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GET IT NOWThis Is My Best Burger Recipe, Hands Down
There are few things in life I love more than a homemade juicy burger. And while you don’t need a recipe to form a ground beef patty and call it a day, that’s not enough for me. I need next-level juiciness and a golden brown crust. Over the years, I’ve perfected just that. With my secret ingredients and a few tips, you’ll be making the best burger recipe around in no time. Here’s why I call it that:
- Juiciest burgers ever – Most hamburger recipes just use a seasoning, but I add 2 “secret” ingredients to mine to make it extra juicy, plus a method for that golden crust. I’m obsessed with cooking beef perfectly (have you seen all my tips for a perfect steak?), so naturally I’ve got tips for the best burger recipe, too.
- Quick and easy – You can whip these up in less than 15 minutes flat.
- 2 cooking methods – I’ll show you how to make burgers on the grill or on the stove, so you can decide how you want to cook. I make them year round.
- Versatile – A good juicy burger works for so many occasions. I make them for weeknight dinners, for parties, and all grilling season long for summer cookouts. And of course you can customize the toppings to your heart’s content.
Pick up some ground beef and a few basics, make this recipe with me, and get ready for the juiciest hamburger you’ve ever had!
Ingredients & Substitutions
Here I explain the ingredients for the best burgers, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Ground Beef – I use 85/15 beef most often, but many people prefer 80/20 (usually ground chuck) for even juicier meat. 90/10 ground beef (usually ground sirloin) can be more dry, but burgers with it still come out quite juicy using the ingredients I add below. Pick what you like! If you want to use turkey, chicken, lamb, or even bison, you can add these same ingredients, but I like them better following my turkey burger, chicken burger, bison burger, and lamb burger recipe instead.
- Secret Ingredients – My secret to juicy burgers is mixing olive oil and Worcestershire sauce into the meat prior to cooking! This locks in the moisture and amps up the flavor. Try it and taste the difference.
- Seasonings – A good burger doesn’t actually need a lot, so I keep it simple with sea salt, black pepper, and a little garlic powder. You could also use 2 teaspoons jarred minced garlic instead. The salt is actually the most important from a flavor perspective. My rule of thumb is to use one teaspoon per pound of meat. Long ago, I read somewhere that this was Julia Child’s recommendation for meat, and she’s right!
VARIATION: Try my seasoning blends!
If you want more intense flavors, you can season burgers with 1 tablespoon of my jerk seasoning for a spicy and zesty kick, or Montreal seasoning for a savory steak flavor. Both already have salt and heat, so you can skip the separate salt and pepper.
For something more subtle, I love adding a teaspoon of Italian seasoning to my burger recipe.
How To Make Juicy Burgers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the beef, oil, Worcestershire sauce, garlic powder salt, and pepper. Work through the mixture using your hands until just combined (see my tips below).
- Shape the burger patties. Make 1/2-inch-thick patties. Make a thumb print in the center of each patty.
- Grill or pan fry. Preheat your grill over medium-high heat. If you’re using the stovetop, preheat a cast iron skillet or grill pan (I have and love both of these) on the stove instead. Cook burgers until browned on the bottom. Flip, add cheese if you want, and cook until done to your liking. (See my time and temp chart below!)
- Rest. Remove from heat. Let your homemade burgers rest for a few minutes before serving, which lets the juices settle.
My Best Hamburger Tips
- Don’t overwork the meat. Mixing or mashing too much pushes the juices out and leads to a tough burger. This is why I always mix the seasonings first and then add the beef, so I don’t have to mix it longer than necessary.
- Use cold hands if you can. I just wash my hands with cold water first. This prevents the meat from heating up and becoming rubbery.
- Form the hamburger patties gently. Again, this is to avoid driving out the juices. You might notice a common theme in my burger recipe tips — we’re doing everything to keep the moisture inside the meat!
- Remember that thumbprint. I do this for virtually all my burger recipes. It prevents them from puffing up as they cook, which happens because the heat pushes the juices to the middle. If you start out with an imprint in the middle, you’ll get the best burgers that are not only nice and flat, but also more evenly cooked. I place them on the grill or pan flat side down first, which helps with a nicer sear, and by the time I flip the thumbprint on top is less pronounced or even gone.
