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Jamie and Bobby’s Fabulous Grilled Burgers with “The Deens’ List” of Toppings

When it comes to burgers, we Deens mean business. We like to keep the seasonings on the meat simple, then go all out on the toppings. Mama got us started with a fried egg on top of the burger, which can get messy, but then again, by the time we finish piling it all on—bacon, avocado, lettuce, tomato, grilled mushrooms and onions, pickles, steak sauce—well, it’s a three-napkin burger at the very least.

Recipe information

  • Yield

    serves 6

Ingredients

1 1/4 pounds ground beef
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
6 toasted hamburger buns, for serving

Preparation

  1. Step 1

    Prepare a medium grill.

    Step 2

    In a bowl, mix together the beef, Worcestershire sauce, salt, and pepper. Use your hands to form the mixture into 6 equal-size patties.

    Step 3

    Grill the burgers, flipping once, to desired doneness, 12 minutes for medium-rare, up to 14 minutes for medium. Serve on toasted buns and pile on the toppings.

  2. The Deens’ List of Toppings

    Step 4

    Fried egg

    Step 5

    Shredded iceberg lettuce

    Step 6

    Sliced beefsteak tomatoes

    Step 7

    Sliced avocado

    Step 8

    Thinly sliced raw onions

    Step 9

    Sliced grilled onions

    Step 10

    Ketchup

    Step 11

    Mustard

    Step 12

    Mayonnaise

    Step 13

    Cheddar cheese

    Step 14

    Bacon

    Step 15

    Grilled portobello mushroom caps

    Step 16

    Sweet pickle slices

    Step 17

    Steak sauce

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsBurgerGround BeefBeefMeatMainDinnerLunchDairy FreeNut FreeGrillingCookbooks
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