Classic Juicy Hamburger Recipe

Classic Juicy Hamburger Recipe

A classic, juicy Hamburger Recipe made with ground chuck, a simple burger seasoning, and all of the classic burger toppings. Plus, tips for preparing the meat and cooking the burgers to they are tender and juicy!

What to do with that ground beef?  If you’re not using it all for this delicious burger recipe, try our ground beef recipes including Empanadas, Beef Stroganoff, Taco Soup, and Cottage Pie.

You can search the web and find all sorts of burger recipes, but when it comes to making a classic, no-frills, juicy hamburger, all you need is good quality meat, and a good burger seasoning. There’s no need for fillers like eggs or breadcrumbs. I’ll walk you through the simple steps to how to prepare, season, and cook the burgers, plus make-ahead and freezing instructions.

What type of meat is best?

The quality and fat content in the meat used in your burger will make all of the difference! When choosing the best kind of meat for hamburgers, choose ground chuck over ground beef. Ground chuck is the best type of meat for hamburgers and it’s different from ground beef as it comes from the beef shoulders, where ground beef is leftover pieces of beef from many different cuts. For an extra delicious burger try a combination of 60% ground chuck and 40% brisket.

You could use ground beef, but for best results and flavor be sure the meat is at least 20% fat (not lean). A 90/10  mix can result in a dry hamburger, but if it’s all you have on hand you could add chopped bacon, or a tablespoon of olive oil. 

Burger Seasoning:

Hopefully your pantry is already stocked with the spices you need to make this simple burger seasoning!

  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon salt
  • 2 teaspoons paprika
  • ½ teaspoon brown sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper

Mix all spices together and if not using immediately, store in an airtight container in a dark cool place for several months.

Classic Juicy Hamburger Recipe

Toppings:

  • Cheese: cheddar cheese, or your favorite kind.
  • Lettuce leaves.
  • Tomato: beefsteak tomatoes are preferred, but any will work.
  • Onion: Red or white onion, thinly sliced.
  • Pickle slices.
  • Condiments: ketchup, mustard, BBQ sauce, Thousand island dressing, Ranch dressing, homemade Chick-fil A Sauce.

How to Make a Perfect Hamburger:

1. Prep seasoning.  Combine all spices in a bowl. Set aside.

2. Form patties. Divide ground chuck into 6 equal portions and gently form into 1/2 inch thick patties that are wider than the burger buns (as they will shrink).  Use your thumb to press an indentation into the center of each patty. Cover and set aside.

3. Grill. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F. If adding cheese, place cheese slices on burgers during the last minute of cooking.

Classic Juicy Hamburger Recipe

4. Serve. Remove patties to a plate and allow to rest for a few minutes before serving in a bun, with toppings.

To Cook Burgers on the stove:

Heat a cast iron skillet over medium high heat. Add enough oil to thinly coat the bottom of the pan. Once hot, add the burger patties and cook for 3-5 minutes on each side, or until 160 degrees F.

How to tell when your burger is done:

The cooking temperature recommendation for burgers of medium doneness is 160 degrees F. If you don’t want to use a thermometer, here’s a rough estimate for how long to cook burgers on each side.

  • 2-3 minutes for medium rare
  • 3-4 minutes for medium (preferred)
  • 5-6 minutes for well done 

Pro Tips for Juicy Hamburgers:

  • Handle the meat as little as possible. The more you handle it, the tougher it gets. Also avoid the urge to “flatten” the patties when forming them—just gently shape them.
  • Press an indentation into the center of each patty with your thumb to prevent puffing up during cooking and to help them cook evenly.
  • Don’t press down or move them around as they cook.
  • Don’t over-cook! Use a thermometer, or when in doubt, err on the side of undercooked, as you can always throw them back on the grill.
  • Ice cube trick: Some chefs will place an ice cube on top of the indentations on the patties until they’re ready to cook them, to keep them from drying out.
  • Allow meat to rest after cooking.

Classic Juicy Hamburger Recipe

Make Ahead And Freezing Instructions:

To make ahead:  Store prepared patties in the fridge for 1-2 days, placing pieces of parchment paper between them, and covering well with tinfoil or plastic wrap.

To freeze: Place pieces of parchment paper between the patties and place them in a freezer safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Serve Burgers with:

  • Potato Salad
  • Pasta Salad
  • Fruit Salad
  • Regular or Sweet Potato Fries
  • Chips
  • Salad
  • Veggie tray
  • Baked Beans
  • Corn on the Cob

Looking to make your burger healthier? Skip the bun and serve it in a lettuce wrap, or try my veggie burger or black bean burger!

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Classic Juicy Hamburger Recipe

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Hamburger recipe

A classic, juicy Hamburger Recipe made with ground chuck, a simple burger seasoning, and all of the classic burger toppings.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 293kcal
Author Lauren Allen

Ingredients

  • 1 ½ pounds ground chuck (80/20)*
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 2 teaspoon paprika
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper

Toppings:

  • 6 buns , toasted, if desired
  • 6 slices cheddar cheese , or your favorite cheese
  • 6 Lettuce leaves
  • 1 Beefsteak tomato , sliced
  • 1/2 of a Red or white onion , thinly sliced
  • 6 Pickle slices

Instructions

  • Make burger seasoning by combining all spices in a bowl. Set aside.
  • Divide ground chuck into 6 equal portions and gently from into 1/2 inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
  • Preheat grill to medium high heat. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F.
  • Place cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving in a bun, with toppings.

Notes

Meat: The quality and fat content in the meat used in your burger will make all of the difference! Ground chuck is preferred for burgers, and it’s different from ground beef as it comes from the beef shoulders, where ground beef is leftover pieces of beef many different cuts. You could substitute ground beef, but for best results and flavor be sure the meat is at least 20% fat (not lean). For an extra delicious burger try a combination of 60% ground chuck and 40% brisket.

Make ahead Instructions:  Store prepared patties in the fridge for 1-2 days, placing pieces of parchment paper between them, and covering well with tinfoil or plastic wrap.

Freezing Instructions: Place pieces of parchment paper between the patties and place them in a freezer safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Pro Tips:

  • Handle the meat as little as possible. The more you handle it, the tougher it gets. Also avoid the urge to “flatten” the patties when forming them—just gently shape them.
  • Press an indentation into the center of each patty with your thumb to prevent puffing up during cooking and to help them cook evenly.
  • Don’t press down or move them around as they cook.
  • Don’t over-cook! Use a thermometer, or when in doubt, err on the side of undercooked, as you can always throw them back on the grill.
  • Ice cube trick: Some chefs will place an ice cube on top of the indentations on the patties until they’re ready to cook them, to keep them from drying out.
  • Allow meat to rest after cooking.

Nutrition

Calories: 293kcal | Carbohydrates: 1g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 464mg | Potassium: 328mg | Fiber: 1g | Sugar: 1g | Vitamin A: 363IU | Calcium: 23mg | Iron: 2mg

Nutritional label does not include bun and toppings.

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

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