Classic Hamburger Recipe
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’!
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.
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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Hamburger recipe
An easy Hamburger recipe that is juicy, tender, and restaurant-worthy! It's made with ground chuck and has the best burger seasoning, piled high with your favorite toppings. Check out all my tips for the perfect burgers!
Course Main CourseCuisine American
Prep Time 15 minutes minutesCook Time 10 minutes minutesTotal Time 25 minutes minutes
Servings 6
Calories 497kcal
Author Lauren Allen
Cost 10
Ingredients1 ½ pounds ground chuck* , (80/20)1 1/2 teaspoons freshly ground black pepper1 teaspoon salt2 teaspoon paprika1/2 teaspoon light brown sugar1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon cayenne pepperToppings:6 hamburger buns , toasted, if desired6 slices American cheese* , or your favorite cheese6 lettuce leaves1 beefsteak tomato , thinly sliced½ of a red or white onion , thinly sliced6 Pickle slicesOther topping ideas: sautéed mushrooms, grilled onions, jalapeños, bacon, onion ringsCondiments: ketchup, mustard, BBQ sauce, Thousand island dressing, Ranch dressing, or homemade Chick-fil A Sauce.US Customary – Metric
InstructionsMake 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.
Video
NotesMeat: Choose ground chuck over ground beef, if possible, or a combo of 60% ground chuck and 40% brisket. If using ground beef, make sure it’s at least 20% fat, or for lean ground beef, add some chopped bacon or a tablespoon of olive oil to the meat.
Cheese: American Cheese is traditional for hamburgers because it melts so well. Be sure to get it sliced fresh from the deli counter, and not “Kraft” singles “American cheese” squares.
To cook on the stove: Heat a cast iron skillet over medium high heat. Add enough oil to thinly coat the bottom of the pan. Once hot, add the burger patties and cook for 3-5 minutes on each side, or until 160 degrees F.
Cooking Time: 160 degrees F for medium doneness (about 3-4 minutes on each side), or a few minutes less for medium rare, or more for well done.
Make Ahead Instructions:form burger patties and place parchment paper between patties, to separate them. Cover and store in fridge for 1-2 days, depending on freshness of the meat.
Freezing Instructions: Raw burger patties can be frozen for up to 3 months. Place parchment paper between patties and store in an airtight container. Thaw completely before grilling.
NutritionCalories: 497kcal | Carbohydrates: 26g | Protein: 29g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 854mg | Potassium: 587mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2798IU | Vitamin C: 13mg | Calcium: 225mg | Iron: 4mg
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I originally shared this recipe June 2020. Updated May 2024.
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