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This 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!
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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
Donna
0Can I freeze these and bbq from frozen?
Wholesome Yum M
0Hi Donna, It’s best to let your burgers thaw before grilling, but in a pinch, yes they can be cooked from frozen. They don’t cook as evenly, though.
Donna
0Thank you. I did make them and freeze them. They worked fine thawing first.
Adam F
0Amazing! 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
0Thank you very much…was the best burgers i hv ever made….simple, easy, tasty & juicy….all in one!!!
Kristin
0I’ve been making hamburgers for 30 years. I’ve finally found my go to recipe!
Sandy
0Excellent and so juicy! Perfect and mouth-watering! It is a keeper for sure.
Camille
0Hi, 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.
Wholesome Yum M
0Hi 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
0This was delicious! Thanks!
Nayeli
0This 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
0What happens if I add raw egg in the recipe will it do anything for the flavor or moisture?
Wholesome Yum
0Hi Andrew, if anything it will make your burgers less tender, since you’ll have to work the meat more to incorporate the egg.
Jules
0Best burger ever!!! Thanks so much for sharing!!
Jean Alvarez
0my family and i love this recipe i had no Worcestershire so i used soy sauce came out awesome tyvm
Leila
0Not 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
0Hi 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
0Hey, wheres the recipe for the hamburger buns with the sesame seeds? They look yummy!
Maya | Wholesome Yum
0Hi Lynn, The ones in these pictures are store-bought, but my best buns are in my cookbook here!
Janet
0Almost 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
0Just 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
0Made these yesterday. Added finely chopped onions and garlic. Burgers were juicy, moist and delicious!
Nidia
0Hi! Can I substitute the Worcestershire sauce with coco aminos sauce? If so, same quantity? Thanks.
Wholesome Yum D
0Hi Nidia, Yes, that sounds like a good substitution. I would use the same amount.
Meghann
0Be aware, Worcestershire sauce usually contains gluten, so if you are doing strictly Paleo or GF diet, maybe substitute coconut aminos instead.
Maya | Wholesome Yum
0Hi 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
0The 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
0Love the olive oil in there, so much extra flavor!
Mary
0Can these burgers be made using ground turkey instead of ground beef? I haven’t tried the recipe yet because I don’t eat beef. Thanks for all your recipes. Blessings!
Wholesome Yum D
0Hi Mary, Yes, you can do that, but I prefer my turkey burger recipe instead when I want to use ground turkey.
Michelle Verkade { A Latte Food }
0These look perfect! Your tips are fantastic–can’t wait to try them out next time I’m grilling!
Maya | Wholesome Yum
0Thank you, Michelle!
fabiola@notjustbaked
0Perfect burger!
Lane & Holly @ With Two Spoons
0I always add Worcestershire sauce also! (now if only I could easily spell that word!)