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    Home » Recipes » BBQ

    The Best Burger

    Published: Aug 29, 2019 · Modified: Sep 29, 2019 by Karin and Ken · This post may contain affiliate links. 2 Comments

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    This is our favorite go-to hamburger recipe, The Best Burger. Ken, my husband, skips the breadcrumbs and the egg. I include them, probably because I always have. Both are easy and delicious.

    I have always loved hamburgers, especially in the summer when we tend to barbecue a lot more.  In the winter months I generally just bake the burgers in the oven.  I find it is easier and the burgers turn out so tasty, every time!

    Don't get me wrong.  I love a great take out burger on occasion too, but more often than not, homemade is so much better!  This simple burger recipe definitely satisfies my burger cravings. 

    I also have to tell you.  Our simple Sweet and Salty Burger is definitely worth a try.  You might think it sounds bizarre, just like I did before I actually tried it.  If you have a moment you might want to have a look! Ever since I can remember my mother always included breadcrumbs and an egg whenever she made her homemade burgers and that is likely the reason I always do.  My husband, Ken, prefers to leave out the eggs and the crumbs.  He says the flavors in the meat with some seasoning is all that is necessary.  I can't wait to hear which you think tastes better!

    You also have the option to mix up the type of ground meat you are using.  Sometimes I will use a half a pound of ground pork and a half a pound of ground beef or even ground turkey and pork together.  Just to switch things up!  For the most part though I tend to stick with plain old ground beef!

    You have a few options to cook these burgers.  You can either place your burger patties on a preheated grill, on medium-high, or fry them in a preheated pan on medium. Cook for about 5 minutes per side or until no longer pink inside.  You also can bake the burgers on 375 degrees in your oven for about 15 minutes, flipping at about the 8 minute mark or half way through cooking.  The choice is yours!

    There are so many options when deciding to make the perfect burger or Sweet and Salty Burger.  Sometimes we just use a bit of salt with fresh ground beef and other times we use all kinds of seasoning and other good stuff!  

    Make the Perfect Burger

    Some people just sprinkle salt on the outside of their formed burger patties but I don't think this is a good idea.  I suggest putting all of your ground beef into a big bowl.  Gently break up the meat with your fingers and sprinkle the ground beef all over with salt.  The general rule is use 1 teaspoon of salt for approximately 1 ½ pounds of ground beef, or four burgers.

    If you are adding other ingredients to make your burger do your best to not over mix.  The more you mix ground beef the harder your burgers will turn out.  After you have broken up your ground beef in your bowl, add the other ingredients, distributed as evenly as possible across your meat and then gently combine with your hands.

    Divide mixture into the number of burgers you need and gently shape into patties. As soon as the patties hold their shape set them aside.

    Right before you are going to grill your hamburgers, make a shallow dent or as my husband calls it, a small crater in the middle or center of your burger about a half an inch deep.  Essentially, you are making two thumbprints in the middle of your burger, side by side.  

    Some of the tissue in ground pork shrinks as your burger cooks which is why some homemade burgers tend to lose their flat, even shape.  This technique means you will serve up a flat burger, every time.  

    Once you have brown grill marks on the bottom of your burger, it is time to flip it over.  No matter what, do not press down on them.  You are just pressing out all of the juices and moisture from the ground meat into your barbecue and your burger will turn out dense and dry.

    I remember my mother and father always flipping burgers over and pressing down on them to make them cook faster, and I used to do it too.  I now encourage everyone to only flip their burgers over one time only and NEVER press down on them.  You will be glad you did!

    What is the right kind of ground beef to use to make a burger?

    Most recipes simply state "ground beef" in their list of ingredients but, as any grocery shopper is aware, there can be many "types" of ground beef. 

    Ground Beef

    The problem here is that whenever we buy "ground beef" at the grocery store the package can include absolutely any cut or combination of cuts of beef.  Frankly, I use this kind of packaged ground beef all of the time.  The reality for me is sometimes these burgers can be greasy.  Also, there is always a higher fat content when the meat is packaged as ground beef.

    If given a choice......

