This is the BEST Hamburger Recipe for grilling up a juicy American classic. You’ll have a perfect burger every time!
Bake up a stack of French Fries or Zucchini Fries to pair with this perfect Hamburger Recipe. Surrounded by a brioche bun, this is one mouth-watering dinner!!
A grilling classic!
There is something very American about getting outside and grilling. And what do we grill most often? Hamburgers! It’s especially popular during patriotic holidays like 4th of July and Memorial Day, or during sporting events or parties.
One great thing about Arizona is that you can basically grill all year long – especially if you have a pool to cool down in during the summer. When we get grilling, we are usually making hamburgers and hot dogs. There is nothing better than making those burgers from scratch!
I’ve complied THE BEST Hamburger Recipe for forming and cooking up a perfect patty every single time. My mouth is watering just thinking about those juicy burgers!
Best Burger Recipe
PREP. Preheat grill to medium-high heat or 375° F.
MIX. Add the beef, Worcestershire sauce, minced garlic and pepper into a large bowl. Mix with your hands until just combined.
FORM PATTIES. 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 to keep it from puffing up too much in the middle while cooking. Sprinkle patties with seasoning salt.
GRILL. Add burgers to the grill and cook for 3-3 ½ minutes per side for a medium burger. Internal temperature should be about 140°F.
SERVE. Place on a toasted bun and top with cheese, lettuce, tomatoes, and onions.
Toppings – bacon, onion rings, sliced tomatoes, pickles, lettuce, avocado.
Cheese – American, pepper jack, Swiss and cheddar cheese melt great on burgers. Remember that not everyone can have cheese, or likes them on burgers, so leave a few patties without cheese.
Condiments – mayo, ketchup, mustard, BBQ sauce, hot sauce, relish.
Perfectly pairable sides:
juicy homemade hamburgers
When it comes to hamburgers, a little fat makes the most flavorful juicy patties. I suggest using anywhere between 15-30 percent fat.
- If you like a more rare cook, then go with a leaner ground beef.
- If you like a well done burger, use ground beef with a higher fat content so that it doesn’t dry out.
Another factor to consider when choosing fat content is whether you are going to grill or pan fry the meat.
- Grilling allows more fat to drip out, so starting with a higher fat content helps keep the patties moist.
- Whereas pan frying retains the fat better, so you can go with a lower fat percentage.
Since we grilled the burgers, and like them to be cooked to medium well, we went with 80/20 ground beef for this recipe.
Best type of beef. A common ground beef to use is ground chuck which makes a flavorful burger. You can also use ground brisket, ground round, or make a blend using 2 or all 3 different types.
Thick patty spoon trick. I have often become a little frustrated to have my patties shrink in width and puff up in height creating small thick patties. I discovered a really easy trick, and all you need is a tablespoon.
- Once you have shaped your burgers, use the underside of the spoon and press it in the center of each patty to create a small dimple.
- The dimple will help keep the centers from puffing up.
Choosing buns. Brioche or potato buns are a family favorite for hamburgers, but any type will work. Be sure that the buns match the size of the burger patties.
Toasting Buns. No matter what type of bun you choose I am partial to toasting them.
- Spread ½ tablespoon of butter on the inside of each bun.
- Sprinkle on a little garlic salt for extra flavor.
- Heat up 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.
Another way is to use the broiler in the oven.
- Turn the broiler on and place the buns on a baking sheet with the butter side facing up.
- Broil the buns until lightly golden and toasted, about 1 minute.
Grill. This is the method we typically use.
- Heat the grill to about 375°F.
- Scrape the grill grates and add your patties.
- Cook each side for 3-4 minutes.
- Make sure that you do not press on the patties with your spatula. It doesn’t really help them cook faster and only serves to expel moisture needed for a juicy burger and cause fire flare ups.
Speaking of flare ups, it’s always a good idea to have a “safety zone” in your grill. This is a section free of food that you can move the burgers to if the cooking area becomes too hot, causing the burgers to burn.
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. Be sure that you don’t overcrowd the pan.
- The hot skillet will create a nice sear on the outside while allowing you to cook the patties to the desired internal temperature, about 3-4 minutes on each side for a medium cook.
- If the outside burns before you reach the right internal temperature, you’ll need to turn down the heat of the burner.
Use a Meat thermometer so you get the most accurate internal cook.
- 120°F (49°C) for rare (red/raw in the center)
- 130°F (54°C) for medium-rare (pink and warm)
- 140°F (60°C) for medium (totally pink, starting to dry out)
- 150°F (66°C) for medium-well (grayish-pink, significantly drier)
- 160°F (71°C) and above for well-done (completely gray, very little moisture)
Make ahead of time. Form the ground beef into patties and keep them covered in the fridge for 1-2 days. FREEZE them for up to 4 months.
Be sure to separate each patty with wax paper, or place each patty in a fold top sandwich bag, so they don’t freeze to each other.
Keeping cooked 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. If you are outdoors, place an aluminum tray over indirect heat in the grill. Place the cooked burger in the tray and cover with foil.
STORE. Leftovers can be stored in an airtight container in the fridge for 3-4 days or FREEZE for up to 4 months.
for more Cookout Dinners:
- 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, tomato, cheese, pickles, onions, bacon and avocado optional
- Preheat the grill to medium-high heat or to 375 degrees F.
- In a large bowl, combine beef, Worcestershire sauce, garlic and pepper. Mix with your hands until just combined (do not overmix).
- Divide 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 3–3½ minutes per side, until the internal temperature reaches about 140 degrees F, for a medium burger.
- Place each burger on a toasted bun and top with your favorite toppings.
Sometimes, I just crave a good, juicy burger & this is it!! We love grilling & this is a go-to recipe of ours!
So simple, but so tasty! We loved the savory depth of flavor from the worcestershire sauce!
This truly hit the spot, it was absolutely delicious.
We loved this classic, easy butger recipe. It got rave reviews all around!
We love hamburgers! I especially like forming my own. The recipe makes great hamburgers.
This recipe really upped by normally bland burgers. My husband was very impressed!
Simple ingredients that make a fantastic burger!
Was very good and easy to make! Will be making again.