Easy Homemade Juicy Beef Burger Recipe
This homemade beef burger recipe with just a few ingredients and very little preparation is incredibly easy to make. Once you make it yourself, you won’t ever buy readymade burger patties again!
These burgers are absolutely delicious and quick weeknight meal option that the whole family will love. They are both flavorful and filling.
This super easy homemade beef burger recipe gives you perfectly juicy patties, that are great for topping with cheese, lettuce, tomato, onion and sauce. It takes literally 15 minutes to put all the ingredients together in a bowl, mix everything and shape the mixture into burger patties. Plus they are totally kid friendly as they aren’t spicy at all but if you love spice, do add more.
I hope you enjoy these simple and moist burgers as much as we do! Prepare a cooling drink and enjoy with these wonderfully juicy burgers with a complementary sauce (recipe below).
If you give this recipe a try, please share a photo with me on my Instagram.
What you’ll need to make these juicy beef burgers:
For Beef Burger Patties:
For the Sauce:
For Assembling:
What goes well with these burgers?
- Serve these delicious burgers with fries, onion rings, and a big bowl of salad along with a refreshing drink.
- They pair well with guacamole, potato wedges and a cooling drink.
- If you are avoiding carbs, serve them on lettuce leaves with veggies and light sauces instead of the typical burger bun and burger dressing.
- You can also serve these patties with a bowl of salad.
- These patties pair well with tea as a teatime snack.
How can I store the patties?
I love the idea of making up a big batch of these patties and then storing them for later consumption.
- These patties can be stored in a storage container in the refrigerator for up to 3 days.
- You can also make a big batch and store them in freezer either cooked or uncooked.
- Instructions for freezing uncooked patties: Once they have been shaped, put them in freezer bags or airtight container with some space apart, place a cling film or a baking paper between the layers and then freeze them up to 2 months. When you want to consume them, simply defrost them in refrigerator and cook them off (following the instructions given below).
How to bind patties?
- Eggs help with binding and hold the meat together very well.
- Adding Breadcrumbs and little milk help in binding the patties and keep them from falling apart.
- Oats powder also work like a binder.
- You can also add a few spoons of ground flaxseed to the mixture. It also helps in binding the patties together and will not break apart.
- Just gently mix everything together using your hands but don’t overdo as overworking the ground meat may cause your patties to fall apart.
- Refrigerating the burger patties prior to cooking will also help keep the patties together. They fall apart if they get too warm before cooking.
- Use minced meat with at least having 20% fat for the best results. The fat helps with the binding and keeps the patties moist and give them a richer taste.
Cooking Methods:
- Charcoal Grill: They could easily be grilled on a charcoal grill. Charcoal grill will add another dimension of flavor. Lightly oil the grill grates prior to grilling. This ensures they do not stick to the grates. Grill the patties on the prepared grill to desired doneness. You can also grill them on electric grill.
- Stovetop: Detailed instructions are in the recipe card below. You can also use grill pan to give the patties beautiful char.
- Baking Oven: Baked patties tend to be more tender and juicier. I also bake them in the oven and they come out perfect every time. Just brush the patties with some oil and then bake them in preheated oven for 20 to 25 minutes at 220 °C. Don’t forget to put an aluminum foil underneath to catch any drips.
Recipe Notes:
- For the uniform shape and size, you can use a burger shaper.
- If you are using minced meat containing high fat, you don’t need to put much fat or oil for cooking.
- You could also use the mixture of beef and lamb mince.
- Because of shrinkage of patties, try making the patties one inch bigger than the burger buns.
Expert tips and suggestions for juicy burgers:
- Use your hands to gently mix everything together. Don’t overdo or your patties might end up hard.
- Don’t press down on the patties with your spatula while frying as it causes the juices to squeeze out and your patties will end up dry.
- Let your burger patties rest for few minutes after cooking so the juices settle back into the patties. Resting them allows the juices to redistribute throughout the patties and will ensure you the most flavorful burger.
Variations and Substitutions:
- For extra chili kick, add cayenne pepper or red chili powder.
- You can make these burgers with ground turkey or chicken.
- Instead of burger buns, you can also use pita bread, sourdough bread, rye bread or English muffins.
- You can use any kind of melting cheese you like.
- You can also experiment with different spices and herbs like chilli, cumin, turmeric, rosemary, thyme and oregano.
Equipment, tools or ingredients I used:
- For frying the patties, I used nonstick pan.
- For chopping the onions, I used electric chopper.
- I prefer using Himalayan salt for my recipes.
- I always use wooden raclette scraper and wooden spatulas for non stick pans.
- For serving the burgers, I like using wooden boards.
- You can use a burger shaper for the uniform shape and size.
- You can also use grill pan to give the patties beautiful char.
- I also use electric grill to grill the patties.
With Pictures and Links:
Watch how to make these delicious burgers:
You might also like:
- Chicken Puffs
- Pizza Sandwich
- Hot and Sour Turkey Soup
- Spring Rolls
- I also have Chicken Tikka Burger recipe on my blog!
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Ingredients
For Burger Patties:
- 1 kg minced beef (preferably 20% fat)
- ½ cup onions (finely chopped)
- 2 tablespoons tomato paste
- 1 tablespoon mustard sauce
- 2 teaspoons Himalayan pink salt
- 1 teaspoon black pepper powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder
- 3 tablespoons parsley (dried or fresh)
- 2 eggs
- clarified butter (for frying)
For the Sauce:
- 1 cup mayonnaise
- 1 tablespoon ketchup
- ½ tablespoon mustard sauce
- 1 cup iceberg (chopped)
For Assembling:
- 8 medium burger buns
- 8 cheddar cheese slices
- 16 lettuce leaves
- 16 tomato slices
- 16 onion slices
Instructions
- In a large bowl, add minced beef, onions, tomato paste, mustard sauce, salt, black pepper, garlic powder, paprika powder, parsley, and eggs. Gently mix everything using your hands (do not overmix, or the patties may become tough).
- Wet your hands and shape the mixture into 8 patties, about ½ inch thick.
- Use your thumb or tablespoon to make an indentation in the center of each patty (this prevents puffing during cooking).
- Cover the patties with cling film and refrigerate for about 20 minutes, or until firm.
- While patties chill, make the sauce by mixing mayonnaise, ketchup, mustard sauce, and chopped iceberg in a bowl. Set aside.
- Heat a non-stick pan, add clarified butter, and cook the patties until browned and cooked through, turning occasionally (do not press the patties with a spatula, or they will lose their juices).
- About 1 minute before the patties are done, place a cheese slice on each patty and cook until it starts to melt.
- Let the patties rest for a few minutes after cooking to retain their juices.
- Meanwhile, lightly toast the cut sides of the buns in the same pan to absorb extra flavor.
- To assemble: spread the sauce on the bottom bun, layer with lettuce, a patty, tomato, and onion slices, then more sauce if desired. Cover with the top bun.
Notes
- If using high-fat minced beef, you may not need additional fat for cooking.
- Avoid overmixing the meat to keep the patties tender.
- Form patties slightly larger than the buns, as they shrink during cooking.
