Last Updated on July 8, 2026 by Carrie Korem, FNTP
Ingredients for Grilled Hamburgers with Sour Cream and Herbs
- Ground beef (grass-fed preferred)
- Sour cream
- Thyme, minced
- Rosemary, minced
- Dried parsley
- Freshly ground black pepper
- Celtic sea salt
- Red onion
- Ghee
- Gluten free hamburger buns (or a large piece of iceberg lettuce for a grain-free option)
- Condiments of your choice
I learned years ago that when you form your hamburger patties, it’s best to create a divot in the middle of the meat. This way, as the meat expands and contract while grilling, the size of the hamburger won’t shrink.
If you don’t have a grill, this stove-top grill pan is perfect for indoor grilling. I use mine all the time!
Grilled Hamburgers with Sour Cream and Herbs
To top this burger, I personally like to use mayonnaise, lettuce and the grilled onions. My favorite gluten-free bun is this one!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 pound ground beef (grass-fed preferred)
- 2 tablespoons sour cream
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon parsley
- 1/4 freshly ground black pepper
- 1/2 teaspoon sea salt
- 1 red onion, cut into 1/4-inch thick slices
- 2 teaspoons ghee, lard or tallow
- 4 whole wheat or gluten free hamburger buns (or a large piece of iceberg lettuce for a grain-free option)
- Condiments of your choice
Instructions
Gently massage ground beef, sour cream, thyme, rosemary, parsley, black pepper, and salt until just incorporated. Divide meat into four portions. Flatten each portion to 3/4-inch thick. Gently press center of patty down to create a slight depression, about 1/2-inch diameter. Cover and chill patties 1 hour and up to 8 hours.
Coat red onion slices with coconut oil and sprinkle with salt and pepper. Remove patties from refrigerator and grill to desired doneness. While the patties are grilling, also grill the onion slices until they are turning golden brown on the edges.
Serve hamburger on gluten-free bun (or the bun of your choice) and topped with red onions and any condiments of your choice.
I love your addition of fresh herbs and sour cream to the ground beef. I've never heard of any burger recipe like that, but I can't wait to try it!
wow! my mouth is watering. i don't typically crave a burger at 9am but right now i am.
This sounds so good! I just got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll try them out in this recipe. Thanks for sharing!
Carrie, I love your story, hilarious. I used to be so scared to use the grill. Grilling was something to be left for the guys…..I was freaked that the grill was gonna ignite like your dad's did. These days I get out there and grill without fear or a water hose.The burgers sound wonderful with the sour cream 🙂 xo
You are making my mouth water! I just had my first burgers of the summer this weekend (grass fed beef and ramps, with a rhubharb chutney). Next time I'll add sour cream for sure! yum!
You made me laugh out loud when you talked about asking your husband if he needed a bucket of water. That is hilarious! Thanks for the laugh- I needed it today. (And thanks for the great recipe…I've been craving burgers…this one's on the roster)!
That was a LOL moment. Childhood memories! Can't have it any other way. No flares and you would not be talking about it.I don't eat hamburgers but they do look so good.
These sound fantastic! I’ve never added sour cream to hamburgers before, but I’ll definitely be trying it soon!
I’ve experimented with several different herbs and cheeses in my burgers but I’ve never thought to try sour cream! LOVE the pics! My mouth is watering and I just had lunch!
Hilarious story! Reminds me of my dad!
Yum! I might try that with yogurt, since we have that in the house more often than sour cream.
I don’t think I’ve ever tried using a gas grill — always had them growing up and for many married years, and something was always wrong — the latest one had to be started with a match because the electric starter was broken. We just got a charcoal grill last year and I have really enjoyed learning to use it. A few more tries and I might finally master potato wedges — cooked enough inside, not burnt outside.
can you fix this recipe so it’s printable? it’s not giving me the option.