The best hamburger recipes are made with nothing more than beef, salt and pepper. I’m talking the ones you get from good steakhouses and diners. A great crust on the outside, juicy, beef and tender on the inside.
Homemade hamburgers are made for piling on toppings of choice. So don’t let anyone tell you what should and shouldn’t go on your burger!
Hamburger recipe
In my youth, I learned how to make hamburgers from a celebrity chef who insisted that you needed breadcrumbs, egg and seasonings for a truly great burger. And that’s how I made it for years, thinking that was the right way.
After multiple trips to the States (sorry Australia, but no one does burgers like America!), too many burgers, and watching countless cooking shows, meeting chefs, caterers and restauranteurs, I’ve been converted to the right way.
A great beef hamburger patty requires nothing more than beef.
No flavourings other than salt and pepper. Just a nice fatty beef mince – even from the supermarket.
Best Hamburger Patties
The secret to a truly great homemade hamburger recipe is to use beef that’s nice and fatty. Ideally, a good quality ground beef / mince from a butcher, but nowadays, supermarkets sell very good quality beef too.
When it comes to cooking with meat, here’s a big takeaway from this hamburger recipe: fat = flavour. If you mix pork fat into lean beef then cook it up, you’d swear you’re eating pork.
Thus, the big secret is revealed. The very best burgers you’ve had are made with nothing more than fatty beef, salt and pepper. That’s the way it’s done at all your favourite burger joints and diners (McDonald’s aside, because who knows the secret spices in those burgers??).
Tip: Dent the Hamburger Patty
If you’ve ever had your burgers shrink into little domes, you’ll love this little tip.
Dent the surface of the patty using your fingers. You’ll still get some shrinkage, but substantially less. Great tip I picked up from Bobby Flay!
What to put on Hamburgers
As a food blogger, it’s sometimes hard to resist making food look crazy irresistible. I confess to being a sucker for this, and such is the case with the first hamburger recipe I published, pictured below, with that mouth watering runny yolk and golden crispy bacon.
Truth be told, I never order burgers fully loaded. Because classic hamburgers done right are crazy delicious as they are, and also for practical reasons – whose mouth is big enough to shove THIS in????
For me, if you’ve got a big, juicy hamburger patty topped with melted cheese, all you need is a big dollop of a condiment of choice (relish, ketchup, mustard, mayo), lettuce, tomato and pickles.
Everything else is optional.
Though as an Aussie, excluding beetroot from the list of “must haves” may be considered a blasphemy!!! – Nagi x
PS I’m a sucker for hamburgers on the BBQ, but ironically, I usually make them on the stove because it’s easier midweek.
More Burgers, Sliders and Sandwiches
Chicken Burger – juicy seasoned chicken breast steak with the lot!
Nando’s Peri Peri Chicken Burger – chicken marinated in a homemade flavour bomb Peri Peri sauce
Cubanos – The famous Cuban roast pork sandwich from The Chef movie
Pastrami Sandwiches – Rye bread piled high with homemade pastrami. EPIC!
Veggie Burger – Meatless made amazing. Puts those doughy bricks at the shops to shame!
Browse all Burgers and Sandwiches & Sliders recipes
How to make hamburgers
WATCH HOW TO MAKE IT
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Hamburger Recipe
Ingredients
Hamburger Pattie
- 800g – 1kg / 1.6 – 2 lb ground beef (mince), 20%+ fat (Note 1)
- Salt and pepper
- 3 onions, peeled and sliced into rings
- 2 tbsp oil
- 4 – 8 slices cheese of choice, I use Swiss (optional)
Hamburger
- 4 soft hamburger buns, lightly toasted
- Lettuce, tomato slices
- Ketchup, mustard, relish, sliced pickles
On the side
Instructions
- Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns (mine are about 10 cm / 4″) – don’t press hard, light fingers = soft juicy patties (see video for how I do this).
- Season generously with salt and pepper on both sides. Make a dent on one side (stop burger from become dome shape and shrinking when cooking).
- Heat 1 tbsp oil in a heavy based skillet or BBQ over high heat. Add onion and cook until wilted and caramelised. Season with salt and pepper, then remove.
- Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.
- Meanwhile, toast the cut side of the buns lightly.
- To serve: Spread base of buns with sauce / condiment of choice. Top with lettuce then tomato, then hamburger patty. Pile over onions, sliced pickles, then more sauce/condiments. Top with lid of bun. Serve immediately.
