Recipe

Best Hamburger Recipe

Tender, beefy burgers with crisp edges, a quick burger sauce, and zero weird tricks. Just smart seasoning, the right heat, and a few optional upgrades.

By Matt Campbell

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4.9

A real photo of two juicy cheeseburgers with melted cheddar on toasted brioche buns, with crisp seared edges on the patties and a few pickles on the side

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There are two kinds of homemade burgers. The dry hockey puck that makes you chug water like you just ate a saltine challenge. And the kind we are making today: juicy, beef-forward, crisp-edged burgers that taste like your favorite diner got a glow up.

This recipe is my go-to because it does not rely on mystery ingredients or a fifteen-step “chef method.” We are using 80/20 ground beef, a hot pan or grill, and a simple seasoning plan that keeps the inside tender while the outside gets that browned, crackly crust.

Also, we are making a fast burger sauce because the only thing better than a perfect patty is a perfect patty that got invited to a party.

A real photo of ground beef patties shaped and dimpled on a parchment-lined tray, ready to cook

Why It Works

Juicy texture: 80/20 beef plus minimal handling keeps the patty tender instead of tight and bouncy.
Crisp, browned edges: High heat and a dry patty surface deliver real Maillard flavor, not steamed gray beef.
Simple seasoning that works: Salt and pepper on the outside right before cooking means better crust and better beefy taste.
No blowouts: A thumbprint dimple helps prevent the classic burger dome, so your toppings stay put.
Built-in flexibility: Make it classic, smash-style, cheeseburger, or BBQ. Same base, different vibes.

Pairs Well With

Storage Tips

Best move: Store patties and buns separately. Burgers do not like being trapped fully assembled.

Cooked patties: Cool, then refrigerate airtight for up to 3 to 4 days.
Freeze cooked patties: Wrap individually, then bag. Freeze up to 2 months. Thaw overnight in the fridge.
Reheat for juiciness: Warm patties in a covered skillet over low heat with a tiny splash of water (steam helps) or reheat in a 325°F oven until hot. Add cheese at the end.
Sauce: Refrigerate up to 1 week.
Buns: Keep at room temp 2 to 3 days, or freeze and toast straight from frozen.

Common Questions

What ground beef makes the juiciest burgers?

80/20 is the sweet spot for flavor and moisture. Leaner blends like 90/10 can work, but you will want a sauce, cheese, and very careful cooking to avoid dryness.

Should I mix seasoning into the meat?

For classic burgers, no. Mixing salt into the meat can make the texture more sausage-like. Season the outside generously right before cooking for the best crust and the most tender bite.

How do I know when burgers are done?

The most reliable way is an instant-read thermometer. For food safety, the USDA recommends ground beef reaches 160°F.

USDA safe (recommended): 160°F
Juicier but higher-risk: Some people cook ground beef to 145 to 155°F (medium to medium-well). This is not USDA guidance and carries increased risk, especially for kids, older adults, pregnant people, and anyone immunocompromised.

If you choose anything below 160°F, use your best judgment and consider food handling: keep meat cold, avoid cross-contamination, and cook immediately after forming patties.

Why did my burger puff up in the middle?

Heat tightens the proteins and pushes the center up. A thumbprint dimple in the middle of each patty helps it cook flatter.

Can I cook these on a grill?

Yes. Preheat to medium-high and keep the lid closed as much as possible. Oil the grates lightly, then cook until the burgers hit your target temperature. For 3/4-inch patties, this is often about 3 to 5 minutes per side, but the thermometer is the truth-teller.

How do I keep burgers from sticking?

Heat first, then cook. For a skillet, preheat until very hot, then add oil. For a grill, clean the grates, preheat, then oil the grates. Also: do not try to flip too early. Once a crust forms, it releases.

Can I make these into smash burgers?

Absolutely. See the instructions for the smash option. You will use 2 to 3 ounce balls and a ripping hot pan, then smash hard and fast.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy stainless skillet (or a grill)
Spatula (a sturdy, thin-edged one is best for flipping and scraping crust)
Instant-read thermometer (highly recommended)
Small bowl for sauce
Sheet pan or plate for formed patties
Paper towels for drying patties and wiping grease if needed

I used to overthink burgers like it was my job. I would add breadcrumbs, eggs, Worcestershire, onions, hopes, dreams. The result was often tasty, but it was not that clean, punchy burger flavor I kept chasing.

Then I started treating burgers like steak. Good beef. Hot surface. Salt on the outside. Don’t mess with it. Suddenly the patties got juicier, the edges got crispier, and I stopped feeling like I needed a rescue plan before I even turned the stove on. Now this is the burger I make when friends come over and I want everyone to go quiet for a second after the first bite.