Description
Juicy, flavorful homemade hamburgers with customizable toppings, perfect for a classic cookout or weeknight meal.
Ingredients
Scale
- 2 lbs ground beef (80/20 blend recommended)
- 1 large egg, lightly beaten
- 1/4 cup breadcrumbs (panko or regular)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon kosher salt (or to taste)
- 1 tablespoon olive oil (for cooking)
- 4 hamburger buns (brioche or potato buns are excellent choices)
- 2 tablespoons butter, melted (for toasting)
- 4 slices cheddar cheese (or your favorite cheese)
- 1/2 cup shredded lettuce
- 1 large tomato, sliced
- 1/4 red onion, thinly sliced
- 4 dill pickle slices
- Ketchup
- Mustard
- Mayonnaise
- Optional: Bacon, avocado, fried egg, sautéed mushrooms, caramelized onions
Instructions
- In a large bowl, gently combine the ground beef, egg, breadcrumbs, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, pepper, and salt. Be careful not to overmix! Use your hands to lightly incorporate all the ingredients until just combined.
- Divide the mixture into 4 equal portions. Gently form each portion into a patty, about 3/4 inch thick and slightly wider than your hamburger buns. This is important because the patties will shrink slightly during cooking.
- Create a small indentation in the center of each patty. This helps prevent the patties from puffing up like a football during cooking, ensuring they cook evenly.
- Place the patties on a plate or baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate for at least 30 minutes. This allows the patties to firm up, which helps them hold their shape during cooking and prevents them from falling apart. You can refrigerate them for up to 2 hours.
- Heat the olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. The pan should be hot enough that a drop of water sizzles immediately.
- Carefully place the patties in the hot skillet, leaving some space between them. Do not overcrowd the pan! Overcrowding will lower the temperature of the pan and cause the patties to steam instead of sear. If necessary, cook the patties in batches.
- Sear the patties for 3-4 minutes per side, or until they are nicely browned and have a good crust. Avoid pressing down on the patties with a spatula, as this will squeeze out the juices and result in a drier burger.
- Flip the patties and cook for another 3-4 minutes for medium-rare, 4-5 minutes for medium, or 5-6 minutes for medium-well. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F; for medium, aim for 135-145°F; and for medium-well, aim for 145-155°F. The USDA recommends cooking ground beef to an internal temperature of 160°F for safety.
- During the last minute of cooking, place a slice of cheese on top of each patty and cover the skillet with a lid. This will allow the cheese to melt beautifully. If you don’t have a lid, you can add a tablespoon of water to the pan and quickly cover it to create steam.
- Remove the patties from the skillet and let them rest for a few minutes before assembling the burgers. This allows the juices to redistribute, resulting in a more flavorful and juicy burger.
- While the patties are cooking, prepare the buns. Lightly brush the cut sides of the hamburger buns with melted butter.
- Place the buns, buttered-side down, in the same skillet you used to cook the patties (or in a separate skillet) over medium heat.
- Toast the buns for 1-2 minutes, or until they are golden brown and slightly crispy. Keep a close eye on them, as they can burn quickly!
- Remove the buns from the skillet and set aside.
- Now for the fun part! Spread your favorite condiments (ketchup, mustard, mayonnaise) on the top and bottom buns.
- Place a bed of shredded lettuce on the bottom bun.
- Top the lettuce with a slice of tomato and a few slices of red onion.
- Place the cooked patty with melted cheese on top of the vegetables.
- Add a few dill pickle slices.
- If desired, add any other toppings you like, such as bacon, avocado, fried egg, sautéed mushrooms, or caramelized onions.
- Carefully place the top bun on top of the toppings.
- Serve immediately and enjoy your perfect homemade hamburger!
Notes
- Choose the right ground beef: An 80/20 blend of ground beef is ideal for hamburgers. This blend has enough fat to keep the patties juicy and flavorful, but not so much that they become greasy.
- Don’t overmix the meat: Overmixing the ground beef will result in tough patties. Gently combine the ingredients until just combined.
- Make an indentation in the center of the patties: This will prevent the patties from puffing up like a football during cooking.
- Refrigerate the patties before cooking: This will help them hold their shape and prevent them from falling apart.
- Use a hot skillet: A hot skillet is essential for searing the patties and creating a good crust.
- Don’t press down on the patties: Pressing down on the patties will squeeze out the juices and result in a drier burger.
- Use a meat thermometer: A meat thermometer is the best way to ensure that your patties are cooked to the desired doneness.
- Let the patties rest before assembling the burgers: This will allow the juices to redistribute, resulting in a more flavorful and juicy burger.
- Toast the buns: Toasting the buns will prevent them from becoming soggy.
- Customize your toppings: The possibilities are endless! Add your favorite toppings to create a burger that is perfect for you.
- Prep Time: 20 minutes
- Cook Time: 20 minutes