The best burger recipe is important for every home cook’s file, especially when you’re planning a party or a get-together. Serve with baked fries and onion rings or a side salad for the perfect summer treat
4Cheese slices for cheeseburgerscheddar slice cheese or similar
4 2-inchblock cheese for stuffed burgerscheddar or mozzarella
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Ground beef patties
Patty mixture - In a large bowl, combine the ground beef with all patty ingredients. Pro tip - Bring it all together but do not overwork the mixture as it will make the burgers tough.
Divide the burger mixture into 4 large, 6 medium, or 8 mini pattiesPro tip - The 4 large burgers will be approximately 8 oz or 250 grams each and the 4 medium will be about 6 oz or 160 grams each while the mini will be about 125 g each.
Shape - Dip your hands in water (this prevents sticking) and helps shape the patties. Place them on a baking sheet. Classic - Make a ball then flatten and shape the edges. Cheese stuffed - make a ball then flatten it on the palm of your hand. Place a piece of cheese in the middle and bring the edges over. Shape into a ball and flatten again. Doube patty - divide the mixture into two smaller patties and flatten them to make two thinner patties. Pro tip - You can keep these patties on a baking tray wrapped with plastic wrap in the refrigerator up to a day in advance or until you are ready to grill them. Thaw the patties to room temperature an hour before grilling.
Heat the griddle or cast-iron skillet on medium-high heat. I like to brush the pan with oil to prevent sticking. Half the cooking time you can start grilling onions and in the final minute, you can toast the buns. Pro tip - for ground beef with high fat you don't need any oil.
Place burger on the grill. Classic burger - Grill on the first side for 4 minutes then flip on the other side and cook another 3 minutes until done. Cheese stuffed burgers - Cook on the first side for 3 minutes, then flip and cook the other side for 2 minutes. Double patty burgers - These are thinner patties so they take only about 2 minutes on each side. Pro tip - a one-inch classic burger patty will take around 7 minutes in total, while a cheese-stuffed patty will take about 6 minutes in total and thinner patties take no more than 4 minutes otherwise they will dry out.
Sriracha sauce - Combine all sauce ingredients in a small bowl. Set aside.Honey mustard sauce - combine all sauce ingredients in a small bowl. Seet aside. Pro tip - This sauce is perfect not just in the burger but also to dip your fries and onion rings.
Split the burger buns in half and toast them on the grill cut side down at the last minute of cooking on medium heat. - Place the bun bottoms on the plate and spread some burger sauce - Top with lettuce leaves, then the tomato slices, followed by the onions. Sprinkle with salt and pepper. - Place the burger patty. I like to top mine with some crispy bacon. - Spread some more burger sauce on the top half of the bun and - Place the bun tops on top of the burgers.
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. (Overmixing can create a dense heavy texture)
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 taste 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, and 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 or crust formed will stay stuck to the pan! This means you've lost all that flavor.
Add the slice of cheese at the final 2 minutes of cooking. To speed the melting of cheese you can place a lid on the grill.
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