Homemade Burgers
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Let’s be honest: there’s just nothing like a good homemade burger. Juicy beef, melty cheese, and all your favorite toppings stacked high on a soft, toasted bun — it’s pure magic.
There are so many great side options to serve with burgers, too! I love these Smashed Baby Potatoes and Healthy Potato Salad. I also love burgers with a nice side salad, like my Avocado Corn Salad or Healthy Broccoli Salad.
Sure, drive-thru burgers have their time and place, and as a busy mom, you can bet I’m getting them from time to time. But putting a burger patty together using simple ingredients you probably already have only takes minutes. You get complete control over the flavor, the size, the toppings—everything!
These homemade burgers are tender, juicy, and bursting with flavor. You can cook them on the stovetop or the grill, whichever you prefer. Made with simple, high-quality ground beef and seasoned just right, they’re perfect for stacking your favorite cheeses, crisp veggies, and all the classic condiments.
Table Talk with Tawnie
Homemade burgers hit different. You get to control everything—from the seasoning in the beef, cheese, and toppings to whatever buns you want. Although I highly recommend trying out my homemade hamburger buns! Whether you’re keeping it classic like my daughter with just ketchup and bun, or piling it high with bold flavors, there’s something so satisfying about building the perfect burger in your own kitchen. I know you’ll love my recipe, it’s simple but full of flavor at the same time!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Ground Chuck or Beef: I recommend 80% lean 20% fat. You don’t want to use lean beef or beef with a low fat percentage because fat provides moisture and flavor to the meat while also keeping that rich, beefy flavor.
- White onion: Finely minced is key, so you’re not left with chunks of onion in each bite. I like using white onion because it adds a subtle sweetness throughout the burger without overpowering the beef.
- Garlic: Minced fresh garlic infuses the patties with bold, aromatic flavor. For convenience (and if you don’t feel like chopping garlic), you can substitute garlic powder for a more subtle garlicky taste.
- Worcestershire: Hello, umami!
- Hamburger Buns (try my homemade recipe!) & your favorite hamburger toppings: avocado, lettuce, bacon, ketchup, mustard, BBQ sauce, tomato, onions, chili, grilled onions, cheddar cheese, fried egg, guacamole.
Homemade Buns!
Made from scratch using simple pantry ingredients like instant yeast, flour, sugar, and salt, these Homemade Hamburger Buns are superior in flavor compared to store-bought buns.
Homemade Burger Topping Ideas
Some of my favorite toppings for homemade burgers are:
- The basics: Butter leaf lettuce, ketchup, Dijon mustard (or regular yellow mustard), pickles, sliced red onions, sliced juicy red tomatoes, avocado, crispy thick-cut bacon, and your favorite cheese (American, cheddar, pepper jack, and Swiss are good options!).
- For elevated gourmet toppings: add a fried egg, caramelized onions, blue cheese crumbles, arugula, roasted red peppers, a garlic aioli sauce, pickled jalapenos, or sautéed mushrooms.
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Combine burger ingredients
Combine all the ingredients for the burger patties together in a bowl (save the salt and pepper for right before you cook the patties). Mix by hand just until the ingredients are combined. You don’t want to over-mix as it can lead to tough/dry burgers.
Shape the patties
Shape into 4 patties, about ½ – ¾ inch in thickness, slightly larger than the burger buns to account for shrinkage while cooking.
Cook the patties!
Cook the patties for ~3-4 minutes on each side, being sure not to press down on them because they’ll lose their yummy juices. Use a meat thermometer to check internal temperature. 140°F-145°F for medium and 160°F for well done. You can also grill the patties if that’s your preference!
Top with cheese!
If you plan on using cheese, add a slice during the last minute of cooking. You can cover with a lid to help it melt, if needed.
Add your toppings, then… enjoy! 🍔
Allow patties to rest just a few minutes, then grab your favorite toppings and assemble your burgers! Enjoy!
FAQ
Someone once told me, a burger is a burger, a burger is not meatloaf. So, eggs and breadcrumbs aren’t necessary for classic burgers! Unlike meatloaf, burgers don’t need binders if you’re using the right fat ratio and handling the meat gently.
Why are my burgers falling apart?
Be sure to avoid overmixing the meat, press the patties firmly but not too tightly, and chill them before cooking if they feel too soft.
Why should I add a dent in the middle of the patty?
A shallow indent helps the patty cook evenly and prevents it from puffing up like a meatball.
When should I season the burgers with salt?
It’s best not to salt the burgers until the burger patties are formed, ideally right before they hit the grill. Seasoning too early can draw out moisture and make the burgers dense or tough.
When should I add the cheese?
Add sliced cheese in the last minute of cooking. American cheese melts pretty quickly, but using other cheeses, you may need to cover the pan (or close the grill lid) to help it melt perfectly.
