Kiss Burgers (Keep It Simple Stupid!)

There’s something undeniably primal and satisfying about a well-made burger. For my husband and me, burgers aren’t just a meal; they’re a weekend ritual, a canvas for culinary exploration. We’ve spent countless evenings poring over cookbooks, experimenting with spice blends, and debating the perfect patty-to-bun ratio. It was during one of these enthusiastic sessions, fueled by a desire for pure, unadulterated burger bliss, that the “Kiss Burger” was born. It’s a testament to the idea that sometimes, the most profound flavors come from the simplest, most honest ingredients, coming together in perfect harmony.

Recipe Overview

• Prep Time: 18 minutes
• Cook Time: (Variable, see instructions)
• Total Time: 18 minutes
• Servings: 12
• Yield: 12 burgers
• Dietary Type: Standard

Ingredients

The beauty of the Kiss Burger lies in its straightforward ingredient list. You’ll likely have many of these on hand, making it an ideal weeknight savior or a spontaneous backyard barbecue star.

• 3 lbs ground beef
• 1 cup breadcrumbs
• 1/4 cup teriyaki marinade
• 1 small onion, finely chopped
• 1 egg, lightly beaten
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons seasoning salt

Ingredient Notes:

• Ground Beef: Opt for an 80/20 lean-to-fat ratio for the best flavor and juiciness. If you prefer a leaner burger, you can certainly use ground beef with a higher lean percentage, but be mindful that it might be a bit drier.
• Breadcrumbs: Panko breadcrumbs will give you a lighter texture, but regular dried breadcrumbs work perfectly well.
• Teriyaki Marinade: This adds a subtle sweetness and umami depth that elevates the beef. Any good quality teriyaki marinade will do.
• Onion: Finely chopping the onion ensures it distributes evenly throughout the patty and softens beautifully during cooking. You could also grate the onion for an even finer texture.
• Cayenne Pepper: This is for a gentle whisper of heat. Adjust to your personal preference – a pinch more or less can make a difference.

Equipment Needed

You won’t need any fancy gadgets for this simple yet sensational burger.

• A large mixing bowl
• Your hands (for mixing!)
• A grill, cast-iron skillet, or frying pan
• Spatula

Instructions

The “Keep It Simple Stupid!” philosophy truly shines here. This recipe is designed for maximum flavor with minimal fuss.

1. Combine the Ingredients: In a large mixing bowl, add the 3 lbs of ground beef. To this, add the 1 cup of breadcrumbs, 1/4 cup of teriyaki marinade, 1 finely chopped small onion, 1 lightly beaten egg, 1/2 teaspoon of cayenne pepper, 1 teaspoon of salt, 1 teaspoon of pepper, and 2 tablespoons of seasoning salt.
2. Mix Gently: Using your hands, gently mix all the ingredients together until just combined. It’s crucial not to overmix, as this can make the burgers tough. You want to incorporate everything thoroughly but without aggressively working the meat.
3. Form the Patties: Divide the mixture into 12 equal portions. Gently form each portion into a patty, about 3/4 inch thick. You can press a slight indentation in the center of each patty with your thumb; this helps prevent them from puffing up too much during cooking and ensures they cook more evenly.
4. Cook the Burgers:
   • On the Grill: Preheat your grill to medium-high heat. Place the patties on the grill. Cook for approximately 4-5 minutes per side for medium-rare, 5-6 minutes per side for medium, or 6-7 minutes per side for well-done. Adjust cooking time based on your grill’s heat and the thickness of your patties.
   • In a Skillet: Heat a tablespoon of oil (or a pat of butter) in a large cast-iron skillet or frying pan over medium-high heat. Once hot, carefully place the patties in the skillet, being careful not to overcrowd the pan (cook in batches if necessary). Cook for approximately 4-5 minutes per side for medium-rare, 5-6 minutes per side for medium, or 6-7 minutes per side for well-done.

Cooking Tips:

• Don’t Overcrowd: Whether you’re grilling or pan-frying, give your burgers space. Overcrowding will steam the burgers rather than sear them, leading to a less desirable texture.
• Resist the Urge to Press: While it might seem intuitive to press down on your burgers with a spatula while they cook, resist this temptation! Pressing squeezes out all those delicious juices, leaving you with a dry, less flavorful patty.
• Check for Doneness: The best way to check for doneness is with a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, 140-145°F (60-63°C). For well-done, 160°F (71°C) and above.

