Best Burger Patty

The hamburger. Such a simple concept. More often than not, I see people overthinking what makes the best hamburger recipe. They add loads of spices and treatment of the meat, add-ins, burger toppings and more.

 

Not that I am opposed to any of these, but what really matters is the actual beef and how you make the patty. Let me share with you a basic burger patty recipe to get you started on the way to juicy and delicious burgers in a skillet, on the grill, air fryer or even in the oven.

Ground Beef for Burgers

Ground beef, aka called hamburger, is made from ground or finely minced beef. Leftover pieces from larger cuts are often used to ensure that no pieces go to waste, although these pieces are usually fattier and tougher, which is why they are being discarded in the first place. 

The process of grinding the meat tenderizers (much like using a meat mallet) and makes it easier to eat because it shortens the fibers making them simpler to chew (same concept as why you cut steak or a roast against the grain).

Types of Ground Beef

Picking ground beef, sometimes referred to as beef mince, for burger patties can be confusing with all of the terminology. Here is a quick guide to better read the packaging.

10 Tips for the BEST Homemade Beef Burgers!

1. Start with Quality Ingredients. Use good old ground beef with a 80/20 fat content. It will have flavor, be juicy and is fairly inexpensive. If you are grilling, some of the fat will drain off during the cooking process anyhow.
2. Seasonings. A good burger doesn’t need spices and herbs blend into the meat. If I’m adding lots of flavorful toppings, like my Red Wine Shiitake Burger, I don’t add anything! If I’m making burgers for a party and they need a little kick, I’ll add my Homemade Onion Soup Mix.
3. Don’t Overwork the Meat. Toss, don’t blend the meat. Processing too much will create a tough burger. I break the ground beef into little pieces as I add it to the mixing bowl and then gently toss with pre-mixed spices (if I’m using them) before forming into a patty. Toss and pack your patty instead of kneading. Again, working the meat too much will create a tough burger. I can’t stress this enough.’Toss, don’t blend the meat. Processing too much will create a tough burger. I break the ground beef into little pieces as I add it to the mixing bowl and then gently toss with pre-mixed spices (if I’m using them) before forming into a patty. Toss and pack your patty instead of kneading. Again, working the meat too much will create a tough burger. I can’t stress this enough.
4. Burger Press or Make a Well. Make uniform patties using a burger press. After removing, score meat and put a small well in the center. This prevents your hamburgers from shrinking up, become bloated in the center and looking like a UFO.
5. Salt and Pepper. Save the salt for last. Salt will enhance flavor, but it will also dry out your meat. If you are merely seasoning plain meat, wait and season right before you put it on the grill. You can also add salt after the cooking process. I like using a pink Himalayan or Black Salt for a crunchy and impactful finish. This is also when you can add pepper.
6. Freeze to Secure. Freeze patties for 30 minutes before putting on the grill. This will help the meat congeal and hold together through the cooking process.
7. Quick Heat for Juicy Burgers. Initially place burgers over direct heat to sear the outside and create the flame grilled look, but then move them to indirect heat to continue cooking. Fire dries things out and you don’t want it to take all the moisture out of your burger.
8. Don’t Press Down! Never, ever, press down on your burger patty with a spatula. This will do nothing but squeeze out those blessed juices (and flavor).
9. Resting Burgers. Let them rest before eating. This is an essential step for any piece of meat, but often overlooked for hamburgers. It allows the juices to redistribute and absorb back into the meat fibers. Cutting in too soon will let them to escape to nothing but your plate or cutting board.
10. Simple is Best. Don’t overthink it. Use the best ingredients and keep it simple.

What Temperature Should My Burger Be?

Even though I prefer a rare steak, burgers should be a little more well done than a steak. The reasoning behind this is that after taking a ride through the meat grinder, more surface space has come in contact with outside elements, thus raising the risk for potential yuckies.

Safely handling the meat, getting it fresh, cooking it to medium-rare at a minimum or even freezing it to kill of some of the yucks will help ensure that your burgers are safe to eat. Use a digital meat thermometer to make sure you reach the right temp and remember that carry over cooking will raise the temperature an additional 5°F.

Even if you prefer a rarer steak, don’t fear a more well done burger. Because all those fibers have already been shortened, even if you do cook it to medium-well, it won’t be chewy or taste like leather. 

Here is a burger temperature chart (which varies from other beef temperature charts). Keep in mind that the thickness of your burger patty will greatly determine the cooking time to achieve desired doneness.

• Rare: 125°
• Medium-Rare: 135-145°
• Medium: 145-150°
• Medium-Well:105-155°
• Well Done: 155-160°

How to Cook a Burger Patty

A good burger can be made several different ways. Pick which works best for your lifestyle and family. No grill? No problem!

How to Make Hamburgers in the Oven

Most people overlook making a beef burger in the oven, but it is really easy! Place your burger patties on a parchment lined baking sheet, or even better a wire rack on a rimmed baking sheet so the juices don’t pool around it. Simply bake at 350°F for 10-15 minutes, depending on desired doneness. 

If you want to add cheese, place a slice of cheese on the burger patty after it is done cooking, turn off the oven, close the door and let the residual heat melt the cheese for 1 minute. Still allow it to rest before dressing.

How to Make Burgers on the Stove

I don’t why people ask this questions considering that most of the burgers you’ve had in your lifetime were probably cooked indoors. There isn’t a giant grill going outside Red Robin.

Restaurants burgers are generally cooked on a griddle, which is just easier than a frying pan, but essentially the same thing. Just heat up a skillet and cook on either side for 3-4 minutes or until your desired level of doneness. We have a detailed post on how to make skillet hamburgers here. I always prefer a well-seasoned cast-iron skillet, but any pan will do!

How to Make Burgers on the Grill

Likely the most popular way to make a burger, you can use a charcoal or gas grill.

Preheat the grill to 300°F and grease the grates with vegetable oil. Cook for 10-12 minutes, flipping several times. Place a slice of cheese on after it reaches the desired temperature and then cover the grill to steam the cheese for about 1 minute.

How to Make Burgers in the Air Fryer

Preheat the air fryer to 370°F and spray lightly with cooking spray or use a parchment air fryer liner.

Cook on each side for 4-5 minutes. Place cheese on the patty after reaching desired temperature and then cook for an additional 30 seconds.

Best Burger Toppings

Listen, how you choose to dress your hamburger recipe is purely up to you and your taste, but I’d be remiss to not list out a few condiments to enhance your basic hamburger. These are just the classics.

Next, pick you bun. The most classic are sesame seed or brioche buns, but pretzel buns are quickly catching up in the race.

Commonly asked Burger Patty Questions

Make it a Meal

Add a few of our favorite side dish recipes to make your burger a whole meal. Nothing pairs better than potatoes! Sweet potato fries, air fryer French fries or even a standard baked potato in the oven are great options.

And also add some veggie to keep it colorful! Best Corn on the Cob Seasoning, Seasoned Peas and Onions, Red Cabbage Slaw, Deviled Egg Mac Salad, Southern Fried Corn, Vinegar Coleslaw and Homemade Baked Beans are all great options.