Juicy Homemade Beef Burger

Juicy, simple, and FULL of cheese. This is honestly a reliable burger recipe you will ever try. Made with a secret sauce and homemade beef patties, it is the good main dish for your BBQs.

Out of all the hamburger recipes we've tested, this one is SO EASY to make and so good that everyone will be going for seconds.

Why This Recipe Works

Hamburgers are a classic for every BBQ party, and we just couldn't believe that we never posted a burger recipe on our site. So, when we noticed that, we started working on it.

We get asked all the time about the secret to juicy burger patties. When figuring out how to make a hamburger patty that tastes like it came from a reliable backyard, you have to start with the meat.

Use a ground chuck 80/20 ratio. That 20% fat is exactly what keeps the meat basting itself from the inside out while it cooks. We take a pure beef approach here. NO eggs, NO milk, and NO breadcrumbs. And NO MEATLOAF texture. You want the pure beef flavor to shine.

Grill vs. Smash Burger Method

In the burger world, there are a lot of different methods, but which one is a reliable? It all depends on the result that you are looking for.

Since we wanted a juicy burger, for this recipe we decided to slightly press the patties in the pan, keeping them thick enough to stay medium-rare inside. Whether you cook these on the stove or outside. (No worries, we have included clear time and temperature instructions for the good burger below).

But what is a smashed burger? People often ask us what is a smash burger recipe and how it compares to a classic grilled patty. A smash burger is cooked indoors on a screaming hot cast-iron skillet, pressed completely flat to maximize the crisp edges.

Burger Sauce Recipe

Just like our burger bowlshaving the right burger sauce recipe is one of the things that completes the hamburger.

Inspired by the Big Mac dressing, this sauce is the KEY to ensuring a reliable flavor in every bite. While it relies on a super quick 4-ingredient base (mayo, ketchup, mustard, and pickles), we add a few pantry spices to make the flavors pop. SO easy to make.

Just add everything into a bowl and mix until well combined. We like to reserve it in the fridge while we prep the rest of the meal so the flavors have time to mingle.

On the stove

Making a beef hamburger at home is all about working in layers. Grab a large skillet, place it over medium-light heat, and add your chopped bacon. Let it cook until it turns golden and starts to get crisp. Add your sliced onion to the pan, give it a good stir, and season with a little salt and pepper. Cook until the onion is tender and lightly caramelized. Reserve the mixture on a plate and cover it with foil to keep it warm. Now that your base is ready and waiting, it is time to focus on the meat.

On the stove

When people ask us how to make burger patties from scratch, we always start with this basic hamburger patty recipe. Take your minced beef and form four 160g balls, seasoning them evenly with salt and pepper.

Spray a large skillet with oil and place it over high heat. Add your meat balls to the pan and press them lightly using a spatula to form a 3/4-inch flat burger. We do not want them too flat like a smashed burger; we want them to cook medium-rare to keep the meat patty juicy on the inside, but still crisp and golden on the outside.

For a medium rare finish: Cook them for about 2 minutes on the first side, then use your spatula to turn them and cook for another 2 minutes on the other side.

How to Know When Your Burger is Ready

To get that good cook, we highly recommend using a meat thermometer. Here is a quick guide for a 3/4-inch thick patty cooked over high heat:

Assembling

Halve your brioche buns. We always use a pan on high heat to toast the inside of each bun until they are lightly golden and crisp. Place all your buns open-side up on a tray or plate and spread the burger sauce evenly across every single one.

Next, divide that warm onion and bacon mixture evenly right onto the bottom half of each bun.

We will give you the secret to creating the good melted cheese:

Place two slices of cheddar cheese on top of each meat patty. Add half a tablespoon of water directly into the pan, immediately cover it with a lid, and take the pan off the heat. The trapped steam helps the cheese melt all over the meat.

Using a spatula, carefully take each cooked beef patty and place it right onto the bottom half of your brioche bun, directly over that warm onion and bacon mixture.

For the finishing touch, add one leaf of lettuce and a large slice of tomato to the top half of your bun. Close up your burger and serve it right away!

