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Happy grilling season! I can’t believe Independence Day is in just a couple of weeks. Summer is flying by. One of my favorite ways to enjoy it is with a good barbecue. Especially when juicy burgers are involved! And even though I love these juicy hamburgers on the grill right now, you can make them as stovetop burgers all year round, too.
I’ll show you how to make burgers on the stove and on the grill, so you can decide how you want to do it. The stovetop burger method means you can do this anytime of year!
But for right now in the middle of summer, fire up the grill, get a round of drinks going, and engage in some deep conversation as the breeze blows through your hair. Or chase your little girl running around in circles in the grass. That’s my kind of summer afternoon. This year we’ll be up north for a wedding for the fourth, but we still plan to grill many times before that… and after.
Secret Ingredients for the Best Juicy Burger Recipe
With grilling season in full swing, what better way to celebrate than with the perfect juicy burger recipe? This one is simple. Good juicy burgers are not about complexity.
What does make this juicy burger recipe special is two secret ingredients. Can you guess what they are?
Olive oil and Worcestershire sauce! Who knew? It’s almost like a burger marinade, but they go in with the meat.
Surprisingly, I actually like to use relatively lean ground beef (90/10 or 85/15) for making the best juicy burgers. Mainly it’s because the organic brand that I like comes in these ratios. It actually doesn’t matter, as long as the meat you use is nice and fresh.
With this juicy burger recipe, you’d never guess they are lean. Mixing olive oil and Worcestershire sauce into the meat prior to cooking locks in the moisture and flavors amazingly well.
As for seasonings, I like to keep it simple with sea salt, black pepper, and a little garlic powder. Feel free to add other spices if you’d like!
The salt is actually the most important from a flavor perspective. A good rule of thumb is to use one teaspoon per pound of meat. I first read somewhere that this was Julia Child’s recommendation for meat, and she’s right!
Of course, there is more to the best juicy burgers than the ingredients. The preparation is actually the most important part.
Prep Tips for How To Make Juicy Burgers
Follow these prep tips and you’ll be on your way to the best juicy burger recipe!
Don’t overwork the meat.
The most critical thing to avoid is overworking the meat when incorporating the ingredients and forming the patties. Mixing or mashing too much pushes the juices out and leads to a tough burger. Instead, use a gentle kneading motion to mix the ingredients into the ground beef.
Use cold hands.
Ideally, use cold hands to work with the meat, which will prevent it from heating up and becoming rubbery.
Be gentle.
Form the patties gently too, again to avoid driving out the juices. Basically, you want the moisture to stay in your juicy burgers instead of escaping.
Make a thumb print.
Make a large thumb print in the middle of each patty, which will prevent the burgers from puffing up as they cook. This happens because the heat pushes the juices to the middle, so if you start out with a cavity in the middle, the burger will be nice and flat when they are done.
How To Cook Burgers On The Stove
The process for how to cook burgers on the stove is super easy!
Once you’ve prepared the meat as described above, heat up the pan over medium-high. Make sure it’s hot before adding the burgers.
You can use a little oil to make sure that your burgers don’t stick, but don’t use too much or it will splatter. Add the burgers to the pan, cover and cook for about 4 or 5 minutes.
They are ready to flip when you see clear or brownish juices starting to run out or pool on or around the burgers. Flip them and repeat for another few minutes. They will take less time on the second side, especially if you don’t want them well done.
Don’t forget the extra tips below for making the juiciest stovetop burgers.
How To Make Juicy Burgers On The Grill
Of course, nothing beats smoky, juicy burgers on the grill. The process for how to make juicy burgers on the grill is very similar to stovetop burgers.
Prepare the meat like above while you heat up the grill. Once it’s hot, add the burgers and close the lid. Resist the urge to open it too often!
Flip the burgers after about 4 or 5 minutes. The signs are the same – clear or brownish juices. After flipping, cook for a few more minutes. The time will vary depending on thickness and how much you want them done. More on that below!
Just like stovetop burgers, the tips below will apply to making juicy burgers on the grill, too.
Tips For The Juiciest Burgers Ever
Whether you’re using the grill or making stovetop burgers, follow these tips to ensure you end up with the juiciest burgers possible:
Turn up the heat.
Don’t be afraid of high heat! For super juicy burgers, you want to sear them for maximum flavor. Have the heat up on medium-high, and make sure your grill or pan is preheated before adding the meat.
Don’t move the burgers around.
Don’t keep checking on your burgers by lifting the lid of the grill (or pan lid if making stovetop burgers), or moving them around. Once you add the patties, leave them undisturbed for four to five minutes, then flip only once.
Don’t push down on the burgers.
Whatever you do, don’t push down on the burgers with a spatula. I don’t know who started this idea, but it literally gets rid of all the juices inside. Come on, who likes dry burgers?!
