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This easy Homemade Beef Burger Recipe will have you skip the drive-through and head home to chow down on these instead! Super easy, only 5 ingredients!
I’m as guilty as the next person of hitting up the drive through on the way to or from something, or just to satisfy a craving for a big fat juicy burger. That said, I’m usually disappointed. Wilted lettuce, mushy tomatoes, onions that taste… odd… and squished buns.
Then there’s the beef.
I like my burgers to be hot, juicy and full of flavor. There’s nothing wrong with fast food, but I do find that there’s no real flavor in the beef. I get that they’re convenient; I consider these burgers fast-ISH food. I can make em, grill em and get them on the table faster than it would take to run down to the local burger joint.
The best ground beef for a homemade beef burger:
I like between 15-20% fat for my burgers to keep them rich, tender and, um. Moist. There. I said it. Leaner cuts of meat are dryer (you want a JUICY burger, people!), and don’t have as much flavor.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
How to make a Homemade Beef Burger Patty
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Gather all your ingredients.
- Mix the pepper, salt, dijon, and Worcestershire into the meat, gently.
- Form 8 patties (I have a shallow prep bowl I use to get them all the same size and use a scale to keep it even!)
- Heat a grill or a large skillet to high. Cook the patties a few minutes each side until done.
- Remove, and add to a toasted bun with lots of lettuce, tomatoes, cheese, onions, and pickles (blargh!!) if you must.
- Add ketchup, mustard, and mayo as required.
- Devour.
You can be super extra and make your own Homemade Hamburger Buns if you’re feeling especially crunchy.
Kylee’s tips for the Best Beef Burger:
- Go easy with the mixing. Just like muffins, you don’t want to overmix!
- Use a scale to measure your patties – you want them all the same size!
- Get the best quality ingredients you can find. Bright red tomatoes. Crisp lettuce. Thick cut cheddar. Fresh onions. Fresh hamburger buns.
- Keep things really cold. Burgers fall apart if they get too warm before cooking, so keep em in the fridge til you’re ready to make dinner.
- When you add your patties to a grill or skillet – don’t squish them. You want them to keep all that moisture in, not press it out!
- Grill your buns – just cut in half and throw them on the grill until they toast up a little.
- Get napkins. These burgers are juicy, people. JUICY!
- Like bigger burgers? Instead of making 8 burgers, make 4, super-sized ones. That’s half a pound of beef per burger, people. Get in!
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Best Beef Burger Recipe
Ingredients
- 2 lb ground beef
- 1 tsp cracked pepper
- 1 tsp kosher salt
- 2 Tbs dijon mustard
- 1.5 Tbs Worcestershire sauce
To Serve
- Hamburger buns
- Lettuce
- Tomato (sliced)
- Cheese
- Onions (sliced)
Directions
- Combine ground beef, pepper, salt, mustard and Worcestershire sauce.
- Gently form mixture into 8 patties.
- Heat grill or skillet to high.
- Cook patties 2-3 minutes per side (if you make them thicker, you’ll need to cook them longer)
- Serve on grilled hamburger buns with lettuce, tomato, cheese and onions. Pickles if you must.
- Devour!
Video
Notes
Kylee’s tips for the Best Beef Burger:
- Go easy with the mixing. Just like muffins, you don’t want to overmix!
- Use a scale to measure your patties – you want them all the same size!
- Get the best quality ingredients you can find. Bright red tomatoes. Crisp lettuce. Thick cut cheddar. Fresh onions. Fresh hamburger buns.
- Keep things really cold. Burgers fall apart if they get too warm before cooking, so keep em in the fridge til you’re ready to make dinner.
- When you add your patties to a grill or skillet – don’t squish them. You want them to keep all that moisture in, not press it out!
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Lexie says
This recipe was a hit with my family. It was easy and very delicious.
Dot says
Love this recipe. I make it at least every other week. Simple and delicious. My husband is a big fan
Aasiyah says
Exactly just what I needed
Thanks
Juniper says
Mmm ! So good ! We love homemade burgers ! I always make kind of an indent in the center of the patty before frying … it helps keep the burger from getting that thickness in the middle as they cook. Keeps them flatter. Do you know what I mean? Also, we use red onions because sometimes we like a thin slice of raw onion and red onions are not as strong. Otherwise, I do the same as you . Just wanted to tell you we had the mozza stuffed meatballs last week. They were so delish also ! Thankyou for sharing all the recipes !!
Grace Calhoun says
Would I be able to freeze these for like a week. And then unfreeze and grill, would they hold up. Thanks -Grace
Kylee says
I haven’t tried freezing them, but I bet they’d hold up just as well as fresh if you thawed them first. I’d freeze each patty between sheets of wax paper.