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Get It Now- Why This Is The Best Burger Recipe
- Ingredients & Substitutions
- How To Make Juicy Burgers
- Tips For The Best Burgers
- How Long To Grill Burgers?
- How Long To Cook Burgers On The Stove?
- What Temp Are Burgers Done?
- Storage Instructions
- What To Serve With Juicy Burgers
- Tools To Make The Best Burger Recipe
- Best Burger Recipe (So Juicy, Grill Or Stovetop) Recipe card
- Recipe Reviews
One of my favorite ways to enjoy grilling season is with a good barbecue… especially when the best burger recipe is involved! With my secret ingredients and a few tips and tricks, you’ll be making the best homemade juicy burgers in no time.
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 — just like the steak in my steak salad, my ultra-moist turkey burgers, or even grilled eggplant. The stovetop burger method means you can do this anytime of year just like air fryer brats!
Why This Is The Best Burger Recipe
- Juiciest burger meat ever
- 4 simple ingredients (plus salt and pepper)
- Done in less than 15 minutes
- 2 cooking methods — grill or stovetop!
- Easy lunch or dinner that comes together fast
Ingredients & Substitutions
This section explains how to choose the ingredients for the best burgers, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Ground Beef – I use 85/15 beef for juicy homemade burgers, but 80/20 also come out juicy. 90/10 ground beef is usually less juicy, but they still come out quite juicy with the ingredients I add below.
- Secret Ingredients – The secret to juicy burgers is mixing olive oil and Worcestershire sauce into the meat prior to cooking! This locks in the moisture and flavors giving you the juiciest burgers.
- Seasonings – I like to keep it simple with sea salt (one teaspoon per pound of meat), black pepper, and a little garlic powder. You could also use 2 teaspoons jarred minced garlic as well. 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!
VARIATION: Use other seasonings.
Instead of garlic powder, salt, and pepper, use 2 teaspoons of any seasoning blend you prefer. Try jerk seasoning for a spicy and zesty flavor, Montreal seasoning for a savory steak flavor, or Italian seasoning for more subtle flavors.
How To Make Juicy Burgers
This section shows how to make the best burger recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix the beef, oil, Worcestershire sauce, garlic powder salt, and pepper. Place ingredients in a large bowl. Work through using your hands until just combined (see tips below).
- Shape the patties. Make 1/2-inch-thick patties. Make a thumb print in the center of each patty.
- Grill or pan fry. Preheat a grill or grill pan. Cook burgers until browned on the bottom. Flip, add cheese if desired, and cook until done to your liking (see time and temp chart below).
- Rest. Remove from heat. Let the homemade burgers rest for a few minutes before serving, which lets the juices settle.
Tips For The Best Burgers
Whether you’re using the grill or making stovetop burgers, follow these tips to ensure you end up with the best burger recipes possible:
- Don’t overwork the meat. 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. This will prevent the meat from heating up and becoming rubbery. Just wash your hands with cold water before working with it.
- Be gentle. Form the patties gently too to avoid driving out the juices. You want the moisture to stay in the burgers instead of escaping.
- Make a thumbprint. Making a large thumb print in the middle of each patty prevents 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.
- Turn up the 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 them 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 4-5 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 pushes all the juices out!
- Let them rest and don’t cut open to check. 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. Instead, use a meat thermometer or the time chart below to check for doneness, and wait a few minutes after cooking before eating.
How Long To Grill Burgers?
Grill burgers for a total of 6-8 minutes for medium doneness.
How Long To Cook Burgers On The Stove?
Cook burgers on the stove for a total of 6-8 minutes for medium doneness.
What Temp Are Burgers Done?
The USDA officially recommends at least 160 degrees Fahrenheit (well done) as the stovetop or grill temp for burgers, but for juicy burgers I recommend medium (140-145 degrees F). If you have a meat thermometer, that’s the most reliable way to test for doneness.
Use these times and temperatures as a guide 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.
Storage Instructions
- Store: To keep your burgers delicious and juicy, wrap them tightly in aluminum foil or place them in an airtight container and store in the refrigerator for up to 4 days.
- Reheat: You can either place them in a pan on the stovetop with a little bit of oil and heat until warm, or place them in the oven at 350 degrees F for 10 minutes. You can also reheat burgers on the grill.
