Best Hamburger Patty Recipe
Best Hamburger Patty Recipe – Thick or thin, made on the grill or stovetop, this is the best and easiest all-purpose recipe for perfect hamburger patties every time! These juicy, delicious homemade hamburgers are ready in less than 30 minutes and are a must-make for your next cookout.
Best Hamburger Recipe
Close your eyes, and picture the perfect hamburger.
Is it a thin diner-style hamburger patty, or a thick steakhouse-sized burger? Seared to the peak of juiciness on a grill or in a flat griddle?
With or without cheese?!
Make burgers your way and have them come out flawless every time with what I consider to be the Best Hamburger Patty Recipe, in my humble opinion.
It’s a classic all-American recipe for mouthwatering burgers that can be cooked on the grill, on the stovetop, as thick 1/3 pound patties, or as ultra-thin griddle patties.
Get ready, because you are about to make the burger of your dreams, people!
The Best Hamburger Patties
What makes this absolutely the Best Hamburger Patty Recipe?
These burgers offer a rich and meaty taste, with a punch of zesty herbs that can be customized with your preferred flavors. A few simple key ingredients help to consistently create juicy hamburger patties, no matter which cooking method you prefer.
And while you’ll love the terrific savoriness of these homemade hamburgers on their own, they are excellent for loading with your favorite toppings to create truly one helluva great burger. This is sure to be your go-to recipe for easy burger patties from scratch!
What Ingredients You Need to Make Homemade Hamburgers
The secret to incredibly juicy burger patties is the addition of crushed crackers or panko breadcrumbs to hold in the natural fat and juices.
We definitely recommend using crackers if you have them. Adding crushed crackers is an old-school method to add more flavor than plain breadcrumbs. Plus, it’s super handy for using up that package of crackers you’ve had sitting in the pantry for weeks.
Here is everything you need to make the best homemade hamburger patties:
- Ground chuck – We prefer an 80 lean/20 fat ratio for the juiciest burgers.
- Crushed crackers or Panko bread crumbs – The best binders for juicy hamburgers. (Could be gluten-free!)
- Worcestershire sauce – Adds a deep beefy, smoky flavor.
- Egg – To bind all of the ingredients together without drying.
- Milk – The enzymes help to soften and tenderize the ground beef.
- Seasonings: Salt, Garlic Powder, Onion powder, Pepper, or other spices of choice.
It’s helpful to save prep time and add lots of flavor to your patties by adding dried spices rather than fresh herbs to the hamburger mix. For instance, you can incorporate red pepper flakes for a spicier burger, a bit of cumin and chili powder for a Southwestern-inspired bite, or parsley and dill to create a Mediterranean taste.
Tell us your favorite hamburger seasonings in the comments below!
How to Make The Perfect Burger Every Time
It seriously only takes mere minutes to make restaurant-quality hamburgers from scratch. Prep your workspace and ingredients before getting started and you’ll be whipping out hot plates from your home kitchen (or backyard) in no time!
Here’s how…
First, set out a large mixing bowl and add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, and spices.
- Use your hands to thoroughly combine until the mixture is very smooth.
Next, press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle patties. Like so:
Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties of your desired thickness. You typically want hamburger patties to be slightly larger than the buns they’ll be served on since they’ll shrink a bit in the cooking process.
Place the formed patties on the baking sheet. With thick patties, press a dent in the center of each patty, so they don’t puff up while cooking.
You can stack the patties with sheets of wax paper between layers if needed.
Then, preheat the grill or a skillet to medium heat, approximately 350-400 degrees F.
- I love using a cast-iron skillet for getting that drool-worthy caramelized sear on the burgers.
Best Burger Recipe Continued
For thick patties: Grill or fry the patties for 3-4 minutes per side for a medium burger.
For thin patties: Cook on the griddle for 2 minutes per side.
Ideally, you only want to flip your burgers once or twice during cooking.
Pro Tip: Homemade cooked hamburger patties will keep well tightly wrapped in plastic wrap, or in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 3 months.
Get the Complete (Printable) Best Hamburger Patty Recipe Below. Enjoy!
Easy Burger Recipe
Stack the hot patties on hamburger buns, and dress up with your favorite hamburger toppings and condiments.
Pictured below left is Lt. Dan’s dream burger, a thick backyard barbecue classic with lettuce, tomato, pickles, and a bit of mayo and mustard.
On the bottom right, my gotta-have hamburger offers two thin patties, each covered by a slice of melted American cheese, and all loaded with tomato, pickles, crispy fried onions, and bbq sauce.
Other great toppings you can use are red onions, ketchup, butter grilled buns, and served with either onion rings or sweet potato fries.
At least we can agree that the best homemade hamburgers are served with a heaping side of cajun fries, shoestring fries, or baked french fries!
Frequently Asked Questions
What Can You Add to this Perfect Hamburger Patty Recipe?
This simple, terrifically basic recipe for Easy Homemade Hamburger Patties is great for customizing with your favorite spices.
Try incorporating some punches of flavor by adding any of the following ingredients to the raw hamburger mix, or putting them right on top of your cooked burgers:
- Crushed red pepper
- Shaved serrano (spicy!) or jalapeno (milder) peppers
- Chopped fresh scallions or cilantro
- Barbecue sauce
- Soy sauce
- Diced red or white onion
- Shredded or crumbled cheeses like cheddar, gouda, mozzarella, or blue cheese
How Can I Make the Best Gluten-Free Hamburger Patties?
Although this particular recipe is not gluten-free, it can be easily adjusted using GF-friendly Panko breadcrumbs and gluten-free buns.
Can You Bake Them In The Oven?
When you bake hamburger patties, you must use high heat so an exterior crust forms. Set the oven to 450 degrees F and place a baking sheet in the oven so it gets hot like a griddle. Once hot, transfer the patties to the hot pan. If making thin patties, bake/roast for 2-3 minutes per side. If making thick patties, bake/roast for 5-6 minutes per side.
Looking for More Delicious Burger Recipes?
- Spicy Cowboy Bacon Burgers Recipe
- Zesty Italian Burgers Recipe
- Easy Sesame Chicken Burgers Recipe
- Lamb Burgers with Tabbouleh and Grilled Peppers Recipe
- Salsa Verde Burgers with Fontina Watermelon and Basil Recipe
Check the printable recipe card below for the nutritional information including calories, carbohydrates, protein, saturated fat, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.
Best Hamburger Patty Recipe (Grilled or Stovetop)
Ingredients
- 2 pounds ground chuck
- ½ cup crushed saltine crackers or Panko breadcrumbs
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 2 tablespoons milk
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Instructions
- Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (Overmixing can create a dense heavy texture.)
- Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle patties.
- Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
- Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
- For thick patties: Grill or fry the patties for 3-4 minutes per side.
- For thin patties: Cook on the griddle for 2 minutes per side.
- Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.
Video
Notes
Nutrition
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Don’t believe the reviews.
I made it just the way i read it . But I fried it on the stove top not on a BBQ .
I found it very mushy . I kind of wondered about adding that milk . i should of held back on that .
This was very easy and came out juicy and flavorful!
I added my own seasoning, but kept the rest of the recipe as written. Grilled on a grill mat with butter.
Thanks!