Recipe Notes:
Originally published 2016 with this recipe. Recipe updated and improved in May 2018.Nutrition Information:
LIFE OF DOZER
This inflatable cone (the alternative to the plastic Cone of Shame) – he loves it. It’s like an inbuilt pillow. He’s been like this for hours! (Yeah, he ain’t cute when he sleeps!)
Hi again Nagi.
I have been making my own burgers at home for years and I have to say yours is going to be my next evolution.
I love what you are doing here.
Fat and two sauce is great, plus Swiss is my favourite.
Thanks.
Ken
By the way … I have found that Hamburger Rolls from Baker’s Delight are the best.
They keep well and defrost well.
Really! I can’t wait to try – I normally get the big soft ones that come in bags at the supermarket 🙂 Thanks for the tip! N xx
Hi Nagi.
I have found the big soft ones fall apart in my hands and leave half the burger on the plate.
Baker’s Delight Hamburger Rolls are harder and thinner (more dense?) and hang in there for the long run.
I buy six for Four Bucks and freeze four and keep two in the fridge.
That way I have rolls that are also great for lunch anytime.
Then on those special occasions I make a Hamburger and the buns are ready.
Kindest regards,
Ken
Hi Nagi, We arrived back from Sth. Africa last Thursday evening after 4 weeks and very much looking forward to my bed. After travelling all over the place from north to south and in between including going on 8 safaris these hamburgers look mighty GOOD and tasty. Though we’re back onto our Keto menu after not so much of OUR CHOICE of selections at the hotels and resorts we “did” gain a little weight, so now have to lose it again. These hamburgers are right up our alley, but we’ll have them (new terminology) “DECONSTRUCTED” without the bun as I’ve got to get back into cooking for ourselves mode. While in Sth. Africa we got to try ostrich hamburgers and I think the other meat was called kadoo or kadu which is very lean and tender, similar to a beautiful piece of beef. Anyway, they were VERY nice as one has to try some of the local fare when overseas. Always glad to be back on home soil and in my own kitchen.
WOW! South Africa! I’ve never been, very keen to go one of these days. Top 3 trip highlights??
When you DO go I HIGHLY recommend going to “Nedile Lodge” Welgevonden Game Reserve (a private lodge of only 5 suites) out from Pretoria. You won’t be disappointed because you’re treated like family not just another being. The best time to visit is during May, others say August, but it’s too dry then. John and Dominique (management) made our 5 days the “HIGHLIGHT” of our entire 4 week trip.
I guess I’m old fashion, but I’ll take a mouth watering gigabyte stuffed image over a video anytime. But with that said, nothing shows a juicy burger better than your video did.
So, I’m thinking the Dozer might snore a wee bit. How about a sleep scene with sound effects?
Ha! You wouldn’t if the page took a minute to load!!! PS Dozer is a serious snorer. OMG. So loud
I totally agree with everything, especially with «whose mouth is big enough to shove THIS in?»! I really hate these towers of burgers (and sandwiches too), wich are presented in so many food blogs.
With best regards from Far East,
FEL!X
SO GLAD to hear someone say that!!! Also – runny yolks. I know it looks great – but all that yolk going everywhere is so impractical! 😂
It looks like Dozer is smiling when he’s sleeping. So cute! I find the tastest burgers are with Lipton onion mix. Of course with macaroni or potato salad..maybe cole slaw and pickles..few chips. Now I’m getting hungry. Lol.
OOOOOHHH!!! What a cool tip – I bet that adds tons of flavour!
Hey Dozer you are super cute close those ear flaps in case your mom says NEGATIVE THINGS😂😂.
Regarding hamburgers fatty beef rules in my world it’s what keeps the mince juicey .the simplest condiments are 👍.keep up the super recipes …FYI we just celebrated on may 21 VICTORIA DAY coincidentally i made .the same burger
Cute?? He looks ridiculous! HAPPY Victoria Day!
*big grin!* Shock/horror, I know!!! Amongst lifelong travels I do and have eaten most everything around the world but prefer to omit three: Vegemite as you may remember: do not like the taste or its saltiness . . . Nutella, which is probably the most dangerous-to-health common food with its 70% fat and sugar AND hamburgers: why stuff an unhealthy bun into yourself and so little salad/vegetables yes, I do make meat patties from all around the world, but on a plate with appropriate sides . . . . and, yes I guess they usually follow the so-called ‘meatloaf’ pattern . . . oh, Nagi, we are all different . . . . and, yes, I have ‘tussles’ with my Stateside friends . . . Oh: Dozer looks very comfortable . . .
SO true – patties of the world!!! Every country has a version!!