Expert Tips & Tricks

The KISS principle is all about smart simplicity. Here are a few tricks to take your burgers from good to undeniably great, without adding complexity.

• Chilling the Patties: After forming your patties, place them on a plate or baking sheet and refrigerate them for at least 15-30 minutes before cooking. This helps them hold their shape better on the grill or in the pan and promotes a better sear.
• The Power of Rest: Once cooked, let your burgers rest for a few minutes before serving. This allows the juices to redistribute throughout the patty, ensuring every bite is as moist and flavorful as the last.
• Bun Toasting is Key: A perfectly toasted bun is the unsung hero of a great burger. Lightly butter or mayonnaise the cut sides of your burger buns and toast them on the grill, in a dry skillet, or under the broiler until golden brown. This adds texture and prevents the bun from becoming soggy.

Serving & Storage Suggestions

These burgers are wonderfully versatile and can be enjoyed in a myriad of ways.

Serving: The Kiss Burger is fantastic served on a classic toasted bun with your favorite toppings like crisp lettuce, ripe tomato slices, thinly sliced red onion, pickles, and your preferred condiments (ketchup, mustard, mayonnaise). They also make a delicious bunless option, served over a fresh salad or alongside roasted vegetables.

Storage:

• Cooked Burgers: Leftover cooked patties can be stored in an airtight container in the refrigerator for 2-3 days.
• Uncooked Patties: Unformed uncooked burger mixture can be stored in the refrigerator for 1-2 days. If you’ve already formed the patties, it’s best to cook them within 24 hours for optimal quality.
• Freezing: You can freeze cooked or uncooked patties. Wrap them tightly in plastic wrap and then in foil, or place them in freezer-safe bags. They will last in the freezer for 2-3 months. Thaw overnight in the refrigerator before reheating or cooking.

Reheating: Reheat cooked burgers gently in a skillet over medium-low heat, on the grill, or in a low oven (around 300°F / 150°C) until warmed through. Be careful not to overcook them further.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving, assuming 12 burgers from the recipe. Please note that this is an approximation and can vary based on specific ingredient brands and exact portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	294 kcal	15%
Total Fat	18g	23%
Saturated Fat	7g	35%
Cholesterol	95mg	32%
Sodium	571mg	25%
Total Carbohydrate	8g	3%
Dietary Fiber	1g	4%
Total Sugars	2g	4%
Protein	23g	46%

Note: The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Variations & Substitutions

While the KISS principle encourages sticking to the basics, there’s always room for a touch of personalization.

• Spicy Kick: For those who love a bit more heat, increase the cayenne pepper or add a pinch of red pepper flakes to the mix.
• Umami Boost: Incorporate a tablespoon of Worcestershire sauce or a finely minced clove of garlic into the burger mixture for an extra layer of savory flavor.
• Cheese Lovers: While not strictly part of the KISS recipe, adding your favorite cheese slice to the burger during the last minute of cooking is, of course, a classic and delicious modification.
• Binder Alternatives: If you have an egg allergy, you can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a little extra breadcrumbs and teriyaki marinade to help bind the mixture.

FAQs

Q: What makes the “Kiss Burger” so special?
A: Its specialness comes from its simplicity. It focuses on high-quality ingredients and a straightforward preparation method that allows the natural flavors of the beef and the subtle marinade to shine.

Q: Can I make these burgers ahead of time?
A: Yes, you can form the patties and store them in the refrigerator for up to 24 hours, or freeze them for longer storage.

Q: What’s the best way to avoid dry burgers?
A: Don’t overmix the ingredients, don’t overcook the patties, and let them rest for a few minutes after cooking.

Q: How do I ensure my burgers are evenly cooked?
A: Forming patties of uniform thickness and pressing a slight indentation in the center helps them cook more evenly. Using a meat thermometer is the most accurate way to check for doneness.

Q: Can I substitute the breadcrumbs?
A: Yes, you can use panko breadcrumbs for a lighter texture or even crushed crackers or oats as a binder.

Final Thoughts

The Kiss Burger is a testament to the fact that delicious doesn’t have to be complicated. It’s a recipe designed to be enjoyed, whether you’re a seasoned home cook or just starting your culinary journey. The satisfaction of biting into a juicy, flavorful burger, knowing you made it with minimal effort and maximum heart, is truly unparalleled. Gather your ingredients, embrace the simplicity, and I promise you’ll be coming back to this recipe time and time again. Serve them with your favorite sides, share them with loved ones, and savor every single bite. Happy grilling (or pan-frying)!