Very juicy and flavorful. I didn’t have Worcestershire sauce so I substituted soy sauce. It was delicious!
Great recipe! But can you post the replacement quantity beside the bread crumb step for the panko, I used the higher amount and didnt see the note about a meat loaf consistency till the end 😁
I have made these a few times now and they are always a hit! I substitute 1lb of pork, and 1lb ground beef instead of two pounds of ground beef and they turn out awesome! Thanks so much! It’s bookmarked lol
This recipe is definitely 5+ stars! I followed the recipe exactly and cooked the hamburgers on the grill. I lightly toasted brioche buns and had grilled mushrooms and onions, swiss cheese and lettuce. Absolutely delicious! They were juicy and full of flavor. I received kudos from everyone with this recipe. It will now remain my recipe for any hamburger I make. Thank you for sharing such a winning recipe.
I have consistently failed at making a good burger until tonight! These were sooo good. Cooked to perfection and juicy and didn’t fall apart. Great flavor 😋
Easy and very tasty. My family all gave good reviews on these.
Very easy, very nice.
First burger recipe I’ve ever made that sticks together on the grill and doesn’t fall apart! Stuck to the recipe exactly and had nice juicy burgers that stayed together. Thanks!!!
cooked These burgers for my family and friends on the weekend and it was great. All good responses.
So good! My family loved them. My spouse loved them because they held together on the grill.
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Thank you for such an EASY recipe! My husband is the cook. NOT ME! I had never in my life made hamburgers until this recipe, and I was so nervous for my husband to try them. He said they the BEST hamburgers he’s ever had that wasn’t cooked on a grill! What a compliment, thanks to you!! We have made these multiple times now and loved them each and every time. Even my picky eater eats his whole burger and now looks forward to burger night!
Tonight I decided to use the same recipe to make meatballs for spaghetti. I just formed them into balls and put them in the oven at 400° for 25 minutes. They were AMAZING and there was none to spare!
Thanks for sharing your recipe!!
This is about how I’ve always made burgers except that I like to sauté some onions and garlic and add them to the mix. If you like it spicy, also add in some jalapeno or pepper of your choice.
This will become a family favorite recipe! The burger was juicy and tasted delicious. We tried the recommendation with the crispy fried onions and bbq, and wow! So good!
I am not a good to cook but today i will follow you step by step and i hope today we will enjoy this tasty recipe
Oh my! This is fantastic! I really liked the recipe you shared! I made them and I kept them frozen for my basketball coaching training while returning from the court. Really tasty!
Delish!
Used recipe exactly except used half ingredients because was only feeding two. Grilled them on a weber charcoal grill and they were delicious. Will definitely use this next time.
Made with ground turkey. It was a hit for all ages! Had to sub a few ingredients, salt free table blend for onion powder, whales for cracker crumbs. Topped with pepper jack. Delicious!
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Thank you for the recipe! I had the whole family over and everyone raved how good this recipe is. I grilled the burgers with asparagus.
Oh my! This is fantastic! We are hooked and will prepare ours no other way! We are having again tonight!
Tried tested, amazing and very easy recipe
These are very tasty burgers. I have added egg/crackers in before with some of the seasonings but never thought of milk. Sort of winged the proportions and also added a little liquid smoke and creamy horseradish for seasoning. Due to weather, I pan fried these in cast iron skillet. Good tip on the need to get the pan up to about 400 to get the drool-worthy caramelization. I will definitely try variations of this recipe again and again.
So easy and delicious! My go to recipe for burgers!!
Extremely good!
🙂 forgot my stars
Soooo , you didnt use anything advertised in the recipe , but are complaining about the recipe ? :D
We made this and the flavor was pretty good but tasted more like meatloaf than a burger.
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Yum
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Switched out the hamburger for venison, switched out the worcestershire for some smokey barbeque (it’s all I had at the time), added some sauteed onions and cheese. My opinion is a bit swayed because of substitutions, but they were solid burgers. 10/10 recipe and works for venison burgers as well imo.
Seriously so good! I really failed at making burgers, even though they seem easy. I followed this recipe minus adding the egg, and they were delicious! I sautéed them with garlic and onion and my family wants to add this to our weekly rotation. Thank you!
Used this recipe to make hamburgers this evening because I didn’t have the ingredients that I usually use to make my usual burgers. Going to follow this recipe from now on; much easier to make and ABSOLUTELY DELICIOUS!!!
could you try making a video making it?
I haven’t enjoyed homemade hamburgers for over a decade.. I don’t know what it is, but these? These are the best hamburgers I’ve ever had! I hat an incredible treat, thank you so much for the recipe!!
HELP! This is my first time making homemade burgers. I tried this recipe tonight and it didn’t turn out. Smelled good and tasted good (which I suppose is the important thing), but the patties didn’t want to form right. The mixture was kinda sloppy, barely held together to get them in the pan, but then developed cracks and fell apart when I flipped them. I did realize I made the patties too big and their weight worked against them, but even besides that something wasn’t right. How do I get them to hold together better? Does the meat have to be 100% raw when I put them together? I defrosted in the microwave and some of mine had started to cook by the time I got to mixing.
Hi, arrowroot powder is a brilliant binding agent. Don’t put more than 2tbsp and perhaps reduce the breadcrumbs slightly. Hope that helps.
Hi Danielle,
Yes, I would say the issue was the pre-cooked meat. For any good burger recipe the ground meat must be raw, so that the other ingredients blend evenly into the meat before cooking. Hope this helps!
Made this recipe as is. Absolutely love it! I’ll never buy pre-made patties again!
very scrumptious
Awesome beef patties! Simple,quick and delicious!
Absolutely love this recipe! I’ve been looking for a good one for many years. The family LOVED them. Definitely will be using this from now on. Thank you for sharing!
Hi,
I just wanted to swing by, and say thank you for your time & effort in providing this useful & actionable content. I was surprised to see your basic seasoning(s) are identical to was I use in all base Angus ground beef, no matter if used for burger’s, taco meat or spaghetti; it rely brings out the best flavor. Foray, since I am here, I will toss in a small suggestion to try sometime. Whenever I cook bacon, I save the bacon grease, ( aproximately 5oz or 141g ), and freeze it in a repurposed glass jelly jar; then when needed, ( multiple purpose ), for these burgers, I put on or about 1/4 – 1/2 TBSP down on the pan, and apply the same on top as cooking for once you flip. It also seals the juice inside the beef, and just adds a hint of depth to the flavor, ( without the additional cost of adding bacon ), and if your OCD at all, like 25 years in the military helped me to be; I will give fresh pepper corns a twist or two in the melted grease, ( heated oil & pepper changes the taste. Also, I got in the habit of using LAWRY’S Seasoned Salt in the meat; so a small pinch of Morton Iodized Sea Salt in with the fresh ground pepper corns and grease doesn’t hurt either. Thanks again; your process, step by step by the numbers is delicious and foolproof.
Redpectfully,
George
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I’ve made all kinds of labor intensive and fancy hamburgers in the past but always adventurous to try new recipes. I’m so glad I did. This simple recipe was absolutely delicious! I did grd beef last week, went right by the recipe. Today I decided to try turkey. Since grd turkey is so wet, I did add a little more cracker crumbs, 3/4 cup. Also to add extra flavor to the turkey I did ‘heaping’ teaspoons of the garlic & onion powder and lastly did heavy cream instead of milk, since turkey can be dry. I’m super pleased with this recipe and will be handing out to my loved ones. Thanks!
