Did you know it's super easy to make awesome homemade hamburgers? You'll never want to eat a disappointing frozen burger patty again once you learn these simple tips to juicy and delicious burgers.
The smell of charcoal and grilling meat will always take me straight back to childhood summers along the river. Classic rock would be blasting from a delapidated boom box, children would be running and laughing, the table would be groaning with food, and it would all be so effortlessly perfect. It was never a magazine-perfect, all organic, high end affair with my family. In fact, it was about as down home working class as you could get.
But even without a lot of money, it was always some of the most delicious food you could ask for. Everything was prepared with love and care. My family may not have been gourmet, but they loved to eat, and they took their food very seriously. It was a true source of joy and pleasure. Food was their way to show love. It was their excuse for getting together. And it was always awesome.
Why bother making homemade hamburgers?
I don't mess around when it comes to burgers. Sure, your local supermarket may have premade hamburger patties all ready to go. Or you could keep them stocked up in your freezer. And if you put enough topping on, your burger will always be fine. But I seriously doubt it will ever be great.
There is so little involved in making truly awesome homemade hamburgers, and the reward is so much better than the alternative, that I honestly can't see why anyone wouldn't take the extra 10 minutes to make their lives that much better. Choose the right beef and the right seasonings and spices, and you'll end up with something so outrageously delicious you'll wonder where it's been all your life. It's better than many restaurants, even. Just try it, and you'll never look back.
Magical Properties of Beef
If you choose to eat meat (which I do) you should have respect for the animal who died for you to eat. Use it's energy wisely by honoring it in your kitchen magick. Beef is tied to the Moon and the planet Mars, as well as the element of earth. Use it to help call in emotional expression and passion. With its earthy vibe, it can help you bring your passions to life in a practical and sustainable way. (Source: The Kitchen Witch's Guide to Healing & Self-Care by Maggie Haseman)
For more on the magical properties of the ingredients in this recipe, don't forget to check the Kitchen Magick page.
Ingredients
You can certainly get creative with the seasonings and spices for your burgers, but here's what I like to use for my everyday homemade hamburgers.
- 15% fat ground beef - You can handle a little more fat if you're on a budget, but don't try to be a health hero and go leaner unless you're willing to also sacrifice flavor.
- Salt
- Pepper
- Dried oregano
- Chili powder
- Garlic granules
- Onion powder
- Worcestershire sauce - You could also substitute soy sauce or something else deeply savoury
For toppings, I always have cheese. American is honestly the best because it melts so smoothly, but cheddar or colby jack are also awesome. There should be a thin layer of mayo on both sides of the bun. Ketchup is a classic, but I go for barbecue sauce when I can get it. For the bun, I think a brioche bun is ideal, but any soft bun will do. It is awesome to lightly toast your bun, but I only do that when I have an abundance of patience. Obviously, if you like vegetables, lettuce, tomato, and onion are all winners as well. Add what you like.
Tips for making totally awesome homemade hamburgers
What type of meat to use?
There are a few things you need to keep in mind to make your homemade hamburgers extra awesome. First off, you want to use beef with some fat in it. It doesn't have to be expensive, grass-fed, organic beef if that's not realistic for you. I usually just use whatever is available at my local grocery store. But you don't want to use anything with less than at least 10% fat, otherwise your burger is likely to be dry and sad. Fat is flavor.
How to flavor your burger
Don't be afraid to aggressively season your burger. Err on the side of more is more when it comes to adding spices. I often just glance through my spice rack and add whatever feels good on that day. The recipe card will show you a basic combination I use most often, but feel free to get creative. If you make your burger patties ahead of time, the spices will have more time to really seep in, although that's not necessary.
Don't overhandle your meat when mixing and forming your patties. You want it to hold its shape, but you don't want to overly compact it, either. Be gentle and you'll end up with a much better texture.
