The BEST Burger Recipe

Name: Best Hamburger Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1½ pounds ground beef, (80% lean/20% fat; or ground chuck); 1 tablespoon Worcestershire sauce; 1½ teaspoons minced garlic; ½ teaspoon pepper; 1½ teaspoons seasoned salt; 4 brioche buns, (toasted); lettuce, sliced tomatoes, sliced cheese, pickles, sliced onions, bacon, and sliced avocado (optional)

Grilling hamburgers is a classic American summer tradition and one we LOVE. Time and time again, we turn to our favorite BEST burger recipe for all of our summer dinners and BBQs!

With simple seasonings, a little Worcestershire, and the perfect beef ratio, these burgers come out tender, smoky, and seriously crave-worthy. What makes this recipe work is keeping it simple and not over-mixing. You get that classic burger texture, a nice char on the outside, and a juicy center that holds up to all your favorite toppings on a toasted brioche bun.

Not only is this perfect hamburger recipe extremely flavorful and delicious, but it’s always easy and quick to make. Enjoy this best burger recipe with our favorite summer sides: Pasta Salad, Potato Salad and Fruit Salad.

Why we think you’ll love it:

Delicious + Simple. These burgers are juicy and flavorful, but still simple enough for a busy weeknight.
Family approved. The seasoning is easy, kid-friendly, and works with any toppings your family likes.
Fast + Party Perfect. They cook quickly on the grill and are perfect for hosting or feeding a crowd.
Prep Ahead. You can prep patties ahead, then grill when everyone is ready to eat.

Best Burger recipe ingredients and seasonings in a mixing bowl.

Homemade Hamburger Ingredients

Ground beef, 80% lean/20% fat; or ground chuck (1½ pounds): The fat keeps burgers juicy and flavorful, and 80/20 is the sweet spot for grilling without drying out. For a rare cook, use leaner ground beef. For a well-done burger, use ground beef with a higher fat content so that it doesn’t dry out.
Worcestershire sauce (1 tablespoon): Adds savory depth and a little tang that makes the burger taste more “restaurant-style.”
Minced garlic (1½ teaspoons): Adds a gentle garlicky flavor that pairs perfectly with beef and makes the patties extra tasty.
Pepper (½ teaspoon):Gives a little bite and balances the richness of the meat.
Seasoned salt (1½ teaspoons): Boosts flavor fast and gives the patties that classic burger seasoning taste.
Brioche buns, toasted (4): Soft and slightly sweet, brioche holds up to juicy burgers, and toasting keeps the buns from getting soggy. Brioche or potato buns are a family favorite for hamburgers, but any type will work. Be sure the hamburger buns match the size of the burger patties.
Lettuce: Adds crunch and a fresh, light bite.
Sliced tomatoes: Brings juicy freshness and balances salty toppings.
Sliced cheese: Melts over the patty for extra richness and that classic cheeseburger feel.
Pickles: Adds tangy crunch that cuts through the richness.
Sliced onions: Adds crisp texture and a little sharpness.
Bacon, optional: Adds smoky, salty flavor that makes the burger feel extra hearty.
Sliced avocado, optional: Adds creamy richness and a fresh twist.
optional condiments – mayo, ketchup, mustard, BBQ sauce, hot sauce, or relish

How to Make Hamburger Patties

PREP. Preheat the grill to medium-high heat or 375°F.

Seasoned homemade hamburgers with indent in middle.

PATTIES. In a large bowl, combine ground beef, Worcestershire sauce, garlic, and pepper. Mix with your hands until just combined (do not over-mix).

Divide this mixture into fourths and shape into patties using your hands. The patties should be about ¾ inch thick.
Use the back of a spoon to make an indent in the middle of each patty. This will prevent it from puffing up too much in the middle while cooking. Sprinkle patties with seasoning salt.

Four hamburger patties cooking on a grill.

GRILL. Add burgers to the grill and cook for 3-3 ½ minutes per side for a medium burger. The internal temperature should be 130°F for medium rare, 140°F for medium, or 150°F for medium well.

SERVE. Place on a toasted bun and top with cheddar cheese, lettuce, tomatoes, and onions.

Cook in a Skillet on the Stove

Cast iron skillets work best for burgers, but any frying pan will do.