Just learning to cook, was moist and very good flavor.
Amazing hamburger recipe if you let them sit over night then cook them your taste buds will dance for you thank you vicky
I don’t eat burgers much and they generally didn’t hold much appeal for me, but I wanted one today and decided to look up a recipe this time. The burger I just had totally changed my perspective on them. It was wonderful. There were a lot of ingridients I didn’t have so I loosly followed the recipe (beardcrumb and sourdough cracker for saltines, 1 lb of ground beef blend wiht liver and heart, koji and lime instead of worchestire and milk) but it turned out so well. It’s a really nice adaptable framework for how to make burgers that can be followed as a recipe or a guide to ratios and principals.
Delicious, i made my own breadcrumbs and only made half the recipe but added the full amount of milk and Worcestershire sauce. 5 stars
I’ve made these multiple times. My husband loves this recipe. He counts his macros so I make his first and measure everything. They are so tasty and my go-to recipe :)
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Juicy and delicious!! I will use this recipe again and again. It was quick and easy to prepare and uses basic ingredients I already had on hand.
OOPS…FORGOT TO SAY THAT THIS IS DEFINITELY WORTHY OF FIVE STARS!!
These are a definite keeper. No longer a tasteless or dry burger. We will never do ours any other way. It also works fantastic with bison. We use for turkey burgers, too; but, you need a little more breadcrumbs!
This looks easy to do but amazingly tasty! I`ll go ahead and try it
Best hamburger ever!
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I made these as per the instructions, plus I added some dehydrated onions to the meat mixture. I cooked them in a cast iron skillet and everyone came into the kitchen to see what I was making because it smelled so good! It smelled like burgers on the grill from a good restaurant! They came out perfectly seared and so tasty! Also, I learned a trick over the years to ensure the middle gets done, for those who don’t like a pink middle. If u make a little depression with your thumb or two fingers in the middle of the patty on one side, it makes the middle thinner so that it cooks evenly. Personally, I don’t mind a little pink but many people don’t like that and it’s safer to just cook it through.
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I made this recipe yesterday, That was amazing. Me and my partner love this recipe and we must like to try this again. Thank You
I made burgers last night for my family using this recipe and they were excellent. I’m keeping this recipe to use again. The only substitution I had to make was for the saltines/bread crumbs which I didn’t have. I used some whole grain crackers that had seeds and ground them up and they worked just great. All the flavor and texture was so good and way better than plain beef!
I made this recipe today. It’s great! The kids loved it and it’s hard to get the family to like the same thing. I will save this one for the future. I may add an extra egg next time so the Patties stay together better.
Flippin’ delicious!
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These were so good! I followed the recipe exactly, minus for using ground beef and I cut the ingredients in half and got four burgers out of the 1lb ground beef. I used the cast iron for that perfect carmelized crust and used about 1/2 tbs of unsalted butter to dear the burgers in for carmelization. Seasoning mix was perfection in the meat and topped with a crispy bun, pickles, ketchup, mustard, and onion. My only regret is not making more and going to bed bitter at my friend for taking seconds so I can have more for leftovers haha!
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Very good! I added a little more garlic powder bc I love garlic on my burger and omitted the milk. Used 93% lean beef and it was still very juicy!
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My burgers often turn out dry. I tried this recipe and they turned out fantastic! Thank you for great instructions as well. I just don’t make burgers enough at home. I appreciate your post, thank you so much 😀
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My husband said the hamburgers tasted so good, “You would think you were eating a $25.00 hamburger in an exclusive restaurant”! That say’s it all! Found my hamburger recipe for life!! Thank you! Thank you!
Sandra Wilson
It looks like such a delicious recipe. I will definitely try it out. Its like a heaven for food lovers
Thank you for the easy to follow recipe. The burgers were delicious. Husband and 2 toddlers approved. I substituted worcestershire sauce with bbq sauce as that’s all I had. I highly recommend using brioche burger buns. Will always be using this burger recipe from now on!
Really enjoyed this quick & easy burger recipe! Prep time was fast, and it worked out perfectly during my busy night. Family was full and happy which means so was I. ♥️
Very good hamburgers! I had a little less than a pound, so I halved all the ingredients, except I used a whole egg. I probably should have not used the whole egg, because the burgers kind of fell apart a little on the grill, but were able to be salvaged. And they were delicious!
The photos are incredible. Now you have me thinking about doctoring up the meat. I’m going to try this recipe and report back. Not sure I can match the photo quality but I’m gonna try to find some nice brioche buns which I think are best for the photos and traditionally I think was what they used info
I used wagyu beef, and yellow cornmeal instead of panko. The burgers are delicious and tender. This is an awesome recipe!
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Delicious ! And tender – Thank You 😊
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This was a great recipe. I forgot the milk in it but it turned out just great. I also only had 1lb of chuck so I halved the ingredients but kept the egg for structure. It worked out just as well. Thankyou.
These burgers were delicious. I used Panko. They were tender, juicy, and full of flavour. Not one compaint from a group of critical people, in fact everyone wanted seconds.
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No doubt, it is a best recipe. I had tried it last week and it was just awesome.
We tried this recipe this week. And had it for two meals already. Used toasted sliced bread instead of burger buns, spread some kewpie on one side and sriracha mayo on the other side. Used Arla cheese slices. And iceberg lettuce for the crunch (added some blanched spinach too for complete nutrition). Thank you.
yes I’ll make this recipe
Great Great! This one is perfect! TYTY
I personally like this recipe (except the onion powder). When making burgers on a grill for a picnic with a crowd, many people do not like the zing of Worcestershire sauce or garlic added to the meat, and they do not like an onion flavor being put into the meat itself or the level of salt/pepper or other spices. Adding the bread crumbs or crushed crackers to the meat necessitates the milk – both unnecessary – your making meatloaf at that point. The point of a hamburger is simple – meat, egg to bind and provide a variety of toppings and shakers of seasonings to let everyone adjust to their taste. Simplicity of the burger itself and diversity of condiments offered is the key to a great time had by all.
Why are you even commenting on here if you’re just putting down her method?
Probably to add perspective for other readers? Dissenting opinions are important; otherwise, it’s just an echo chamber.
So you personally like this recipe except for the onion powder, Worcestershire sauce, garlic, and again with the onion flavor, salt/pepper or other spices. Nor do you like any panko, crackers, bread crumbs or milk. The egg you seem ok with. Alrighty then, if your recipe is so perfect then why oh why are looking at others just to criticize?
Umm no seasonings at all Ray? That’s a no for me! This recipe is exquisite as is… y’all don’t listen to Ray unless you want some bland food. I would rather my taste buds tingle in pleasure!
These people on here are expert “chefs” commenting on the recipe. If you are so great go make your own blog and make your tweaked out version. Why even come looo at recipes if you have your own recipe already? Too many so called home chefs out here. Give me a break. Never been in a real kitchen and all of a sudden you are a chef. Go be miserable somewhere else
Sounds like a boring burger for a crowd of boring people
Thanks for your comments. I appreciate your suggestions.
