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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, or lamb, you can add these same ingredients, but I like them better following my turkey burger, chicken 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)
This is my best burger recipe for homemade, juicy burgers, thanks to 2 simple secret ingredients. Includes grill or stovetop options!
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Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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.
279 Comments
Cynthia
0I made these and was amazed how much better they tasted adding the olive oil. I was already using a meat that was 85 fat. We grilled so some fat was lost. I will always follow your recipe on this in future!
Glenn
0Great flavor. Will be making again…
Victoria
0How do 2 simple ingredients made all the difference in these burgers? I made this yesterday and I was amazed. The olive oil and the Worcestershire sauce (anchovy free) made such a difference. This is my go-to burger recipe. I’m having it again tonight!
Diane
0Had one last evening, moist and delicious, the best ever.
John D
0I do not like to use Worcester sauce: So, I’ve been making burgers for years with Coconut Aminos. I also mince a little cooked bacon and mushrooms for additional flavor.
ECS Craig
0Not her recipe at all 😂 this doesn’t sound very good.
Lorelee
0Recipe looks good, will try. For your temperature guide, it that total time or per side, then flip?
Maya | Wholesome Yum
0Thank you, Lorelee! The time chart is for the total cook time, not per side. If you have a thermometer, though, going by internal temperature gives more reliable results.
Liz
0I love your recipes. This was no different. I added a teaspoon psyllium husk to my recipe and there were hardly any leaked juices. My mom always added bread crumbs for the same reason, so I tried it and it really worked. Tender, juicy and held their shape perfectly.
Andi
0These burgers are my go-to! I’ve added a few tweaks to keep them juicy every time. Plus, they’re quick – perfect for busy evenings. Whether I’m grilling or cooking indoors, they’re always a hit!
Gilbert Avila
0Making burgers has always been a challenge for me, although I have always been a fan of the Burger King Menu but this recipe has taught me a lot. Special thanks to MAYA for this great burger recipe.
Candice
0Love your recipes.
Carmen Navejas
0How much oil and Worcestershire sauce do I put in?
Wholesome Yum D
0Hi Carmen, You will need 1 tablespoon of each. You can find the full recipe right above where you left this comment.
Karen
0Instead of olive oil, I used milk, and less salt. Grilled on the Traeger. Turned out really good.
Sandra
0I made it exactly as written and it was outstanding. I can always count on Maya’s recipes. She’s the best!
Dayle Purcell
0An oldie but a goodie. Im 62 and this is almost the same recipe Ive been making since I learnt it from my dad. Only difference is we add a diced medium onion to the mix. My father would sometimes add a good slug of barbecue sauce or even a tablespoon of tomato paste. Really boosts the flavour. We use the same recipe to make meatloaf as well. So versatile and so delicious.
Lynn
0Can you use Impossible ground beef substitute instead of ground beef?
Wholesome Yum D
0Hi Lynn, I have never tried that but I think it should work.
Jerry C.
0By far the best burgers I’ve EVER made. Better than using mayo, absolutely!!
This combination of spices give great flavor as well. I don’t usually rave like this. Try it, you will rave too!
Karen J Sweet
0Best hamburgers I’ve ever made & I’m over 70 yo!
This is how I will make them from now on. Very juicy……very!
Lloyd Lucas
0Yes will try this recipe
Tina Kerbel
0Will try this recipe.
Fran
0I made these for my family and my son-in-law’s comment was “Outstanding!” Truly the best burger I have ever made (I’m 65 years old) . Thanks so much for sharing your recipe and tips!!!! YUM!
Arthur Edelson
0Info about the bun please
Maya | Wholesome Yum
0Hi Arthur, The bun in the pictures is a store-bought gluten-free bun. I also have these low carb buns if you need that option.
Robert Dalsbo
0I thought this recipe worked pretty good. It’s a pretty basic thing, cooking burgers. So, adding Worcestershire sauce is obvious, but I don’t think I’ve ever heard of adding oil. It made grilling dangerous, and I had to avoid getting burned by the constant flare-ups. The burgers charred pretty quickly, but I was able to move them to the top rack to finish. Luckily they weren’t ruined. I think making the Montreal seasoning made them taste better than they otherwise would have. I used my own home-grown cilantro seed to make ground coriander, and it smelled better and sweeter than store-bought. I had to run out for dill seed, which is not the same as dill weed (more common), but I found it at the local co-op. Thankfully, the quantity needed only cost 50 cents.
