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close up of burger with cheese and bacon
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5 from 1 vote

Beef Burger Recipe

Skip the drive-thru and make the most AMAZING homemade hamburgers right in your own kitchen. I guarantee this will become your new favorite dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 burgers
Author: Karina Carrel

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
US - Metric

Instructions

Burger Sauce

  • Into a medium bowl, add all ingredients of the sauce and stir until combined. Reserve.
    Mixing Ingredients for the Burger Sauce in a glass bowl

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.
    Chopped bacon and onion in a pan being cooked in a medium heat
    • To keep it warm, cover with foil.

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.
    Raw meatballs on a white plate
    • Every ball must be around of 160 gr
  • 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.
    Pressing one side of the beef pattie with a spatula in a hot pan
    • I do not want them to flatten like a smashed burger. I want them to cook medium-rare to keep the meat patty juicy on the inside, but still crispy and golden on the outside. If you prefer a different level of doneness, you can quickly reference my burger temperature table to adjust your cooking time exactly to your liking.
  • Cook them about 2 min on the first side using a spatula turn them and cook them 2 min on the other side.
    showing both parts of the beef patty in a pan. One being about to be flipped.
  • 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.
    Placing slices of cheddar cheese on top of a juicy homemade beef hamburger patty in a skillet to melt.
    • This helps the cheese to melt on the meat patty. Remove from the heat once the cheese is melt.

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.
    halved bun being spread with the burger sauce
    • You're going to toast the inside part of each bun until lightly golden and crispy.
  • Divide the onion and bacon mixture and spread a little bit at the bottom part of your burger.
    Putting the onion and bacon mixture inside the bun with the burger sauce
  • 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.
    A top-down view of hands placing thick tomato slices over fresh green lettuce on the top halves of toasted burger buns.
  • 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.
    adding cheddar cheese in the meat
  • Carefully flip the top half of the bun over the meat patty to close your burger. Serve immediately and enjoy!
    closed burger ready to 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.
Happy cooking! Xx
Shape your raw patties half an inch wider than your buns. Beef shrinks as it cooks over high heat, so this extra width ensures the finished patty matches the size of your bread.

Nutrition

Calories: 699kcal | Carbohydrates: 10g | Protein: 48g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 180mg | Sodium: 1195mg | Potassium: 756mg | Fiber: 1g | Sugar: 4g | Vitamin A: 502IU | Vitamin C: 4mg | Calcium: 290mg | Iron: 4mg