Unashamedly, this is the best burger recipe, your secret weapon for weeknight dinner. A few secret ingredients to take your burger game to the next level. No dry, bland patties here! Inspired by my viral bison burgers, this version uses ground beef but keeps all the same flavor and tenderness.
Why this is the BEST burger recipe
I know I am not the only one who appreciates an actually good burger! And for some reason, they are hard to come by. But not anymore!! I took my drool-worthy recipe from my bison burgers and transformed it into the best beef burgers ever!
During testing, I tried these with an egg, and while they held together beautifully, I felt it tasted more like meatloaf than a good hamburger.
Whether you grill, air fry or cook them in a skillet, I promise you’ll end up with a juicy, great burger that blows any “salt-and-pepper” patty out of the water. With cold grated butter, heavy cream, Worcestershire, and a perfect blend of spices, this is the burger recipe you’ll want on your weekly recipe rotation. I walk you through every step and cooking method!
Homemade Burger Ingredients
- Ground Chuck: Use 80/20 or 85/15 for the perfect fat ratio for juicy, flavorful burgers that stay tender whether grilled or pan-fried. Use your favorite here: ground sirloin, it might be dryer if using lean ground beef.
- Seasonings: Use kosher salt, freshly ground black pepper, onion powder, garlic powder, and dry mustard for a savory depth of flavor that doesn’t overpower the meat.
- Worcestershire Sauce: Adds depth, savoriness, and a hint of sweetness that sets these apart from plain burgers.
- Crushed Saltines or Panko Breadcrumbs: These help bind the beef patties without making them dense. Use gluten-free if needed.
- Heavy Cream: Moistens the mixture and adds richness (use whole milk or half-and-half in a pinch).
- Grated Cold Butter: Melts into the meat as it cooks for next-level juiciness and flavor. Especially helpful if using leaner beef.
- Cheese Slices: Use your favorite slice of cheese, such as cheddar, American, Havarti, or blue cheese. We love classic sharp cheddar here.
- Brioche Buns: Soft, buttery buns that hold up well and make each bite better.
- Toppings: Lettuce, tomato, pickles, red onion, ketchup, mayo, mustard, or a homemade smash burger sauce for extra punch.
Get the full recipe in the recipe card below.
Best ground beef for burgers
I recommend using 80/20 or 85/15 ground chuck for the best homemade burgers. The fat content is key, since it keeps the patties juicy and adds tons of flavor. Leaner beef can be dry unless you add moisture boosters (like we do here with cream and butter).
Best Seasoning for Burgers
This recipe combines garlic powder, onion powder, ground mustard, salt, pepper, and a touch of Worcestershire sauce to season the meat evenly throughout. For a more in-depth recipe, check out my burger seasoning recipe!
How to Make Hamburger Patties
Step 1: Make the Seasoning
Line a baking sheet with parchment paper to hold your shaped patties.
In a small bowl, stir together salt, pepper, garlic powder, onion powder, and mustard.
Step 2: Combine the Meat
Place ground beef in a large bowl. Sprinkle the seasoning mixture evenly over the meat. Add Worcestershire, crushed Saltines, heavy cream, and grated butter.
Use your hands to gently combine everything until just mixed—don’t overwork the mixture or your burgers will be tough.
Step 3: Form beef patties
For ⅓-pound burgers, divide into 6 equal portions and shape into patties about ¾-inch thick and slightly wider than your buns.
Press a shallow dent in the center of each patty with the back of a tablespoon to help them cook evenly and prevent puffing.
How to Season Burgers
The key here is seasoning the meat before forming the patties, not just sprinkling salt on the outside. This allows the flavor to penetrate every bite. You don’t need a heavy hand; a balanced mix like the one above gives you perfectly seasoned burgers without overpowering the beef.
How to Grill Hamburgers
Preheat your grill to 350–400°F and clean/oil the grates. Place the patties on the grill and cook for the desired doneness, taking into account their thickness.
How long to Grill Hamburgers
- ⅓-pound burgers: Grill for 5–6 minutes per side
- Thinner patties: Grill for 2–3 minutes per side
Add cheese during the last minute of cooking!
What temp to grill burgers?
Keep the heat at medium-high (about 375°F) for best results. Avoid pressing the burgers down, you’ll squeeze out all the juicy goodness!
Hamburger Temp Chart
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- Medium-Well: 150–155°F
- Well-Done: 160°F+
Pro Tip: Remove burgers from the grill when they’re 3–5°F below your target—carryover cooking will finish the job!
Recommended Tools
To get your burgers cooked just right, be sure to use a meat thermometer.
