Burger Patty Recipe

Hamburger Patty Recipe

This is the greatest and simplest all-purpose, delicious hamburger patty recipe every time, thick or thin, on the grill or on the stovetop! These juicy, flavorful handmade hamburgers are ready in just 30 minutes and are a must-make for your next barbeque.

Close your eyes and envision the ideal hamburger.

Is it a thin diner patty or a hefty steakhouse burger? Seared to perfection on a grill or griddle?

With or without cheese?

Make your own burgers and have them turn out perfectly every time with what we believe to be the best patty recipe in our humble opinion.

It’s a traditional all-American recipe for succulent burgers that can be made on the grill, on the stovetop, as thick 1/3 pound patties, or as ultra-thin griddle patties.

People, get ready to prepare the burger of your dreams!

Burger Patty Recipe

The Most Delicious Hamburger Patties

What makes this recipe the best hamburger patty recipe?

These burgers have a deep and meaty flavor with a blast of spicy herbs that may be modified with your chosen seasonings. A few basic elements assist to consistently producing juicy hamburger patties, regardless of the cooking technique you choose.

And, although you’ll enjoy the fantastic savory flavor of these handmade hamburgers on their own, they’re also ideal for piling on your favorite toppings to make one helluva delicious burger. This will undoubtedly become your go-to recipe for quick burger patties from home!

How to Make a Hamburger Patty?

Making a delicious hamburger patty is simple, and here’s a basic recipe to get you started:

Ingredients:

1 pound (450 grams) ground beef (80% lean is a good choice for juiciness)
Salt and pepper, to taste

Instructions:

Prep the Meat: Take the ground beef out of the refrigerator and let it sit at room temperature for about 15 minutes. This helps it cook more evenly. While waiting, prepare your grill or stovetop pan to medium-high heat.

Season the Meat: Season the meat with a pinch of salt and pepper. Don’t overwork the meat; just gently mix the seasoning in. This prevents the patty from becoming tough.

Shape the Patty: Divide the meat into equal portions, each about 1/4 pound (4 ounces). Gently form each portion into a patty that’s about 1/2-inch to 3/4-inch thick. You can make the patties larger or smaller, depending on your preference.

Make an Indent: To prevent the patty from puffing up in the center as it cooks, make a small thumbprint or indent in the middle of each patty. This helps keep it flat.

Heat the Grill or Pan: Ensure your grill or stovetop pan is hot before placing the patties on it. You can lightly oil the grill grates or pan to prevent sticking.

Cook the Patties: Put the patties on the grill or in the pan. For medium-rare burgers (about 3 minutes on each side), cook them without pressing down or flipping too often. If you prefer medium or well-done, cook them a bit longer on each side.

Add Cheese (Optional): If you want cheeseburgers, add a slice of your favorite cheese to each patty during the last minute of cooking, and cover them to help the cheese melt.

Check Doneness: To determine doneness, use a meat thermometer. For medium-rare, the internal temperature should be around 130-135°F (55-57°C). Add a few more degrees for medium and well-done.

Rest the Patties: Once the patties are cooked to your desired level, remove them from the grill or pan, place them on a plate, and let them rest for a few minutes. This allows the juices to redistribute, resulting in a juicier patty.

Assemble Your Burger: While your patties are resting, prepare your burger buns with your choice of condiments, lettuce, tomatoes, onions, and anything else you like. Then, place the patty on the bun and add your preferred toppings.

Now you have a homemade hamburger patty ready to be enjoyed! Get creative with your toppings and customize your burger to your heart’s content.

What Ingredients You Need to Make Homemade Hamburgers

The use of broken crackers or panko breadcrumbs to lock in the natural fat and fluids is the key to exceptionally juicy burger patties.

If you have crackers, we strongly advise you to use them. Crushed crackers are an old-school way to add flavor to basic breadcrumbs. It’s also great for using up that box of crackers that’s been sitting in your cupboard for weeks.

Everything you need to create the tastiest homemade hamburger patties is right here:

  • Ground chuck — For the juiciest burgers, we like an 80 lean/20 fat ratio.
  • The greatest binders for juicy hamburgers are crushed crackers or Panko bread crumbs.
  • Worcestershire sauce — Provides a rich, meaty, smokey taste.
  • To bind all of the ingredients together without drying them out, use an egg.
  • Milk contains enzymes that help soften and tenderize ground beef.
  • Seasonings: salt, garlic powder, onion powder, pepper, or additional spices to taste.
  • Dips and sauces of your choice.

By using dried spices instead of fresh herbs in the hamburger mix, you may save time and add a lot of flavor to your patties. You may add red pepper flakes for a hotter burger, cumin, and chili powder for a Southwestern-inspired bite, or parsley and dill for a Mediterranean flavor.

How to Always Make the Perfect Burger

Making restaurant-quality hamburgers from home takes literally minutes. Prepare your work area and materials before you begin, and you’ll be serving hot plates from your own kitchen (or outside) in no time!

Here’s how it’s done:

  1. To begin, combine the ground beef, broken crackers, egg, Worcestershire sauce, milk, and spices in a large mixing basin.
    • Using your hands, thoroughly blend the ingredients until the mixture is extremely smooth.
  2. Next, press the meat into an even disc in the basin. Cut and divide the hamburger patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle patties, using a knife. Like so:
    • To hold the patties, prepare a baking sheet with wax paper or foil. Gather the burger mixture one at a time and push hard into patties of your chosen thickness. Because hamburger patties shrink somewhat throughout the cooking process, they should be slightly bigger than the buns they’ll be served on.
    • Place the patties that have been made on a baking sheet. Make a depression in the middle of each thick patty so it doesn’t puff up when cooking.
    • If necessary, stack the patties with sheets of wax paper between layers.
  3. Preheat the grill or a skillet to medium heat (about 350-400 degrees F).
    • For that drool-worthy caramelised sear on the burgers, I use a cast-iron pan.
  • Grill or fry thick patties for 3-4 minutes each side for a medium burger.
  • Cook for 2 minutes each side on the griddle for thin patties.
  • Ideally, you should only turn your burgers once or twice while they are cooking.
  • Now, start making your burger.
  • Spread sauce on bun, then put patty.
  • Spread toppings and spices of your choice and cover itup with other bun.
  • Your delicious hamburger is ready to eat. Serve with dips and fries!
  • Homemade cooked hamburger patties can store nicely in the fridge for up to 3 days, or in the freezer for up to 3 months, carefully wrapped in plastic wrap or in an airtight container.
Burger Patty Recipe

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