This simple Burger Patty Recipe produces moist, juicy, tasty hamburgers whenever you want them!
I’ve had a dilemma for many years. No matter what recipe I tried, I could not produce the perfect hamburger patty. I asked friends how they made them and watched countless cooking shows, yet my burgers always fell short.
You’d think making a hamburger wouldn’t be that hard, yet I was never 100% pleased with the results. Everyone else raved about them, but my craving for perfection kept me going. I tried making burger patties with and without an egg, breadcrumbs, crushed crackers, almond flour (my favorite so far), BBQ sauce, soy sauce, coconut aminos, and adding water. I’ve even gone the minimalist route after one famous chef said only salt and pepper once the burgers are in the pan. That was my least favorite.
Do you want to know what I never tried? Worcestershire sauce! The difference that one tablespoon can make in your patties is impressive. My taste buds may never be the same.
How To Choose The Best Beef For Burger Patties
One of my prior issues was that I always used lean ground beef (90%) when making burgers. That often leads to a colossal failure because patties need fat to keep them moist. Ground chuck is ideal due to its intense flavor and higher fat content. Ideally, 80/20 ground beef is what you want for the best burgers.
Another good choice is ground brisket, although you may have to buy and grind a piece yourself. Ground sirloin is a flavorful yet lean cut of meat, so if you decide to use it, combine it half and half with a fattier option. Using grass-fed beef is another way to get the most flavor out of your burger. Just remember to make it 80% for the best lean-to-fat ratio.
How to Make Ahead and Store
You can prepare your patties up to 1 day ahead, covering them tightly with plastic wrap in the refrigerator, but cook your burgers right before serving for the best results. You can also prepare your patties, place them on a platter, cover them with plastic wrap, and freeze them until solid before storing them in airtight freezer bags. Frozen raw burger patties will last for up to 3 months in the freezer.
Cooked burgers can be refrigerated in airtight containers for up to 4 days or frozen for up to 3 months.
Serving Suggestions
Burgers are the ultimate BBQ food, but that doesn’t mean you can’t enjoy them year-round. We all have our favorite hamburger accompaniments, such as potato salad, coleslaw, and macaroni salad. I have a few recommendations if you would like to try some new versions of these familiar standards.
Deviled Egg Potato Salad combines the best of two delicious dishes—deviled eggs and potato salad—in one tasty bowl. Lemon Macaroni Salad puts a refreshing twist on this picnic-table favorite. You can also switch things up with a nice Seafood Pasta Salad. For a fun south-of-the-border twist, try Mexican Coleslaw with Cilantro Lime Dressing. Add a platter of Fruit Skewers with chocolate dipping sauce for dessert, and you will have the perfect summertime meal at any time of year.
Burger Patty Recipe
Ingredients
- 2 pounds ground beef 80% lean
- 1 large egg
- 1/2 cup breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine ground beef, egg, breadcrumbs, Worcestershire sauce, salt, garlic powder, onion powder, and black pepper. Mix until just combined, being careful not to overmix to avoid tough patties.
- Divide the mixture into 6 equal portions. Shape each portion into a round, flat patty about 1/2 inch thick. Press a thumbprint in the center of each patty to prevent bulging during cooking.
- Preheat a grill or skillet over medium heat. Cook the patties for about 5 minutes on each side or until they reach an internal temperature of 160°F, indicating they are fully cooked.
- Serve the patties hot on burger buns with your choice of toppings such as lettuce, tomato, onion, and condiments.
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