Storage
- Fridge: I like to store the burger patties separately so the other ingredients don’t get soggy. Properly stored, they will last 3-4 days.
- Freezer:
- Uncooked: prepare the ground meat mixture, form into patties and place them in a single layer in a freezer bag, or stacked with parchment paper in between each patty, and freeze immediately. They can be kept in this frozen state for up to 3 months. When you’re ready to cook the burgers, remove them from the freezer the night before and place them in the refrigerator until thawed or cook from frozen if preferred.
- Cooked: cool completely, wrap in plastic wrap or foil, then place in an air-tight freezer safe baggie. Freeze for up to 3 months. Reheat in a skillet over medium heat or in the oven at 350°F for 10–15 minutes until warmed through.
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Homemade Burgers
Ingredients
For the patties:
- 1 lb. ground chuck or ground beef (80/20)
- ¼ cup white onion (very finely minced)
- 2 tbsp. fresh parsley (finely chopped)
- 3 cloves garlic (minced (or ½ tsp. garlic powder))
- 1 tsp. Worcestershire sauce
- kosher salt and freshly ground black pepper
For cooking:
- vegetable oil
- sliced American cheese (or cheese of choice )
For serving:
- burger buns, toasted (try my homemade recipe)
- butter leaf lettuce, tomato, mustard, ketchup, cooked thick-cut bacon, pickles, red onion thinly sliced into rings, etc.
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine burger ingredients: In a mixing bowl, combine the chuck/beef, onion, parsley, garlic, and Worcestershire (we'll add the salt and pepper later!) Mix by hand (you can use food prep gloves), and mix just until ingredients are combined, trying to handle it as little as possible. (Over-mixing can lead to tough/dry burgers).1 lb. ground chuck or ground beef, ¼ cup white onion, 2 tbsp. fresh parsley, 3 cloves garlic, 1 tsp. Worcestershire sauce
- Shape: divide the meat into 4, and shape into 4 patties, making them just slightly larger than the burger buns to account for shrinkage while cooking. They should be about ½ – ¾ inch in thickness. Place on a baking sheet lined with parchment. Use your thumb to create a shallow indent in the middle of each patty to keep the burger evenly shaped and no puffing in the middle.
- Refrigerate (optional step): a short rest in the fridge, about 15-30 minutes, gives the flavors a little time to mingle and will also help the burgers hold their shape while cooking.
- Cook: Stovetop: choose your pan: a cast iron works well or a stainless steel skillet. Heat a little oil in the pan to prevent sticking and promote browning. Add salt and pepper to the patties right before they hit the pan or grill. Cook the patties for ~3-4 minutes Start Timer on each side, being sure not to press down on them because they’ll lose their yummy juices. Use a meat thermometer to check internal temperature. 140°F-145°F for medium and 160°F for well done. Grill: cook on the grill if that’s your preferred method!vegetable oil, kosher salt and freshly ground black pepper
- Cheese: if adding cheese, add a slice of cheese during the last minute of cooking, and you can cover with a lid to help it melt if needed.sliced American cheese
- Serve: allow burgers to rest just a few minutes, then build your burgers! Enjoy!burger buns, toasted, butter leaf lettuce, tomato, mustard, ketchup, cooked thick-cut bacon, pickles, red onion thinly sliced into rings, etc.
Video
Notes
- Pro Tip: Don’t forget to toast your hamburger buns too!
- When to add salt and pepper: It’s best not to salt the burgers until the burger patties are formed, ideally right before they hit the grill. Seasoning too early can draw out moisture and make the burgers dense or tough.
- Storage: I like to store the patties separate from the rest of the ingredients. Store in an airtight container or ziplock bag for 3-4 days in the fridge.
- Freezing: Prepare the ground meat mixture, form into patties and place them in a single layer in a freezer bag then freeze immediately. They can be kept in this frozen state for up to 3 months. When you’re ready to cook the burgers, take them out of the freezer the night before and place them in the refrigerator until thawed. Then cook as directed.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This post was originally published in March 2020. It was updated with new photos, an updated ingredient list, and more tips and tricks in May 2025.
📸 Photography by Creating Kaitlin
This is the best burger I have ever eaten and loved by my family
So happy to hear that!! Thank you!!
This is my go to Burger recipe, comes out perfect everytime! I personally don’t eat hamburgers but my family loves them and this recipe.
I am so glad, thank you so so much!!
Homemade is so very interesting and these Burgers look super delicious and yummy. Cant wait to check on it.
You just can’t go wrong with a good, classic burger! 🙂 Looks so good.
My family loved it!! A new favorite at my house!
My husband and I are all about deeply-flavorful homemade burgers! I love your quick simple recipe. It gets dinner on the table fast!
Quick, healthy and tasty – win/win! Thank you so much!! xo, Tawnie