The Best Homemade Burger Recipe

Looking for the best Beef burger recipe? You’ve come to the right place! Whether you’re a burger pro or this is your first time making them, this post will help you ace dinner and impress your guests and your family.

These tips break down the science of burger making and will give you the tools you need to make homemade Beef burgers with confidence and answer every question you have about putting together the perfect patty.

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

The Best Homemade Burger Recipe

An age old question: how do you make the perfect hamburger? While this isn’t an opinion piece, you’ll find that much like “the perfect cup of coffee”, there are thousands that claim to have “the perfect cheeseburger recipe”.

A hamburger is made of ground meat – usually Beef – formed into a patty. Traditionally topped with a variety of yummy toppings and served sandwiched between two slices of bun. However, if you’ve ever tried my cheeseburger skillet (one of my favorite Ground Beef recipes), you know a burger can take on many different forms!

There are hundreds of combinations of burgers: some without buns, some with heaps of toppings, some simple, and some complex. We could spend hours debating the addition of spices, or gasp – eggs or bread crumbs – but I like to spend my time eating, and since you’ve made your way to this post, you probably like eating too.

So let’s just get into the…meat of it shall we? I think that this easy and delicious hamburger recipe is just as close to perfect as you can get.

No bread crumbs, no egg, no onion. Just delicious Ground Beef. This recipe is simply the best burger!

Make it decadent, or keep things simple, it’s up to you. This recipe is easily adaptable, and if you’re hoping to make delicious homemade burgers like a restaurant, you’re going to love these tried & true tips! I think you’ll be pleased to find out that the secret to a really great burger is simplicity.

Ingredients for Homemade Burgers

• Beef: The best burger starts with the best Beef for the job. Ground Beef of course, but more specifically Chuck Ground Beef and 80/20 (80% lean and 20% fat). More on that later.
• Salt: Kosher salt is best. Avoid mixing the salt into the ground meat, instead add this just before cooking.
• Pepper: For flavor, salt’s best buddy.
• Oil (if cooking in a skillet): If you have Beef fat available, that’s truly the best. Vegetable oil is a great alternative. The oil will help create a nice crust on the meat. Opt for something that has a high smoke point. Skip butter as it has a much lower smoke point and burns easily.
• Burger Buns: A high quality bun makes the world of difference! I love a potato bun or a pretzel bun, but a classic sesame bun is a delicious option as well!
• Toppings: The toppings are really going to take your burger to the next level and will allow you to customize your burger. Usual toppings include cheese, onions (caramelized or raw), ketchup, mustard, mayonnaise, pickles, lettuce, and tomato. Now, if you want a decadent burger, try adding a fried egg, sliced avocado, bacon, caramelized mushrooms, candied jalapeños, or pickled onions.

Forming the Patty

This is a very important step that shouldn’t be skipped. The proper formation of a patty.

Because the diameter of the meat will shrink as it cooks, you’ll want to press your burgers into large discs about 6″ round. The patty will become thicker, so it is okay to press the meat into a pretty thin disc in order to achieve the proper diameter. No one likes to have to eat a bite of bun before getting to the good stuff!

Additionally, the center of the burger has a tendency to puff up when cooked. To prevent this, prepare your discs like mini pizzas. Use your fist to gently press a well into the center of each patty leaving a small lip, like a pizza crust. This will help keep your burgers nice and even!

How to cook a burger?

Stovetop Method

1. Divide the meat into four equal pieces. Use your hands to form each piece into roughly 6″ discs.
2. Heat a large cast iron skillet over high heat.
3. Drizzle 1-2 teaspoons vegetable oil into the pan, turning to coat evenly.
4. Salt each patty generously and sprinkle pepper if desired. Place the patty on the hot surface and cook for 3 minutes. Flip, and continue to cook until cooked through, 3-4 minutes more. If desired, add a slice of cheese on top of each patty about 1 minute before it is done, allowing the cheese to melt.
5. Insert an instant-read thermometer into the center of the burger, it is done when the thermometer registers 160°F.
6. Remove the burgers and set aside on a platter. Reduce the heat and place each bun onto the hot surface and lightly toast, about 2 minutes.
7. Once toasted remove from the skillet and compile the burgers with your desired toppings and sauces.

Broil Method

1. Divide the meat into four equal pieces. Use your hands to form each piece into roughly 6″ discs.
2. Salt each patty generously and sprinkle pepper if desired. Place the patties in a broiler pan with the rack positioned about 3 inches from the flame. Cook for 3 minutes. Flip, and continue to cook until cooked through, 3-4 minutes more. If desired, add a slice of cheese on top of each patty about 1 minute before it is done, allowing the cheese to melt.
3. Insert an instant-read thermometer into the center of the burger, it is done when the thermometer registers 160°F.
4. Remove the burgers and set aside on a platter. Place each bun onto the broiler pan and broil until lightly toasted, about 2 minutes.
5. Once toasted removed and compile the burgers with your desired toppings and sauces.

BBQ Method

1. Heat the BBQ to 400 F. Be sure the grill is clean to prevent flare ups.
2. Divide the meat into four equal pieces. Use your hands to form each piece into roughly 6″ discs.
3. Salt each patty generously and sprinkle pepper if desired. Place the patty directly on the hot grill and cook for 3 minutes. Flip, and continue to cook until cooked through, 3-4 minutes more. If desired, add a slice of cheese on top of each patty about 1 minute before it is done, allowing the cheese to melt.
4. Insert an instant-read thermometer into the center of the burger, it is done when the thermometer registers 160°F.
5. Remove the burgers and set aside on a platter. Reduce the heat and place each bun onto the grill and lightly toast, about 2 minutes.
6. Once toasted, compile the burgers with your desired toppings and sauces.

Tips for Juicy Hamburgers

• High Heat: When you place your patty on the grill or skillet you want to hear it sear right away. The delicious sizzle is the beginning of perfection. 400 F is ideal.
• Cookware: The patty should have full contact on the cooking surface, a griddle is a good option, but a cast iron skillet is even better! The sides of the skillet retain heat and provide even cooking. You can’t go wrong on the grill either!
• 80/20 Ground Beef: 20% fat will allow for a very juicy and delicious burger. This might sound like a lot of fat, but the fat will help bind the burger keeping you from needing bread crumbs or egg.
• Salt: Just like when making prime rib, salt will help form a wonderful crust on the Beef. The key to this is to add the salt right before you begin cooking the burger. Salt dissolves quickly and when mixed in with the Ground Beef will draw out moisture causing the burger to lose moisture. On the flip side, the salt will also help create a juicy burger when sprinkled on right before cooking. Don’t be afraid to salt generously!