Allison
0Adding the worchestershire sauce and the olive oil to the burgers really made a difference. My family enjoyed them to the very last bite.
Cindy
0These were good and easy and we ate them all!! Will make again!!
April Congleton
0We did the best burgers yesterday like you recomended and they were delicious and juicy like you said. My husband was amazed at the difference. Thank you so much.
Judy Dafryck
0This burger was easy to make and so much better than the usual dried out burger. It is juicy and flavorful.
Elaine Kinion
0This is so delicious and easy! I cooked mine in my new air fryer along with a side of jicama fries. Thank you for the recipe!
MonaLisa
0Made this burger recipe today and hubby cooked them on the grill. It really helped the burger stay together while making the patties. They were tasty! Topped mine with Provolone cheese and put it on a bed of lettuce with all the burger fixings. Thanks for another great recipe!
Margarete
0Excellent burger! Used 80/15 grass-fed beef. I’ve always used worcestershire sauce but never added olive oil–a great addition that makes a very moist patty. Thumb print trick worked well, too. No “burger hump” that makes your tomatoes or pickle slices fall off. In recent years I’ve been on a quest for what I call “master” recipes that are quick, healthy, delicious and easy to prepare. This recipe definitely qualifies. It will be my go-to master recipe for all future burgers! Thank you, Maya.
Arlene
0Maya, thanks for the great recipe. Taking your advice and adding the EVOO, as well as the Worcestershire sauce [something I would’ve of never thought of doing], along with my two other ingredients (2 TBSP of Lipton Onion Soup Mix as well as 3/4 TBSP HP Sauce, gave the burger more flavor. Using my Cuisinart Griddler, I cooked them for 4-5 min. Best burgers ever, they were not only flavorful but juicy too. Thanks again, and keep your tips & recipes coming.
Pam Brooks
0These burgers were amazing and moist. Cooked just perfect the family loved them. Thank you for your secret. I’d do this again.
Carrie
0I made these last night for dinner, and, yes, they were the juiciest burgers I’ve eaten. My husband was sceptical as he’s never added fat to burgers, just seasoning and he adds pork rinds as a binder. I did add in some fresh chopped jalapenos since my family likes some heat; and we cooked them over an open fire. Not sure if it was just being outside that much, or the garden-fresh tomato and lettuce to top the cheeseburgers, but everyone was done in a matter of minutes. Will definitely be adding oil and Worcestershire sauce to burgers in the future. Thank you for sharing your secrets and all the hard work you do developing and sharing your recipes.
Cindy
0I am new to low carb and kero receipes. My husband was recently diagnosed with diabetes. All my cooking and baking will change.
These burgers were fantastic.
D.
0I made these tonight everyone enjoyed them. I didn’t have Worcestershire sauce so I used a little bbq sauce instead. I’ll buy Worcestershire sauce a next trip to the store. They did shrink quite a bit. Any suggestIons
Maya | Wholesome Yum
0Hi, I’m glad you enjoyed them! It’s normal for burgers to shrink when you cook them. Beef with higher fat content will shrink more than leaner beef.
Shirley
0I made this recipe tonight for dinner. I had to leave out the Worcestershire sauce because my son is Celiac and we didn’t have the GF kind. Well, they still tasted amazing and I think the addition of the olive oil made all the difference. I’ve never added oil to hamburger meat before. These burgers were really juicy and I fried up some onion slices to put on top of them. My picky son actually liked these burgers because usually they are pretty tough when I make them. I stopped making burgers to be honest, because they weren’t turning out very juicy. Also, I learned a new trick about putting the thumb print in them, kept them nice and flat. I will definitely be making these again!!! Thank you 😀
Kris
0I made these last night and they were awesome – nice and juicy. I will continue to make them this way. I baked them in the oven because I find that less messy than frying and they turned out great.
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
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 !
Donna
0Awesome, making them today. ?