Grilled Hamburger for One

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

There are few meats as versatile as ground beef, or hamburger. The meat must be absolutely fresh. According to federal standards controlling meat that is shipped across state lines, the maximum fat content of hamburger is thirty per cent. Lean meat is preferable to fat meat because hamburger with an excess of fat shrinks too much in cooking. However, a small amount of fat contributes flavor and richness.

If hamburger is not to be used within twenty-four hours, it should be tightly wrapped in freezer paper and frozen.


  • ΒΌ pound round steak, ground
  • Β½ teaspoon butter (optional)
  • Soy sauce or Worcestershire sauce
  • Tabasco
  • 1 teaspoon lemon juice
  • 1 teaspoon freshly chopped parsley
  • Salt and freshly ground black pepper


  1. Shape the beef into a large patty.

  2. Grill the meat over charcoal; or broil under the broiler; or cook in a very hot skillet lightly sprinkled with salt and without the further addition of fat.

  3. When cooked, brush lightly with the butter and sprinkle with soy sauce, Tabasco, lemon juice, parsley, and salt and pepper to taste.

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