These are the BEST homemade burgers! Juicy and so delicious. The secret is in the cooking method, choice of meat, and the seasoning.
Today I’m sharing all you need to know to make the best burgers at home, whether it’s on your grill or indoors on your stovetop.
I promise, this will be your go-to recipe for summer grilling season!
It’s that time of the year! It’s summer and backyard BBQs are a weekly occurrence in our house. I recently got a new grill for my patio, and the first thing I’m going to cook is classic homemade burgers.
While I enjoy a fancy steakhouse burger, most of the time I just crave a good, simple burger made right on my grill.
Today, I’m sharing my go-to recipe. These burgers always turn out so juicy and are packed with flavor every time, whether you grill them or use a stovetop.
I love serving it with fresh summer side dishes, such as my favorite Avocado Corn Salad, Watermelon Salad, and Pesto Potato Salad. SO GOOD!
This is THE BEST homemade burger recipe!
- Juicy and flavorful: Below, I share all the secrets to ensure juicy and flavorful results.
- Simple and straightforward. Nothing complicated here.
- Customize with your favorite toppings or seasonings!
Jump to:
The Secrets to Juicy, Flavorful Burgers
- Ground beef choice: Use 80/20 ground beef, which means it’s 80 percent lean and 20 percent fat. This ratio is perfect for juicy burgers. Anything leaner can make them too dry.
- Seasoning: Form the patties first, then season the exterior. Don’t pre-season the ground meat or add extra ingredients like eggs or sauce—otherwise, you’ll be making meatloaf. The more you mix the meat, the tougher the burgers will become.
- Thickness: Don’t make the patties too thick, or you’ll have to cook them longer, which can dry out the exterior. About ½ to ¾ inch thickness is ideal.
- Cooking temperature: Cook the burgers to medium-rare or medium (my preference) for the juiciest results.
Ingredient Notes
Specific quantities are included in the recipe card down below, but I wanted to provide a few kitchen notes on each:
- Ground beef: Use 80/20 ground beef (20 percent fat) to ensure they stay juicy in the center. The higher the fat content, the better.
- My burger seasoning blend: Use it to season the exterior of each patty on the outside right before grilling. I use about ⅓ teaspoon per side.
- Cheese slices: I always go for aged cheddar, but feel free to use other cheese such as Colby Jack, Gouda, or American.
- Lettuce, tomatoes, and onions: The classic trio!
- Condiments of your choice, such as ketchup, mustard, and mayo.
- Buns: I like to use sesame or brioche buns. Other great options are onion rolls, pretzel buns, or potato rolls.
Step-by-Step Tutorial
Let me know you how to make the best homemade burgers! It’s super easy and quick.
Step 1 | Form and season the patties patties
Divide the meat into four equal portions. Gently shape into ½ or ¾ inch thick patties, making a slight indentation in the center to prevent puffing up during cooking. Shape them slightly larger than the size of the bun, as they will shrink when cooking.
Generously season both sides with my favorite homemade burger seasoning. Alternatively, you can use just salt and pepper to keep it simple.
Step 2 | Cook on grill or stovetop
Grill method: Preheat your grill to medium-high. Cook patties for 4 minutes on each side for medium-rare to medium. Add cheese during the last minute of cooking.
Stovetop method: Heat a skillet or grill pan over medium-high. Cook patties for 4 to 5 minutes. Add cheese during the last minute.
Tip: Flip the patties only once when a nice crust at the bottom develops. This locks in flavor and moisture within.
Step 3 | Build the burgers
If desired, lightly toast the buns on the grill. To assemble, I always start with a layer of sauce (mayo or mustard) on the bottom bun, followed by the burger patty and toppings. Now, all there’s left to do is enjoy!
How Long to Cook Burgers
It depends on how thick they are. Keep them at about ½ to ¾ thick and cook them on the grill over medium-high heat.
If you’re unsure, use an instant read thermometer inserted in the thickest part of the patties.
- Medium-rare: About 2.5 to 3 minutes per side. Internal temp: 130-135 degrees F.