Let the juicy burgers rest.
Resting the meat allows the juices to settle, so they stay in the burger – where you want them. If you cut the burgers open to find out if they are done, all the juices will leak out and you’ll end up with a dry burger. Nobody wants that.
Burger Time Chart: How To Tell That Burgers Are Done
One other way to check that a burger is medium-rare is to touch it gently to see if it’s slightly springy yet. But don’t overdo this method, because again you’ll squeeze the juices out.
Definitely don’t push down on the burger with a spatula or open it up to check. As mentioned above, this will make your grill or stovetop burgers dry.
If you have a meat thermometer, that’s the most reliable way to test for doneness. Use these temperatures as a guide:
| Doneness | Temperature in Fahrenheit | Temperature in Celsius |
|---|---|---|
| Rare | 120 to 125 degrees | 49 to 52 degrees |
| Medium Rare | 130 to 135 degrees | 54 to 57 degrees |
| Medium | 140 to 145 degrees | 60 to 63 degrees |
| Medium Well | 150 to 155 degrees | 65 to 68 degrees |
| Well Done | 160 to 165 degrees | 71 to 74 degrees |
The USDA officially recommends at least 160 degrees Fahrenheit (well done), but for juicy burgers I recommend medium. You make ’em how you like ’em!
How To Serve Juicy Burgers
Follow these tips, incorporate the secret ingredients, and you’ll end up with perfectly seared, juicy burgers every time.
I serve mine over lettuce with some tomato, avocado, and whole grain mustard most of the time. But, I also love to add cheese and low carb ketchup, too. Sometimes I even add sugar-free barbecue sauce.
And even though this blog is low carb, I’m sure some readers may not be – so it goes without saying that you could easily add your favorite bun. If you’re looking for a low carb bun option, try the flattened version of my  almond flour biscuits or simple low carb hamburger buns.
Who’s ready to add this juicy burger recipe to their barbecue?
Tools To Make Perfect Burgers:
Click the links below to see the items used to make this recipe.
- Bowl to mix ingredients together – This mixing bowl set has the size you will need to mix all the ingredients together for this keto burger recipe.
- Sheet pan to put uncooked burgers on – This sheet pan is nonstick and warp resistant and would work great for transporting your burger patties to the stovetop or grill.
- Pan for cooking on the stove – Nonstick, this pan comes with a lid and is the perfect choice for cooking these burgers on the stovetop.
- Meat thermometer – A must for perfectly cooked burgers!
Juicy Burger Recipe and Tips - Grill or Stovetop:
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The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
The Best Juicy Burger Recipe on the Stove Top or Grill (+ Tips!)
Learn how to make juicy burgers on the stove or on the grill, perfectly every time. This juicy burger recipe makes the best grill or stovetop burgers, thanks to 2 secret ingredients, plus prep & cooking tips!
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
- Place all ingredients in a large bowl. Work through using your hands until just combined, being careful not to overwork the meat.
Shape into 1/2 in (1 cm) thick patties, about 1/4 pound each. Make a thumb print in the center of each patty to keep the burgers from bulging out when cooking.
Preheat a grill or pan to medium-high heat. Add the burgers and cook 4-5 minutes with the lid closed, until browned on the bottom and the only juices visible are no longer red. Do not push down on the burgers or move them around. Flip over and cook 2-3 minutes for medium, or until done as desired.
- Remove burgers from heat. Let the burgers rest for a few minutes before serving.
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Recipe Notes
- Nutrition information is based on 85/15 lean ground beef.
- Check for more preparation tips in the post above the recipe card.
Serving size: 1 burger (1/4Â lb)
Video Showing How To Make Juicy Burgers:
Don't miss the VIDEO above - it's the easiest way to learn how to make Juicy Burgers!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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37 Comments
Kerri Bassett
Wow! I made these burgers today, and followed your recipe exactly. Excellent burgers, and SO tender! I ate them in a lettuce wrap with tomatoes, pickles, and Thousand Island dressing. SO GOOD!!!
Thanks!!
Kerri Bassett
Tiffany
This recipe will make you want to only make your burgers this way. Something worth noting if you like your burgers thicker than others, you might want to extend your time on each side to make sure you get your desired burger. But definitely a keeper.
Jaycee
Where is the video? I clicked and tapped on every image I saw and none of them produced a video.
Wholesome Yum M
Hi Jaycee, The video is located in the recipe card. If you can’t see it, please check your browser settings to make sure you are not viewing the website in ‘Reader Mode.’ I hope this helps!
