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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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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
Pepe Le Pfaff
0This is meant as a helpful hint: 1 teaspoon of salt contains over 2,000 mg of sodium, so cooks should be aware of that.
Maya | Wholesome Yum
0Hi Pepe, It depends on the type of salt, but yes, it’s in that ballpark. The teaspoon of salt per pound here is for four burgers, not one burger, so one should still easily fit within typical guidelines, but I don’t give that kind of advice for anyone’s specific situation.
Mary
0We love this recipe! I put coconut aminos in as a substitute for the Worcestershire sauce (we didn’t have any around)…. So delicious and so simple. Thank you so much!!
Wholesome Yum D
0Hi Mary, I’m so glad you loved it! I love when simple swaps work out so well! 🙂
Cornelia Magnusson
0Where is the recipe for the bun? I would love to see what all goes in there. I have my gluten-free bread but love to see how you do a burger bun.
Maya | Wholesome Yum
0Hi Cornelia, I just used store-bought gluten-free buns here.
Clayton
0I tried this recipe for the first time tonight and everyone enjoyed it.
Wholesome Yum D
0That’s great to hear, Clayton! It’s the best feeling when everyone enjoys what you make! 🙂
Ceci
0Wow! My husband and I love to double these burger patties for the freezer and easier weeknight meals! The worcestershire sauce really is the star! It adds SO much extra flavor! We paired the burgers with roasted carrots and zucchini sticks! Yummm!
Wholesome Yum A
0I love that, Ceci! Doubling the patties for meal prepping is such a great idea, and I totally agree about the Worcestershire sauce. Roasted carrots and zucchini sound like the perfect sides. Thanks for sharing!
Kenda Wulfkuhle
0We loved this burger. So juicy and tasty! Thank you!
Wholesome Yum A
0I’m so happy you loved it, Kenda! Juicy and flavorful is exactly what I was going for. Thanks so much for taking the time to share.
Patricia Cash
0Will cutting up onions in the meat change any thing for this recipe? Haven’t made yet. Will rate after I do.
Maya | Wholesome Yum
0Hi Patricia, You can if you like. Just chop them very small and don’t add too much, so they don’t make the burgers fall apart.
Michelle Dudar
0Phenomenal. I used quality 90/10 ground beef, so was looking for a healthy way to add fat before I grilled the burgers. Second time I’ve made them, and seriously very delicious. Btw when I mixed the ingredients in the bowl first, it almosted tasted like a good steak should taste, so you know the burgers were gon’be good lol!! Thank you! PS, I used slightly less salt than recipe called for only because we were making a bacon jam (off the charts delicious) for the burgers, and I didn’t want too much salt.
Wholesome Yum D
0That’s awesome to hear, Michelle! Love that the mixture already tasted like a great steak before it even hit the grill (always a good sign 😂). And smart move dialing back the salt with that bacon jam… which honestly sounds off-the-charts amazing. So glad these burgers were a win for you!
Alisa
0Terrible. Way too salty. I’d leave out the garlic:
Maya | Wholesome Yum
0Sorry to hear that, Alisa. If you usually like foods less salty, I would use 1/2 or 3/4 the amount of salt next time. I like garlic and this is not a huge amount, but you can leave that out as well if you’re not a fan.
Denise Gonzales-Simon
0I’m so happy I searched easy, juicy HB meat patty recipe!! I liked all the positive reviews and jumped into making these for my teenagers that are home on Christmas break and eating me out of the house! lol. I had everything but the worcestershire sauce.. but had A-1, so I said WTH I’ll substitute it.. All I’m gonna say is this was the easiest and most juicy, yummiest burgers I have ever made! My teens raved over the flavor and I will continue to use this recipe. I now have the worcestershire sauce on my shopping list! Thank you for sharing such an easy to go to recipe. 5 Stars!
Wholesome Yum D
1I’m so excited to hear that, Denise! I love that your teens devoured them and I totally laughed at “eating me out of the house!” A-1 was a smart swap, but I hope you try it again with Worcestershire next time and see which you like better!
Denise Gonzales-Simon
0YES!!!! I used the Worcestershire sauce a few times now!! We all just Love the juicy flavor.. Again thanks for sharing..
Carolyn
0What the heck?? Just adding a little bit of Worcestershire and Olive oil made such a difference! I was so sick of dry burgers. This is a miracle.
Wholesome Yum D
0I’m thrilled you liked it, Carolyn! Sometimes it’s those tiny tweaks that make the biggest difference, so glad this one fixed your dry burger problem!
Linda D.
0The burgers were excellent tasting. I loved the Worcestershire sauce. They were super juicy. Will have these again.
Wholesome Yum D
0I’m so glad you loved them, Linda! The Worcestershire really does add such a great depth of flavor. Happy to hear they’ll be making a repeat appearance!
Monika
0This recipe is so simple and sooooooooooooooooooooo delicious. Who knew hamburgers made at home could taste this good and be this juicy without much?! Thank you.
Wholesome Yum D
0I’m so happy you loved it, Monika! It’s always the best when something so simple turns out that delicious. Thanks for the kind words!
Beryl Feist
0I would like to know what type of bun you use for this burger. It looks like normal bread to me.
Maya | Wholesome Yum
0Hi Beryl, Those are store-bought gluten-free buns. I have some other serving options listed above as well.
Anne
0Hi, If I use 3 pounds of meat to make burgers for a crowd, do I simply triple the recipe? And use one TBSP oil per pound?
Maya | Wholesome Yum
0Hi Anne, Yes, that’s right, triple everything if you’re using 3 pounds of beef.
Gloria Ansley
0I have always wondered how to cook juicy burgers. Now I know. Thank you so very much.
Wholesome Yum D
0That’s wonderful to hear, Gloria! Juicy burgers can be tricky, but I’m so glad this recipe helped you get them just right. Hope it becomes a go-to for you!
Sandra Hawpetoss
0Absolutely incredible burgers. Highly recommend!
Wholesome Yum D
0That’s wonderful to hear, Sandra! I’m so happy you enjoyed the burgers!
Jennifer Taylor
0Thank you for your thumbprint note. Somehow, in my 71 years, no one else told me about the thumbprint Or to grill the flat side first. I was wondering why my hamburger patties shrink and have a protruding middle, like a fat human belly, too small to cover grocery store buns. The grandkids don’t complain but I’m looking forward to surprising them with your thumbprint burgers, flat and large enough to overhang buns. Thank you for teaching me how to cook hamburger patties flat enough to be able to pile on pickles, tomatoes, lettuce, cheese and condiments without them sliding off.
Maya | Wholesome Yum
0You’re very welcome, Jennifer! I’m so glad that was helpful. Enjoy your burgers!
Rick
0This is now our go-to recipe for grilled burgers!
Wholesome Yum D
0Rick, I love hearing that it’s become your go-to! So glad you’re enjoying the grilled burgers!
Carol
0Just wondering why you put the spices, oil, and sauce in the bowl first. I did as you said and it was weird trying to get it all thru the meat.
Tasted great however! Very juicy!
Maya | Wholesome Yum
1Hi Carol, I don’t just put them in the bowl first, I mix them first. I do this to minimize the amount of mixing with the meat, because the more you mix the meat, the tougher it gets. I covered this in my tips above. I’m glad you liked the burgers!