- Freeze: You can freeze this homemade burger recipe before or after cooking, but before cooking works best. Shape the patties, place on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer bag and freeze for up to 6 months. Alternatively, you can keep cooked burgers in the freezer for up to 3 months. Thaw in the fridge overnight before cooking or reheating.
What To Serve With Juicy Burgers
The best burgers deserve the best side dishes! Here’s what to serve with them for an easy, unforgettable meal:
- Fixings – I serve mine over lettuce with some onion, tomato, avocado, and whole grain mustard most of the time. But, I also love to add cheddar cheese, sugar-free ketchup, and mayonnaise, too. You could use other condiments such as sugar-free barbecue sauce or spicy mayo (which is similar to burger sauce). For extra meaty taste, add slices of oven baked bacon.
- Buns – Use a regular bun or brioche bun, a gluten-free bun (shown above), or try the flattened version of my almond flour biscuits or simple low carb hamburger buns.
- Fries – I love to pair this homemade burger recipe with a side of garlic parmesan fries, classic steak fries, or lighter rutabaga fries (shown in the photos), zucchini fries or even fried zucchini.
- Veggies – Take advantage of your grill and make a healthy meal with grilled broccoli, grilled eggplant, or roasted cauliflower steaks.
- Salad – Pair these burgers with classic cauliflower potato salad or a sweet and smoky grilled peach salad. Simpler options like wedge salad or cucumber tomato salad taste just as good, and are quick enough to make while your burgers are cooking.
Tools To Make The Best Burger Recipe
- Grill – Fits 15 burgers at once! Perfect for a party or barbecue.
- Grill Pan – Great for giving a homemade burger recipe those grill lines when it’s too cold to grill outside (or if you don’t have an outdoor grill).
- Meat Thermometer – An instant-read thermometer is a must for perfectly cooked burgers!
Best Burger Recipe (So Juicy, Grill Or Stovetop)
This homemade juicy burger recipe makes the best burgers, thanks to 2 simple secret ingredients. Includes grill or stovetop options!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Place all ingredients in a large bowl. Work through using your hands until just combined, being 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 the burgers rest for a few minutes before serving.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 burger (1/4 lb)
- Nutrition information is based on 85/15 lean ground beef, and does not include optional cheese.
- Check for more cooking tips in the post above the recipe card.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
170 Comments
Cathy
0The burgers were so tasty and the best thing was my husband loved them!
Kim G.
0Made these for lunch today. Delicious burgers! Felt like I was at a top notch burger joint. Used a tiny bit of Montreal Seasoning and cooked in the air fryer to medium well. So juicy and flavorful. Paired with fresh corn on the cob!
Debbie
0Loved this recipe, a little less worcherster sauce next time with a lettuce bun substitute
Carol
0The burgers were phenomenal, so flavorful and juicy. Our household loves hamburgers, so this is our new favorite recipe! It’s also great because it was ingredients I always keep stocked.
Lynniepooh2
0Not gonna lie and say I jumped at the chance to learn a new way to cook burgers. Nothing wrong with my way of doing it. Kids! I was so wrong. Never crossed my mind to add the olive oil to the ground beef. Huge difference. I will never make them ‘my way’ again. Best of the Best Burgers. Thank you Maya once again.
Lori E
0I prefer medium-well burgers so I often find them to be quite dry. I followed your recipe carefully turning them after 4 min., putting cheese on only the one I was going to eat today, and then waiting for the temp to reach 150 degrees inside. After letting them rest for a couple minutes I ate the cheese topped one with a tomato slice. Delicious! Very juicy! Thanks!
Bonnie
0I’ve always never had good luck with burgers. Can’t wait to try this one. Thanks for the pointers.
Kristine Hettich
0These came out so juicy. I’ve used Worcestershire sauce before but I’ve never not squished all the juices out!! This made a huge difference. Thank you!
Deborah Lockwood
0I usually use frozen patties but this recipe looked simple and quick so I decided to try it. They were so good and juicy it’s going to be hard to use up my supply of frozen patties. I did wonder if the thumbprint side goes on the grill first…
Wanda Bobo
0Made these amazing juicy burgers today at lunch for family (my 2 grandsons and my husband and me). They were delicious. My husband even commented on how good they were. No complaints from my my grandsons who are 18 and 23. Would recommend to everyone that cooks burgers to try this as they won’t be disappointed. I cooked my on stove in large skillet as still too hot outside in are area. Thanks for giving me the receipt.
