Name: The Best Homemade Hamburger Patties Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb. Ground Beef (80/20 fat percentage); 1/2 cup Seasoned Panko Breadcrumbs; 1 Egg; 2 Garlic Cloves (minced); 1 tsp. Onion Powder; 1 tbsp. Worcestershire Sauce; 1 tbsp. Ketchup; 2 tsp. Yellow Mustard; 1 tsp. Seasoning Salt; 1/2 tsp. Freshly Cracked Black Pepper; 2 tbsp. Salted Butter; 4 Brioche Buns (halved and toasted); 4 Slices Cheese Of Choice (optional); Tomatoes (thinly sliced); White Onion (thinly sliced); Crisp Lettuce Leaves (washed and ripped to size); Dill Pickle Slices; Mayonnaise; Ketchup; Mustard (Yellow, Dijon, or Stone Ground)

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The Best Homemade Hamburger Patties Recipe

Here's our ultimate guide to making juicy, beefy, homemade hamburger patties. They're easy to make and perfect for pan-frying or grilling.

SERVINGS

Prep Time 15

Cook Time 10

Total Time 25

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Ingredients

FOR THE HAMBURGER PATTIES RECIPE:

1 lb. Ground Beef, 80/20 fat percentage
1/2 cup Seasoned Panko Breadcrumbs
1 Egg
2 Garlic Cloves, minced
1 tsp. Onion Powder
1 tbsp. Worcestershire Sauce
1 tbsp. Ketchup
2 tsp. Yellow Mustard
1 tsp. Seasoning Salt
1/2 tsp. Freshly Cracked Black Pepper
2 tbsp. Salted Butter

TO SERVE:

4 Brioche Buns, halved and toasted
4 Slices Cheese Of Choice, optional

SUGGESTED TOPPINGS (as needed, per preference):

Tomatoes, thinly sliced
White Onion, thinly sliced
Crisp Lettuce Leaves, washed and ripped to size
Dill Pickle Slices

RECOMMENDED CONDIMENTS (measure with your heart):

Mayonnaise
Ketchup
Mustard (Yellow, Dijon, or Stone Ground)

Instructions

Grab a large bowl and gently mix together all the ingredients for the burger patties listed in the recipe card. Use your hands or a spatula to combine, making sure not to over mix.
Divide the mixture into 4 equal parts and form into patties. I like to form mine a little larger than the burger buns because they will slightly shrink while cooking.
Allow to rest, room temperature, for at least 10 - 15 minutes. I place mine on a lined baking sheet and let it sit on the kitchen counter.
Place a cast-iron or bottom heavy skillet over medium-high heat. Add butter (or use oil if preferred) and allow to melt, coating the skillet. Add the burger patties (depending on the size of your skillet you may need to work in batches) and sear on each side until a crust forms - about 3 to 5 minutes per side or until your desired internal temperature.
After cooking, remove the burgers and let them rest on a plate for a few minutes before serving. This allows the juices to stay intact, resulting in the best, most flavorful and juicy burger.
Serve with recommended items, toppings, and condiments, if desired.

HELPFUL NOTES WHEN MAKING YOUR HOMEMADE HAMBURGER PATTIES:

Don’t have seasoning salt? No problem. Substitute with Kosher salt.
When forming the patties, I aim for them to be a little larger in circumference than the bun, as they will shrink a little while cooking.
Grilling method instructions provided within in the blog post.
If adding cheese to your hamburger patty, add the slices within the last minute of cooking so it has time to melt.

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Here’s our ultimate guide to making juicy, beefy, homemade hamburger patties. They’re easy to make and perfect for pan-frying or grilling.

While I do enjoy a smash burger from my local burger joint from time to time, nothing quite beats a tried-and-true homemade burger patties recipe. These tasty hamburger patties are hand-formed into a thick, rustic, and flavor-packed meal the whole family will love.

Whether you’re char-broiling these juicy homemade beef burgers on the grill or searing them as skillet burgers inside, these handheld burgers will never disappoint.

WATCH OUR HOW-TO VIDEO ON THE GRAM!

WHAT MAKES THIS THE BEST HAMBURGER PATTY RECIPE?

First and foremost, I love that this is the easiest, all-purpose recipe for any type of burger you’re craving. The burger patties are rich, extremely flavorful, and taste fantastic any method you want to cook them (outdoor grill, stovetop skillet, indoor or outdoor flattop… you name it). This will for sure be your go-to recipe going forward for scratch-made burgers at home!

INGREDIENTS FOR CLASSIC HAMBURGER PATTIES:

As a popular meal-on-a-bun menu item, every home chef should know how to re-create these in their own kitchen. Here’s everything you’ll need:

FOR THE BURGER PATTIES RECIPE:

Ground Beef
Seasoned Panko Breadcrumbs
Egg
Garlic Cloves
Onion Powder
Worcestershire Sauce
Ketchup
Yellow Mustard
Seasoning Salt
Freshly Cracked Black Pepper
Salted Butter

OPTIONAL TO SERVE:

Brioche Buns
Melty Cheese

SUGGESTED TOPPINGS (optional: per preference):

Tomatoes
White Onion
Crisp Lettuce Leaves
Dill Pickle Slices

RECOMMENDED CONDIMENTS (optional: measure with your heart):

Mayonnaise
Ketchup
Mustard

TIPS FOR MAKING JUICY HAMBURGER PATTIES:

BEEF: I always opt for 80/20 ground beef, as they will stay juicy and moist because of the fat content. Of course, you an use a leaner variety but it won’t be as succulent.