- Medium: About 3.5 to 4 minutes per side. Internal temp: 140-145 degrees F.
- Medium-well: About 4.5 to 5 minutes per side. Internal temp: 150-155 degrees F.
- Well-done: About 6 minutes per side. Internal temp: 160 degrees F.
Pairing and Serving Ideas
Burgers and fries are THE classic pairing! But if you’re feeling extra and want to make some fabulous sides, try these summer-worthy recipes:
More burger recipes to try this summer! The last one isn’t a burger, but I wanted to share because it’s so good.
Recipe FAQs
Your best bet is 80/20 ground beef, which means it has 20 percent fat. The fat will keep the burgers juicy and delicious.
Yes, refrigerate for up to 24 hours. Bring closer to room temperature, then season them and cook as directed. Freezing: freeze uncooked patties individually on a baking sheet first, then transfer to a freezer bag, placing parchment paper in between each one.
A burger connoisseur might disagree, but you can add a little bit of seasoning to the ground beef, just be sure not to overmix. What makes burgers juicy is using ground beef with 20 percent fat. In fact, mixing in add-ins can lead to overmixing, which can cause the patties to come out dry.
I usually cook them for 4 minutes per side to make them medium-well. For more cooking times, check the notes on the recipe card below.
This recipe was originally published in 2021 and updated in June 2024 to include new photos and information.
Tips for Success
- Use 80/20 (20 percent fat) ground beef for best results.
- Season only the exterior of the burger patties. Do pre-mix the seasoning into the meat, as overmixing can make burgers tough and dry.
- Don’t make the patties too thick (½ or ¾ is ideal), so that they don’t take too long to cook in the center, and make them a bit larger than the buns because they will shrink on the grill.
- Make a slight indentation or depression in the center of the burger patties before cooking. This will prevent the center from puffing up.
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Perfect Homemade Burger
Equipment
Ingredients
- 2 pounds ground beef - 80/20 (20 percent fat)
- Burger seasoning blend
- 4 slices sharp cheddar cheese
- 4 sesame burger buns
Toppings and condiments
- Green leaf lettuce
- Sliced tomatoes
- Sliced onions
- Ketchup, mustard, mayonnaise - or your favorite condiments
Instructions
- Preheat your grill to medium-high heat. If needed, clean the grill grates.
- Divide the meat into 4 portions and form burger patties, about ½ to ¾ inch thick and slightly larger than the size of the buns (they will shrink when cooking). Make a slight indentation or depression in the center of each patty, and if needed, press around the edges a few times to smooth it out. This will prevent them from puffing up in the center.
- Season each side of a burger patty with ⅓ teaspoon of my homemade seasoning blend. Alternatively, you can season with salt and pepper only.
- Grill the burgers: Cook the burgers to your liking. For medium-well, cook about 4 minutes per side, adding the slice of cheese during the last 1 minute. For more cooking times, see the recipe notes below. Tips: Do not press down o the burgers, as this can squeeze out all the juices.
- Build the burgers. If desired, toast the buns on the grill first. I usually build them in this order: bottom bun, mayo (or any sauce), tomato, onion, lettuce, ketchup and mustard, and the top bun.
Notes
- Stovetop cooking: Heat a skillet or grill pan over medium-high. No need to add oil to the pan. Cook patties for 4 to 5 minutes for medium to medium-well. Add cheese during the last minute until melted.
- How long to cook burgers:
- Medium-rare: About 2.5 to 3 minutes per side. Internal temp: 130-135 degrees F.
- Medium: About 4 minutes per side. Internal temp: 140-145 degrees F.
- Medium-well: About 4.5 to 5 minutes per side. Internal temp: 150-155 degrees F.
- Well-done: 6 minutes per side. Internal temp: 160 degrees F.
- Freezing: Freeze uncooked patties individually on a baking sheet, then transfer to a freezer bag, placing parchment paper in between.
- Cheese options: Colby Jack, Gouda, American, etc.
- Bun Choices: Use brioche buns, whole wheat buns, or lettuce wraps.
- Additional toppings: Avocado, pickles, bacon, sauteed mushrooms
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