This Burger Patty Recipe is made for the stovetop, griddle, flat top, Blackstone, or a regular frying pan. The patties are juicy, buttery, and deeply savory because they cook on a flat surface where the 80/20 beef and melted butter can render, brown, and baste the burgers in their own fat.
If you are still deciding which beef to buy, start with my guide to the Best Meat For Burgers before shaping the patties.
Unlike grilled burger patties, this mixture does not need egg, breadcrumbs, or other binders because it does not have to hold together over open grill grates. The result is a tender, juicy burger patty with a golden crust and classic beefy flavor.
I do not recommend cooking this exact burger mixture directly on grill grates. The higher fat content from the butter and 80/20 beef can drip into the flames and cause flare-ups. For outdoor cooking, use a Blackstone, flat top, gas griddle, or a grill-safe griddle pan set over the grill grates. For burgers designed specifically for the grill, use my Grilled Burger Patties Recipe.
🔍 At a Glance
- ⏱️ Ready in: 20 minutes ( 15 min. prep, 5 min. cook)
- 👥 Serves: 6
- 📌 Main Ingredients: 80/20 ground beef, butter, Worcestershire sauce, soy sauce, brown sugar, spices
- 🔥 Cook Method: Stovetop, griddle, flat top, Blackstone, or frying pan
- 😋 Flavor Profile: Juicy, beefy, savory, buttery, lightly smoky
- 📝 Great For: Weeknight dinners, burger night, or building a full spread with Burger Buns, Burger Sauce, and your favorite Burger Toppings.
Table of Contents
- 🔍 At a Glance
- Why This Recipe Works
- Ingredients & Why They Matter
- Best Cooking Surfaces for This Burger Patty Recipe
- Burger Patties Step by Step
- Pro Tips for Perfect Hamburger Patties
- Common Mistakes
- Swap It Up: Variations to Try
- What To Serve With This Recipe
- Make Ahead & Freezing
- Burger Patty Recipe
- Recipe FAQs
- More Burger Recipes To Try
Why This Recipe Works
- Designed for the stovetop: These patties are best cooked on a flat surface, like a skillet, griddle, flat top, Blackstone, or frying pan, where the 80/20 beef and butter can render, brown, and baste the burgers in their own fat.
- Juicy without binders: Since these patties do not have to hold together over open grill grates, they do not need egg or breadcrumbs. This keeps the texture tender, juicy, and burger-like instead of meatloaf-like.
- Big flavor in every bite: Worcestershire sauce, soy sauce, brown sugar, smoked paprika, garlic, and onion powder add savory depth, subtle sweetness, and lightly smoky flavor without overpowering the beef.
Ingredients & Why They Matter
- Ground Beef: Use 80/20 ground beef for the juiciest stovetop patties. For more detail on fat ratios, cuts, and blends, see my guide to the Best Meat For Burgers.
- Unsalted Butter: Melted butter adds richness and helps the patties brown on a flat cooking surface. Because this recipe already uses 80/20 beef and butter, it is best for a skillet, griddle, flat top, Blackstone, or frying pan—not directly over open grill grates.
- Worcestershire Sauce: Adds savory, tangy depth and gives the beef a more developed flavor without overpowering it.
- Brown Sugar: Balances the salty, savory ingredients and helps the patties brown in the skillet.
- Soy Sauce: Adds salt and umami. Use tamari if you need a gluten-free option.
- Morton Kosher Salt: This recipe uses 1 1/2 teaspoons Morton kosher salt. If using Diamond Crystal kosher salt, use about 3 teaspoons. If using fine sea salt or table salt, use about 3/4 teaspoon, then adjust to taste.
- Black Pepper: Adds classic burger flavor and a little sharpness.
- Smoked Paprika: Adds subtle smoky flavor, which is especially helpful since these patties are cooked indoors instead of directly over a grill.
- Granulated Garlic & Onion Powder: Add savory flavor without adding extra moisture or texture to the patties.
Find the full ingredient list and exact measurements in the recipe card below.
