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 1/2 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?
Hamburger Temperature Guide
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
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.
Ingredients
- 1 pound ground beef
- 1 small onion, diced or grated
- 1 egg
- 1/4 cup breadcrumbs
- 1 tblsp dijon or yellow mustard
- 1 tblsp Worcestershire sauce
- 1 tblsp garlic powder
- 3/4 tsp salt
- 1 tsp pepper
- 4 hamburger buns, split
TOPPINGS
- ketchup
- mustard
- relish
- cheese
- tomato
- lettuce
- onion
Instructions
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In a large bowl beat egg (if using). Add bread crumbs (if using), garlic powder, onion, mustard, salt, Worcestershire sauce, pepper and beef.
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Mix until just incorporated.
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Shape into four 3/4 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.
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Place on hamburger buns and add your favorite toppings. Enjoy!
Recipe Notes
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
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