Best Burger Recipe

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.

1. 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).
2. Shape the burger patties. Make 1/2-inch-thick patties. Make a thumb print in the center of each patty.
3. 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!)
4. Rest. Remove from heat. Let your homemade burgers rest for a few minutes before serving, which lets the juices settle.

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:

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.

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.