Roadside Burgers


Lately when it comes to burgers, I’ve found that simple is best. I just toss ground beef with a nice amount of S&P and call it a day. We grill the  burgers, put a little cheese on them, and let the condiments provide the crunch. If you really want the flavors of the burgers of your youth — the kinds from a roadside stand — don’t pass on the pickles.

Roadside Burgers

Roadside Burgers

Serves 4.


  • 1 1/2 pounds ground beef
  • Salt and pepper
  • Soft, seeded hamburger buns
  • American cheese
  • Hamburger dill pickles
  • Sharp mustard
  • Ketchup
  • Iceberg lettuce
  • Red onion


  1. Generously salt and pepper the ground beef, then form into 6-ounce patties and indent the center. Grill over medium-high heat for 4 to 5 minutes per side. Place cheese on the burgers for the last minute of cooking. Lightly toast the buns on the grill.
  2. Serve burgers with pickles, mustard, ketchup, iceberg and red onion.




About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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