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
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 3/4 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
- 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. - 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.
- 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).
- 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.
- 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.
- 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