There’s nothing like a juicy homemade cheeseburger with a juicy patty and fresh crisp toppings on a toasted bun, smothered with an irresistible burger sauce. Out of a deep love for hamburgers, I’ve tested tons of recipes over the years, and I’m convinced it doesn’t get any better than this recipe.
Watch my video tutorial and read on to see my best tips for making a perfect restaurant-style burger with the juiciest patty you’ll sink your teeth into.
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Helpful Reader Review
“These are seriously the best burgers I’ve ever had!! Who could’ve guessed with burgers the simpler the better? I followed all your tips and they turned out so juicy and flavorful! My husband (who is an honest food critic) enjoyed every bite! Thank you!” – Mare ★★★★★
Hamburgers Video
My family loves burger recipes from our Cheeseburger Sliders to Hamburger Soup, but we make these classic burgers most often. Watch the video tutorial and learn how to make the ultimate grilled burgers
The Best Burger Recipe
The most important tip for making the perfect burgers is to keep it simple. You don’t need a bunch of mix-ins, or you’re just masking the flavor of the beef. Remember it’s not a Meatloaf, but a burger.
I’ve ordered burgers from countless restaurants, from nicer steak houses to fast food, and I always come back to these homemade cheeseburgers. Making your own patty from scratch will produce the best, juiciest burger. Follow my tips below, and you will be known for making the best hamburgers!
Burger Toppings
You want all of your toppings ready to go to assemble the hamburgers when the patties are hot and ready. Toast the buns and prepare toppings first, then cook burger patties. When building a perfect burger, pick toppings that will add appealing texture, color, and flavor.
- Sliced cheese (our favorite is thick-sliced, medium cheddar)
- Dill pickle slices
- Fresh red onions (or caramelized onions)
- Tomato
- Green leaf or iceberg lettuce,
- Avocado
- Bacon + pineapple + the BBQ sauce below
- Jalapeños to add some heat
What are the Best Hamburger Buns?
- Homemade Hamburger Buns – our top choice for flavor and texture
- Potato Buns – If you prefer a softer texture
- Pub-Style buns – soft, tall, restaurant-style
- Classic Sesame Seed Buns – inexpensive and classic
- Brioche Bun – has a sweeter flavor
- Pretzel Buns – denser but least likely to get mushy
- Lettuce Bun – this is my personal favorite when I’m watching my carbs – wrap in an iceberg lettuce ‘bun’ and it’s so crisp and refreshing.
How to Make the Best Hamburger Patties
- Use Ground Chuck Beef (80/20) – grind your own or buy it ground, but 20% fat is ideal, and keep it refrigerated until you’re ready to use it.
- Don’t overwork your meat – this will make it tough and dense.
- Shape the patties 1” wider than the bun since they shrink on the grill.
- Make an indentation in the center to prevent it from puffing up.
- Season at the last minute – Salt draws out liquid, changes the structure of proteins, and toughens burgers, so don’t season your beef until you have formed your patties and are ready to start grilling
- Get a good sear – Once on the grill, let patties brown and sear well (3-5 min) before flipping, and do not press down on the burger – save that for making Smash Burgers.
Natasha’s Tip for the Ideal Patty Size
Since beef patties shrink as they cook, I’ve found that using 1/3 lb of beef for each patty will give you a more hearty and substantial burger. Smaller 1/4 lb patties tend to be either too flimsy/skinny or too small for the bun.
How to Tell When Burgers are Done?
Whether you are working with fresh ground beef or fully thawed, the recommendation is that cooked patties should feel firm to the touch and be cooked to the USDA-recommended 160˚F on an instant-read thermometer. I pull them off the grill at 155˚F and let them rest for 5 minutes.
Can I Cook Hamburgers on the Stovetop?
Yes! Most restaurants cook on a cast iron skillet. Heat the skillet over medium/high heat and add just enough high-heat cooking oil to lightly coat the bottom. Once the oil is hot, add the burger patty and sauté for 3 to 5 minutes per side, the same way you would on a grill, cooking to a safe internal temperature of 160˚F on an instant-read thermometer.
How to Make Cheeseburgers
There are differing opinions on how to build a burger. My husband’s first job was at Chilis restaurant, where he learned how to put together a restaurant-style burger. Here is how the pros assemble their burgers:
- Sauce – Apply a generous amount of sauce to both buns (see below for our favorite burger sauces).
- Toppings – Place pickles, lettuce, tomatoes, and red onion onto the bottom bun.
- Patty – Place cheesy burger patty over the veggies and cover with the top bun.
The Best Burger Sauce
We love a good aioli (flavored mayo) for burgers. These are super easy to whip up and have impressive flavor. The adult favorite around here is the BBQ aioli (mayonnaise plus BBQ Sauce), while my kids’ favorite is “Fry Sauce.” Experiment and make them all for a seriously impressive (but easy) burger sauce spread!
Make-Ahead and Storage
- Form Patties Ahead: Shape your beef patties, press a dimple in the center and stack between sheets of parchment paper (these pre-cut papers are convenient). Stack raw patties in an airtight container and refrigerate for 1-2 days. You can also store cooked patties in the refrigerator for 3-4 days.
- To Freeze Patties – You can freeze the beef patties either raw or cooked. Use a sheet of parchment paper between each patty to prevent sticking and freeze up to 1 month (any longer than that and ice crystals can form, which can affect texture).
I hope this Homemade Burger Recipe becomes a new favorite for you. Over the years, we have tried various burger recipes – from stuffed burgers to different beef mix-ins and seasonings – but we keep coming back to this classic hamburger.
Perfect Hamburger Recipe
Ingredients
Burger Ingredients:
- 2 lb ground chuck beef, (80/20)
- fine sea salt, to taste
- freshly ground black pepper, to taste
Classic Cheeseburger Toppings:
- 6 burger buns
- 6 slices medium cheddar cheese, (thick sliced)
- 1 large tomato, sliced into 8 rings
- 12 leaves green leaf lettuce
- 1/2 medium red onion, thinly sliced into rings
- 1/2 cup dill pickle slices
Instructions
- Prepare Toppings – Slice and prepare all of your burger toppings and sauces.
- Toast Buns – Spread the cut-side of the bun with softened or melted butter and toast the cut side on a skillet or on the grill until golden brown. You can toast the bun ahead or in the last couple of minutes with the burgers on the grill. Toasting the bun adds great flavor and prevents a soggy bun.
- Prepare Beef Patties – Preheat grill to medium heat. Divide ground beef into 6 portions (1/3 lb each) and form patties that are about 1/2" thick and 1" wider than the burger buns. Season patties generously with salt and pepper.
- Grill hamburger patties (indent-side-up) covered for 3-5 min each side on the grill. Flip burgers when juices are accumulating on top of the burger and you have a good sear. Apply cheese in the last 1-2 minutes of grilling then cover with the lid and cook until the internal temperature of beef reaches 155˚F for a final temperature of 160˚F on a thermometer. Rest the patties 5 minutes before serving.
Notes
- BBQ Aioli: 1/3 cup mayo + 1 tsp BBQ Sauce (we love sweet BBQ)
- Mustard Aioli: 1/3 cup mayo + 1 tsp yellow mustard
- Dijon Aioli: 1/3 cup mayo + 1 tsp dijon mustard
- Fry Sauce: 1/3 cup mayo + 1 Tbsp ketchup
Nutrition Per Serving
Serve Burgers with
These are our favorite BBQ Side dishes for a summer cookout, and they pair perfectly with Burgers.