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Steakhouse vs. homemade burgers
Have you ever wondered why the burgers at your favorite steakhouse are always so moist, tender, and juicy? Well, often the secret to their burgers is the quality of meat and the amount of fat used in the burgers.
They are focused on giving you the best burger experience. So, they are not serving you lean ground beef but at least 25% fatty ground beef. On the other hand, when we make burgers at home we look for lean ground beef.
You see, full-fat cuts of meat give you rich, tender, juicy burgers. The lean cuts tend to give you dry burgers because there is no fat to hold the moisture in.
Why make these burgers?
- This recipe is similar to the one you get at your favorite steakhouse or burger restaurant.
- This recipe makes the juiciest tender most flavorful burger ever.
- The secret of course is that you have to use 80% lean ground beef or a minimum of 20% fat in your ground beef.
- Cooking burgers does not get easier than combine the ingredients, shape into a patty, and grill. No cleaning, chopping, or sauteing.
- You can prepare everything ahead of time and grill the patties just in time for serving.
Ingredients and substitutes
- Beef - Always use good quality meat for grilling. The best meat for juicy burgers is the tender, full-fat meats with an 80% meat and 15 to 20% fat ratio. Chuk is a recommended cut for burgers.
- Onions, Garlic - I am using ground garlic and onions for simplicity. You can also use fresh, finely chopped onions and garlic.
- Mustard - I think mustard is a must for red meats, especially on the grill.
- Tabasco - I like a little spice in my burgers but feel free to omit it.
- Breadcrumbs - If you use 25% fat, you don't need breadcrumbs. But, it's a great way to hold in some of the moisture in the patties so I highly recommend using dry breadcrumbs.
Step by step instructions
Ground beef patties
- In a bowl, combine the ground beef with all other ingredients.
Pro tip - Bring it all together but do not overwork the mixture as it will make the burgers tough.
- Divide your mixture into 4 large or six medium patties.
Pro tip - The 4 large burgers will be approximately 8 oz or 250 grams each and 4 medium will be about 6 oz or 160 grams each.
- Shape each portion lightly into a patty. Then, flatten with your fingers. Set aside.
Pro tip - You can keep these wrapped in the fridge until you are ready to grill them. Thaw the patties to room temperature an hour before grilling.
- Heat the grill on medium-high. Today, I am using an indoor grill but cast-iron pan works just fine. Remember to keep the heat at medium-high.
- Place burger - Grill for 3 to 4 minutes on each side until the desired doneness. For the last minute – add the sliced cheese (optional).
Pro tip - Burgers are high in fat, so you do not need to oil the grill. The fat in the meat will render and baste itself keeping it moist. When the fat burns on the grill it gives the burger that smokey flavor.
- Combine all sauce ingredients in a bowl. Set aside.
Pro tip - This sauce is perfect not just in the burger with the beef patties but also to dip your fries and onion rings.
- Split the burger buns and toast the edges on the grill.
- Place the bun on the plate and add some sauce.
- Then, place the burger on the sauce and
- Top the burger with veggies. I like to add some tomato, grilled onions, and lettuce.
- Serve burgers with your choice of sides like fries, onion rings, or salad.
Homemade buns for burgers
Frequently asked questions
One of the many reasons people choose to stuff burgers so the center won't need cooking. Often, the edges tend to dry out while the center is cooking. This typically happens when you cook burger past medium.
For medium-well - cook about 4 minutes on the first side then 3 minutes on the other side.
Medium - about 3 minutes on each side.
Medium rare - about 2 ½ to 3 minutes on each side.
Rare - about 2 minutes should do.
There are few things you can do. First, ensure the ground beef is not very coarsely ground. It must be a certain consistency for burgers and kebabs. The butcher should know.
Secondly, don't overmix the burger mixture (often the biggest culprit).
Also, avoid flipping the burgers too soon, or too often. Give it some time.
And do not add too much liquid to the burger mixture.
When using frozen ground meat, make sure to drain excess moisture before you form the patties.
Always use a well-seasoned grill or cast-iron pan.
Burgers are high in fat so you do not need to oil the grill. The fat in the meat will render and baste itself keeping it moist.
And if your burgers are still sticking, check to see if the grill pan is clean - perhaps burnt residue from your previous BBQ is still stuck to the wires. Clean thoroughly.
Delicious sides with burgers
- Oven-baked potato wedges or oven bake Potato chips
- Baked Carrot sticks or baked butternut squash fries
- Carrot Zucchini Fritters or crispy corn patties
- Carrot salad or Celery salad with cranberries
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Ground Beef Patties
- 2 lb (900 g) Ground beef
- 1 teaspoon Garlic powder
- 2 tablespoon Onions powder
- 2 teaspoon Mustard Dijon
- ½ teaspoon Tabasco sauce (optional)
- 1 tablespoon Whochestershire sauce (optional))
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 tablespoon Lemon juice
- ½ cup Cilantro finely chopped
- ½ cup (55 g) Breadcrumbs
- 1 cup (240 ml) Mayonnaise
- ½ cup (120 ml) Ketchup
- ½ tsp Garlic powder
- 1 tablespoon Onions powder
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Ground beef patties
- In a bowl, combine the ground beef with all other ingredients. Pro tip - Bring it all together but do not overwork the mixture as it will make the burgers tough.
- Divide your mixture into 4 large or 6 medium patties.Pro tip - The 4 large burgers will be approximately 8 oz or 250 grams each and 4 medium will be about 6 oz or 160 grams each.
- Dip your hands in water (this prevents sticking) and helps shape the patties. Make a ball then flatten and shape edges.Pro tip - You can keep these wrapped in the fridge until you are ready to grill them. Thaw the patties to room temperature an hour before grilling.
- Place burger - grill for 3 to 4 minutes on each side until desired doneness. For the last minute – add the sliced cheese (optional).Pro tip - Burgers are high in fat, so you do not need to oil the gril. The fat in the meat will render and baste itself keeping it moist. When the fat burns on the grill it gives the burger that smokey flavor.
- Combine all sauce ingredients in a bowl. Set aside.Pro tip - This sauce is perfect not just in the burger with the beef patties but also to dip your fries and onion rings.
- Split the burger buns and toast the edges on the grill. - Place the bun on the plate and add some sauce - Then, place the burger on the sauce and- Top the burger with veggies. I like to add some tomato, grilled onions, and lettuce.
- Always buy the best quality ground meat for your burgers.
- Avoid handling the meat too much. The more you handle the meat, the tougher it gets resulting in dense chewy burgers.
- Keep the burgers chilled until an hour before you are ready to cook them. This prevents them from falling apart.
- Don't squish the juices out. When cooking burgers - leave them alone!! NEVER press down with a spatula as you will push the juices out making the burger dense and dry.
- Don't flip the burgers quickly. You need to flip the burger just once or twice. No more. Place the burger on the grill or pan, wait till it is done on one side. If you try to lift it and it's still stuck, it means that it's not ready yet.
If you force it, all the beautiful caramelization you just got on the meat with the high heat will stay stuck to the pan!
- Always use good quality fresh vegetables. This makes the burgers appetizing. Fresh green lettuce, red tomatoes, red onions.
- Heat the buns on the grill so they are at least warm, not cold with the burgers. I think cold burgers buns are a big turn-off. Give that light kiss of pan juices and you take your burger to a whole new level.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you