Cayla Lehmann
0I never would have thought of adding olive oil to a burger. The oil makes up for using lean beef. My husband was skeptical but loved the results. We used the air fryer grill. Thanks for the recipe. What a surprise.
Deborah
0Thank you for the great ideas. I used avocado oil & few extra spices. Added a little goat cheese. So delicious. THANK YOU.
Georgia Took
0Just starting the carnivore diet so this recipe is my new favorite. The burgers came out more juicy than I thought imaginable. With the ability to change up the seasonings, I’ll never get tired of this one!
Donna
0Can avocado oil be used in place of olive oil Or extra virgin?
Wholesome Yum D
1Hi Donna, Yes, that would work.
Donna
0Awesome, making them today. 🤞
Donna
0Absolutely delicious! So Juicy! Only had to make 1 substitution, Didn’t have Worcestershire used coconut aminos. Winner winner hamburger dinner with an inside grill pan. This one is a keeper and a go to. Thanks for all the inspirational ideas !
Marta C
0Sounds yum! Never knew about the thumb print! Will definitely try next time!
Michelle Lampkin
0OMG! Made these burgers for dinner. I followed recipe, but added a few more spices to beef like smoked paprika. I also grilled them in cast iron skillet with some onions. The burgers was so juicy and greatly seasoned. Thanks for the secret recipe!! I never new about the oil but always use Worcestershire sauce. Family really enjoyed. Also made the Keto buns!!
Paula
0I made these….they were great! I had gotten to the point I did not enjoy burgers made at home but this recipe changed that! I will use this recipe from now on to make juicy, flavorful burgers right on my own grill.
Barbara Fitzsenry
0I am working with Thai beef frequently and was never satisfied with the end result as the meat was way too dry. The olive oil/worcestershire added greatly improved the flavor and texture.
Liv
0These were so good! I’ll totally admit I used to be the girl who would press down burgers, and flip them multiple times, and cut them open to see if they’re done, but never again! Thank you Maya for your tips and tricks! Juicy and delicious and enjoyed by both my husband and his brother.
Lynn
0Very tasty & juicy burger! I never thought that olive oil would be good in a burger. Thanks for the idea!
Vera Berizkina
0Finally: I made a burger that tastes like a real deal! I love burgers, but i was never able to make a good burger at home. My burgers. are either too dry or taste weird because I added baking soda to make them moist…not anymore! Using your recipe, it came out delicious. I always use cast iron skillet, but for the first time I added oil and worchestershire sauce and use a cover to fry them. This made a huge difference! Thanks!
Terri
0Adding Worcestershire Sauce really kicked these burgers up a notch! I topped them with pepper jack cheese for even more flavor. Thanks, Maya!
Kiriakitsa
0The secret ingredients really made an amazing difference than other burger recipes. I enjoyed mine just wrapped in lettuce. I didn’t need anything else to enjoy them. Thank you for this great recipe that I will make on a weekly basis.
Mama
0Omg I was so skeptical at first for giving this a try since I’ve never made a home burger but I’m so excited and proud of myself for giving it a try, though I couldn’t find Worcestershire sauce since I’m in Belgium so I just went on and made a mayo sauce. Thank God for this recipe😩🙏🏽
Tonya Jasper
0Great recipe! I cooked on the stove top until internal temp was 130°. I omitted the olive oil since I used 80/20 beef, and added paprika & onion powder for extra flavors. Thanks for sharing!
Theresa Nolan
0Tasty
Donna
0Holy Moly this is DELICIOUS! I actually ground my own beef and used sirloin and it was phenomenal. I don’t use cheese just straight up on a Keto Roll with loads of onions is over the top good! A must try for sure!
Jan
0In nonstick pan with bacon grease. Then ended burger with extra cheese. Good but would leave out Worcestershire sauce next time.
Deane Kogelschatz
0Excellent for retaining juiciness! I switched out the Worcestershire sauce for Kikkoman soy sauce as it’s the only brewed one, and has a unique, mouth-watering flavor that combines with fat in meats that is incredible. Good show Yum!
