This is the best burger I’ve ever come across. It’s a homemade burger patty with meat and seasonings, no fillers. It really lets the meat flavor shine!
I make a lot of burgers in the summer. They’re so quick to put together and everybody loves them.
Most of the time, I keep things simple. I start with ground meat and add seasoning. That’s it. No egg. No breadcrumbs. Just meat and seasoning. I want to really taste the meat. That’s the best burger recipe to me.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Toppings can make or break a burger. We love homemade toppings like cranberry ketchup, mac n’ cheese or spicy barbecue sauce paired with everyday condiments like cheese slices and crisp lettuce. Here are a few mouth-watering burger toppings, so you’ll never be short on ideas.
Making The Burger Patties
Next, you shape your meat into patties. Divide the meat into the number of patties that you want. When I start with 2 pounds of ground beef, I make 6-8 patties. Before you start shaping patties, divide the meat up into the number of portions that you plan to have. Try to get the portions as even as you can. I sometimes even use a kitchen scale to make sure that they’re all the same.
Using your hands, take one portion of meat and form it into a big meatball. You want a nice tight compacted sphere. Once you have that, use your palms to evenly flatten it into a circle. Or you could use a burger press to get them to the exact size and shape you want every time. I like them about 4 inches in diameter and 3/4 inches thick. Try to make them a little bit thinner in the middle, even if you use a burger press. Why? As the patties cook they tend to bulge at the middle and you get an uneven surface, a burger that bulges in the middle. Thinning them at the middle when forming the patties will help counter this.
When you flatten the patties, they sometimes crack a bit along the edges. Just run the palm of your hand around to push the edges in a bit and smooth any cracks.
Arrange the patties in a single layer on a plate. If they don’t all fit in one layer, top the first ones with wax paper or parchment paper and then do another layer on top. Cook right away or refrigerate uncovered for up to two hours.
Video: How To Make These Delicious Burgers:
Usually, for seasonings, I go with Lawry’s Seasoned Salt. There’s just a bit of extra flavor in there. Regular salt works well, too.
I always add black pepper, garlic powder, and onion powder. Not very much of any of it though. When you start to actually build your burger there are going to be lots of toppings going on — tomatoes, pickles, mustard, ketchup, onions, and lettuce. All kinds of things. If you want the flavor of the meat to really shine, don’t overpower it with too many seasonings at the early stages.
I tend to use a mixture of lean and fattier ground beef. Or lean ground beef mixed with ground pork. I sometimes use all lean beef if I want a healthier burger. Whatever kind of meat you use, the most important thing is to not mix or handle it too much. Work the seasoning through the meat very quickly using your hands and do not over mix. It will make the finished burger tough, not tender.
At this point, I always like to do a flavor test, just in case something is off. Take about a tablespoon of the beef mixture and flatten it into a tiny burger patty. Put it on a small plate in the microwave for 20 seconds. If it’s no longer pink on the outside or inside, it’s cooked. Give it a taste. It’s not going to taste as good as your final burger, but you can tell if there’s enough seasoning. If you feel the need to add a little bit more, add it to the meat mixture, but be careful not to stir it very much when mixing it in.
How to Warm Up a Burger : Food, Glorious Food
FAQ
What can I add to my burgers to make them better?
How do you pimp up a burger?
What to season hamburgers with?
How do you make a moist Burger?
For a moist burger, don’t overhandle the meat before cooking. If you add seasonings to the beef, gently mix them in with two forks until just combined. Then shape into 4-in. round patties about 1/2-in. thick (beef plumps when it cook). Psst… Check out our guide for how to make the perfect burger. Even the right cuts of meat can get a touch dry.
How do you add oomph to a Burger?
If you don’t want to add bulk such as chopped sautéed onions, mushrooms or herbs to the patty mix but you do want extra flavour then minced garlic or mustard are nifty ways to add oomph to burgers without affecting the texture. Here’s another tip – adding a dash of fish sauce to red meat intensifies its flavour. Don’t have any?
How do you make a Good Burger?
Professional chefs recommend mixing the meat and forming patties with the hands, and that hands should be cold and wet from running under cold water. Mix and form burgers with a light, quick and chilled hand to keep the meat as cold and tender as possible.
How do you make a burger with a fork?
Here’s how to use one. For a moist burger, don’t overhandle the meat before cooking. If you add seasonings to the beef, gently mix them in with two forks until just combined. Then shape into 4-in. round patties about 1/2-in. thick (beef plumps when it cook). Psst… Check out our guide for how to make the perfect burger.