Thank you for the honest and helpful review Ray! My first thought was this is an exact copy of my meatloaf recipe! To many people out here seem to only be concerned with offering blind praise as a review instead of helping those of us that haven’t tried the recipe yet an honest review! Everyone in the world doesn’t have the same tastes!?!? Unbelievable! Smh….While I will still be trying the recipe as is to form my opinion I currently make a delicious, juicy, cheeseburger without all these ingredients. I guess this means I am a true CHEF lmao anyways thanks for the recipe and the wonderful post! I enjoyed reading it and it was well written!!
I am so happy about this article. what a tasty recipe ever, my favorite one. Today i will try to follow you.
again thank you for help
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We don’t need a fast efficiently manufactured burger emerging from our kitchen. We need the old design burger with the meat on the base and the selection of veggies stacked on top.
This is my go to recipe for burgers from here on out. Disregard going out for burgers , at absolutely no point in the future. So don’t allow the fixings to trick you! 5stars!
We want to get away from the restaurant style burger — that’s why we are making the burger at home. The meat should always be on the bottom with the veggies stacked on top of the meat — always. We don’t want a quick-mass produced burger coming out of our kitchen. We want the old fashion burger with the meat on the bottom and the choice of veggies stacked on top.
I pan fried these in bacon grease….omg amazing!
it was amazing!
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Hamburgers were so juicy and delicious!!!! I like to make sliders and freeze them so they are always available!
The best burgers ever according to my kids. Equally good is our “healthier” variation on this recipe, using 3/4 ground chicken instead of beef and 1/4 lentils cooked in chicken stock. To each his/her own…
wow, I love hamburgers,thank you for sharing
These turned out great! Nice and juicy, seasoned perfectly for a burger!
This is what I categorize as Processed foods. Most ingredient that are mentionned are wrong for the health aspects of it all, only add cheap flavours, and make it adverse to goo digestion. Its almost as it it attempted to be Food pyramid Politics, in a manner where only Pyramid and Politics eem to be united, all the rest being very poor cooking.
SHUT UP! Why are you even looking at a hamburger recipe and then equating it politics!!! What a dumbf#%€¥.
To the poster of this recipe. You’re doing a fantastic job.
Well said Larry!
Damn your life must be boring.
I work for an outdoor amusement company and we’re holding a hamburger cooking competition and I’m thinking of using this recipe with a few secret touches of my own…. wish me luck
Didn’t your mother ever tell you that if you can’t say anything nice, don’t say anything at all?
What exactly are you categorizing as processed? The panko? The onion and garlic powder? The worcester, milk, salt, pepper? I don’t think processed means what you think it means. Pyramid and Politics? You perhaps should get some help, no?
Hello Jean you are what I would categorize as annoying. You didn’t even try the recipe and you’re trashing it and the title isn’t “healthiest burgers ever” so your nasty comment doesn’t even make sense. In the future have an open mind and try different recipes, if you like it you can say why and if you don’t like it you can say why without being an annoying jack a** about it.
This is a recipe that my family keeps asking for, not sure what to make of this ad scam complaints but keep the recipes coming
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This recipe is so easy and fast to make and taste like heaven!!!! Thanks for sharing
Do you use salted or unsalted saltine crackers?
Hi Cherise,
I always use salted crackers, but you could use unsalted, then add in an extra pinch of salt. Hope this helps!
Ok, this is indeed the best burger recipe. I followed this using panko crumbs, but managed to forget the Worcestershire. And it was still amazing. Thank you for ahring this, I will be using this as my go to from now on. Yum!
The hamburgers made using this recipe were the only meat dish where there were no leftovers from my family’s 4th picnic. Everyone loved the tasty burgers. A real crowd pleaser.
Now I am sharing the website with all my family and friends. Thank you for sharing!
Karen
Made them for 4th of July backyard BBQ… rave reviews all around. Delish!
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I really need to save this recipe because it’s great, but I keep losing it. It makes a great tasting hamburger with amazing texture. The only thing I add extra is some liquid smoke or actually cook it on the smoker just to give it that bit of extra.
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Yum – easy to make and so delicious. My family really loved your recipe – all your special touches really added to the burgers.
Such a lovely ide abou this blog thanks shring this article
DELISH. Truly the best hamburgers we’ve had in a long time!
Summer is for grilling hamburgers weekly! This recipe is delicious, juicy, & these burgers are so tasty!!
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Excellent, moist, tender great flavor
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Would these hold up well to preparing the patties and freezing for a week?
Hi Kristy,
Absolutely! You can make the patties ahead of time and freeze them on a baking sheet lined with wax paper. Then stack the hard patties and freeze them in a zip bag for up to 3 months.
What great burgers! I used equal parts ground beef, veal and pork, followed the rest of the ingredients exactly. First burgers of the season, topped with cheddar and bacon and enjoyed by all. Thank you for the recipe!
I tried these and they came out awesome! Thank you
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Just made this tonight for dinner. I didn’t have the Worcestershire sauce though, and I had to use ground chicken, as I don’t by ground beef/chuck. It came out very juicy and delicious. My house was very smoky though from using the cast iron on the stove, but that’s expected. Definitely will add this recipe to my files!
John Kennedy
Hey Everybody, Check This Out!…Kutchie’s Key West Kutcharitaville Cafe…Is The Most Famous Restaurant In The World!..It’s The # 1 Restaurant In Key West And Has Been For Over 20 Years!…You’ve Got To Come-On Down,…Everybody Welcome’s You!…All The Big Stars Eat Here…Even President Clinton ate here once…He loved it!…Come-On Down And Try Kutchie’s Famous Cheese Burgers In Paradise…He Always Keeps The Grill Sizzling!…And Don’t Forget His Famous Key Lime Pies!…He Bakes A Fresh Pie Every Day And They Sell Like Hot Cakes!…I guaranteed, You’ll Never Go Away Hungry!..You Can’t Beat The Food In The Whole World!…And The Prices?…You Won’t Believe It!…Get This!…Everything’s Under $6.00!…You Can’t Beat It!…Come-On Down And Bring The Whole Family!… Kutchie’s is a Great Place For The Whole Family!…And Tell Him That “The Rat Pack” Sent You!…
…Kutchie Is The Greatest!…The Food Is Fantastic!…And He’s A Great Guy!…Tell Him That Sammy, Dean And Frank Sent You!…
Dear John Kennedy: “The most famous restaurant in the world”? Surely that would be Maximes, or the Savoy grille, or Prado, or maybe the restaurant at the end of the universe. And the pies “sell like hot cakes”? Surely they sell like pies. “You’ll never go away hungry”? Can’t EVERY restaurant in the entire world claim that? That’s kind of what restaurants do.
It’s obvious that your ‘comment’ here on this nice lady’s site is just brainless spam, posted by a moron who gets paid in greasy hamburgers by the idiot Kutchie. Nobody likes you, John – not even your children. And by the way, I’ve eaten at Kutchie’s, and the food was like parking lot gravel and tasted like licking a shag rug.