SEASONINGS: If I’m making a classic hamburger or cheeseburger, I like to season the patties with all-around neutral seasonings (this helps if you’re doing different condiments/toppings/themes). Garlic and onion are a must, Worcestershire gives it some depth, ketchup and mustard are married to burgers… so, duh, then I prefer seasoning salt over plain. You will also get herby notes from the seasoned panko breadcrumbs.

RESTING TIME: Allow the hamburger patties to rest at room temperature for at least 30 minutes before searing or grilling. Also, this is also important for after the fact and let them rest for about 10 minutes before serving after cooking. This allows the juices have time to stay on the inside!

MAKE AHEAD (RAW): These can totally be made ahead of time and stored in the refrigerator for up to 2 days in advance. Simply make the patties then store them in an airtight container or ziplock bag in the refrigerator. When storing, I like to stack them with parchment paper in-between to prevent them from sticking together.

FREEZER FRIENDLY: Follow the directions and store them like you would for make-ahead patties with the parchment paper in-between each patty. Alternatively, store them in an air-tight freezer bag and freeze for up to 2 months. Thaw completely in the refrigerator overnight and then cook as per the recipe card.

HOW TO COOK THE PERFECT BURGER PATTY:

Whichever method you decide to cook this burger patties recipe, you’ll start with the following steps:

Grab a large bowl and gently mix together all the ingredients for the burger patties listed in the recipe card. Use your hands or a spatula to combine, making sure not to over mix.
Divide the mixture into 4 equal parts and form into patties. I like to form mine a little larger than the burger buns because they will slightly shrink while cooking.
Allow to rest, room temperature, for at least 10 – 15 minutes. I place mine on a baking sheet and let it sit on the kitchen counter.
After cooking (methods listed below) remove the burgers and let them rest on a plate for a few minutes before serving. This allows the juices to stay intact, resulting in the best, most flavorful and juicy burger.

GRILL METHOD:

Preheat the grill to medium heat, approximately 350 – 375 degrees F. Ideally, you only want to flip the burgers once (or twice at most) during cooking. Cooking times below resulted in a medium to medium-well done patty. Always use a thermometer to check for your desired meat temperature. Burger temperature guide below, if needed!

DIRECTLY ON GRATES: Oil the grates and place the patties on the hot grill, searing for 3 – 5 minutes per side. Do not press down on the burgers, as this will squeeze out their juices.
IN A CAST IRON SKILLET OR FLATTOP: Add oil or butter to the cast-iron skillet and set over heated grill for a few minutes to come to temperature. Add the patties and fry for 3 – 5 minutes per side. This method gives you a nice, caramelized sear / crust on the outside.

INDOOR SKILLET PAN FRYING METHOD:

Place a cast-iron or bottom heavy skillet over medium-high heat. Add butter (or use oil if preferred) and allow to melt, coating the skillet. Add the burger patties (depending on the size of your skillet you may need to work in batches) and sear on each side until a crust forms – about 3 to 5 minutes per side or until your desired internal temperature.

BURGER TEMPERATURE GUIDE:

Rare: 120-125 F
Medium-Rare: 130-135 F
Medium: 140-145 F
Medium-Well: 150-155 F
Well-Done: 160-165 F

TASTY VARIATIONS FOR HAMBURGER RECIPES:

LET’S TALK ABOUT CHEESE: I love me a good burger, but I also swoon over a great cheeseburger! Also, have you ever heard of a Juicy Lucy? It’s basically a cheese-stuffed burger with all the oozy-out gloriousness that anyone would be smitten with. Today I topped my burger patty with provolone, but feel free to use any melty variety: American, Monterey Jack, Pepper Jack, mozzarella, havarti, muenster, goat cheese, pimento cheese, or whatever your little heart desires. I personally love blue cheese crumbles when it’s mixed with buffalo sauce!

WANT A KICK OF HEAT FOR SPICY HAMBURGER PATTIES? I’m a huge spicy-goodness lover so this is right up my alley. Add a surprise twist of heat by chopping up fresh jalapeños to roll into the patties, make a spicy chipotle aioli, or add whatever hot sauce you enjoy most. Hatch chilies are also a great idea that is more mild but still has a bite of heat.

DO YOU LOVE BBQ FLAVORS? Instead of ketchup and mustard, go ahead and mix-in your favorite bbq sauce into the patties.

MORE DELICIOUS BURGER TOPPINGS:

Here’s where you a get fun and be creative. A few we enjoy:

BACON: Because bacon pretty much always makes everything better.
CHILI: Give my No Bean Chili a try and trust me, you’ll make it for every cookout when you’re serving burgers and/or hot dogs!
MUSHROOMS: Love a kick of umami? Me too!!! Pile ’em on! Other shroom favorites in our house include and these Mushroom Ramen Noodles with Brown Butter Chicken Bites, this Sherry Vinegar Chicken and Mushrooms, and my Creamy Mushroom Sauce for Legit Everything.
EGGS: If I can make anything brunch friendly… I’m gonna do it. How could you resist a runny yolk running down your entire burger patty? Hello, brunch burgers (ahem, swap the burger bun for a toasted English muffin)! Your new best friend! While we’re at it, go ahead and try this Breakfast Pizza too!
OTHER PRODUCE: Don’t stop at crispy romaine or green leaf lettuce. There are so many options!
- Kale (massage it to soften and mix with caesar dressing – Boom! Caesar Burger!)
- Coleslaw (Store-bought or make your own. I like this Purple Slaw!)
- Sautéed Peppers + Onions
- Avocado or Guacamole (adds some creaminess and oomph)
- Banh Mi Inspired (similar to these Lemongrass Banh Mi Sliders)
- Grilled Pineapple + Charred Ham Slices