- Crank up the heat. I recommend medium-high for both the grill and the stovetop, and you want to give it enough time to heat up. This will give you a nice sear (hello, golden brown crust — I love those little crispy bits on the edges!), prevents sticking, and also makes for super juicy burgers.
- Avoid moving them around. Once you add the patties, leave them undisturbed for 4-5 minutes, then flip only once. Again, it’s all about that sear!
- Don’t push down on the burgers. I don’t know who started this idea, but pushing down with a spatula literally pushes all the juices out. Just don’t.
- Let them rest, and don’t cut open to check. If you cut them open to find out if they are done, all the juices will leak out and you’ll end up with a dry burger. Instead, use a meat thermometer or my time chart below to check for doneness. And wait a few minutes after cooking before you eat — this lets the juices settle, so they don’t all run out.
- Prefer a thinner, crispier patty? This burger recipe is not that — it’s better for thick, juicy burgers. If you’re going for thin and crispy, make my smash burger recipe instead.
How Long To Cook Burgers?
For medium doneness, I cook burgers on the grill as well as the stovetop for a total of 6-8 minutes. The internal temperature is the best way to tell they are done, so I highly recommend a meat thermometer (I use this one). The USDA officially recommends at least 160 degrees Fahrenheit (well done) for beef, but for juicy burgers I recommend medium (140-145 degrees F).
Here’s my handy chart of times and temperatures for the best burger recipe:
| Doneness | Temperature in Fahrenheit | Temperature in Celsius | Total Cook Time |
|---|---|---|---|
| Rare | 120 to 125 degrees | 49 to 52 degrees | 4-5 minutes |
| Medium Rare | 130 to 135 degrees | 54 to 57 degrees | 5-6 minutes |
| Medium | 140 to 145 degrees | 60 to 63 degrees | 6-8 minutes |
| Medium Well | 150 to 155 degrees | 65 to 68 degrees | 8-9 minutes |
| Well Done | 160 to 165 degrees | 71 to 74 degrees | 9-10 minutes |
The internal temperature will rise an additional 5 degrees from the temperatures above while resting, so these temps are when you’d remove from heat.
Best Burger Recipe (So Juicy, Grill Or Stovetop)
By
This is my best burger recipe for homemade, juicy burgers, thanks to 2 simple secret ingredients. Includes grill or stovetop options!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, whisk together the olive oil, Worcestershire sauce, garlic powder, salt, and pepper. Add the ground beef, and work through using your hands until just combined. Be careful not to overwork the meat.
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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.
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Preheat an outdoor grill, or cast iron grill pan or cast iron skillet on the stovetop, 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, top with cheese if desired, and cook 2-3 minutes for medium, or until done as desired. (For best results, use a meat thermometer. See time and temp chart in the post above!)
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Remove burgers from heat. Let them rest for a few minutes before serving.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 burger (~1/4 pound before cooking)
- Tips: Check out my recipe tips above to help you get super juicy burgers every time, with a perfect golden crust.
- Time chart: I have cook times here on the recipe card, but find it helpful to use the visual time and temperature chart here.
- Store: To keep my leftover burgers juicy, I wrap them in plastic wrap before placing in an airtight container. Keep them in the refrigerator for up to 4 days.
- Meal prep: It’s totally fine to form the patties 1-2 days in advance. Just wrap them tightly and keep in the fridge.
- Reheat: My favorite way to reheat these is actually my air fryer, because it does the best job of not drying them out. But you can also sizzle them on the stove with a little oil, pop in the oven at 350 degrees F, or even reheat burgers on the grill over medium heat.
- Freeze: You can freeze my burger recipe before or after cooking, but I recommend before cooking. Shape the patties, wrap in plastic to avoid freezer burn, and place in a zip lock bag. Freeze for up to 6 months. Thaw in the fridge overnight before cooking or reheating. You can keep cooked burgers in the freezer for up to 3 months, but it’s much harder to get juicy burgers that were previously cooked. I crumble them and use them in soups instead.
- Note on nutrition info: These numbers are based on 85/15 lean ground beef, and do not include optional cheese.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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The Best Juicy Burger Recipe
Serving Ideas
The best burgers deserve the best fixings and side dishes! Here are my faves to serve with them:
- Buns – I usually make a lettuce wrap, but this time I picked up some gluten-free buns (above). You can also make my low carb hamburger buns, or serve your juicy burgers over a salad (like my Big Mac salad, but with a whole patty on top).
