The Best Classic Hamburger Recipe – Made on the grill or stovetop, perfectly seasoned and juicy burgers every time. Our burger recipe is easy and additional spices can be added based on your tastebuds…perfect for summer BBQ’s and picnics.
- 1 ½ lb ground beef 80/20 (6 oz burgers)
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp Worcestershire sauce
- cheddar cheese slices (optional)
HOW TO MAKE HAMBURGER PATTIES:
- Place the ground beef in a large mixing bowl.
- Add the garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
- Gently mix the spices into the ground beef. Be careful not to overmix the meat, because that can lead to your burgers falling apart while cooking.
- Form the meat into a large patty and place it on a cutting board.
- Cut the patty into 4 equal triangles, and then shape each triangle into a hamburger patty. Each patty should be about 6 ounces. Use a food scale to weigh each one to ensure they are all about the same size.
- Use either your thumb or the back of a spoon, and press it into the center of each hamburger patty.
- Place the patties into the fridge until ready to cook.
- Preheat the grill to medium-high.
- Place the burgers on the hot grill, indent side up. Close the lid and cook for about minutes, making sure the bottom of the burger is seared. Flip the burger and cook for an additional 5 minutes or until the beef reaches 160 degrees.
- If adding cheese, place the cheese slices on the burgers during the last minute of cooking. Should only take a minute for the cheese to melt.
- Serve hamburgers on your favorite bun with your toppings of choice.
- Heat a cast-iron skillet over medium-high heat.
- Once the skillet is hot add the burger patties and cook for about 3 minutes, then flip them over and cook for another 5 minutes or until the internal temperature reaches 160 degrees.
- If adding cheese, place the cheese slices on the burgers during the last minute of cooking. Put a lid over the pan to melt the cheese faster.
To Freeze: Place pieces of parchment in between the hamburger patties and wrap them completely. Then place them in a Ziploc bag and freeze for up to 3 months.
To Thaw: Leave on the counter to thaw, or thaw in the fridge overnight.
Take out the Worchestire sauce if you want these homemade burgers to be paleo and whole30 compliant.
Use either 80% lean ground beef or 80% lean ground chuck.
Handle the meat as little as possible. The more you handle the meat the tougher it gets so just gently shape them into hamburger patties.
Press a spoon or your thumb into the center of each patty to prevent them from puffing up while they are cooking. This also helps them to cook evenly.
Try to make the burgers about 5-6 ounces each.
Use a cooking scale if needed to make sure they are all the same weight.
Do not over-flip the patties.
Ice cube trick – place a small ice cube on each hamburger patty while on the grill to help give from drying out.
Allow the hamburgers to rest after cooking.
Shape the hamburger patties and freeze them uncooked for a quick meal another time.
1.6 NET CARBS PER HAMBURGER
- Category: Main Course
- Method: Grilling
- Cuisine: American
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