You need to not post about restaurants on this ladies blog thnx
I just put this burger recipe together but I only had a 1 lb ground chuck pack so I cut everything in half made my four nice fat patties and they’re in the refrigerator waiting for my wife to get home I’m going to cook them on stove top at about 6:30 tonight in a cast iron skillet they’re going to be amazing corn on the cob and barbecue beans
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Thanks! Added a tsp of dried mustard and we all loved it.
Delicious! I didn’t have an egg so I used 1 tbs mayo. Also didn’t have any hamburger buns, so when I read about adding dill (which I happen to have, strange) and parsley to give it a Mediterranean flavor, that was enticing. I formed the patties oblong for some reason (seems more Greek to me) and just happened to have naan and white beans which I added lots of parsley to. Sort of a pseudo-Med dish but it sure was delicious!
I made these burgers for the first time and they were absolutely delicious! Everyone thought they were great and cooking in the cast iron pan put the crust my husband loves just like you get from the grill. This will be my new go to for burgers!!
Thank you for sharing bro, I would like to know more about the recipe of making a best burger. Keep sharing amazing content.
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Just wow! I did this recipe over the weekend and its finger licking good!
The BEST burger I have made, hands down. I swore off of making burgers at home because they are always overcooked, dry, and tasteless. I decided to try one last time and used this recipe to make “burger dogs” (cylinder burgers served on hotdog buns). The whole family was WOWED. They are perfectly moist, even when cooked well done and actually have flavor! Everyone had another and left off the toppings because they were so good by themselves.
I was afraid they would be too meatloaf-y but they are definitely burgers. You just have to watch out to not overmix. The consistency worked perfectly for shaping as well.
YOU HAVE TO TRY THIS RECIPE!!!
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Really love this simple recipe. Came out great
This is the second time I have made these, and cooked on a Traeger grill with hickory pellets. This is a winner recipe. I received many compliments and a request for the recipe. I added green peppers.
This will be my go to recipe for grilled burgers!
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Perfect burge…I didn’t youse th worchistire or bread crumbs but a slice of white bread moist. I got that good old fashioned salt and pepper burger and it didn’t taste at all like meatloaf! I don’t know why people are repeating Bobby Flay! He’s good but this is a burger done right!
really good and juicy. am really impressed. we made it with 800 grams of lean mince beef and still put the same amount of dry and wet ingredients and it was really good. We may have slightly overcooked it but still tasted fab.
Just made these on the bar-b-que, totally fabulous. I made a couple of changes, added slashed onion and utilized a nearby sauce rather than the Worcester (use for every one of my meats). I’ve never done hand crafted burgers amd they were a hit. I won’t ever purchase frozen from this point forward. Much thanks to you for the decency
One of the best hamburgers I have ever eaten. I pan fried mine. SO GOOOOOD!
Can I bake this in the air-fryer?if yes , the temperature of the air fryer . Thanks in advance
I followed this recipe exactly and my
Burgers were delicious. Best homemade burgers I ever made. So moist and tasty
I used crushed saltines. From now on I will make these homemade burgers instead of store bought which are usually tasteless
Great burger recipe !!!!
I made burgers using this recipe for a small party and they were great !!!!
Best all – purpose burger recipe I think I’ve ever used!!!
Made it and tastes like a mix between meatloaf and bread burger, how this recipe got so many good ratings confirms my suspicions that people with a novice mundane pallet will rant about anything.
Hi David,
Sorry you were disappointed with this recipe. However, 1/4 cup saltine crumbs per pound of beef is not nearly enough to give the burgers a “bready” consistency or flavor. Any chance you mismeasured or used plain bread crumbs? We do offer suggestions in the recipe to reduce the bread crumbs if using anything other than the suggested ingredients, because traditional breadcrumbs are much denser that crushed crackers or panko bread crumbs.
We are friends with many chefs and restaurant owners. Most of them use the age-old trick of adding a little crumb to the beef mixture to hold in the juices… They just don’t make this common knowledge. You’ve probably eaten dozens of burgers made with crumbs over the years and didn’t even know it. ;)
Eye roll! This guy is one of those people that thinks he knows better than anyone else. Attacking peoples’ palates is ridiculous and should signify to void whatever he says.
I’ve been making burgers almost exactly like this for years in my high dive pubs. Our burgers are legendary. We put a handful of cracker crumbs in each pound of aged ground beef chuck, along with scratch-made steak sauce, instead of the Worchestershire sauce. About 5-6 years ago we switched to GF cracker crumbs so that when people order burgers off the bun we know they are safe for those with a gluten intolerance.
Like she says, you will not be able to taste the cracker crumbs. The only thing that might happen is a slight change in texture, but that has more to do with over working the meat than the crumbs. I train my line cooks to fold the meat mixture six times, then divide and press into patties. In my opinion, you should still be able to see a little bit of grind once the patties are pressed. The crumbs are just there to absorb the fat and flavor. They have no effect otherwise if you mix and press correctly.
Used gluten free panko and got excellent results
These burgers where super juicy with so much flavor. Will make again and again. Thanks
Best Burger this similar burger helps me to win my friend’s hearts they very like this kind of burger. And you know what, the best thing is to happen my GF request me on insta and we had some awesome chat soon, I will make this burger for her.
Such a simple, quick and easy recipe. I wasn’t sure how they would taste …but they are delicious. I’m so glad I tried this out I’m hooked!
I have not made recipe yet but was wondering if anyone made this in air fryer. I have a ninja dual and was curious for temp and number of min. I plan to make later this week
I didn’t make this recipe but I’ve made burgers in the air fryer. 350 10-12 mins for a ¼ pounder. 160 degrees internal temp. Less time if you want less internal temp. Flip only once half way through.
These are some delicious homemade hamburgers that are perfect for a cookout or a family dinner.
I love the taste of a good hamburger, and these are some of the best that I have ever had. They are juicy and flavorful, and these burgers are sure to become a family favorite!
Literally the BEST burger I have ever made. Although I didn’t add the Worcestershire sauce because I didn’t have any. But oh my god it’s amazing even without it! 100/10 I would definitely recommend! I wouldn’t shut up about it eating it, like my stomach is grumbling just thinking about it! You should try this!!! 😋😋🤤🤤
Just made these on the bbq, absolutely fantastic. I did make a few adjustments, added chopped onion and used a local sauce instead of the Worcester (use for all my meats). I’ve never done homemade burgers amd they were a hit. I will never buy frozen again. Thank you for the goodness
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The best burger I have ever made. Juicy, flavorful and easy for a simple but delicious mid week dinner. Add some lettuce, tomato, Pickles and grilled onion with a little special sauce.
Perfect burger with perfect taste. will this burger increase calories in my body which I don’t want? I am a basketball player and eat this in lunchtime when I am in court
This is the way my mom always made hamburgers. She didn’t add the seasoning however. So there is some comfort food feeling about this. But my mom also made meatloaf the very same way. So technically it’s a meatloaf burger. Keep in mind, if you overwork the meat too much, your meat essentially becomes sausage. I now like to keep it simple, roll the meat into a ball, not overworking the meat much. Place on a hot pan and smash it down and then salt and pepper it. Can add other seasonings. The fat content is very important. 80/20. Keep it simple. Don’t over season. Don’t overdo the meat. Your sauces and toppings will ultimately make the ultimate burger.
