economie

I made Ina Garten’s 5-ingredient burger patties. They tasted amazing and came together so quickly.

September 2, 20240
I gathered ground beef, mustard, salt, pepper, and olive oil for the burgers.

Terri Peters

Garten’s burger recipe called for 2 pounds of ground beef, 1 tablespoon of Dijon mustard, 3 tablespoons of olive oil, and 1 teaspoon each of salt and pepper.

Normally, I buy inexpensive ground beef, which costs about $4 per pound. But luckily, I found grass-fed ground beef at Walmart for just over $6 per pound, which worked perfectly for this recipe.

Per Garten’s instructions, I also planned to serve the burgers on English muffins and top them with caramelized onions.

So, I gathered halved English muffins, 2 pounds of yellow onions, 2 tablespoons each of olive oil, unsalted butter, and sherry-wine vinegar, half a teaspoon each of pepper and fresh thyme, and 1 teaspoon of salt.

Next, I mixed the ground beef and seasonings with a fork.
The food scale was very helpful when I measured the ground beef.

Terri Peters

Garten recommends making each burger about 1⁄3 pound, so I pulled out my food scale to ensure I had six evenly formed patties. I weighed each burger before placing it onto a plate.

This recipe yielded six burger patties — perfect for feeding a family of four and having leftovers the next day.

After shaping each burger by hand, I let the patties chill in the refrigerator for a bit.
I thinly sliced and weighed the yellow onions.

Terri Peters

Garten’s burger recipe also included instructions for making caramelized onions using 2 pounds of sliced yellow onions.

Again, I broke out the food scale, thinly slicing the yellow onions until I reached 2 pounds. In total, I used about six medium-sized onions.

Between gathering the ingredients and slicing the onions, I’d already spent about 20 minutes working on one topping — this was more time-consuming than I anticipated.

I caramelized the sliced onions in a deep pot on the stovetop.
I toasted the English muffins and cooked the burgers on my charcoal grill.

Terri Peters

I placed the six burger patties on the grill, let them cook for about five minutes, flipped them over, and added the halved English muffins face-down on the grate.

After about five more minutes, the burgers were cooked to a perfect medium temperature. I placed them on a plate with the English muffins and brought them inside to finish garnishing.

All that was left to do was dress the burgers and serve them.
My family enjoyed the burgers, and I’d definitely make them again.

Terri Peters

The burgers tasted amazing — each patty was juicy and moist (probably from adding olive oil to the ground-beef mixture), with a slight tang from the Dijon mustard. The burgers had incredible grill marks and tasted charred and smoky.

The caramelized onions didn’t disappoint, either. The finished onions were caramelized, flavorful, and tangy, with the perfect amount of saltiness and spice from the black pepper.

I also thought the nooks and crannies of the English muffins paired perfectly with the mayonnaise. The creamy, tangy condiment settled nicely into the bread.

I’ve made a few other recipes from Garten this summer, and the celebrity chef has yet to lead me astray. These burgers will become my new go-to recipe, as the patties were simple to make and full of flavor.