Marilyn
I was looking for a way to make juicy tasting burgers with lean meat. I used 93% lean ground beef with this recipe and they turned out great, especially if you compare them with lean store-bought frozen patties! Even though this adds oil, I’m okay with that because it’s a healthy oil vs. saturated fat. I appreciated the extra tips in handling and grilling them. I’m keeping this recipe to make all of my own hamburger patties from now on. (I did add a few other spices that I normally use.)
Bree
These turned out great!!! The only thing I did different was add a little onion powder to the seasonings suggested. My husband and I loved these burgers! Moist and tasty!!!
Donna
Can I freeze these and bbq from frozen?
Wholesome Yum M
Hi Donna, It’s best to let your burgers thaw before grilling, but in a pinch, yes they can be cooked from frozen.
Donna
Thank you. I did make them and freeze them. They worked fine thawing first.
Adam F
Amazing! This is our favorite burger. Have used this recipe 3 times now, and it is always perfect. It is best to use a meat thermometer because all grills are different.
Helen C
Thank you very much…was the best burgers i hv ever made….simple, easy, tasty & juicy….all in one!!!
Kristin
I’ve been making hamburgers for 30 years. I’ve finally found my go to recipe!
Camille
Hi,
I tried this recipe with the salt and the olive oil, and the Worcestershire sauce the pepper, and the ground beef, but when it was put on the bbq, it fell apart completely. The fire engulfed it, and there was smoke everywhere.
Please tell me what I did wrong, and how I can fix it.
Thanks!
Wholesome Yum M
Hi Camille, It sounds like your burgers got a little too warm before putting them on the grill. They are more workable and hold together best when cold. Once you work your patties into the right shape and thickness, place them in the fridge until they are ready to go straight to the grill.
Alicea
This was delicious! Thanks!
Nayeli
This turned out delicious! I only put in 1/2 a teaspoon of salt and we had no black pepper but it still turned out amazing! I also put in a spoonful of minced garlic because I love garlic on anything lol my boyfriend and his friend gave it a thumbs up so I’m definitely making this again!
Andrew
What happens if I add raw egg in the recipe will it do anything for the flavor or moisture?
Wholesome Yum
Hi Andrew, if anything it will make your burgers less tender, since you’ll have to work the meat more to incorporate the egg.
Jules
Best burger ever!!! Thanks so much for sharing!!
Jean Alvarez
my family and i love this recipe i had no Worcestershire so i used soy sauce came out awesome tyvm
Leila
Not sure what went wrong, but the burger was very well-done after 4 minutes on one side and 2 on the other. Also, next time I will not use a lid. The meat just tastes kinda boiled. It was not juicy at all. Will not use this recipe again.
Wholesome Yum
Hi Leila, I’m sorry the recipe didn’t work for you! It’s possible your heat was set a little too high, or that the meat was overworked. Cooking time does vary if you want a different level of doneness in your burger.
Lynn
Hey, wheres the recipe for the hamburger buns with the sesame seeds? They look yummy!
Maya | Wholesome Yum
Hi Lynn, You can find the buns in my cookbook here!
Janet
Almost perfect but next time I’ll reduce the salt and cook for 2-3 minutes, not 4-5 as they were very well done and I prefer med-rare. Still searching for the perfect juicy burger.
Mrs. Z
Just made these burgers for my husband and myself. I do the mixing, he does the grilling, we do the eating. I do not particularly like hamburgers, but these were delicious. I followed the recipe exactly.
Uma
Made these yesterday. Added finely chopped onions and garlic. Burgers were juicy, moist and delicious!
Meghann
Be aware, Worcestershire sauce usually contains gluten, so if you are doing strictly Paleo or GF diet, maybe substitute coconut aminos instead.
Maya | Wholesome Yum
Hi Meghann, You can definitely do that, but the brand I use specifically is gluten-free. It’s linked on the recipe card. Coconut aminos is fine to use too!
Sonya
The Kraft brand of Worcestershire in Canada is also gluten free. When i was forced to go GF i found it for my caesar’s. Yum! I haven’t tried this recipe yet, but i plan to with some ground elk. I was specifically looking for a recipe that wouldn’t mask much of the meat’s flavour, so I can find out what an elk burger actually tastes like. The elk steaks i tried were amazing! I liked them better than beef.
megunprocessed
Love the olive oil in there, so much extra flavor!
Michelle Verkade { A Latte Food }
These look perfect! Your tips are fantastic–can’t wait to try them out next time I’m grilling!
Maya | Wholesome Yum
Thank you, Michelle!
[email protected]
Perfect burger!
Lane & Holly @ With Two Spoons
I always add Worcestershire sauce also! (now if only I could easily spell that word!)
amindfullmom
I always add worceshtershire sauce but the olive oil I have to try!
Kim | Low Carb Maven
I love Worcestershire sauce in my burgers, it adds that something special to them! We call them Steakhouse burgers at home. Nice shot! Your burger looks amazing!