Best Cooking Surfaces for This Burger Patty Recipe
| Cooking Surface | Works Well? | Why |
|---|---|---|
| Cast Iron Skillet | Yes | Holds heat well and creates a deeply browned crust. |
| Stainless Steel Skillet | Yes | Great for searing if fully preheated before adding the patties. |
| Griddle | Yes | Gives the patties plenty of flat surface area to brown in their own fat. |
| Blackstone or Gas Flat Top | Yes | Ideal for cooking multiple patties at once while keeping the fat on the surface. |
| Grill-Safe Griddle Pan | Yes | Best option if you want to cook these outside over grill grates. |
| Directly on Grill Grates | No | The butter and 80/20 beef can drip into the flames and cause flare-ups. |
Burger Patties Step by Step
- Make the seasoning mixture: Prepare a large plate or small baking sheet with two pieces of parchment or wax paper. Set aside. In a medium mixing bowl, whisk together the melted butter, Worcestershire sauce, brown sugar, soy sauce, Morton kosher salt, black pepper, smoked paprika, granulated garlic, and onion powder until smooth and combined.
- Add the mixture to the beef: Place the ground beef in a large bowl. Pour the butter and seasoning mixture evenly over the beef.
- Gently mix the beef: Using your hands, gently combine the meat and seasoning mixture just until incorporated. I like to wear gloves for this step. Do not squeeze, mash, or overmix the meat. The mixture should look evenly seasoned but still loose, not packed together.
- Shape the patties: Roughly divide the meat into 6 portions, or use a kitchen scale to weigh out 6 portions that are about 5.3 ounces each. Gently press each portion into a round patty. Make the patties slightly wider than your buns because they will shrink as they cook. Press a small well into the center of each patty to help prevent puffing. Place the patties on the prepared plate or baking sheet, using parchment or wax paper between layers if stacking.
- Sear the first side: Heat a large stainless steel skillet, cast iron skillet, griddle, flat top, Blackstone, or frying pan over medium-high heat. Add about 1 Tablespoon of neutral oil if needed. Once the surface is hot, add 1-2 patties to a skillet, or more if using a large griddle. Leave space between the patties so they brown instead of steam. Cook for 2-3 minutes, undisturbed, until the bottom is deeply browned.
- Flip and finish cooking: Flip the patties and cook for another 2 minutes, depending on thickness and desired doneness. Do not press down on the burgers while they cook, or the juices will run out. For food safety, ground beef should reach 160°F in the center. If adding cheese, place it on top during the last 30 seconds of cooking and cover the pan briefly to melt. Remove from the heat and serve immediately.
💡Bri’s Best Tip
These patties are best cooked on a flat surface because the butter and beef fat stay in contact with the burger. That fat helps the patties brown, baste, and stay juicy. Avoid cooking this mixture directly on grill grates because the extra fat can drip down and cause flare-ups.
If you want to cook outside, use my Grilled Hamburger Recipe instead. It is made specifically to hold together on grill grates with fewer flare-ups.
Pro Tips for Perfect Hamburger Patties
- Use 80/20 ground beef: The fat is important for flavor, moisture, and browning. Leaner beef will not baste itself as well on the stovetop.
- Cook on a flat surface: A skillet, griddle, flat top, Blackstone, or frying pan lets the patties cook in their own rendered fat.
- Mix gently: Overworking the beef makes the patties dense and chewy.
- Use a kitchen scale: Evenly sized patties cook at the same rate.
- Make the patties wider than the buns: They shrink as they cook.
- Press a well into the center: This helps the patties stay flatter instead of puffing up.
- Do not press while cooking: Pressing squeezes out the juices.
- Add cheese at the end: Add cheese during the last 30 seconds so it melts without sliding off into the pan.
Common Mistakes
- Cooking these directly on grill grates: This mixture is higher in fat because of the butter and 80/20 beef. On grill grates, that fat can drip into the flames and cause flare-ups.
- Using beef that is too lean: Lean beef dries out faster and does not create the same juicy, self-basting effect on a flat cooking surface.
- Adding binders: Egg, breadcrumbs, crackers, or milk can make the patties taste more like meatloaf. These stovetop patties do not need binders to hold together.
- Overmixing the beef: Too much mixing makes the patties tough.
- Overcrowding the pan: If the patties are too close together, they steam instead of sear.
Swap It Up: Variations to Try
- Cheeseburgers: Add American, cheddar, pepper jack, Swiss, or provolone during the last 30 seconds of cooking. Cover the pan briefly to melt.