- Fixings – My go-to add-ins are tomatoes, onions, my homemade mayonnaise, and sugar-free ketchup. Sometimes I tuck in avocado, bacon, pickles, or even a fried egg. You could also use other condiments — try my sugar-free barbecue sauce, mustard, Big Mac sauce, or spicy mayo (which is similar to burger sauce).
- Fries – I love to pair this homemade burger recipe with a side of garlic parmesan fries, but they are also fantastic with my classic steak fries, lighter rutabaga fries (shown above), or zucchini fries.
- Veggies – If you’re already grilling, might as well make some grilled broccoli, grilled eggplant, or cauliflower steaks. For indoor days, try my roasted cauliflower or sauteed broccoli.
- Salad – I love a refreshing salad to balance out the rich beef. My faves in the summer are cucumber tomato salad, creamy cucumber salad, and cauliflower potato salad. If you want something a little sweet, my grilled peach salad hits the spot.
311 Comments
John D
2My wife states that my burgers are the BEST! I do not have a picture. I can’t believe I never knew about pressing a small depression in the center! Not just a WY thing, but new to me. It really does help keep the burger even height throughout. The cheese also does make a difference. I also, sometimes, if I remember to cook, add crumbled bacon, as well.
Marcelle
1Best burger! Made exactly as directed, aside from making 3 burgers instead of 4, and I will never make burgers any other way! We placed our burgers on top of lettuce and topped with red onion, mini-Bella mushrooms, Vermont Seriously Sharp Cheddar…wow…an amazing flavor combination! 👏👏👏
Thank you!
Maya | Wholesome Yum
0Thank you so much, Marcelle! Yes, totally fine to make bigger burgers if you prefer. Those toppings sound amazing.
Lori
1I honestly didn’t know what to think with such a simple ingredient list for burgers. I’ve never used olive oil in the burger, but always for frying the burger in my cast iron pan. This was really good! They did not fall apart and I even use this recipe for smash burgers. Very moist and flavorful.
Caroline
1This is the best burger recipe I’ve ever made and is honestly better than 95% of restaurant burgers. I get high-quality 80/20 ground beef, cook the burgers in a cast iron skillet, top with an extra sharp cheddar, and pair with a homemade burger sauce. Absolutely phenomenal!
Maya | Wholesome Yum
0Thank you so much, Caroline! Agree, homemade is much better!
emmett
1this was so good! I loved this!
Brian
0Thank you for sharing your recipe. I made these for my guys at work and they were so moist and flavorful! I also have a friend that raises the beef and their own butcher shop. With this recipe and good quality beef this recipe is a keeper!!! Thank you again.
Maya | Wholesome Yum
0I’m so glad you liked these, Brian! What a treat to make them with quality beef like that. Enjoy!
Josephine Parent
1I have a hard time to cook hamburgers, but when I tried your recipe for father’s day oh my goodness! Everyone loved it. Thanks Maya for this recipe.
Marc Sirois
1Wow this recipe is so easy and the burgers are so good. Thanks!
Sheri
0Is medium ok for toddler or should I go well done on the one for the toddler? Is oil needed in the pan/skillet before adding the patty?
Maya | Wholesome Yum
0Hi Sheri, That depends on your comfort level. My kids have always eaten their burgers medium, even when they were toddlers. Officially, you can see the USDA internal temperature recommendations here.
Dana Hutton
0Can I freeze these before cooking? I like to make several because I usualy purchase a Costco sized amount of ground beef and there are only two of us. If so, would you recommend thawing them first or cooking from frozen with different heat guidlines?
Thanks much! Looking forward to trying them!
Maya | Wholesome Yum
0Hi Dana, Yes, you absolutely can freeze them! I recommend thawing before cooking because they cook more evenly that way.
Lorraine
0Great burger recipe!! Delicious, juicy and tasty!!
Wholesome Yum D
0I’m so glad you enjoyed them, Lorraine! It makes me happy to hear the burgers turned out juicy, flavorful, and delicious.
Sandra
0I never thought of adding oil to my burger mixes when making my own. This is/was a great idea! My burgers came out so juicy on the grill!! I will always do this way from now on!! Can’t wait to try it on my turkey burgers!! Thank you for this recipe.