Tips Best Homemade Hamburgers

When making homemade hamburgers, it is SO tempting to buy lean meat. Do not do it! To get TRULY juicy hamburger patties you need that 20% fat. For every pound of ground beef, you want the pure protein flavor to shine so it tastes like high-quality steaks. This is exactly why we skip the egg filler entirely.

If you want to customize your burgers, you can definitely mix a little Worcestershire sauce, garlic powder, or some onion powder into the meat.

When shaping the meat, always remember the indentation trick. Press the center of each patty with your thumbs before cooking. This stops them from puffing up! Cook them over high to medium heat, depending on your stove, to guarantee an good medium burger finish.

Serve it with

With Labor Day and holidays coming up, we have a whole menu for the summer.

Of course, a great burger needs salty classic fries on the side, but if you are like us and love veggies, you can switch them up and serve the burger with sweet potato wedges or onion rings.

Serving Your Favorite Toppings

My secret sauce is good, but you can always customize your buns with all your favorite toppings.

While you can swap the cooked mixture for raw red onions, PLEASE try the caramelized onion and bacon mix first! As we mentioned earlier, it completely takes this burger to the next level.

Of course, you can always add your own favorite condiments, like a drizzle of smoky BBQ sauce or classic ketchup!

Cook notes

If you want to skip the bread, you can wrap your cooked patty in iceberg lettuce leaves. Better yet, turn it into a salad! Get all these good flavors with no carbs.

We stick to coarse salt and black pepper, but a reliable trick is actually the timing. We only season the outside of the patties generously right before they hit the hot pan.

The most common mistake we see people make is overworking the raw meat. When you mix the beef too much or press it too hard with your hands while shaping the balls, it creates a dense, heavy texture. We always handle the meat as gently and as little as possible. Just form a loose ball, press it lightly with your spatula once it is in the hot pan, and let the heat do all the work.

5 from 14 votes

Beef Burger Recipe

What you need

• 22 oz Ground Beef 10 to 20% Fat (160 gr for each patty)
• Salt and pepper to taste
• 1 cup Smoked Bacon chopped – 133 gr
• 1 cup Brown onion sliced – 87 gr.
• 8 slice Cheddar cheese
• 4 leaves Lettuce leaves Green Oak
• 4 buns Brioche bun burger
• 1/4 cup Light Mayo
• 1/4 tbsp American yellow mustard
• 1 tbsp Ketchup
• 1 tbsp Dill pickles chopped
• 1/2 tsp Sugar
• 1/2 tsp White vinegar
• 1/8 tsp Smoked paprika
• 1/8 tsp Onion powder
• 1/8 tsp Garlic powder
• Pinch Cayenne pepper
• 1/8 tsp Salt

Method

1. Into a medium bowl, add all ingredients of the sauce and stir until combined. Reserve.
2. Cook your chopped bacon in a large skillet over medium-light heat until crisp. Stir in the sliced onion, season with a little salt and pepper, and cook until beautifully caramelized. Transfer to a plate and reserve.
3. Now you need to cook your meat patties. Take your ground beef and form 4 balls; season them evenly with salt and pepper.
4. In a large skillet over high heat, spray with oil, add your meatballs, and press them lightly using a spatula to form a 3/4 inch flat Burger.
5. Cook them about 2 min on the first side using a spatula turn them and cook them 2 min on the other side.
6. Place two slices of cheddar cheese directly on top of each meat patty in the skillet. Add 1/2 tablespoon of water to the pan, cover with a lid.
7. Halve your brioche Bun Burger and toast the inside of the bun with a plancha or pan. Place all your buns open side up on a tray or on a plate and spread. Divide the Burger Sauce evenly among all the buns.
8. Divide the onion and bacon mixture and spread a little bit at the bottom part of your burger.
9. Add crisp lettuce leaves to the top half of your bun, and carefully place a large, fresh tomato slice right on top of the lettuce.
10. Using a spatula, carefully lift each cooked beef patty and place it right onto the bottom half of your toasted brioche bun, directly over that warm onion and bacon mixture.
11. Carefully flip the top half of the bun over the meat patty to close your burger. Serve immediately and enjoy!