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The Best Homemade Hamburger Patties Recipe

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 4
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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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.