For years, I hosted a big Memorial Day BBQ, where the guest list was long, the flavors were bold, and the menu was all about the classics—burgers, hot dogs, grilled chicken, and veggies, alongside fresh salads and homemade pickles.

But the undisputed star of the feast? What friends light-heartedly call “The Naz Burger”—a simple, foolproof, and crowd-pleasing take on the classic American hamburger. Over time, I perfected it, though the real secret isn’t technique—it’s quality ingredients and restraint.

A great burger doesn’t need overcomplication. Good beef, Worcestershire sauce, salt, and pepper. That’s it. Four ingredients to burger bliss.

For the ultimate cookout experience, charcoal grilling is king. The deep, smoky char it lends to the meat is unbeatable. Sure, you can cook these on a gas grill or even a skillet, but if you want that authentic backyard barbecue magic, fire up the coals—you won’t regret it.

 

Pro Tips for the Perfect Burger

• Fat is flavor – For the juiciest burger, use beef that’s at least 20% fat.

• Keep it cold – Chill the meat until you’re ready to cook. Cold fat stays solid, creating a more flavorful, juicy burger.

• Shape evenly – Form patties of uniform thickness to ensure even cooking—no one wants an overcooked edge and a raw center.

• Indent for perfection – Press a small indentation in the center of each patty before cooking to prevent bulging on the grill.

• Hands off the spatula – No matter what you’ve seen on TV, never press down on the burger while cooking. This only squeezes out the juices, drying out the meat and causing flare-ups.

• Control the heat – If the burger is cooking too quickly, don’t panic—just move it to a cooler side of the grill for more even cooking.
  
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Ingredients

3 pounds ground chuck beef (20% fat)

3 teaspoons Worcestershire sauce

2 teaspoons kosher salt

1½ teaspoons ground black pepper

6 brioche or regular hamburger buns



Preparation

1. 1. Preheat the grill – Start a charcoal fire or preheat a gas grill to medium-high heat.

   2. Mix the ingredients – In a large bowl, gently mix the Worcestershire sauce, salt, and pepper into the beef using your hands. Be careful not to overwork the meat, which can make the burgers tough.

   3. Form the patties – Shape the meat into 4-inch diameter, ¾-inch thick patties. As you form them, press the top and sides to ensure they hold together without being too compact. Rotate and cup the meat gently until a firm but tender patty forms.

   4. Indent the center – Using your thumb, make a small indentation in the center of each patty to prevent them from puffing up during cooking. (The patties will resemble a slight donut shape.)

   5. Grill the burgers – Place the patties on the hot grill and cook without moving them for 3–4 minutes. Flip using a spatula and cook for another 3–4 minutes for medium doneness.

   6. Rest and toast – Remove the burgers from the grill and let them rest for a few minutes while you toast the buns on the grill.

   7. Assemble and serve – Top with your favorite condiments and toppings, then serve immediately

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