Juicy Seasoned Beef Hamburgers (Printable Version)

Master the art of juicy beef hamburgers with perfectly seasoned patties, toasted buns, and all your favorite classic toppings.

# What You Need:

→ Beef Patties

01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder
06 - 1 tbsp Worcestershire sauce

→ Burger Assembly

07 - 4 hamburger buns
08 - 4 slices cheddar cheese (optional)
09 - 1 large tomato, sliced
10 - 1 small red onion, thinly sliced
11 - 4 lettuce leaves
12 - 4 slices dill pickle
13 - Ketchup, mayonnaise, and mustard (to taste)

# How-To Steps:

01 - Combine ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce in a large bowl. Mix gently until just combined, being careful not to overwork the meat.
02 - Divide mixture into 4 equal portions and shape into patties about 3/4-inch thick. Create a slight indentation in the center of each patty to prevent puffing during cooking.
03 - Preheat grill or skillet over medium-high heat until hot.
04 - Cook patties for 3–4 minutes per side for medium doneness, flipping once. If adding cheese, place a slice on each patty during the last minute of cooking and cover to melt.
05 - Lightly toast buns on the grill or skillet for 1–2 minutes until golden brown.
06 - Place lettuce on the bottom bun, add the cooked patty, then layer with tomato, onion, pickles, and desired condiments. Cover with the top bun.
07 - Serve immediately with your favorite sides such as fries, coleslaw, or a mixed green salad.

# Expert Tips:

01 -
  • The 80/20 beef blend creates those irresistible juicy edges that make restaurant burgers so addictive
  • Mixing the seasonings directly into the meat means every bite is perfectly flavored, not just the surface
02 -
  • Never press down on your burgers with the spatula while cooking, you are literally squeezing out all the juice and flavor onto the coals
  • Letting the formed patties chill in the refrigerator for 30 minutes before cooking helps them hold their shape better
03 -
  • The indent in the center of each patty should be about the size of your thumb and roughly 1/4 inch deep
  • Room temperature meat cooks more evenly, so take the beef out of the fridge 20 minutes before forming patties
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