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Juicy, simple, and FULL of cheese. This is honestly the best burger recipe you will ever try. Made with a secret sauce and homemade beef patties, it is the perfect main dish for your BBQs.
Out of all the hamburger recipes I’ve tested, this one is SO EASY to make and so incredible that everyone will be going for seconds.
Why This Recipe Works
Hamburgers are a classic for every BBQ party, and I just couldn’t believe that I never posted a burger recipe on my site. So, when I noticed that, I started working on it.
I 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 the BEST 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. I take a pure beef approach here. Absolutely NO eggs, NO milk, and NO breadcrumbs. And absolutely 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 the best? It all depends on the result that you are looking for.
Since I wanted a juicy burger, for this recipe I 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, I have included clear time and temperature instructions for the perfect burger below).
But what is a smashed burger? People often ask me 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.
Ingredients
- Fresh Ground Beef (80/20):I already mentioned this before, but to give you a deeper thought on it, using 80/20 beef means it has 20% fat. Do not get scared of that! The 20% fat is exactly what gives the burger all the juices. I tried with 90/10 before, but the patty turned out dry, and it is not the best option to create a pure beef burger.
- Brioche Buns: This is very specific. Why are brioche buns the best? The brioche dough is full of butter, eggs, milk, and sugar. They have a better look, and the texture makes you feel like you are eating a store-bought burger, but better. Brands like McDonald’s use brioche-style buns for a reason!
- Smoked Bacon & Brown Onion: OMG, when I tried the caramelized onion with the bacon, I knew that was the key to taking this burger to the next level. Trust me, cook the onion! The sweetness combined with the extra crisp of the bacon adds an incredible texture to the burger.
Note: See recipe card at the bottom for the full list of measurements and ingredients
Burger Sauce Recipe
Just like my burger bowls, having 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 the best flavor in every bite. While it relies on a super quick 4-ingredient base (mayo, ketchup, mustard, and pickles), I add a few pantry spices to really make the flavors pop. SO easy to make.
Just add everything into a bowl and mix until well combined. I like to reserve it in the fridge while I prep the rest of the meal so the flavors have time to mingle.
How To Make a Beef Burger
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.
How to Make Burger Patties
When people ask me how to make burger patties from scratch, I 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. I do not want them too flat like a smashed burger; I 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 perfect cook, I highly recommend using a meat thermometer. Here is a quick guide for a 3/4-inch thick patty cooked over high heat:
| Doneness | Internal Temperature | Visual Center | Estimated Time (Per Side) |
|---|---|---|---|
| Medium-Rare (My favorite!) | 130°F – 135°F (54°C – 57°C) | Warm red center | 2 minutes |
| Medium | 140°F – 145°F (60°C – 63°C) | Warm pink center | 3 minutes |
| Medium-Well | 150°F – 155°F (65°C – 68°C) | Slightly pink center | 3.5 minutes |
| Well Done | 160°F+ (71°C+) | Brown all the way through | 4 minutes |
Assembling
Halve your brioche buns. I 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.
I will give you the secret to creating the perfect 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 I 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 amazing medium burger finish.
What To Serve With
With Labor Day and holidays coming up, I have a whole menu for the summer.
Of course, a great burger needs salty classic fries on the side, but if you are like me 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 INCREDIBLE, but you can always customize your buns with all your favorite toppings.
While you can absolutely swap the cooked mixture for raw red onions, PLEASE try the caramelized onion and bacon mix first! As I 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!
FAQs
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 amazing flavors with no carbs.
I stick to coarse salt and black pepper, but the best trick is actually the timing. I only season the outside of the patties generously right before they hit the hot pan.
The most common mistake I 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 very dense, heavy texture. I 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.
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Beef Burger Recipe
Ingredients
- 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
Burger Sauce Ingredients
- 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
Instructions
Burger Sauce
- Into a medium bowl, add all ingredients of the sauce and stir until combined. Reserve.
Caramelized Onion and Bacon
- 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.
Homemade Patties
- Now you need to cook your meat patties. Take your ground beef and form 4 balls; season them evenly with salt and pepper.
- 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.
- Cook them about 2 min on the first side using a spatula turn them and cook them 2 min on the other side.
- 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.
Assembling The Burger
- 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.
- Divide the onion and bacon mixture and spread a little bit at the bottom part of your burger.
- 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.
- 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.
- Carefully flip the top half of the bun over the meat patty to close your burger. Serve immediately and enjoy!
Notes
Storage, Reheating & Make Ahead
If you have leftovers or want to prep your meals for the week, these patties keep wonderfully.- Make Ahead: You can cook your bacon and onion topping up to two days in advance and keep it in the fridge. You can also form your raw meat patties the morning of your dinner. Just keep them well covered in the fridge so the fat stays ice cold.
- Storage: Store any cooked, leftover patties in an airtight container in the fridge for up to three days. Keep the buns and wet toppings stored separately so nothing gets soggy.
- Freezer: To freeze raw patties, layer them between sheets of parchment paper and store them in a freezer-safe bag or container for up to three months. Thaw them overnight in the fridge before cooking.
- Reheating: Warm your cooked patties gently in a skillet over low heat. Add a tiny splash of water to the pan and cover with a lid so they steam and do not dry out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love your recipes so much and can’t wait to make these burgers! They look unbelievably juicy and delicious!