- I love my instant-read thermometer
How to cook burgers in a skillet or pan-fry
Prefer a stovetop burger? No problem.
Heat a cast-iron skillet over medium-high heat. Add a little butter or oil if you’re using lean beef (90/10). Cook ⅓-pound patties for 4–5 minutes per side, or thinner patties 1 ½–2 minutes per side. Add cheese during the last minute. Let rest for 3–5 minutes before serving.
Cooking methods, times, and doneness
| Cooking Method | Burger Type | Cook Time | Notes |
| Grill or Grill Pan (350–400°F) | ⅓-pound patties | 5–6 minutes per side | Remove from heat 3–5°F before target temp; add cheese during last minute if desired |
| Grill or Grill Pan (350–400°F) | Thinner patties | 2–3 minutes per side | Remove from heat 3–5°F before target temp; add cheese during last minute if desired |
| Grill or Grill Pan (350–400°F) | All types | Add cheese during the last minute if desired | Target temps: MR 130–135°F, M 140–145°F, MW 150–155°F, WD 160°F+ |
| Stovetop Skillet | ⅓-pound burgers | 4–5 minutes per side (med-high heat) | Add oil or butter if using 90/10 beef |
| Stovetop Skillet | Smash/thinner burgers | 1½–2 minutes per side | Add cheese during the last minute if desired |
| Air Fryer (preheat to 360°F) | ⅓-pound burgers | 5 min, flip, 4–5 more min | Spray grate with oil |
| Air Fryer (preheat to 360°F) | Thinner burgers | 3–4 min, flip, 2–3 more min | Add cheese during the last minute if desired |
Best Burger Toppings
Load your burger with anything your heart desires. My favorites?
- Green leaf lettuce
- Thick tomato slices
- Pickle chips
- Red onion (raw or grilled)
- Mayonnaise, ketchup, mustard
- Smash burger sauce
- Barbecue sauce
- Crispy bacon
- Crispy onion rings
- Avocado or guacamole
- Crisp smoky bacon!
Best Cheese for Burgers
If you’re adding cheese to your burgers, opt for mild and melt-friendly options. Here are some of my favorites:
- Cheddar Cheese or Sharp Cheddar
- American cheese (melts like a dream)
- Gouda
- Havarti
- Blue cheese for something bold
Best Onion for Burgers
The best onions for burgers all depend on your taste! Use:
- Red onion for a little bite
- Sweet onion for mildness
- Caramelized onion for richness
- Grilled onion slices for smoky flavor
Best Sides for Burgers
Serve your burgers with:
- French fries or sweet potato fries, try my Air Fryer Steak Fries
- Hasselback potatoes
- Coleslaw
- Hawaiian mac salad
- Corn on the cob
- Baked beans
- Grilled veggies
- Pickled onions or pickles
Best Hamburger Recipe FAQs
Green leaf lettuce or butter lettuce work best since it’s sturdy yet tender and doesn’t overpower the flavor. For a bit of crunch, you can use romaine or iceberg lettuce!
Yes! Preheat to 360°F and spray the grate with oil. Cook for 5 minutes per side for thicker burgers, and 3–4 minutes per side for thinner ones.
Use raw ground beef within 1–2 days. Cooked burgers last up to 4 days in an airtight container.
Variations
- Gluten-Free: Use gluten-free panko or crushed GF crackers.
- Dairy-Free: Use non-dairy milk and skip the cheese (or use a plant-based option).
- Different meats: Try ground turkey, chicken, or even bison!
- Seasoning: Add smoked paprika for an extra layer of smoky flavor! If you don’t have Worcestershire sauce, feel free to omit it or add a dash of soy sauce.
- Freezer-Friendly: Freeze raw patties between parchment layers or plastic wrap and place in a zip-top bag. Cook from frozen, adding 2–4 extra minutes.
- Other meats: As always, make it yours! Use ground turkey or chicken. A turkey burger is always delish, you may need to add a little more seasoning since these cuts of meat are leaner. Use your favorite protein.
What to serve with burgers
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Ingredients
- 2 pounds ground chuck 80/20 or 85/15 (the higher the fat content, the juicier the burger)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dry ground mustard or 2 teaspoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- ¼ cup crushed Saltines or panko breadcrumbs, use gluten-free panko if needed
- 2 tablespoons heavy cream or half & half or whole milk
- 2 tablespoons grated cold butter adds richness and juiciness
- Cheese slices Sharp Cheddar, American, Gouda, Havarti, Blue cheese, you name it! Use your favorite.
