Rosemary's Burger

Rosemary's Burger

14
BURQUEBOI 0

"A juicy thick burger that will leave you craving for more. Serve on buns with cheese or just your favorite condiments."

Ingredients 11 m {{adjustedServings}} servings 305 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat a grill for high heat.
  2. In a medium bowl, mix together the ground beef, rosemary, salt, pepper and garlic powder. Divide the mixture into four parts and form into balls. Make an indention in the center of each one, and place a tablespoon of butter in the hole. Mold the meat around the butter, and flatten into a patty.
  3. Lightly oil the grilling surface, and place burgers on the preheated grill. Cook for 5 to 10 minutes on each side, until well done.
Tips & Tricks
Burger Smackdown

Seahawk Burger vs. Bronco Burger. What’s your pick?

Chef John's Chicken Satay Burger

Turn what’s typically spicy meat-on-a-stick into tasty burger patties.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 14

  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Bex
6/27/2006

Fantastically good- though I used 1 tablespoon butter per half pound patty instead, which I think cut down on the "greasiness" mentioned in another review. Also, these were the first burgers I made, and they were super easy and a big hit.

Sunflower1
1/16/2006

this burger was very meaty and filling, but the butter made it oily and a bit yukky. you could really taste the butter in this and the rosemary taste was a bit overpowering. nxt time ill make the burgers thinner so they arent as meaty, omit the butter and reduce the amount of rosemary

RALPH812
5/4/2005

Juicy and tasty. I told my family that we would experiment with different burgers this spring/summer. I thought I would start by avoiding the recipes with bread crumbs. This was the first one I tried. It was a big hit. The spices complement the meat and are not overpowering. I made bigger burgers than the recipe called for to ensure that I could make them medium-rare as my family prefers.