Homemade Burgers

Homemade cheeseburger on a plate with butter lettuce, pickles, red onion, bacon, and cheddar cheese, with a side of fries and a glass of beer in the background.

Juicy, flavorful homemade burgers made with simple ingredients and packed with classic, customizable toppings. Skip the takeout—these are so much better!

Course Main Course

Cuisine American

Keyword burgers, cheeseburgers

Prep Time 15

Cook Time 15

Total Time 30

Servings burgers

Calories 445kcal

Author Tawnie Graham of Kroll's Korner

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.

Get Recipe Ingredients

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