Mom's Best Recipes
Recipe

Best Burger Recipe

Juicy smashed patties with crisp edges, a bright herby sauce, and crunchy quick pickles. Big burger energy, zero fancy ingredients.

Author By Matt Campbell
4.9
A juicy cheeseburger with crisp-edged beef patty, melted cheese, lettuce, tomato, red onion, and a glossy green herby sauce on a toasted bun, sitting on a plate in natural window light
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Some burgers are all about size. This one is about contrast: crispy beef edges, melty cheese, a toasted bun that actually tastes like something, and a fresh, vibrant sauce that cuts through the richness so you keep going back for “one more bite” until it is suddenly gone.

I’m keeping this friendly for real life: grocery store ingredients, clear steps, and options if you are cooking for picky eaters or feeding a crowd. You can grill these, but my favorite move is a fast stovetop smash for maximum crust and minimum drama.

Two raw burger balls on a sheet tray next to sliced onions, pickles, and burger buns ready for cooking on a weeknight kitchen counter

Why It Works

  • Bright flavor without extra work: the herby burger sauce comes together in one bowl and tastes like you tried harder than you did.
  • Juicy inside, crisp outside: smashing on a ripping hot skillet gives you that diner-style crust and keeps the center tender.
  • Fresh and vibrant toppings: quick pickles, lemony greens, and thin onions keep the burger from feeling heavy.
  • Reliable timing: you can go from fridge to first bite in about 30 minutes, with a simple warm-oven trick so everyone eats at the same time.

Pairs Well With

Storage Tips

Burgers are best fresh, but leftovers can still be great if you store them like a pro.

Store

  • Patties: cool completely, then refrigerate in an airtight container for up to 3 days.
  • Sauce: keep in a covered container for up to 5 days. Stir before using.
  • Quick pickles: refrigerate up to 1 week.
  • Buns: keep at room temp 1 to 2 days, or freeze for longer. Toast from frozen.

Reheat

  • Skillet method (best): warm patties in a lightly oiled skillet over medium heat, 1 to 2 minutes per side. Add a splash of water and cover for 30 seconds if you want the cheese to re-melt.
  • Oven method: 350°F for 6 to 8 minutes on a sheet pan.
  • Microwave: works, but you will lose crust. If you do it, go 50 percent power in short bursts.

Leftover move I swear by: chop a patty, crisp it in a pan, and stuff it into a quesadilla with any extra cheese and pickles.

Common Questions

What makes this the “best” burger recipe?

It is the combo of high heat + smash for crust, proper seasoning, and a bright sauce plus quick pickles to keep everything tasting fresh instead of greasy.

What ground beef should I buy?

Go for 80/20 (that means 20 percent fat). Leaner beef dries out faster. If you only have 85/15, add 1 tablespoon mayo to the meat before forming balls.

Do I have to smash the burgers?

No, but smashing is the easiest way to get crisp edges at home. If you prefer thick patties, form 4 patties and cook on medium-high heat about 4 to 5 minutes per side, depending on thickness.

Can I grill these?

Yes, with one key detail. You cannot smash directly on open grill grates. For smash burgers on a grill, preheat the grill to high, then set a cast iron skillet or flat-top griddle plate on the grates until ripping hot. Oil lightly and cook smash patties on that surface for 2 to 3 minutes per side. For thicker, non-smashed patties, you can cook right on the grates over medium-high heat and cook longer. Keep the sauce and pickles the same.

How do I keep burgers from sticking to the pan?

Make sure the pan is hot before the beef goes in. Use a cast iron skillet if you have it. When you smash, use parchment between the spatula and the meat. Let the patty cook until it naturally releases before flipping.

What is a safe internal temperature?

For ground beef, USDA guidance is 160°F. Many people cook burgers to preference, but 160°F is the food safety standard.

How many ounces should a smash burger be?

This recipe, as written, makes bigger smash burgers (about 6 ounces each). You still get crisp edges, but they will be a little thicker. If you want maximum lacy crust, divide the meat into 8 smaller balls (about 3 ounces each) and make double-patty burgers.

I used to think the “perfect burger” was all about the patty blend and some secret seasoning. Then I started paying attention to what I actually craved after the first few bites. It was not more cheese. It was not more bacon. It was freshness.

This version is my weeknight answer: smash for the crust, then hit it with a punchy green sauce and quick pickles that wake everything up. It feels like a backyard burger that went to culinary school for one semester, then dropped out to start a band. Which is to say, it is fun and it works.