This is my go-to burger recipe. It’s simple, juicy, and full of flavor. Just a few basic ingredients and a hot grill (or griddle) are all you need. Pile on your favorite toppings and dig in!

Looking for more burger recipes? Try our jalapeño turkey burgers and grilled salmon burgers.

close up beef burger patty with toppings on a burger bun. this recipe

Everyone Needs a Crowd Pleasing Burger Recipe

To me, the first burger of the season officially kicks off the start of summer, and it’s something my family and I look forward to all year! It’s a special occasion. So, we can’t just go with any burger recipe. It has to be incredible, and this homemade hamburger recipe always hits the spot. 

Over the years, I’ve tried different combinations of beef, seasonings, and cooking techniques and concluded that simple is the way to go. With my homemade spice blend and secret preparation step, the burgers always turn out flavorful and stay juicy once cooked.

As a result, we make these burgers at just about every cookout and gathering. Everyone always asks what I do differently, and the secret lies in the technique.

Why You’ll Love This Homemade Burger Recipe

  • Make-Ahead Friendly: Once assembled, the patties can be stored in the fridge for up to one day. Then, all you have to do is cook them for a few minutes before serving. 
  • Large Batch Friendly: As written, this recipe makes enough for four burgers, but you can easily double or triple the ingredients when serving a crowd. 
  • Picky Eater Approved: My kids adore these burgers and love getting to choose their own toppings. 

Best Burger Recipe Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for beef burgers.
  • Ground Beef: I recommend using 80/20 ground beef. 
  • Worcestershire Sauce: Adds depth and a slightly smoky taste. Do not leave out!
  • Spices: Onion powder, garlic powder, salt, and pepper.

How to Make This Homemade Burger Recipe

The recipe card at the bottom of the page has more detailed instructions.

ground beef with spices in glass bowl.

Step 1: To a bowl, add ground beef, Worcestershire sauce, onion powder, garlic powder, and black pepper.

mixed ground beef mixture in a bowl.

Step 2: Using your hands, combine the beef mixture with spices. Do not overmix.

divided beef mixture in a bowl.

Step 3: Divide the meat mixture into 4 equal portions.

shaped beef patties on a parchment paper.

Step 4: Shape 4 patties roughly ½ inch thick. Chill in the fridge for at least 15 minutes.

beef patties with indent in the middle.

Step 5: Season the patties with salt, and use a spoon to press a dent into the center of each patty. 

cooked beef patties on a griddle with cheese on top.

Step 6: Cook on a hot grill until your desired doneness is achieved, flipping halfway through. Add cheese in the last few minutes, if desired. 

Best Hamburger Recipe Variations

  • Cheese Stuffed: Mix shredded cheddar, mozzarella, or pepper jack into the beef, or stuff a cube of cheese inside each patty for melty, cheesy goodness in every bite. 
  • Spice: Add a dash of chili powder, cayenne pepper, or diced jalapeños to the seasonings for an extra kick. 
  • Bacon: Fold cooked bacon crumbles into the beef mixture for a stronger smoky taste. 
  • BBQ: Add 1-2 tablespoons of barbecue sauce to the beef mixture. 

Homemade Burger Recipe Tips

  • Don’t overmix: I recommend using your hands to mix all the ingredients, combining them evenly without overworking. The beef mixture shouldn’t be mushy, or your burgers will turn out tough! 
  • Shape loose patties: Pack the beef patties just tightly enough that they hold their shape. If you condense them too much, they’ll turn out dry and tough. 
  • Dent the center: Use a wooden spoon or your thumb to press a dent into the center of each patty before cooking. This prevents them from puffing up as they cook. 
  • Flip once: Avoid flipping constantly to ensure the juices stay inside and keep the burgers moist and flavorful. 
  • Use a meat thermometer: Eliminate any guesswork, and use an instant-read thermometer to ensure your burgers cook to your desired doneness (120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, and 160+°F for well-done).
  • Rest before serving: Let your burgers sit for about 5 minutes before serving. This allows the natural juices to redistribute, keeping them juicy. 