These were super easy to make and they turned out delicious! This is definitely our new go-to burger recipe.
First time trying homemade patties, usually use angel bay which are top quality and quite pricey but thought I’d give it a go and man wont go back to store bought ones!! Thanks for this awesome recipe!
I thought the same thing but it turned out amazing! ! Though I decreased the breadcrumbs to 1/4 cup and used Substituted the worchestire sauce w 2tbl each ketchup & soy sauce since I didn’t have any worchestire sauce , added minced garlic & used 1 tbl milk along w hamburger seasoning. They didn’t taste like meatloaf at all. In fact it was the best burger I’d ever had, hands down! My entire family ate two burgers right away & want all the rest of the burgers tomorrow for dinner , again! This is my go to recipe for burgers from now on. Forget going out for burgers , never again. So don’t let the ingredients fool you! 5stars!
Best hamburger recipe. My kids and I love it.
I wondered if anyone else had thought this. Slather on some brown gravy and you have a Salisbury steak..
Best hamburger recipe. Both my daughter and I love it.
Delicious. Thank you
Very juicy, tasty and easy hamburger recipe!
When we make our burgers at home, they are usually disappointing because mine never has that juicy and tasty texture like in the restaurant ones! Made it using my cast iron pan which turned out fantastic after smoking them on an open flame grill for 30 minutes then finishing off with some foilring—thank you so much again!!
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Best ever ! Can I put( mixed well raw/uncooked )patty in the freezer? Or do I need to cook slightly before freeze?
Don’t have to cook them before freezing. I form raw hamburger patties 1/3 pound and then place them on a cookie sheet lined with wax paper so they don’t stick to the cookie sheet. Let them freeze solid overnight then put them in a freezer bag or vacuum seal in packs that you will use for a meal. Pre-freezing them first helps keep their shape and so they don’t stick together if you store them in bulk.
i did the same. but when i defrosted the burger , it turned soft
Pop them in the oven from frozen. Do not thaw. Like baking frozen meatballs.
Delicious ……my new go to burger. So juicy!!!
I now have a go to burger. Juicy and delicious!
the best burger recipe I’d ever tried. When I prepare burgers at home, I’m always dissatisfied, but this one was juicy and tasty! Made in my cast iron and turned out fantastic. Thank you so much for sharing the recipe!!
Amazing burgers. I mixed shredded cheddar and diced jalapeno with mine.
This was the BEST burger recipe. Always disappointed when I make burgers at home but this was juicy and flavorful! Made in my cast iron and came out amazing. Thanks so much for the recipe!!
what a delicious, I made it at home. My family liked it soo much.
I’m a cook. I decided to give this recipe a try in the restaurant. Of course made it bigger. But it was a hit. Very tasty! thank you for the recipe!
Just made them here in China. They were delicious. I would have never thought of the milk idea, but together the ingredients worked very well!
Did you use bat meat or dog meat?
wow what a great joke clap clap
Did you really have to bring racism into a BURGER recipe. Pathetic.
Did China have to give the world Covid? I think a mildly racist joke is the least of our problems.
Found this recipe today and will only be using this one for burgers from now on! I used saltine crackers for mine and extra lean ground beef. My daughter who can be pretty picky when it comes to eating meat, had two servings. I was pleasantly surprised. Also excellent tip on putting a dent in the center! Never made a review on a recipe b4 – this one deserved it. TY!
you are doing a great work. I am thankful to you because i learn here a lesson about make this recipie.
delicious.
People are very passionate about their hamburger patties. Some are adamant that their patty is the best and is made of the best ingredients. Others prefer a more simple patty with fresh ingredients and a healthy option. It’s true that people have different tastes and preferences and can’t agree on one patty as the best. One of the factors that determine how good a hamburger patty is is how well it is seasoned. The patty can taste too salty or too bland; it’s important to make sure it’s seasoned well.
Are you looking for a burger recipe with a twist? Try this easy patty recipe that you will love!” Ingredients: -2 pounds ground beef -1/4 tsp salt -3/4 tsp ground black pepper -1 TBSP garlic powder -1/2 TBSP onion powder -1/4 tsp dried oregano -1/4 tsp dried thyme -1/2 tsp dried basil -2 TBSP steak sauce or Worcestershire sauce -1/4 cup water Instructions: Preheat oven to 350 degrees F. Grease a baking sheet with butter or line with parchment paper.
Washingears – You were incredibly rude to review someone else’s recipe by posting your own version. Post your own stuff somewhere else.
These burgers were awesome! True to promise about being so very juicy! I followed the recipe almost exactly! I only had 1 1/2 lbs of lean ground beef. 90/10. But I added everything else as if I had 2lbs. . Thinking that would compensate for the lack of fat. What we had were 4 amazing burgers! I am doing exactly what the other reviewer said because of her kids reviews… I am throwing out all my old recipes! Thank you so much!
Everybody at my home liked this! These burgers are simple to make up just very tasty. Incredibly tasty!
I think 450 degrees F and spot a baking sheet in the stove so it gets hot is exceptionally helpful thought as I’m doing a gourmet expert work locally in NY and its the least demanding method for planning delicious things in mean time.
Truly a great burger! Thanks for sharing this recipe!
Must be confusing your personality with the burgers.
Hi it looks so delicious i will try it at home and tell you my experience about me Looking nice keep it up and share more recipes .
I utilized Panco rather than wafers. The patty got truly quite firm, and the patty was exceptionally sodden and remained together pleasantly.
Excellent 🍔added slice of cheese, pickles, onion, tomato,lettuce,
Made some special sauce with fries
I’ll Never eat Mc Donald’s again,🙏🤘👍😎
So delicious.
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I’ve diabetes problem and i think i should abide by from such food. What you will suggest me guys if any option to skip or add bit special ingredients to make it great for me.
OMG
Just made these burgers w/crumbled blue cheese. DELICIOUS !!!
excellent! I am still thinking of these burgers. I forgot the milk but it did not even matter. Just excellent and I make a lot of burgers.
juicy and tasty and fantastic. thank you for a best burger ever recipe!
I just made this. Delicious!
Excellent. I did exactly what recipe said. The hamburgers were well seasoned. Thanks.
Trying it now, milk and bread crumbs? Are these mini meatloafs , jk…Definitely NOT putting salt in the patty. It will dry out the burger. Always on top. Maybe if there were no salt in the patty there would be no reason to add milk. We will see.
BTW … did I mention NEVER put salt in the patty.
If you’re getting dry patties, it’s from something other than salt. Salting your meat before cooking is a practice as old as burgers themselves.
The best hamburger patties I have ever made. Thank you!!
I’ve never fully followed this recipe but I use it every time I make hamburgers and it’s always great. Worcestershire sauce is the best addition to your burgers besides egg, and this recipe is also very well written. A+
I really liked the recipe you shared! I made them and I kept them frozen for my basketball coaching training while returning from the court. Really tasty!
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Love these. Have made them several times. Def up the burger game!!
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Do I have to add milk? I keep kosher so I want to make it dairy free. Can I skip that step and it’ll be fine or maybe there’s an alternative?
Hi Danielle!
You can skip it… Just be aware the milk enzymes break down and soften the beef a little bit.
