Good Burger Recipe
The Best Burgers are tender, juicy and flavorful, infused with seasonings and either topped with cheese or sandwiched in between toasted cheddar jalapeno buns. I go with the cheesy buns. I’ve included tips and tricks to make the best Homemade Burgers, How to Make Burgers Ahead of Time, and How to Freeze Burgers.
I actually didn’t make my first homemade burgers until after I’d been married few years – and to be completely honest, I was kind of shocked at how fast and easy they were – like seriously, done in 15 minutes start to finish. Shocking –
He said he had tried many different burger recipes and they were all either too dry or too bland. He wanted a “traditional” burger that was super flavorful and moist and just straight up GOOD! He wanted the Best Burger Recipe.
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! Extra good from the toasted jalapeno cheese buns andbarbecuemayonnaise! (still “traditional” flavors right? 🙂 ) The cheese and jalapenos are broiled on the buns, so not only do the buns get toasted, but the cheese melts to golden perfection. The extra “oomph” of toasted cheese buns was all Patrick’s idea. He’s so extra cutewhen he gets creative in the kitchen!
The heat of the jalapenos (as little or as much as you would like) is balanced by the sweet and tangy barbecue mayonnaise which is mega creamy and somehow more than double the deliciousness of both mayonnaise and barbecue sauce – I guess when you mix the two, exponential deliciousness happens!
Dried oregano, salt, smoked paprika, ground cumin, and pepper are the best seasonings for traditional burgers because they create a well-rounded flavorful profile that elevates and enhances the taste of the meat without overwhelming it. Dried oregano adds a fragrant and herbaceous note, smoked paprika lends a smoky and slightly sweet undertone, cumin offers an earthy and warm spice, pepper adds a touch of heat and salt enhances natural taste of the meat.
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I recommend ground chuck for the best Beef Burgers although you may substitute ground beef if that’s what you have on hand. I don’t recommend ground sirloin or ground round as they are leaner, less flavorful and drier.
Ground chuck can easily be found at the butcher counter of any grocery store. Ground chuck is optimal for flavor, juiciness and texture.
Ask your butcher for 80/20 which means 80% meat and 20% fat. I find this to be the perfect ratio for a juicy burger that’s not too greasy.
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If you choose ground beef, look for 80/20 lean ground beef and avoid anything higher or leaner. Some ground beef can have 30 percent fat which I find way too greasy. Leaner than 20% and you are left with tough and dry burgers.
I prefer to cook these burgers on the stove because I am already in the kitchen making my toasted cheesy jalapeno buns but you can grill them if you prefer.
To cook burgers on the stove, choose a cast iron skillet. Heat it over medium high heat until it smokes lightly, this can take up to two minutes, so be patient!
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We want the skillet nice and hot so it will create a nice crust. At the same time, we don’t want it so hot that the outside will burn before the center is cooked. I find medium-high to be perfect to start with, but you may need to reduce the heat if you like your burgers more well done.
Cook the burgers until brown and charred on one side, about 3-5 minutes, flip, reduce heat to medium and cover. Covering the pan ensures the burger will cook evenly all throughout and reducing the heat is necessary so it doesn’t burn.
The pan will still have residual heat, so the bottom will still char. You will cook on this side for 2-5 minutes, depending on the thickness of your burgers and how well done you like them. I suggest using an instant read thermometer to check for doneness.
The Best Burger Recipe (homemade!)
While the burgers are cooking, don’t press them or touch them at all, just let them do their thing for a nice sear and optimal juiciness.
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Grease grill then heat to medium-high heat. Once hot, place the burgers on the grill directly over the heat so they aren’t touching. We want to make sure there is enough room in between the burgers so they grill and don’t steam.
Grill the burgers until golden brown and slightly charred on the bottom, about 4-5 minutes. You’ll know to flip the patties when you see liquid pooling on the uncooked surface. Don’t push down on the burger while grilling or you will lose juices and cause flareups. If flareups happen, move the burgers away from direct heat until the flames diminish.
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Flip the burgers over only once then continue to cook until golden brown and slightly charred on the second side. It will take 4-6 minutes depending on desired doneness. If the outsides get charred before the burgers reach desired temperature, move the burgers away from the direct heat, cover, and continue to grill cooking until they reach the desired temperature.
I highly recommend an instant read thermometer otherwise you won’t know the temperature of your burger without breaking it open. You can purchase an instant-read thermometer at any grocery store or Target, etc. When taking the temperature, make sure you insert it into the middle of the burger, as this is the part that cooks last.
Once your burgers are done to your liking, you are welcome to add cheese directly to the hamburger patties, or you can make my toasted cheddar buns.
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To add cheese, place a slice of cheese on top of each patty then cover the skillet until the cheese has melted, about 1 minute.
If you’re cooking your burgers on the grill, then wait until your burgers are almost done, then add the cheese directly on top of each patty. Close the lid of the grill to melt the cheese.
Whether you make my Toasted Cheesy Jalapeno Buns or not, I strongly believe the buns need to be toasted in order to achieve the Best Burgers. The toasted exterior prevents them from becoming soggy as well as deliver golden, crispy on the outside, giving way to soft inside.
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The cheese and jalapenos are broiled on the buns, so not only do the buns get toasted, but the cheese bubbles to golden deliciousness.
The stove is perfect if you only need 4 buns, like in this recipe, although it will still require 2 batches, to toast both the top and bottoms.
The condiments are ENDLESS when it comes to Hamburgers! What you want to top your burger with is a personal choice, just take care you have the condiments ready to go before you make the burgers otherwise your burgers can get cold and will no longer be the Best Burgers!
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A burger NEEDS some sort of Burger Sauce. Even if you just have mayonnaise, mustard and ketchup, these add a needed creaminess that binds all the condiments together. You can even use barbecue sauce, steak sauce, ranch dressing, Russian dressing, etc., depending on what you’re going for.
My FAVORTE Burger Sauce is 2 parts mayonnaise to 1-part barbecue sauce. Barbecue sauce already has ketchup and mustard, plus additional seasonings, so it just makes sense to combine them all together to create the best Burger Sauce! It is creamy tangy and elevates this burger to a whole new level.
Best Burgers are fabulous with your favorite potluck foods! Serve them simply with chips and watermelon or amp it up with pasta salad, fruit salad and grilled corn. Here are some of our favorite sides to serve with burgers:
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Store burger patties separate from buns in an airtight container in the refrigerator. Homemade burgers will keep for up to 3 days. For longer storage, freeze hamburger patties instead (see below).
Absolutely! You can assemble the beef burger patties, cover them tightly with plastic wrap and refrigerate until ready to cook. You can prep your toppings at this time so they are all ready to go as and all you have to do is cook and eat!
To freezer burgers, place cooked patties in a freezer size plastic bag and separate patties with parchment paper OR place patties in individual plastic bags. With either option, make sure you squeeze as much excess air out as possible in order to prevent freezer burn. Alternatively, you can wrap individual patties tightly in plastic wrap followed by foil.
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Ground beef is technically safe to freeze indefinitely but it can suffer freezer burn and lose quality. For bests results, consume your frozen burgers within 4 months.
If you have a lot of hungry mouths to feed all at once, it might be a better and less stressful option to prepare your burgers in advance.
You can cook your burgers on the grill or stovetop and keep them warm and moist for up to three hours using this method.
Best Burger Recipe
2. Fill an oven proof baking dish with 1-2 quarts of beef broth, depending on the size of the pot and the quantity of burgers you are making. You want enough liquid so the burgers can be completely
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