Wholesome Yum D
0I love hearing that, Sandra! Adding a little oil really does make such a difference for juicy burgers, especially on the grill. I’m so glad the tip worked so well for you, and I hope you enjoy it just as much with your turkey burgers.
Joan Himelblau
0I’m curious if you can process this burger recipe in the air fryer rather than stove top.
Maya | Wholesome Yum
0Hi Joan, Yes, you can air fry burgers if you like, using these same ingredients. I’ve got some tips in my air fryer turkey burger post, but they apply for beef as well. The only difference is you may want to reduce the time slightly if you don’t want the beef ones well done.
Rhonda Hlebasko
0Absolutely amazing burger!! I substituted Avocado Oil instead of Olive Oil. Otherwise I followed the recipe and instructions exactly except I forgot to put my thumbprint in the middle. But the burgers turned out amazing. I used sourdough sandwich bread, slightly toasted, that I purchase at Costco, for the bun. So so good!!!!’
Wholesome Yum D
0I’m so glad you loved them, Rhonda! Sounds like everything still turned out perfectly, even without the thumbprint. I hope you get to make them again soon!
Bluej
0We made these on the grill pretty much like the recipe. Even with a higher fat content than Maya used and the olive oil, they seemed a tad dry. Of course, they were not rare….they were cooked through but not cooked to death. Putting a thumb print in the middle did help! I did like the flavor, but like some other things we eat, I wouldn’t want them that way every time. For example, a certain pizza chain that you cook at home….they always have a certain taste. Sometimes I just want a pizza from somewhere else, even though I like those pizzas. Even my favorite fast-food burgers….I don’t want them every time. Right?
Wholesome Yum D
0Thanks for sharing your honest feedback! I’m glad you enjoyed the flavor and found the thumbprint trick helpful. I appreciate you giving the recipe a try, and thanks for taking the time to share your experience!
Dorothy Beckner
0I make these burgers regularly. They are amazing. Easy to prepare and look fantastic. They are really special and adding a couple of half slices of bacon really sends them over the top. I like a bit of sugar free Barbque sauce on mine.
Wholesome Yum D
0So glad these have become a regular for you, Dorothy! Bacon and sugar-free barbecue sauce sound like the perfect finishing touches.
Sandy young-earle
0Those burgers look good
Pam
0I absolutely love this recipe. I’ve made it many times and have not found a more tasteful burger recipe. The burgers are juicy and flavorful. I like to serve them on onion buns slightly toasted on the grill.
Wholesome Yum D
0I’m so glad this has become your favorite burger recipe, Pam! Thanks so much for making it again and again and for taking the time to share your experience.
Susan H
0I made this recipe this past week for the family and truly was impressed by the flavor! I think the Worchester sauce made it!
Making the thumb print in the middle I had never heard of so tried it, it worked!
I cooked them in a cast iron skillet with a lid and cooked to the desired temp for each person. SO GOOD AND SO JUICY!
Wish I would have remembered to take a pic! Will definitely make again this summer!!!! Thank you!
Wholesome Yum D
0So glad you enjoyed them, Susan. I’m happy the thumbprint trick worked well for you and love hearing they’ll be on the menu again this summer.
Laurie Loredo
0Delicious! I served these as bundles burgers on chopped romaine, topped with cheddar, sautéed onions and peppers. Added a side of elite. My boyfriend spooned the elite sauce over the burger instead of ketchup. A nice easy summer meal.
Wholesome Yum D
0Sounds like a delicious meal, Laurie. So glad it made for an easy summer meal.
Joseph
0I used this recipe yesterday. I use 90/10 ground beef and the olive oil and worcestershire sauce was a great healthier way to add some fat and moisture back in and I got burgers that were more moist than my lean burgers typically were. They probably would’ve been even juicier if I’d used 80/20 and added this stuff in but with my choesterol, hypertension, and diabetes problems this is the best I can hope for for doctoring up some leaner meat. Also instead of salt, garlic powder, and pepper I used a seasoning blend called “Aw Shucks” which is typically put on corn but can be put on or in anything you want and I put some of that into the burger meat and it was very tasty flavoring for the burgers.
Wholesome Yum D
0Hi Joseph, I’m so glad this worked well for you! I love hearing the creative ways people customize recipes. 😊 So glad the burgers turned out juicy and flavorful for you!