Our delicious Hamburger recipe is restaurant-worthy, and so easy to make from home using a simple burger seasoning and piled high with your favorite toppings.
We never get sick of making different kinds of burgers, like our Greek Burgers with Feta Aioli, French Onion Burgers, Quinoa Burger, and the Best Black Bean Burger.
These Burgers are Bangin’!
These Burgers are Bangin’!When it comes to making a killer homemade Hamburger there are a few simple tricks that make all the difference. The quality and fat content of the meat, the seasonings used, and how the patties are formed and cooked are all essential (and easy!), and when done correctly, you’ll look like a grill master.
Serve the hamburgers traditional style, or over a salad like my favorite Cheeseburger Salad. And be sure to pair with some delicious sides, like Grilled Corn on the Cob, Watermelon Salad, Macaroni Salad, or Baked Beans.
How to Make a Perfect Hamburger:
Make Seasoning by mixing all dry spices in a small bowl. Set aside.
Form Patties: Divide ground chuck into 6 equal portions and form into ½ inch thick patties that are wider than the burger buns (they will shrink). Don’t over handle the meat. Touching the meat too much will make it tougher. Be very gentle shaping them, and be careful not to flatten them. Use your thumb to press an indentation into the center of each patty. Cover and set aside.
Grill: Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes (for medium rare), until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F. If adding cheese, place cheese slices on burgers during the last minute of cooking.
Serve: Place patties on a plate and allow to rest for a few minutes before serving in a bun, with toppings, and your favorite condiments like ketchup, mustard, BBQ sauce, Thousand island dressing, Ranch dressing, or homemade Chick-fil A Sauce. Enjoy with Coleslaw and Baked Beans!
Make Ahead And Freezing Instructions:
To Make Ahead: Place parchment paper between raw burger patties and refrigerate for 1-2 days ahead, depending on freshness of the meat.
To Freeze: Store raw burger patties in an air-tight container and freeze for up to 3 months, with parchment paper between layers. Thaw completely before grilling.
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Recipe
Hamburger recipe
Ingredients
- 1 ½ pounds ground chuck* , (80/20)
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 2 teaspoon paprika
- 1/2 teaspoon light brown sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Toppings:
- 6 hamburger buns , toasted, if desired
- 6 slices American cheese* , or your favorite cheese
- 6 lettuce leaves
- 1 beefsteak tomato , thinly sliced
- ½ of a red or white onion , thinly sliced
- 6 Pickle slices
- Other topping ideas: sautéed mushrooms, grilled onions, jalapeños, bacon, onion rings
- Condiments: ketchup, mustard, BBQ sauce, Thousand island dressing, Ranch dressing, or homemade Chick-fil A Sauce.
Instructions
- Make burger seasoning by combining all spices in a bowl. Set aside.
- Form Patties: Divide ground chuck into 6 equal portions and gently form into ½ inch thick patties that are wider than the burger buns, since the meat will shrink as it cooks. (Don't over-handle the meat, or it will make it tough).
- Indent: Use your thumb to press a gentle indentation into the center of each patty, which will help them cook evenly and not puff up in the center. Cover and set aside while preheating grill. (Ice cube trick: Some chefs will put an ice cube on top of each indentation on the patties until they’re ready to cook, so they don't dry out.)
- Grill: Preheat grill to medium high heat. Just before cooking, sprinkle burger seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes, or until the beef reaches 160 degrees F.
- Add cheese on top of burger patties during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving on a bun, with desired toppings.
Notes
Nutrition
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I originally shared this recipe June 2020. Updated May 2024.
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It’s a hamburger. Simple and a break from the more complicated.
We left out the cayenne pepper due to our picky little eaters, and the burgers turned out deliciously! Next time, I’ll try half the cayenne pepper and see how they react. 😀
Undercooked at double the listed time.
How did you manage to cook a burger for 8 minutes each side and still have it undercooked??? Sounds like a you problem rather than a recipe problem….
Tried this recipe for the first time tonight. The only difference was, I mixed all the ingredients into the hamburg instead of on top, and cooked in cast iron frypan on stovetop. They were perfect. My husband and I enjoyed!