That Dozer! OMG, it just keeps getting better and better! Serious LOL. You are the highlight of my day!
And, those burgers! Well, wish I could say I’ll be over for dinner… Gotta make ’em and make them just like you!
Thank you!!! And, scratches and pets to Dozer for all the joy he brings via your amazing gift for having a phone/camera ready and getting the shot!
His ridiculousness brings me much amusement – so I love sharing it!! N xx
Don’t change anything! I love your big pictures! I can hear the sizzle and smell the food, such that my hunger pangs double up in joy as I tear off and get the ingredients to have a go. I love the past recipes as I am a recent groupie, so haven’t had them before. Also love love the no speaking videos.
Blow the IT folks! What do they know about us on receiving end and our unhealthy obsessions with food?
May try the lamb mix as suggested by one your fans.
Ba ha ha!! They are trying to help – silly me, I was uploading giant image files when I should’ve been web optimising them 🙂 N xx
nah i find your site loads fast and the pictures are fine,may be peeps need to update,keep it up
Gaa, some of the file sizes I used to upload were GIANT!!! It was ridiculous!!
Dozer is toooooo cute!!! Love him. Give him a hug for me 🙂
Passed on and happily received! He is SUCH a smooch at the moment!!
LOL!!! He might not be cute when he sleeps…because he’s adorable when he sleeps!! 🙂
This burger looks like it should be on my dinner plate tonight.
He just loves laying it all out there…..
These burgers are the bomb. Crazy Good! The gentle touch makes such an incredible difference, who knew?! I did cheat and put Lipton Onion Soup mix into the meat itself, so used only freshly ground pepper on top along with a dash of granulated garlic. This will be my go-to for burgers now, regardless of how they’re cooked.
Meant to say before that your key words with Dozer and his new cone, “he’s been this way for hours”…so great to hear. That means he’s doing a Huge amount of healing very quickly. Like us they heal fastest and best when they sleep lots. We’re all gonna have our boy back in no time flat!! 😀
HE aint cure But anything That’s makes me laugh its worthet. Good OLD Burger ! Yes AGREE THAT NEEDS fat. Can’t BE lean and juice , Just doesn’t sound right. Me too do NOT Like everything and anything on IT, can’t taste the pattie. Do YOU know am still having OLD manual Mince machine. Anyway HAVE good weekend.
SO TRUE Vera! Who’s heard of a lean burger?? 😂
Omgosh, Dozer IS to cute when he sleeps!! I love when their canines stick out like that! That tells me he is soooo comfy! Maybe some canine meds helping him too?
I know!! I love it! It’s the only time I see his teeth like that cause he never growls!!
Egg, breadcrumbs and spices mixed with ground meat and then fried is what the Germans call a “Frikadeller’. I call it a meatloaf-burger. My mother made these frequently. They’re good, they’re just not a hamburger.
I’ve never found your site to be slow but the photography was always stunningly beautiful and strikingly creative. Phooey on those IT guys.
Dozer is cute no matter what he does or what position he dies it in. Give him a doggie treat for me. Preferably a frikadeller.
Oooh! I bet they’re delicious! Thanks for the kind words Don. 🙂 To be fair, they are trying to help – silly me, I was uploading giant image files when I should’ve been web optimising them 🙂 N xx
Sorry Nagi but I don’ t agree that a great hamburger is only “beef” seasoned with salt and pepper. If you mix ground lamb with ground beef, now there is an outstanding burger. The flavour is amazing. We won’t make ours any other way now.
JUDITH!!! The next burger I make I am trying that!!
If you put breadcrumbs, eggs, etc. into hamburger, you are making meatloaf. My mother used to make meatloaf burgers, and they were very good, but I like a good plain burger better. My favorite thing to do to them is cheese, green chile and lime/cilantro aioli. Otherwise it’s lettuce, tomato, and mayo.
YES! I agree Susan! Ooohhh Aioli… now you’re getting all fancy on me! 😜
Hi Nagi,
Soooooooooo nice to see Dozer looking comfy and smiling! Bet he’s dreaming of one of your burgers!!
Either that or dreaming of chasing rabbits….neither gonna happen in the near future!
How can a photo of a wonderful cheese burger ever be too big??? Ask the IT guy that and tell him you are never ruining your blog for this reader with large photos. Love the photo of Dozer too!! Glad he’s healing well.
Ba ha!!To be fair, they are trying to help – silly me, I was uploading giant image files when I should’ve been web optimising them 🙂 N xx
Perfection!!
Thanks Karly! N xx