    Ground Chuck

    Cut from the shoulder, ground chuck is always flavorful and moist and in my opinion is the absolute best choice when it comes to making homemade hamburgers.  

    Ground Sirloin

    This cut can be dry but overall works well when making hamburgers.  From the midsection of the cow, near the hip, ground sirloin is not as tough as round.

    Ground Round

    This lean beef roast makes for less than desirable burgers in my opinion.  This tough cut comes from the rear upper leg area of the cow.  If you don't cook this cut of meat as a roast properly it will turn out dry and tough, your burgers will turn out that way too if you are not careful.

    How to Grill the Perfect Beef Burger?

    Turn all of your burners up to high for about 15 minutes.  Next, you reduce your heat to medium and clean the grates on your barbecue and oil if necessary (see below).  Once clean, place your burgers on the grates and close your lid.  

    Check out our Hamburger Temperature Guide below to see how long to generally grill your burgers for and what temperature is suggested.  

    How do you keep burgers from sticking to your grill?

    1. Turn your grill on to medium high, and once hot, scrape it with a sturdy grill brush.  Hot grates will clean SO much easier than cold. 
    2. Grab a bunch of paper towels and soak in vegetable oil until the paper towel is really wet.  Using some long handled tongs, rub the paper towel all over the clean grate.  
    3. The oil is going to burn off first so be careful.  Keep soaking your paper towels in oil and rubbing them on your grates.  When your grates become black and shiny they are ready for you to start grilling!  

    Hamburger Temperature Guide

    If you have a meat thermometer and use it for steaks, I suggest using one for your burgers too.  If you want to grill or bake the perfect burger, every time, use your thermometer in the middle of each one you prepare.  I have also included approximate cooking times as well to give you a rough idea of how long to cook each side.  Hope this helps!

    Medium-Rare:  125 to 130 degrees, 2 to 3 minutes per side

    Medium: 135 to 140 degrees, 3 to 4 minutes per side

    Medium-Well:  145 to 160 degrees, 4 to 5 minutes per side

    Well-Done: 160 degrees and up, 5 minutes and up per side

    The Best Burger

    The Best Burger

    This is our favorite go-to hamburger recipe, The Best Burger. Ken, my husband, skips the breadcrumbs and the egg. I include them, probably because I always have. Both are easy and delicious.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American
    Servings 4

    Ingredients
      

    • 1 pound ground beef
    • 1 small onion, diced or grated
    • 1 egg
    • ¼ cup breadcrumbs
    • 1 tblsp dijon or yellow mustard
    • 1 tblsp Worcestershire sauce
    • 1 tblsp garlic powder
    • ¾ teaspoon salt
    • 1 teaspoon pepper
    • 4 hamburger buns, split

    TOPPINGS

    • ketchup
    • mustard
    • relish
    • cheese
    • tomato
    • lettuce
    • onion

    Instructions
     

    • In a large bowl beat egg (if using). Add bread crumbs (if using), garlic powder, onion, mustard, salt, Worcestershire sauce, pepper and beef. 
    • Mix until just incorporated. 
    • Shape into four ¾ inch thick patties. Refrigerate until ready to cook. Place burger patties on a preheated grill, on medium-high, or fry in a preheated pan on medium. Cook for about 5 minutes per side or until no longer pink inside.  You also have the option of baking the burgers on 375 degrees for about 15 minutes, flipping at about the 8 minute mark or half way through cooking.
    • Place on hamburger buns and add your favorite toppings. Enjoy!

    Notes

    Keyword burger, ground beef
    Tried this recipe?Let us know how it was!

     

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    Reader Interactions

    Comments

    1. Nia Nal

      January 15, 2020 at 5:14 am

      5 stars
      Thanks for sharing this amazing recipe. I actually made my own hamburger from this, your recipe, you are indeed a good chef. I will refer my friends to your blog so they can know how hamburger is made using your recipe. thanks, Amigo

      Reply
      • Karin and Ken

        January 15, 2020 at 11:48 am

        I can't thank you enough for taking the time to let me know that you enjoyed our burger! You made my day! Hopefully, you find some other recipes on this site that you enjoy just as much. All the best. Karin

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    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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