Recipe

Burger Patty

Juicy, well-seasoned patties with crisp edges, made with simple pantry ingredients and cooked your way: skillet or grill.

By Matt Campbell

•

4.8

Two browned burger patties sizzling in a cast iron skillet with a light sheen of fat and crisp edges, warm kitchen lighting

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A great burger patty is not complicated. It just needs a few things to go right: the right fat level, confident seasoning, and a hot surface that gives you those crisp, lacy edges while the middle stays juicy. This is my go-to patty for weeknights when I want diner vibes without the drama.

Ground beef, salt, pepper, Worcestershire sauce, garlic powder, and onion powder arranged on a clean kitchen counter

We keep the ingredients accessible and the steps straightforward. You will also get a couple of practical moves that make a big difference, like the thumbprint dimple (it works), keeping the meat cold, and when to flip (once, and only once if you can help it).

Why It Works

Juicy texture: Using 80/20 beef and gentle mixing keeps the patty tender, not bouncy.
Big beefy flavor: Simple seasoning plus a little Worcestershire gives you that savory, “why is this so good?” bite.
Crisp edges: A hot skillet or grill and no fidgeting equals real browning, not gray steaming.
Home-cook friendly: Works on the stove, on the grill, or even in the oven if you need hands-off.

Pairs Well With

Storage Tips

Refrigerate: Cool cooked patties completely, then store in an airtight container for up to 4 days.

Freeze: Wrap cooked patties individually and freeze up to 3 months. You can also freeze raw patties separated by parchment on a sheet pan, then transfer to a freezer bag.

Reheat: Warm in a skillet over medium-low with a splash of water and a lid for 2 to 4 minutes, flipping once. Or microwave in short bursts, but the skillet keeps the texture better.

Cooked burger patties cooling next to a glass meal prep container on a kitchen counter

Common Questions

What ground beef is best for burger patties?

80/20 (80 percent lean, 20 percent fat) is the sweet spot for juicy burgers with good browning. Leaner beef can work, but it is easier to dry out, so watch the heat and do not overcook.

How do I keep patties from shrinking or puffing up?

Make patties wider than the bun and press a shallow dimple in the center. The dimple helps the patty stay flatter as it cooks.

Should I add egg or breadcrumbs?

For classic burgers, I skip them. Egg and breadcrumbs can make the texture more like meatloaf. If you are working with very lean beef and want a little extra insurance, my personal tip is to add about 1 tablespoon breadcrumbs per pound, but keep it minimal.

How long do I cook burger patties?

It depends on thickness and heat, but for 1/2-inch patties in a hot skillet: about 3 to 4 minutes on the first side, then 2 to 4 minutes on the second side. Timing gets you close, but a thermometer is the most reliable way to nail it. The USDA recommends 160°F for ground beef. Keep in mind temperatures can rise a bit while resting, and guidance can vary by country.

Can I make these on the grill?

Yes. Preheat to medium-high, oil the grates, and cook about the same timing. Resist pressing the patties, which squeezes out juices.

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

Large bowl
Measuring spoons
Cast iron skillet or heavy nonstick skillet (or a grill)
Thin metal spatula
Instant-read thermometer (recommended)
Plate

Hands gently mixing ground beef with seasonings in a large stainless steel bowl on a kitchen counter

I used to think burgers were all about fancy toppings. Then I had one of those “hold on” moments where the patty itself tasted so good I forgot I even had ketchup. That is the goal here. A burger patty that stands on its own, with enough seasoning to be interesting and enough restraint to still taste like beef. Also, I am a crisp-edge person. If the pan is not singing a little when the patty hits it, I am not emotionally ready to cook.

Burger Patty

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 patties

Ingredients

1 pound (454 g) ground beef, preferably 80/20
1 to 1 1/2 teaspoons kosher salt (use 1 teaspoon if you are salt-sensitive or using a finer-grain kosher salt)
3/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Worcestershire sauce
1 tablespoon neutral oil (only if using very lean beef, a stainless skillet, or grill grates)

Optional for serving: burger buns, sliced cheese, lettuce, tomato, pickles, onion, ketchup, mustard, mayo.

Instructions

Heat your cooking surface. Place a cast iron skillet over medium-high heat for 3 to 5 minutes until very hot. If grilling, preheat to medium-high and oil the grates.
Keep it cold and handle gently. Cold beef is easier to shape and browns better. Work quickly, and avoid overmixing so the patties stay tender.
Season the beef. In a large bowl, add the ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Mix with your hands just until combined. Do not knead it like dough.
Form patties. Divide into 4 equal portions (about 4 ounces each). Gently shape into 1/2-inch thick patties that are about 1 inch wider than your buns. If you have time, chill the formed patties for 10 to 15 minutes for cleaner searing.
Dimple the center. Press a shallow indentation in the middle of each patty with your thumb. This helps them cook up flatter.
Sear. If using a stainless skillet, very lean beef, or a grill, add a little oil. For cast iron with 80/20, you often do not need any. Place patties in the hot pan and cook 3 to 4 minutes without moving them, until a deep brown crust forms.
Flip once. Flip and cook another 2 to 4 minutes, depending on thickness and your preferred doneness. If adding cheese, place it on top during the last minute and cover the pan briefly to melt.
Note: Thicker patties may need slightly lower heat after the sear so the center cooks through without burning the outside.
Check temperature. For ground beef, the USDA recommends 160°F in the center. Temperatures can rise a bit while resting. If you choose a lower temperature, use your best judgment and food safety practices.
Rest, then build. Rest patties on a plate for 2 to 3 minutes. Toast buns cut-side down in the same skillet or on the grill for 30 to 60 seconds, then assemble with your favorite toppings and sauces.

Tips and Variations

Do not press the patties: Pressing with a spatula squeezes out juices. Let the heat do the work.
Want smashburger edges? Make 2-ounce balls, heat the skillet very hot, then smash firmly with a spatula for 10 seconds. Cook 1 to 2 minutes per side. Use the same seasoning.
Make it spicy: Add 1/2 teaspoon cayenne or 1 teaspoon smoked paprika, or tuck sliced jalapeños under the cheese.
Turkey or chicken option: Use ground turkey or chicken and add 1 tablespoon olive oil to the mix for moisture. Cook to 165°F.
Onion-lovers version: Mix in 1/4 cup very finely grated onion. It melts into the meat and adds sweetness.

Nutrition information is estimated.

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Burger Patty

Why It Works

Pairs Well With

Recommended

Smash Burgers (Crispy Lace Crust)

Copycat In-N-Out Animal Style Burger

Juicy Lucy Stuffed Cheeseburger

Turkey Burgers

Storage Tips

Common Questions

What ground beef is best for burger patties?

How do I keep patties from shrinking or puffing up?

Should I add egg or breadcrumbs?

How long do I cook burger patties?

Can I make these on the grill?

Burger Patty

Ingredients

Instructions

Tips and Variations