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Delicious! I added 1 more egg & dry onion soup mix
Any recommendation for good french fries to go with the burger?
I made crispy potato wedges in the oven, super easy and delicious! Just cut some russet potatoes into eight wedges each after washing them thoroughly. Soak with hot water for ten minutes and then pat dry after draining. Toss with oil and spices of your choice. I choose salt, pepper, garlic powder, onion powder, rosemary, thyme, and parmesan. Bake at 400 for 30 minutes on each side. Lots of recipes out there for this though.
I have done these 3 times. Always perfect. Thanks
Meant 5 stars!
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My family already love hamburger patty, but when I tried it yesterday with your recipe they all just fell in love with that one and asked to always make the patty with the same method and to forget the previous one. Lol!
i just came here back to say to you “THANKS” for introducing me to the new recipe.
this works great with lean ground beef. normally I use fatty ground meat for no filler burgers, if I use lean its very dry. with the lean meat, it is still juicy!
Easy recipe, tasty hamburgers!
Thank you!
I normally leave the hamburger cooking up to my husband or son. Decided to try it since this is the “Best Hamburger Patty Recipe” and I got a bit tired of their plain old hamburger mix (or lack of). Well guess what? I now am the sole maker of hamburgers (what have I done to myself!). But really, this is very tasty and they were very happy with the outcome. This recipe is going into the 3-ring binder that is marked “FAVORITES”. This is really a terrific recipe and I am so glad you posted it. Thank you very much!
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Delicious as well as an easy recipe for a male like me. I first made it when I was home alone and after trying it I really liked it. I made a picnic plan with my friends and we followed this recipe and our picnic was so much fun as good food makes good mood. :)
Thanks, a lot for sharing this.
For additional seasonings I added one package (per 2 lbs) of Lipton Onion Soup/Dip mix (sometimes use one package of Lipton Ranch dressing mix instead.)
I have been adding an egg and ritz crackers to my hamburger mix for years. Helps keep them tender and juicy. Anytime I am making a dish that requires browned ground beef, I add an egg per pound before browning.
This was the most delicious burger recipe ever. Even my young adult children asked for the recipe. I served them with sauteed mushrooms, crispy bacon, lettuce and tomato on the side for their choosing.
That’s meatloaf…a real hamburger is fresh ground beef only…salt pepper…no egg no bread crumbs nada…
🤣
Yep, that was also my first thought: we are making meat loaf burgers here. And my second thought was, “Who cares? I’ve made burgers out of leftover meat loaf for years and everybody loves them, this is just cutting to the chase. Meat loaf burgers it is.”
Nah your stupid it was a great hamburger, you probably just s*** at cooking. Take some classes.
aggressive…
good recipe, but was this response warranted?
Umm. You don’t know how to differentiate between your and you’re.
Most of us thought that Grammar Nazis figured out they look like a no life looser that has no other purpose than to address auto-correct errors; and stopped doing it 20 years ago; but here you are; and no one cares, if I write a split infinitive or end a sentence with a preposition it must really suck to be you; hopefully, you won’t loose any sleep over it; because thatcwill make two of us, and you have an entire network to grammar check, so get cracking hero.
Made this recipe tonight for 5 people for the first time (grilled the burgers). Only difference was that I used 2 pounds 10% fat grass fed ground beef. It was delicious! Full of flavor. Was asked to share the recipe. Will definitely make it again.
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These were delicious, and so easy! I loved adding the crushed crackers (I used Ritz) for some extra texture and flavor! I went with 6 large patties and oh my goodness they were amazing! Thank you!
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I made this last night with one pound of ground angus, so I halved the recipe (it’s just me and my husband). I have to agree, this made for a really tasty hamburger. I opted to make the thin patties, then crafted double cheeseburgers. They were sooo good and so hearty that we could only eat half of our burgers. But that means we have yummy leftovers! These are ingredients that I always have on hand so this will be my go-to burger recipe also. The only changes I made were using Jalapeno Salt in place of regular table salt and unsweetened almond milk instead of regular milk. Fantastic! Thanks!
These hamburgers are excellent. We made them twice in May for 2 different parties, and they were a huge hit. 2nd time I didn’t have milk and added beef broth. We also used half 80% ground beef and half 85%. Will definitely try w/leaner meat for a regular night dinner. Thank you for this new “go-to” recipe!
i made this and my family love this delicious recipe.thanks for share with us.
I made this and my family love this
I made these with lean ground beef the first time, and they were excellent even though I didn’t have any onion powder – I just minced a bit of onion and threw that in instead. I used crushed saltines (I bought the unsalted ones by mistake, yuck, so this is a great way to use them up!) and I used my grill pan to cook them, love the marks. Tonight I made them with ground turkey thigh instead of beef with no other changes (still no onion powder) and again, delicious! Absolutely my go-to patty recipe now.
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I made this today and my family loved it! thanks for sharing your recipe
I substituted ground Beef with ground Turkey. And, I added some bacon that I previously fried along with some shredded cheese.. Perfection guys!! Thank you all so much for this recipe.
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The BEST hamburger recipe on the planet…much less the internet!!!
Great recipe. Best ever. My wife normally does all the cooking. I always wondered why. Now we know. I can’t cook. At all. For some reason, my eyes are just drawn to the letter “H”. There are a lot of great words that start with the letter “H”. Hero. Honor. Heaven. Happy. So, why wouldn’t you want to turn your stove top knob to the greatest letter: The letter H. I’ve always heard that cast iron pans cook really well. Being 100% male, naturally I was drawn to the beefiness of the pan. Strong, large, heavy. Just like me. The perfect pan to go with the perfect letter H. I took a little over a pound of hamburger meat and formed four perfect patties. I know they were perfect because I weighed the hamburger meat to get a total weight in grams. Using my calculator, I divided the total by 4. I’ve always lived by the motto “measure twice, cut once” and “using the right tool gets the job done right”. So, why not apply that careful thinking to your cooking? I CAREFULLY weighed the meat and got each one to the exact gram. Once I saw the eye of the stove glowing that beautiful shade of Fire Engine red beneath that big ole’ heavy cast iron pan, I gently placed the hamburger patties into the pan. What a wonderful sizzling noise it made. I expected to see a lot of juice, but didn’t. I didn’t worry about it too much. I figured it was all nestled inside, just swirling with flavor. As the smoke rose, I thought I was doing really well. Slowly at first but then rapidly gaining speed, the smoke began to fill the house. “What a wonderful thing it is for the smell of beef cooking on the stove”, I thought to myself. It sort of reminded me of the way that Mama’s cookies baking in the oven filled the house. I thought of the joy that wife would feel as she smelled the wonderful aroma of manly beef cooking in the kitchen. But instead she screamed something about “smoke filling the house” and “was something on fire”. I could hear her plainly, but it was hard to see her through the dense fog that sudden enveloped each of the rooms. Instead of sounds of words of adulation, I heard shouts of “where’s the fan” and “for goodness sakes, open the doors”. My dreams of having my own cooking show on television were soon fading away almost as quickly as the thick smoke filled our house. I began to have the distinct feeling that my cooking days were over. Never again would I be able to use the huge, heavy cast iron pan. Nor would I get to turn the stove knobs to my favorite letter. So, for someone who suddenly realized something about themselves, that they can’t cook, this was a perfect recipe.