Cooking your homemade hamburgers
Make sure your cooking vessel is properly pre-heated before you put your burger in the pan or on the grill. Whether you're using a gas grill, charcoal grill, cast iron skillet, indoor grill pan, or just the frying pan you make everything in, you want it nice and hot before the burger touches down. You won't need to worry about your meat sticking that way, either, because it will properly sear on the outside and will easily release once it's ready to turn.
Only flip your burger one time. I know you've seen TV dads constantly fiddling with the meat on the grill, but your burger will stay juicier if you're not constantly poking, prodding, and flipping it to death. And especially if you're cooking on a grill, don't smash it. This is okay for cast iron skillet cooking on thinner burgers where you want a bit of charring on the outside, but if you're going for a fat, juicy burger, leave it alone.
Let your burger rest before you bite into it. Just like with any meat, the juices will redistribute and the fibers will relax as it cools, so give it a few minutes to settle down before you serve it up. If you're adding cheese, you can pop this on the top of your patty as soon as you take it off the heat, then pop a tented piece of foil over the top to reflect the heat back onto the cheese and melt it gently.
FAQ
For me, this depends on the cooking method. If you're cooking your burgers in a pan where structural integrity is not as crucial, I skip this. If I'm preparing burgers for a grill with an open grate, I will add a beaten egg and about ¼ cup bread crumbs to my mixture to help bind it. The burger won't be quite as juicy, but there's less risk of it falling apart and losing half of it to the coals.
I know I've just written a treatise on making a simple homemade hamburger, but I promise there's nothing complicated. Just develop a few good techniques, and you can make totally awesome burgers practically in your sleep.
Looking for more awesome burger ideas? Try this Jalapeno Cream Cheese Burger or a ridiculously delicious Peanut Butter & Jelly Burger.
PrintHomemade Hamburgers
Did you know it's super easy to make awesome homemade hamburgers? You'll never want to eat a disappointing frozen burger patty again once you learn these simple tips to juicy and delicious burgers.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 burgers 1x
- Category: Dinner
- Method: Grilled
- Cuisine: American
Ingredients
- 1 pound (500 grams) ground beef, 15% fat
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional - 1 beaten egg and ¼ cup bread crumbs if cooking on a grill for added structural integrity
Toppings:
- 4 burger buns
- 4 slices cheese
- Other condiments and toppings such as mayo, ketchup, lettuce, tomato, etc.
Instructions
- Add your ground beef to a large mixing bowl along with seasonings, spices, and Worcestershire sauce. You can also add your beaten egg and bread crumbs if using. Use your clean hands to gently combine this mixture, then divide your meat into four equal pieces and form into firm patties. Remember to work quickly and gently to keep your burgers tender and juicy. Set aside while you heat up your cooking vessel.
- Preheat your skillet, grill, or preferred cooking vessel to a medium high heat. You shouldn't be able to hold your hand above the surface for more than a few seconds. Lightly oil your pan if you're worried about sticking, then place your patties on the pan or grill and cook for 3-4 minutes on the first side.
- Flip your burgers only once and cook for another 2-3 minutes on the second side depending on how you like them cooked.
- Remove your cooked burgers to a paper towel-lined plate or a wire rack over a baking sheet to let some of the fat drain off and let the meat rest. This is when you can add your cheese if you're using it so that it will melt a bit. Add a foil tent to help the melting process.
- Add mayo to both sides of your bun to stop it from getting as soggy, then add your other favorite condiments and toppings, along with your juicy burger patty, and eat the best burger ever.
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Amy says
I don't agree with "aggressively" seasoning your burger - salt and pepper should be the only seasoning, especially if you have good beef (ideally, chuck). Otherwise you're basically making a meatloaf. Brioche buns are also too sweet and overpower the meat.
This is a good article explaining all of this: https://www.usatoday.com/story/graphics/2024/05/24/how-to-make-the-perfect-cheeseburger-recipe
Renee says
You should definitely do what makes you happy. This is what makes me happy, as well as everyone who's ever eaten one of my burgers. It's great that people have different taste.