Daniel Cline
0This made one of the best grilled burgers ever.
Heather Ratliff
0I made these last night. This is the first burger recipe I’ve ever liked. They are juicy and my kids like them, too!
Melanie Bain
0Very good recipe. I will make my burgers like this evert time! Thank you!
RENA
0I definitely will try this recipe. Thanks for hint of thumbprint in middle.
Ankie
0The best burger! i never was able to make a juicy burger but now I learned from Maya.
Chelsie
0So great!! I’d never put olive oil in my burger patties, and was a bit worried they would tasty to “greasy”. Not the case AT ALL. Moist and juice! Loved the tips, never thought to use cold hands before when mixing meat. Thanks.
Michelle Guerrero
0I did try this for my husband he’s the critic around here. Lol! I did add a little different seasoning though. He likes a seasoning sold here at the Save a Lot store called Steak and Chops. So I mixed some of that in and he loved it! Thanxs! For the tip of the thumb print I never knew that trick!
Diane Watson
0I am going to have to give these burgers and recipe a try the next time I make burger, but again they will need to be lean.
Louri Graham
0Cooked these burgers and they were delicious will do this recipe again each time I make 🍔 burger. Great recipe
Don Nyland
0I made this cheese burger and it turned out great. I’ve never heard of the olive oil mixed in but it works. I made it with corn on the cob and potato salad. Thanks again.
Barbara
0This was delicious, cooked in grill pan stovetop. Could you also add sodium content with your nutrition? Some of us need to watch our sodium.
Wholesome Yum D
0Hi Barbara, Nutrition facts are provided as a courtesy. If you have questions please see my nutrition policy.
Rhonda Watras-Gayman
0This recipe was awesome! I have 3 finiky boys, and they loved it! I made it for a family meal including my daughter-in-law. Thank you!
Tara
0I’m going to make these but have lean ground beef only. I read that you could add a bit of water to the meat to help it be juicy. Do you think this is a good idea? Thanks
Wholesome Yum A
0Hi Tara, I would not add water to the meat. My secret to juicy burgers is mixing olive oil and Worcestershire sauce into the meat prior to cooking (which is what this recipe uses). This locks in the moisture and flavors giving you the juiciest burgers.
Gary Wade Batts
0which side to cook first? Thumb imprint up or down?
Wholesome Yum D
0Hi Gary, You can cook either side of the burger first.
Louri Graham
0Geat recipe came out delicious
Joanne Herrman
0These were so salty that I couldn’t eat them and I threw them out. You can always add salt but can’t take it out.
Wholesome Yum D
0Hi Joanne, You can omit the salt in this recipe if you wish.
Jane
0This burger is the best I’ve ever had! It’s so juicy and flavorful, and so easy to make. This is my new go-to recipe for burgers—I’m never going back!
JD Alewine
0Such an amazing burger recipe!!!!
Addison
0Such a juicy and delicious burger! Tasted restaurant quality at home!
jennifer fisher
0Yes!!!! I am all about the beef and the juicy burgers… have even taught classes on it!!! You nailed it and I love that you knew the thumb indention in the center of the patty hack (to keep it from puffing up)! Have a great and burger-a-licious weekend!
Sage Scott
0Due to a tick-borne food allergy to mammalian meat, I substituted ground emu for the ground beef — and these were still the juiciest burgers ever. Yum!
Diane Markey
0So tasty. Other ground turkey recipes have left me wanting or just had a slightly off taste. The spices made these delicious and the added oil made the texture so much better. I will definitely make these again. Thank you!
Will
0I don’t know. We made it last night and it was so bland. The Worcestershire sauce was a great idea as that is what we put in ours all the time but we also would add fresh chopped onions. I think you could double up on the spices and sauce and it still wouldn’t be enough. Perhaps next time we’ll do this and see if it’s tastier.
Maya | Wholesome Yum
0Hi Will, Sorry to hear that! Did you by chance use 90/10 lean ground beef? This usually comes out less juicy, even with the added oil and Worcestershire sauce. You can definitely put in other add-ins, such as onions or other spices. My goal with this one was just a basic juicy burger recipe and you can customize it with spices.