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delicious black angus burger

Black Angus Hamburger

These premium Black Angus hamburgers combine quality beef with quick oats for a perfectly juicy texture that holds together on the grill. Enhanced with Worcestershire sauce for depth and topped with Vermont sharp cheddar, fresh vegetables, and crisp Clausen pickles, these burgers deliver restaurant-quality flavor at your backyard cookout.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 3 people
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Kaiser rolls sliced
  • 1 tablespoon Worcestershire sauce
  • 3 ounces quick oats crumbled by hand
  • 18 ounces fresh Black Angus ground beef preferably with 20% fat content
  • Sea salt and freshly ground black pepper to taste
  • 1 Texas sweet onion sliced
  • 3 slices aged Vermont sharp cheddar cheese
  • 6 slices Clausen pickles
  • 1 tomato sliced
  • Stone ground mustard for serving

Equipment

  • Grill
  • Mixing bowl
  • Spatula

Method
 

  1. Preheat your grill to medium-high heat.
  2. In a large bowl, combine the Black Angus ground beef with Worcestershire sauce.
  3. Add the quick oats, crumbling them in your hand as you incorporate them into the mixture.
  4. Season generously with sea salt and freshly ground black pepper.
  5. Gently mix everything together, being careful not to overwork the meat.
  6. Divide and shape into three equal patties. Create a slight indent in the center of each patty with your thumb to prevent puffing during cooking.
  7. Place patties on the hot grill and cook for about 4 minutes on the first side until a nice crust develops.
  8. Flip the patties and cook for another 3 minutes on the second side.
  9. Toast the Kaiser rolls on the grill while the burgers finish cooking.
  10. Add a slice of Vermont sharp cheddar to each patty during the last minute of cooking to melt.
  11. Assemble the burgers: bottom bun, burger with melted cheese, sliced tomato, Texas sweet onion, two pickle slices, and a smear of stone ground mustard on the top bun.
  12. Serve immediately with a cold beer for the ultimate burger experience.

Notes

For the juiciest results, avoid overworking the meat when mixing and shaping the patties. The quick oats are the secret to keeping these burgers moist while helping them hold together on the grill.
These burgers pair wonderfully with crispy sweet potato fries, coleslaw, or a simple green salad with vinaigrette. For a variation, try substituting the cheddar with smoky gouda or blue cheese, or swap the raw onions for caramelized ones.
Leftovers can be refrigerated for up to 2 days. Reheat gently to avoid drying out the patties.