Learn how to make burger patties from ground beef for delicious, juicy homemade burgers. Pair them with homemade buns and a simple special sauce for an elevated result.
If you’re hosting a barbecue, consider serving a classic potato salad and a vegetarian option like grilled halloumi burgers.
One thing my husband misses most about North America is a reliably great burger. In London you can find excellent burgers, but you often have to search for them, so we make our own to avoid disappointment and to experiment with toppings and sauces.
Making burgers at home lets you control quality, seasoning and the bun. I prefer soft but sturdy buns that hold up to a juicy patty and sauce.
Best Homemade Beef Burger Recipe
This is a classic family burger recipe we’ve refined over the years. It’s simple, dependable and focused on letting quality beef shine through. A great burger starts with good ground beef and a solid bun, so choose both well.
How to make burger patties from ground beef
I prefer to season the meat lightly rather than leaving it completely unseasoned. For this recipe I keep additions minimal: a small grated or blended onion, salt, pepper and an egg to help bind the patties. That’s all you need for flavorful, well-formed burgers.
Burgers are versatile: skip the bun for a burger bowl or turn leftovers into soups and other dishes. But for classic burgers, follow these simple steps for consistent results.
Recipe Tips and Notes
- Use ground beef with at least 10% fat for juicy burgers. Very lean meat will yield dry results. Buy the best quality you can afford—meat quality makes a big difference.
- Make a small indentation in the center of each patty before chilling. This prevents the burgers from puffing up in the middle while cooking.
- Arrange uncooked, shaped patties in a single layer on a parchment-lined tray and chill for at least 1 hour. Chilling helps the patties hold their shape on the grill or pan.
- Avoid overcooking. If unsure, use a meat thermometer: the safe internal temperature for homemade burgers is 160°F (71°C). Don’t press down on patties while they cook, or you’ll squeeze out the juices.
Burger Toppings and Sauces
Toppings are a personal choice, but here are some favorites to consider:
- Melting cheese (cheddar, American or your favorite)
- Raw or caramelized onions
- Fresh sliced tomatoes
- Pickles
- Fried mushrooms
- Bacon
- BBQ sauce
- A simple special sauce (mayonnaise, ketchup and a dash of sriracha)
Our go-to sauce is a 2:2:1 ratio of mayonnaise, ketchup and sriracha—creamy, slightly sweet and with a little heat. Adjust to taste.
What are your favorite toppings? Share your choices in the comments.
Storage and Leftovers
Keep buns separate from patties until serving to avoid sogginess. Cooked burgers will keep in the refrigerator for 3–4 days. Reheat in an air fryer at 150°C (300°F) for 3–4 minutes or in an oven, turning once, until heated through. Always ensure the burger is hot throughout before serving.
Uncooked patties can be frozen for 3–4 months. Freeze them in an airtight container or freezer bag, separating each patty with parchment paper so they don’t stick together.
Best side dishes for your next BBQ
- Dill potato salad
- Cucumber and tomato salad
- Pasta salad with basil vinaigrette
- Chipotle mayo roasted potato wedges
Best Homemade Burgers
Ingredients
- 650g/1.5lbs ground beef, good quality, 10% fat
- 1 onion, small, grated
- 1 egg
- 1 tbsp salt
- 1 tsp black pepper
For the special burger sauce
- 2 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tbsp sriracha
Instructions
-
In a large bowl combine the ground beef, grated or blended onion, a beaten egg, salt and pepper. Do not overmix. Divide into 4 equal portions, roll into balls and press them down on a flat surface to about 1 inch (2.5 cm) thick. Make the patties slightly larger than your buns—their diameter will shrink when cooked.
-
Press a shallow indentation into the center of each patty to prevent it from puffing up during cooking. Place the patties in a single layer on a parchment-lined tray and chill in the refrigerator for at least 1 hour to help them hold their shape.
-
Grill or pan-fry the patties about 5 minutes per side, adjusting time for your heat source and preferred doneness. Watch for flare-ups if using a barbecue. Do not press on the burgers while cooking. Add sliced cheese 1 minute before removing from the heat, cover briefly to melt. Check internal temperature if needed: 160°F/71°C for fully cooked burgers.
-
For the sauce, mix mayonnaise, ketchup and sriracha in a small bowl. Serve the burgers with sauce and toppings such as lettuce, sliced tomatoes and pickles.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe?Let us know how it was!