This might be my favorite review ever!!
And if anybody’s wondering – these burgers are great (probably even if you love the letter H).
HILLARIOUS! Thanks for sharing Cullen. HOPE you HENCEFORTH HAPPILY enjoy this HEARTY HAMBURGER recipe. ;)
Maybe not a cooking show….but please consider a talk show! You are HILARIOUS!😂
Never fear Mr. Cullen B Caldwell, you may never be the TV chef you hoped to be. You may never again even be allowed in the kitchen. But, you’ve definitely got a future in writing short stories! Thanks for the giggle, I really enjoyed your review.
Your review is perfect! Are you a blogger? If not you should be! Something along the lines of: I can’t cook, but I sure can write about food”.
Love this recipe!
I think Serrano peppers are spicier than jalapeños though.
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I didn’t see the note about only using 1/4 cup of breadcrumbs until after I added 1/2cup. Oops!! Still tasted amazing will make again!!
Can I skip the milk because I don’t have any? Or is there something else to use in place of it
Same! Still tasted good anyway :)
Tried it, it was delicious. Licked my finger good !
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This recipe was amazing! I grilled the burgers – I have never commented on the recipes that I have gotten over the internet + I am just an ok cook.
They were perfect (I did use an instant cook thermometer) and I know it helped me from overcooking the burgers.
Do yourself a favor and make these – I was heavy on the ingredients added to the ground beef.
OMG yes! These are amazing, I’m 60 and had plenty of burgers, maybe even more than the know it all chef on here😂😂😂 these are great!
I tried the same recipe
Using 100% pure minced beef without any fat . Burger cooking well done , juicy , tasty and highly recommend it .
I will repeat it again .
Super juicy and tasty burgers. First time making homemade burgers and will definitely keep using this recipe
Thank very much to be a good and technique how to prepared a delicious burger patties which l have tried , more powerful and God blessed.
This is a great recipe, but I’ve found if you make the patties and then leave them for a day in the fridge then cook them, they are suuuuper juice and delicious.
I made this recipe as is, but took advice to add diced red onion and a sprinkle of crushed pepper inside. I used Panco instead of crackers. The patty got really nice and crispy, and the patty was very moist and stayed together nicely. So delicious! I’m saving to make again and sent to my twin sister who I cook with all of the time! Loved it! Perfect!
I cook bacon until slightly done, but not crisp. I chop it up and add it to the ground beef mixture. This really puts the burger over the top.
It sounds like this hamburger patty recipe is a quick and easy way to make delicious hamburgers at home. The versatility of being able to grill or cook them on the stovetop is a great feature, and the fact that they only take 30 minutes to prepare is a definite plus. I can’t wait to try this recipe out at my next cookout!
These were some tasty burgers. I made the recipe as written, but used breadcrumbs I had available in the freezer, and slightly less than the recipe called for. Used 1kg beef mince for 8 patties. Thanks for the great recipe. This is going to be my go to burger recipe.
This is an excellent recipe! Spot-on tasty and juicy. I used Italian style bread crumbs and went slightly less on the salt and garlic. (3/4- 1 tsp)
Next time I will try some minced jalepeno pepper on some of them.
Good easy recipe and easy to remember. Works great! We love it. I add some other spices on occasion but this is a great base recipe. Thanks!
Hi there,
Can these be cooked in the oven?
Hi Cindy!
When you bake hamburger patties, you must use high heat so an exterior crust forms. Set the oven to 450 degrees F and place a baking sheet in the oven so it gets hot like a griddle. Once hot, transfer the patties to the hot pan. If making thin patties, bake/roast for 2-3 minutes per side. If making thick patties, bake/roast for 5-6 minutes per side.
Serranos are hotter than jalapenos. For milder, you should probably change that to poblano.
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These are the best homemade hamburgers I’ve ever tasted. I didn’t have Worcestershire sauce, we lost our entire fridge contents to Hurricane Sally, and used Dale’s marinade instead, which I had unopened in the pantry. They tasted incredible.
Hi Rebekah,
I saw your comment about losing the contents of your fridge after a hurricane. Here’s an FYI in case you don’t already know, Worcestershire sauce does not require refrigeration.
First time ever grilling Hamburgers and they were amazing! I heated our pellet grill to 400 degrees and smoked the burgers 10 min. on each side (using hickory pellets). Then I heated up the pellet grill to 450 degrees (added BBQ sauce and cheese) then cooked the burgers for 5 min. each side. The burgers came out perfect!
Honestly the best burgers I’ve ever made. Thank you!
The best burgers don’t require fillers, they require good meat, salt, pepper and a chef who knows how to cook meat without losing juices (cooking 101). This recipe is an amateurish joke.
Well we’re not all chefs! Fillers make recipes more economical.
Hi there,
Although I respect your opinion, even good ground beef without ample seasoning is just boring. The crushed crackers in the recipe make the burger texture soft and moist. They help hold in the fats and seasoning for the best overall flavor. I know plenty of “actual chefs” who make burgers this way. Why not give it a try?
You might be an actual chef but you are clearly not a professional chef ! LOL
What an insult haha! I actually made this and have made burgers in the past this recipe is by far the worlds best hamburger I’ve ever came across.
Pompous much?
Your an a**. Sometimes it’s best not to say anything at all. And just because your a chef definitely doesn’t mean you can cook!!
If you’re an actual Chef, why are looking for hamburger recipes?
#Bestreply…” If you’re a Chef, why are you looking for hamburger recipes?”
You must be a lot of fun at parties. And why ARE you looking at burger recipes if you are a chef?
tried it and it was amazing 👏
This was a great hamburger patty recipe! I’d been looking for one to bookmark and this is it. We will definitely use this recipe again. It was easy and tasty. In fact, they were so delicious, my husband had seconds, despite his resolution to only have one. We grilled the patties this time instead of frying them, and we always “toast” our hamburger buns (a bit of butter spread on the cut side of each bun, then they’re placed face down on a cookie sheet until they’re crispy and a bit toasty brown). SOOO delicious!
I’ve only made two of your recipes so far but it’s already my favourite blog! These burgers are easy to make but very tasty. Thank you!
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I love the addition of the milk- it adds some moisture! So good!
These burgers were better than my usual combination, but there was too strong of a breadcrumb taste. It distracted from the meat flavor. Almost tasted more like meatloaf than a burger. Next time I make these, I am going to cut the breadcrumb amount in half. I plan on only adding 1/4 cup. All other tips were spot on, and super helpful.
She literally wrote “If you substitute regular dried breadcrumbs for the crackers or panko, reduce to 1/4 cup. They are denser and will create a “meatloaf texture” if you add the regular amount.” at the end of the recipe. Next time read more carefully! ;)
These are so good! Love how tasty they cook up and they stay together perfectly!
I’ve only made two of your recipes so far but it’s already my favourite blog! These burgers are easy to make but very tasty. Thank you!
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Everyone at my house loved this! Amazingly delicious!
I utilized Panco rather than wafers. The patty got truly quite firm, and the patty was exceptionally sodden and remained together pleasantly.
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