Best Burger Recipe Serving Suggestions

My favorite way to serve this homemade burger recipe is with a side of homemade steak fries, Old Bay fries, or baked potato fries. However, they’re also tasty with options like broccoli salad, a cucumber onions and vinegar salad, or a zucchini corn salad. 

Our Favorite Burger Toppings

I prefer to serve my burgers on soft, fluffy Brioche buns, but regular hamburger buns or potato buns also work. Then, I add toppings such as: 

  • Cheese
  • Lettuce
  • Tomato
  • Onions
  • Mayonnaise
  • Ketchup

Burger Recipe Storage

For the best results, I recommend storing the burger patties separately from the buns and toppings. Store leftover patties in an airtight container in the refrigerator for up to 4 days. 

Or, freeze your burger patties, cooked or uncooked, for up to 3-4 months, placing a piece of parchment paper between each piece to prevent them from clumping together. If freezing raw patties, I recommend freezing them on a baking sheet until solid and then transferring them to a sealable bag or an airtight container. 

Thaw in the fridge overnight. Then, cook as normal, or warm cooked burgers in the microwave, a skillet over medium heat, or quickly on the grill. 

homemade beef burger on a board with toppings.

If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.

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homemade beef burger on a board with toppings.

Homemade Burger Recipe

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  • Author: Katya
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Main
  • Method: Grilled
  • Cuisine: American
Print Recipe

Description

This is my go-to burger: simple, juicy, and full of flavor. Just a few basic ingredients and a hot grill (or griddle) are all you need. Pile on your favorite toppings and dig in!

Ingredients

Units Scale

For the Burger Patties:

  • 1 lb. ground beef (80/20 blend)
  • 1 Tbsp. Worcestershire sauce
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. black pepper
  • ¾ tsp. kosher salt

For Serving:

  • Brioche buns, toasted if desired
  • Sliced cheese (American, cheddar, or your favorite)
  • Leaf lettuce
  • Sliced tomatoes
  • Sliced onions (red or white)
  • Condiments: mayonnaise, ketchup, or as desired

Instructions

  1. Preheat an outdoor gas grill to medium heat (about 375–400°F). Clean and oil the grates.
    Indoor option: If using a stovetop griddle or cast-iron skillet, heat it over medium to medium-high heat just before cooking the patties.
  2. In a large mixing bowl, combine the ground beef, Worcestershire sauce, onion powder, garlic powder, and black pepper. Do not add the salt yet. Gently mix with your hands just until the ingredients are incorporated. Avoid overmixing to keep the burgers tender.
  3. Divide the mixture into 4 equal portions and shape each into a patty about ½ inch thick. Make them slightly larger than your buns, as they will shrink while cooking. Place the patties on a plate or tray and refrigerate for at least 15 minutes (or cover and refrigerate for up to 24 hours).
  4. Remove the patties from the fridge and sprinkle both sides evenly with kosher salt. Use the back of a spoon or your thumb to press a shallow indent in the center of each patty to prevent them from puffing up during cooking.
  5. Once the grill is hot, place the patties directly on the grates. Cook for 2-4 minutes per side, or until they reach your preferred level of doneness. In the last 1-2 minutes of cooking, top with cheese if desired, and close the grill lid to melt. Transfer the burgers to a plate and let them rest for a few minutes to allow the juices to redistribute.
  6. Serve the burgers on toasted brioche buns with your favorite toppings and condiments.

Notes

  • Why 80/20? The 20% fat keeps the burgers juicy and adds rich flavor. Leaner beef can dry out quickly, especially on the grill.
  • Skip the salt until the end. Adding salt too early can toughen the meat. Always season the outside of the patties right before they go on the grill.
  • Don’t pack the meat too tightly. Gently shape the patties just until they hold together. Overworking or compressing the meat can make burgers dense and chewy.
  • Chill before grilling. A short rest in the fridge helps the patties hold their shape and sear better when they hit the grill.

Nutrition

  • Serving Size: 1 beef patty
  • Calories: 143
  • Sugar: 0.5 g
  • Sodium: 349.2 mg
  • Fat: 3.4 g
  • Carbohydrates: 1.4 g
  • Protein: 24.9 g
  • Cholesterol: 67.8 mg