- Smash Burgers: Divide the beef mixture into 8 equal portions instead of 6. Loosely shape each portion into a ball, being careful not to pack the meat tightly. Heat a cast iron skillet, griddle, flat top, or Blackstone until very hot. Place the beef balls on the hot surface, then immediately press each one down firmly with a burger press or sturdy spatula until thin. Cook for 2-3 minutes, or until the edges are browned and crispy. Flip, add cheese if desired, and cook for another 1-2 minutes, or until cooked through.
- Patty Melts: Serve the cooked patties on toasted bread with cheese and the best Caramelized Onions for Burgers.
- Mushroom Swiss Burgers: Top with Sautéed Mushrooms for Burgers and Swiss cheese.
- BBQ Bacon Burgers: Top with BBQ sauce, crispy bacon, and cheddar.
- Spicy Burgers: Add 1/4-1/2 teaspoon cayenne pepper or a few dashes of hot sauce to the seasoning mixture.
What To Serve With This Recipe
- Serve these patties on soft Burger Buns with Burger Sauce, Caramelized Onions, Sautéed Mushrooms, or any of these Burger Topping Ideas.
- For a full burger night menu, serve them with Side Dishes for Hamburgers Besides Fries, Italian Pasta Salad, Baked & Seasoned Tater Tots, or potato chips to keep it simple.
Make Ahead & Freezing
These patties are great for bulk prep. You can shape them ahead of time and freeze them before cooking.
How to Freeze Raw Burger Patties
- Shape the patties as directed.
- Place them in a single layer on a parchment-lined baking sheet.
- Freeze for 1-2 hours, or until firm.
- Transfer the frozen patties to a freezer-safe bag or airtight container.
- Place parchment paper between patties if stacking.
- Freeze for up to 3 months.
- For best results, thaw the patties overnight in the refrigerator before cooking. Thawed patties brown better, cook more evenly, and release less moisture in the pan.
Can You Cook Burger Patties From Frozen?
Yes, you can cook these burger patties from frozen, but thawing first gives the best texture and browning. Frozen patties release more moisture and take longer to brown, so they may not get quite as good of a crust.
To cook from frozen, place the frozen patties in a hot skillet, griddle, flat top, or Blackstone over medium heat. Cook for about 5-7 minutes per side, lowering the heat as needed so the outside does not burn before the center cooks through. Add cheese during the last minute of cooking, if using.
Use a meat thermometer to check the center of each patty. Ground beef should reach 160°F before serving.
Burger Patty Recipe
This juicy Burger Patty Recipe is seriously so easy and packed with flavor. No fancy ingredients or grilling required—just good quality ground beef, a few pantry spices, and a hot skillet. These cook up perfectly every time with a golden crust on the outside and a tender, juicy center. Trust me, once you try these, you won’t go back to store-bought patties again!
Ingredients
For the Patties
- 4 Tablespoons unsalted butter melted
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon brown sugar packed
- 1 Tablespoon soy sauce or tamari
- 1 1/2 teaspoons Morton kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 2 pounds 80/20 ground beef or ground chuck
- 1 Tablespoon neutral oil for the skillet, as needed
For Serving
- 6 hamburger buns toasted
- cheese, lettuce, tomato, pickles, onions, and burger sauce optional
Instructions
- Make the seasoning mixture: Prepare a large plate or small baking sheet with two pieces of parchment or wax paper. Set aside. In a medium mixing bowl, whisk together the melted butter, Worcestershire sauce, brown sugar, soy sauce, Morton kosher salt, black pepper, smoked paprika, granulated garlic, and onion powder until smooth and combined.4 Tablespoons unsalted butter1 Tablespoon Worcestershire sauce1 Tablespoon brown sugar1 Tablespoon soy sauce1 1/2 teaspoons Morton kosher salt1 teaspoon freshly cracked black pepper1 teaspoon smoked paprika1 teaspoon granulated garlic1 teaspoon onion powder
- Add the mixture to the beef: Place the ground beef in a large bowl. Pour the butter and seasoning mixture evenly over the beef.2 pounds 80/20 ground beef or ground chuck
- Gently mix the beef: Using your hands, gently combine the meat and seasoning mixture just until incorporated. I like to wear gloves for this step. Do not squeeze, mash, or overmix the meat. The mixture should look evenly seasoned but still loose, not packed together.