Preheat the pan over medium-high heat.
Once hot, add 2-3 patties to the pan and do not overcrowd.
The hot skillet will create a nice sear on the outside while allowing you to cook the patties to the desired internal temperature. Cook for 3-4 minutes on each side for a medium cook.
If the outside burns before you reach the right internal temperature, turn down the heat of the burner.

Best burger recipe on white plate with french fries.

Kristyn’s Recipe Tips

We make 4 thick and juicy burgers with this recipe, but you can easily shape 6-7 thinner patties.
The size of the patties will shrink as they cook, so shape them slightly larger than the burger bun.
To keep the center from puffing out, don’t forget to make an indention in the middle of the patty with a spoon.
We prefer 80/20 or 85/15 ground chuck when grilling because the extra fat makes the most flavorful, juicy patties.
Use a meat thermometer for best results, pull around 140°F for medium, then rest a couple minutes before serving.

5 from 37 votes

Best Hamburger Recipe

By: Kristyn Merkley

Juicy, homemade hamburgers made with ground beef, simple seasonings, and a quick grill method for restaurant-style burgers every time.

Servings: 4 hamburgers

Prep: 10

Cook: 10

Total: 20

Equipment

meat thermometer

Video

Ingredients

▢ 1½ pounds ground beef, 80% lean/20% fat; or ground chuck
▢ 1 tablespoon Worcestershire sauce
▢ 1½ teaspoons minced garlic
▢ ½ teaspoon pepper
▢ 1½ teaspoons seasoned salt
▢ 4 brioche buns, toasted

Toppings

▢ lettuce, sliced tomatoes, sliced cheese, pickles, sliced onions, bacon, and sliced avocado optional

Instructions

Preheat the grill to medium-high heat or to 375°F.
In a large bowl, combine ground beef, Worcestershire sauce, garlic, and pepper. Mix with your hands until just combined (do not overmix).
Divide the mixture into fourths and shape into patties using your hands. The patties should be about ¾ inch thick. Use the back of a spoon to make an indent in the middle of each patty to keep it from puffing up too much in the middle while cooking. Sprinkle patties with seasoned salt.
Add burgers to the grill and cook for 3–3 ½ minutes per side until the internal temperature reaches about 140°F for a medium burger.
Place each burger on a toasted bun and serve with your favorite toppings.

Notes

Doneness guide: Measuring the internal temperature is the best way to gauge your burger’s doneness. Cook to:

130°F (54°C) for medium-rare (totally pink and warm)
140°F (60°C) for medium (strand of pink, starting to dry out)
150°F (66°C) for medium-well (grayish-pink, significantly drier)

To pan fry. A cast-iron skillet works best for pan-frying burgers. Heat ½ tablespoon olive oil in the pan over high heat. When you put the burgers in, they should immediately sizzle. Cook until golden brown, 3–4 minutes on each side.

Prep ahead of time. Form the ground beef into patties and keep them covered in the fridge for 1-2 days or freeze for up to 4 months. Separate each patty with wax paper or place each patty in a fold-top sandwich bag so they don’t stick together.

Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 4 months.

Nutrition

Serving: 1burger, Calories: 798kcal, Carbohydrates: 40g, Protein: 39g, Fat: 53g, Saturated Fat: 24g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 264mg, Sodium: 1425mg, Potassium: 501mg, Fiber: 0.1g, Sugar: 0.4g, Vitamin A: 725IU, Vitamin C: 1mg, Calcium: 87mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How do I toast the hamburger buns?

Spread ½ tablespoon of butter on the inside of each bun.
Sprinkle on a little garlic salt for extra flavor. Heat a skillet on the stove and place the buns, butter side down, on the skillet. Toast them for 30-60 seconds or until golden brown.
Alternatively, place the buns on a baking sheet with the buttered side facing up. Broil the buns until lightly golden and toasted, about 1 minute.

Make ahead of time?

Form the hamburger patties and keep them covered in the fridge for 1-2 days or freeze them for up to 4 months. Separate each patty with wax paper or place each patty in a fold-top sandwich bag so they don’t stick together.

How to keep your burgers warm?

If you have access to an oven, turn it to 200°F. As the burgers finish cooking, place them on a tray in the oven and cover with foil. Or place an aluminum tray over indirect heat in the grill. Place the cooked burger in the tray and cover with foil.

How to store?

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 4 months.