- 4 – 8 Hamburger buns I prefer Brioche buns
Instructions
- Line a baking sheet with parchment paper to set your shaped patties on.
- Mix the ingredients: In a small bowl, combine all the spices. Then place the meat in a large bowl, break it apart gently with your fingers. Sprinkle the seasoning mixture evenly over the meat, then add the Worcestershire, crushed Saltines, heavy cream, and grated cold butter. Gently combine all ingredients until just mixed. Avoid overworking the mixture, it will create tough burgers.2 pounds ground chuck, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dry ground mustard, 2 tablespoons Worcestershire sauce, ¼ cup crushed Saltines, 2 tablespoons heavy cream, 2 tablespoons grated cold butter
- Shape the patties: For ⅓-pound burgers, divide the mixture into 6 equal portions (about 5.3 ounces each) and shape into patties about ¾ inch thick. For thinner burgers (¼-pound or less), divide into 8 to 10 portions and press into patties about ½ inch thick.👉 Press patties slightly wider than your buns, burgers shrink as they cook.👉 Make an indent in the center of each patty using the back of a tablespoon. This helps them cook evenly and prevents puffing.
Grill or Grill Pan (350–400°F) (see notes for other methods, times, doneness levels)
- ⅓-pound patties: Cook 5–6 minutes per sideThinner patties: Cook 2–3 minutes per sideAdd cheese during the last minute if desired.Cheese slices
- Pro Tip: Remove burgers from the heat when they're 3–5°F below your target temp; they'll continue to cook slightly while resting.
- Rest before serving: Let burgers rest 3–5 minutes before assembling. This locks in the juices and improves flavor. Add your favorite toppings to your bun; try this Smash Burger Sauce, grilled onions, a crispy onion ring, and more.
- If desired, butter a griddle and toast the hamburger buns until golden brown.4 – 8 Hamburger buns
- Building your burger: layer your burger how you like it, I like putting the lettuce on the bottom (provides a barrier for the juices), then place your burger (stacking two if you prefer). Squeeze on your favorite condiments; I love mayonnaise, ketchup and a little mustard, then add tomato, pickles or onions, and add the top bun.
Notes
| Cooking Method | Burger Type | Cook Time | Notes |
| Grill or Grill Pan (350–400°F) | ⅓-pound patties | 5–6 minutes per side | Remove from heat 3–5°F before target temp; add cheese during last minute if desired |
| Grill or Grill Pan (350–400°F) | Thinner patties | 2–3 minutes per side | Remove from heat 3–5°F before target temp; add cheese during last minute if desired |
| Grill or Grill Pan (350–400°F) | All types | Add cheese during the last minute if desired | Target temps: MR 130–135°F, M 140–145°F, MW 150–155°F, WD 160°F+ |
| Stovetop Skillet | ⅓-pound burgers | 4–5 minutes per side (med-high heat) | Add oil or butter if using 90/10 beef |
| Stovetop Skillet | Smash/thinner burgers | 1½–2 minutes per side | Add cheese during the last minute if desired |
| Air Fryer (preheat to 360°F) | ⅓-pound burgers | 5 min, flip, 4–5 more min | Spray grate with oil |
| Air Fryer (preheat to 360°F) | Thinner burgers | 3–4 min, flip, 2–3 more min | Add cheese during the last minute if desired |
- We tested these on a charcoal grill at 350°F for 5 minutes per side, and they came out medium-well. Adjust the cook time based on the patty thickness, the temperature of the patties, and your grill setup.
- Breadcrumb Tip: If using fine dried breadcrumbs instead of saltines or panko, reduce to ¼ cup or less to avoid a dense or meatloaf-like texture.
- Why cold butter? Grated cold butter melts into the meat while cooking, adding flavor and moisture—especially helpful if using leaner beef or cooking at high temps.
- Make-ahead friendly: Patties can be formed and refrigerated up to 24 hours in advance.
- Medium Rare: 130-135°F
- Medium: 145°F
- Medium Well: 150-155°F
- Well Done: 160-165°F
- Medium Rare (red in the middle): 6 minutes total (3 minutes on each side)
- Medium (pink in the middle): 7-8 minutes total
- Medium Well (smidge of pink in the middle): 9 minutes total
- Well Done (no pink): 10 minutes total
- Form patties and place them on a parchment-lined baking sheet in a single layer, don’t forget the indent in the center.
- Freeze until solid (about 1–2 hours).
- Transfer to a freezer-safe bag or container, layering parchment or wax paper between patties.
- Label with the date and freeze for up to 3 months.
Nutrition
Natalie
juicy and delicious!
Wahoo, love hearing you loved them!