Classic Beef Burger Recipe

Few things compare to the satisfaction of biting into a perfectly cooked homemade beef burger. That golden-brown exterior, the juicy interior, and the quality ingredients stacked between soft buns create a burger experience that fast-food chains simply cannot replicate.

The beauty of making burgers at home is that you control every element-from the beef blend to the toppings-ensuring each bite tastes exactly how you want it. This classic beef burger recipe is straightforward enough for weeknight dinners yet impressive enough for summer gatherings. With just a handful of ingredients and about 20 minutes of hands-on time, you’ll create restaurant-quality burgers that your family and friends will ask for again and again.

Nutrition Facts

Per 100g of cooked beef patty (without bun or toppings):

• Calories: 290 kcal
• Protein: 24g
• Carbohydrates: 0g
• Fat: 23g
• Saturated Fat: 9g
• Fiber: 0g
• Sodium: 150mg

*Note: These values are for the beef patty alone and will increase significantly when you add buns, cheese, condiments, and toppings.*

Ingredients

• 500g ground beef (80/20 blend recommended)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 hamburger buns
• 4 slices cheddar cheese (optional)
• 2 tablespoons butter (for toasting buns)
• 4 lettuce leaves
• 4 tomato slices
• 4 thin onion slices
• 4 tablespoons mayonnaise or burger sauce

Step-by-Step Instructions

1. Select and prepare your ground beef

Start by choosing ground beef with an 80/20 ratio of lean meat to fat. This ratio is ideal for burgers because the fat content keeps the patties moist and flavorful during cooking. Remove the beef from the refrigerator about 15 minutes before cooking to allow it to reach room temperature, which ensures more even cooking. Divide the 500g of beef into four equal portions (about 125g each), and gently shape each portion into a loose ball without overworking the meat.

2. Form the patties

Place each beef ball on a clean work surface and gently flatten it into a disc about ¾ inch thick. Using your thumb, press a small indentation into the center of each patty-this dimple prevents the burgers from puffing up and becoming too thick as they cook. Make the patty slightly larger than your bun, as it will shrink during cooking. Avoid handling the meat excessively, as this can make the burgers tough and dense. Season each patty generously with kosher salt and freshly ground black pepper just before cooking.

3. Heat your cooking surface

Place a cast-iron skillet or griddle over medium-high heat and allow it to preheat for about 3-4 minutes until it’s very hot. You should feel significant heat radiating when you hold your hand 4 inches above the surface. A hot cooking surface is essential for creating a flavorful brown crust through the Maillard reaction, which develops the rich, savory flavors burger lovers crave.

4. Cook the burgers

Carefully place each patty on the hot skillet and resist the urge to press down on them-this squeezes out precious juices and prevents browning. Let them cook undisturbed for 3-4 minutes until a golden-brown crust forms on the bottom. Flip each burger only once and cook for another 2-3 minutes for medium doneness. If you’re adding cheese, place a slice on each patty during the last minute of cooking and cover the skillet with a lid to help it melt.

5. Toast the buns

While the burgers finish cooking, spread a thin layer of butter on the inside of each hamburger bun. Place them cut-side down on the skillet for about 1-2 minutes until they’re lightly golden and warm. Toasted buns add texture and prevent them from becoming soggy when you add condiments.

6. Assemble the burgers

Spread mayonnaise or your favorite burger sauce on both halves of the toasted bun. Layer the lettuce, tomato slices, onion, and the cooked beef patty (with melted cheese if desired). Top with the other bun half and serve immediately.

Tips for Variations or Side Dishes

Burger Variations:

• Create a bacon cheeseburger by adding crispy bacon strips and sharp cheddar
• Try a mushroom Swiss burger with sautéed mushrooms and melted Swiss cheese
• Make a spicy burger by mixing diced jalapeños into the ground beef before forming patties
• Experiment with flavored butters on your buns, such as garlic butter or herb butter

Perfect Side Dishes:

• Classic french fries or crispy shoestring fries
• Creamy coleslaw for a refreshing contrast
• Grilled corn on the cob
• Simple garden salad with vinaigrette
• Onion rings for extra indulgence
• Dill pickle spears for tang and crunch
• Sweet potato fries for a healthier alternative

Serving Suggestions

Serve your classic beef burgers immediately after assembly while the patties are still hot and the buns are warm. Arrange the burgers on a large wooden board or platter alongside your chosen side dishes. Set out small bowls of extra condiments-ketchup, mustard, mayo, and relish-so guests can customize their burgers to their preference. Consider placing napkins and small plates nearby, as these juicy burgers are best enjoyed casually. For a fun presentation, bundle the burgers in burger wrappers or parchment paper, which helps contain the juices and makes them easy to hold. Serve cold beverages like lemonade, iced tea, or your favorite soda to complement the rich, savory burger flavors.

FAQ

1. What’s the best ground beef to use for burgers?

An 80/20 lean-to-fat ratio is ideal for burgers because the fat renders during cooking, keeping the patties juicy and flavorful. You can use 85/15 for a leaner option, but avoid anything leaner than 90/10, as these burgers tend to be dry and less tasty.

2. Should I press down on the burgers while they cook?

No, avoid pressing down on your burgers. This common mistake squeezes out flavorful juices and prevents the formation of a golden-brown crust. Let them cook undisturbed for the best results.

3. How can I tell when my burger is done?

For medium doneness, cook for about 3-4 minutes per side. You can also use an instant-read meat thermometer-aim for an internal temperature of 71°C (160°F) for food safety.

4. Can I prepare the patties ahead of time?

Yes, you can form the patties up to 4 hours before cooking and store them in the refrigerator covered with plastic wrap. You can also freeze formed patties for up to 3 months; thaw them in the refrigerator before cooking.

5. What’s the purpose of the thumb indent in the center of the patty?

The indent prevents the burger from puffing up into a dome shape during cooking. As the meat cooks, it contracts, which would cause the patty to bulge upward without this depression. This ensures even thickness and more predictable cooking throughout the patty.