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 Nagi,
Recently we made your delicious hamburgers, so we wanted to make them again. But, several ingredients are missing in the “new” recipe: grated onion, garlic clove, Parmesan cheese, Worcestershire sauce, tomato ketchup, egg. So, I have a question. Can you tell us why those ingredients have been eliminated?
We love your recipes!!! You have made cooking (and baking) a joy!!!
With gratitude,
Barbara von Normann (from Estonia)
PS. We are so happy that Dozer is recovering well! We know that you are the BEST mother and nurse to him!!!!
Thank you for the well wishes for Dozer! Regarding the original burgers, please see Note 1 which has a link to the original recipe with all the extra flavourings 🙂 N x
I had never cooked hamburgers until I saw this recipe! I’ll be cooking this again. And again! So juicy, and tastes yummy with so few ingredients! 👍
Glad you enjoyed this Ev!!! Thank you for taking the time to leave feedback! N x
Either Jamie Oliver or Delia Smith says beef only, salt and pepper. I have been doing it this way for 15 years…it’s the stuff you put in the bun that makes it yum
YES!
Awesome recipe, Nagi! Made these last night and the family loved them!
HIGH FIVE! So glad to hear that!! N xx
Nagi, Your photos are fine! Great! Love them!
Maybe he means dpi size? If not get a new IT guy!
xxx
Well Nagi:
I don’t know about your it guys, but I for one like your large pictures. They make it so much easier to see the details… like the juices running in your burger.
I have never had a problem loading your website, except when my other computer was dying.
If my vote counts, I prefer big pictures to the smaller ones.
The burger looks so good! Next on my list to make.
A brief return ‘visit’ 🙂 ! If you live in Australia or watch Australian TV and were not tuned into the wonderful 2018 series of Masterchef. well. last night (May 27) was Invention Test time on the show with Gordon Ramsey DOING BURGERS . . . . . . full of excitement and many original ideas by the contestants . . . . do watch a replay: worth it !!! (Actually he is a wonderful teacher!)
NO WAY!!! Well, swearing aside, I have great respect for GR!!
Fact: Masterchef is sold to 43 countries! Fact: Most would not countenance swearing! Fact: Methinks he would like his stash of cash! Nagi: you just HAVE to play catchups and watch the Sunday > Thursday episodes this week!!! Tonight he led three contestants in a challenge to keep up with him cooking marron raviolo with seafood glaze . . . . I am quite a critical viewer but think that was the best TV cooking demonstration I have ever seen . . . and the gentleness, hugs and praise were freely forthcoming especially since there was a small accident interrupting . . .
Poor Dozer! Even his sleep is public property! 🤣🤣🤣 He does look a treat, as do those burgers. I don’t eat many burgers, especially since I went gluten free but I know a good gluten free bakery and this looks so good. The moment you squeezed the burger down in the video, and the juices ran, my mouth watered! I’m hooked!
I literally just snorted with laughter -> “Poor Dozer! Even his sleep is public property! 🤣🤣🤣”
Nagi!! Where is the old recipe for the loaded burgers 🙀 my son loves them. Can you pretty please reload that or let me know the patty ingredients?
Hi Cate!! I always include a link to the original recipe if I’ve changed it 🙂 You’ll find it at the bottom of the recipe card. Sorry about that! It’s just that’s not the way I make hamburgers anymore!! N xx
Tell your IT guys to leave well enough alone!!!! I find it loads just fine!!! I love the big pictures!!! Now we only need smellavision to go along with the fabulously delicious looking food that you keep dishing out!
Ba ha ha!!! I’m glad it loads fine for you! Their point is that not everyone has great internet, myself included, and I haven’t been optimising my images for the web so it’s been dragging my site 🙂 N xx
As long as you don’t shrink the Dozer pictures!!! Look at his gorgeous belly! 🙂
😂 Never!!! (Besides, his head has gotten too big with all the flattering comments he receives!)
Perfect time for a refresh Nagi, it’s going to be scorching in the UK tomorrow AND I had already decided to do burgers regardless of the weather! I’ve previously used a mix of beef and pork and used a burger machine-thing to squash the ever livin’ life out of the thing. I won’t this time and lets see 🙂
I’ll let you know – I’m also making my own american processed cheese with sodium citrate and mature cheddar so I get the full-on taste of real cheese but the meltiness of american processed.
Question – what’s your definition of “scorching”? 😂
In Manchester, anything above about 75 is scorching! It doesn’t matter where you go – to the shops, to the pub, to friends, strangers in the park – the first thing anyone says is how amazingly hot it is, guaranteed! 😂 🙂 🙂
I did the burgers as you suggested Nagi and even though on the day I could only source the cheapest quality meat with 20%+ fat they were the best burgers I’d ever made! Although I was using very light fingers none of them were in danger of falling apart, though I was so ‘light’ on the first one it took me nearly 5 minutes to get a burger shape! 🙂
I think doing the burgers with your technique you get lots more browning action due to the craggyiness of the burger plus mine were moist just like in your vid. No more squashing the life out of my burgers again!!
Thank you again Nagi, you’ve made one of favourite foods much better and yet as simple as can be!
Can’t wait to try them with decent quality beef 🙂
LOVE HEARING THAT!!!! PS You clearly have nailed the feather fingers hamburger patty technique…. welcome to this new world of hamburgers!! N xx
Tell the IT guys to leave our favorite site alone. Love it the way it is!!!!! Have they ever cooked a meal? Think not. Just soldier on Nagi, no need for apology.
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
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