spice addition, I chose to serve the burgers with an aioli and fresh mozzarella slices on a a rosemary/red onion foccacia instead of a hamburger bun. Keep it Italian and you can't go wrong with this delicious twist to the all-American burger.

LILBITANDME
206

LILBITANDME

8/26/2006

Very good recipe. My kids (12 & 17) enjoyed it a LOT. Was fun trying to get them to pic the "different" spice!! KINA!! I was taught how to make a burger patty long ago. Make into a ball...then between your palms, flatten the burger to where you want it....thick or thin. As you flatten it...keep turning the burger and gently squeeze the sides together to get ALL the air pockets out....dont make TOO thin or it will be tough. Its not like making meatloaf....you need to handle the burger more to get all the air out...wont have any cracking and wont have that "ball" problem!!! Good luck....

CASSIGGITY
182

CASSIGGITY

1/25/2004

Probably the best burgers I have ever made! Very hearty! I wouldn't recommend this recipe for picky eaters - if you're used to bland, this may overwhelm you... but if you're used to a little Garlic and like Basil, you simply MUST try these. DELICIOUS.

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