Perfect Burger Recipe

Assembled Burger on wooden cutting board

4.99 from 62 votes

With simple ingredients and a few foolproof techniques, this easy recipe delivers juicy, tender, perfectly seasoned burgers every time.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Meat Thermometer (reliable temperature readings every time)

Ingredients

24 ounces ground chuck 80/20 ground beef
½ tablespoon Dry Onion Soup Mix
2 teaspoons Worcestershire sauce
4 slices cheese optional
buns, tomatoes, onions, lettuce, condiments, etc

US Customary - Metric

Instructions

Place 24 ounces ground chuck into a large mixing bowl and add in ½ tablespoon Dry Onion Soup Mix and 2 teaspoons Worcestershire sauce. Gently mix the seasonings into the meat using your hands until just incorporated.
Score the meat into 4 sections. And then shape each section into a patty that is about ¾ to 1-inch thick and slightly larger than the bottom of your burger bun.
Using your thumb, press down on the center of each burger about ¼ inch deep, forming an indentation in each burger.
Place the hamburger patties back into the refrigerator until ready to grill or pan-fry while the grill (or pan) preheats.
Preheat the grill to medium-high heat. Alternatively, heat a cast iron skillet or grill pan over medium-high heat on the stove.
Once heated, add the burgers to the grill and cook for 4 minutes on the first side. If using a skillet, cook for 3 minutes.
Flip the burgers, resisting the urge to press down on the patty. Cook for 3-5 minutes, or until the burgers reach 155℉ (68℃).
Remove burgers from the grill and place onto a plate or a rack on a baking sheet. Top with sliced cheese if desired, and loosely tent with aluminum foil. Let burgers rest for 10 minutes.
While the burgers rest, you can opt to toast the buns by placing them cut-side down on the hot grill or pan for 30-60 seconds. Then assemble the burgers with your favorite toppings and serve.

Video

Notes

Dry Onion Soup Seasoning: Replace the soup mix with 1 teaspoon dried onion flakes, ½ teaspoon kosher salt, and ¼ teaspoon each garlic powder, onion powder, celery seed, black pepper, and dried parsley.

Temperature for Burgers: Cook burgers until they reach 3 to 5 degrees below your desired final temperature, as the temperature will continue to rise a few degrees as the burgers rest. Keep in mind that the USDA recommends cooking ground beef to 160℉ to minimize the risk of foodborne illness.

Well-Done: 160℉; remove from the heat at 155℉
Medium-Well: 150-155℉; remove from the heat at 145-150℉
Medium: 140-145℉; remove from the heat at 135-140℉

Note on Pan-Fried Burgers: I find burgers cook a bit faster in a cast iron skillet than on the grill. I recommend cooking them for about 3 minutes on the first side, then 3 to 4 minutes after flipping. For the best results, use a digital thermometer to ensure they reach the proper temperature.

Nutrition