Homemade Hamburger Patty Recipe

5 from 189 votes

Homemade Hamburger 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!

Prep Time15

Cook Time5

Total Time20

Course: Main

Cuisine: American

Servings: patties

Author: Brianna May

Equipment

Ingredients

4 Tablespoons unsalted butter, melted
2 Tablespoons Worcestershire sauce
2 Tablespooons brown sugar
1 Tablespoon soy sauce
1 1/2 teaspoons Morton kosher salt*
1 teaspoon EACH freshly ground black pepper, smoked paprika, granulated garlic, & onion powder
2 pounds ground beef*

Instructions

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 butter, Worcestershire sauce, brown sugar, soy sauce, salt, pepper, paprika, garlic, and onion powder.
4 Tablespoons unsalted butter, melted, 2 Tablespoons Worcestershire sauce, 2 Tablespooons brown sugar, 1 Tablespoon soy sauce, 1 1/2 teaspoons Morton kosher salt*, 1 teaspoon EACH freshly ground black pepper, smoked paprika, granulated garlic, & onion powder
Place the ground beef in a large bowl. Pour the seasoning mixture over the beef.
2 pounds ground beef*
Using your hands (I like to wear gloves), gently combine the meat and seasoning mixture.
Roughly divide the meat into six portions or use a kitchen scale to weigh out 6 5.3-ounce portions. Use your hands to gently press the meat into a round patty. Make a small well in the center. Burgers shrink when cooked, so make the patty larger than your buns. Repeat and place the patties on the prepared plate or baking sheet. Use the paper in between layers to prevent the burgers from sticking together.
I prefer to cook my burgers on the stovetop or griddle. See the section below for other cooking methods. Heat a large stainless steel skillet over medium-high heat. Add about 1 Tablespoon of neutral oil to the pan. Place 1-2 burgers in the skillet. Use a burger press to smash the burger down if desired. Fry for 2-3 minutes.
Flip the burger and fry for another 2 minutes, depending on thickness and desired doneness. Add the cheese and cover the pan for about 30 seconds to melt it. Remove from the heat immediately and serve.

Notes

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Ground Beef: 80/20 (ground chuck) is best for this hamburger patty recipe. Avoid leaner beef patties, which dry out while cooking, leaving you with crumbly burgers.
Do not overwork the meat. Overworking the meat leaves you with tough, chewy burgers. Only mix until the seasoning is incorporated into the ground beef.
Use a scale to weigh the patties. The best way to get even serving sizes is by weighing each ground beef section before forming it into a patty. Start by weighing the entire meat mixture, then divide the amount by six so you know what weight to aim for with each patty.
Make the burger bigger than your buns. Like any hamburger patty recipe, the patty will shrink as it cooks. If you make the patty larger than the bun, it will be approximately the same size as the bun once it's done cooking.
Make a well in the center of the patty. Avoid rounded burgers by making a well in the center of the patty before placing it on the pan/grill.
Prepare the toppings & buns ahead of time. Burgers cook quickly, so it's best to have the toppings prepped and buns toasted beforehand. Then, you and your family can assemble your burgers when they're out of the pan.

Nutrition