Skip to main content
Epicurious

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
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.