Ah, an American classic. This makes about four juicy burgers.
- If the hamburger/vegetable mixture does not stick together well, add 1 tsp. vegetable oil to the mix.
- A larger spatula makes it easier to flip the patties. Always use a plastic spatula on nonstick surfaces.
- The vinegar, mushrooms and scallions add a nice taste, but you can make the beef patties without them if you like.
- Use 85 to 90 percent lean beef. Ultra lean beef will fall apart in the frying pan.
- Put minced scallions and chopped mushrooms in bowl.
- Set stove-top grill or burner to medium-high.
- Add red wine vinegar.
- Preheat nonstick frying pan. The pan is the correct temperature when a drop of water dances on its surface rather than sticking to it.
- Add ground beef to bowl.
- Place patties in the pan and cook for 2 to 3 minutes.
- Flip patties and cook for another minute, and then add sliced cheese to the tops of patties if desired.
- Mix everything together with your hands.
- Cover pan and allow burgers to cook for a final 2 minutes. Cook 3 to 4 minutes for well-done burgers.
- Flatten the beef into four patties that are 1/2-inch thick and 5 inches in diameter.
- Remove hamburgers from pan and place in hamburger buns.
- Add condiments and toppings such as ketchup, mustard, sliced tomatoes, lettuce, red onions and pickles.
Cook burgers well to avoid any chance of E. coli poisoning. Elderly people, children and pregnant women are at particular risk for problems with E. coli.