- Shape the patties: Roughly divide the meat into 6 portions, or use a kitchen scale to weigh out 6 portions that are about 5.3 ounces each. Gently press each portion into a round patty. Make the patties slightly wider than your buns because they will shrink as they cook. Press a small well into the center of each patty to help prevent puffing. Place the patties on the prepared plate or baking sheet, using parchment or wax paper between layers if stacking.
- Sear the first side: Heat a large stainless steel skillet, cast iron skillet, griddle, flat top, Blackstone, or frying pan over medium-high heat. Add about 1 Tablespoon of neutral oil if needed. Once the surface is hot, add 1-2 patties to a skillet, or more if using a large griddle. Leave space between the patties so they brown instead of steam. Cook for 2-3 minutes, undisturbed, until the bottom is deeply browned.1 Tablespoon neutral oil
- Flip and finish cooking: Flip the patties and cook for another 2 minutes, depending on thickness and desired doneness. Do not press down on the burgers while they cook, or the juices will run out. For food safety, ground beef should reach 160°F in the center. If adding cheese, place it on top during the last 30 seconds of cooking and cover the pan briefly to melt. Remove from the heat and serve immediately.
Did you make this recipe? Leave a comment below!
Notes
- Ground Beef: 80/20 ground beef or ground chuck works best. The higher fat content keeps the patties juicy and helps them baste in their own fat on a flat cooking surface.
- Morton Kosher Salt: This recipe uses 1 1/2 teaspoons Morton kosher salt. Use about 3 teaspoons Diamond Crystal kosher salt or about 3/4 teaspoon fine sea salt/table salt, then adjust to taste.
- Best cooking surface: These patties are designed for a skillet, griddle, flat top, Blackstone, gas griddle, or regular frying pan.
- Do not grill directly over flames: The butter and 80/20 beef can drip through grill grates and cause flare-ups. Use a grill-safe griddle pan over the grates instead.
- No binders needed: These stovetop patties do not need egg or breadcrumbs because they do not have to hold together over open grill grates.
- Freeze for later: Shape the patties, freeze until firm, then store with parchment between layers for up to 3 months. Thaw overnight in the refrigerator for best results.
Nutrition
Serving: 1 burger | Calories: 488kcal | Carbohydrates: 4g | Protein: 27g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 127mg | Sodium: 890mg | Fiber: 0.3g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Do hamburger patties need egg?
No. Hamburger patties do not need egg, especially when they are cooked on a flat surface like a skillet or griddle. Egg can make the texture more like meatloaf.
Do burger patties need breadcrumbs?
No. Breadcrumbs are not needed for classic hamburger patties. Since these patties are cooked on the stovetop instead of directly on grill grates, they hold together without binders.
More Burger Recipes To Try
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I like how you made it easy for us to follow the instructions of how making this and it is so delicious. Thank you!
Thanks!!
Homemade burgers are so much better than store-bought ones. These were excellent. I also added bacon and mushrooms! Totally yum!
Deliciously Juicy!!
Followed preparations to a T.. Never thought about pressing in the middle, like a well..
Made a tasty juicy Swiss Burger with sauted red onions (which I’ve never put on a sandwich/burger) and a squirt or two of ketchup. The cooking time was Perfect..
Thanks for sharing this recipe, which I plan to use in the near future. Especially since my burgers are usually to dry (fried tooooo long)
Yum!! Craving a burger now 🙂
My whole family loved these hamburgers. Definitely making them again.
Sweet!!
Incredibly delicious! Perfect for the whole family.
My husband loved this sweet and savory burger!! It bursts with flavor and makes the perfect hamburger sandwich!
Simple, yet perfectly seasoned! Love this burger patty recipe – it’s just right for my family of burger lovers!
These hamburger patties were so delicious. Great flavor and with the handy tips, they were just so easy to prepare. The whole family loved them.
That hamburger patty looks delicious. I am going to try this perfect meal. Homemade burgers are always tastier than fastfood ones.
My family LOVES this recipe. Absolutely delicious!
Yay! I am so glad.