I’ve spent years trying different hamburger recipes. Most of them turned out okay but the burgers weren’t memorable. Finally after trial and error I settled on what I feel is the absolute best hamburger recipe. Let’s face it – there isn’t anything much better than a juicy homemade burger hot off the grill.
The recipe is pretty easy and has a real good flavor. When I serve it to guests I always get lots of good feedback on how tasty the burgers are.
You want to start with some good quality ground beef. For more juicy burgers you should go with 80-85% lean meat. A leaner meat will make for a dry burger.
Mix the ground beef with seasoned salt, seasoned pepper, onion powder, Worcestershire sauce and hot sauce. Now I know you are looking at that last ingredient kind of funny. Hot sauce, you say? Trust me! It doesn’t make the burger spicy but it does add a nice flavor.
Divide the meat into 4 equal portions shaping each into a patty.
I use a handy dandy hamburger press that puts grooved indentations into the patties. The indentations helps the patty remain flat as it contracts instead of turning into a dome. It also helps the patties to cook more evenly. Since I originally bought this press it seems they have expanded the press to a double hamburger press! You can make twice the burgers at a time! If you don’t have a hamburger press you can also press a thumbprint into the patty before you put it on the grill.
If you are eating burgers tonight you can go ahead and throw them on the grill. Cook to your desired temperature but I find cooking them to 160 degrees to be perfect for my family. Take out the guesswork and use a meat thermometer to check the internal temperature of the hamburger. Using a meat thermometer has saved us before especially when we are cooking for a crowd. No one wants to serve an under cooked burger to guests.
If you are going to freeze the patties you would want to put the patties on a parchment lined cookie sheet in a single layer and flash freeze them until frozen, usually 2-3 hours. Once frozen you can move the patties into gallon sized freezer bags separated by squares of parchment paper. Make sure to get as much air out of the bags as possible before freezing to prevent freezer burn. When you are ready to cook them there is no need to thaw! I found they turned out better when cooked frozen.
Just look at that lovely homemade burger! In our house we like to serve our burgers with lettuce, tomato, cheese and bacon. We keep an assortment of condiments on hand and everyone gets to build their own burger just how they like it. It doesn’t get better than that.
For this meal we served the burgers with some Oven Baked Truffle Fries. Spoiler alert: We had no leftovers. It was that good!
My Favorite Hamburgers
- 1 pound ground beef 80-85% lean ground beef
- 1 tsp seasoned salt
- 1 tsp seasoned pepper
- 1 tsp Worcestershire sauce
- ½ tsp onion powder
- 1 tsp hot sauce ex: Tabasco, Tapatio, Louisiana Hot Sauce
Mix all ingredients together.
Divide into 4 equal portions.
Press into patties using hamburger press or by hand. Make indentation in patty to prevent shrinkage.
Grill to desired doneness. 160 degrees for medium
Serve with desired toppings (cheese, lettuce, tomato, bacon, pickles, etc)
Can cook right away or freeze for later. To freeze - flash freeze on a cookie sheet until frozen (approximately 3 hours). Store in freezer bags separated by parchment paper.