Classic Juicy Beef Burger (Print View)
A juicy beef patty stacked with crisp vegetables and tasty condiments, ready in under 30 minutes.
# What You'll Need:
→ Beef Patties
01 - 1.1 lb ground beef (80% lean)
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp garlic powder (optional)
05 - 1 tsp Worcestershire sauce (optional)
→ Burger Assembly
06 - 4 burger buns, split
07 - 4 slices cheddar cheese (optional)
08 - 1 large tomato, sliced
09 - 1 red onion, thinly sliced
10 - 4 leaves iceberg lettuce
11 - 4 tbsp mayonnaise
12 - 4 tbsp ketchup
13 - 2 tbsp yellow mustard
14 - 1 tbsp butter (for toasting buns)
15 - Pickles (optional)
# Step-by-Step Directions:
01 - In a bowl, gently combine ground beef with salt, black pepper, garlic powder, and Worcestershire sauce. Form into four equal patties, approximately 3/4 inch thick.
02 - Heat grill or skillet to medium-high temperature.
03 - Place patties on the grill or skillet and cook for 3 to 4 minutes per side for medium doneness. Add cheese slices during the last minute to melt, if desired.
04 - Melt butter in a pan or on the grill. Toast the cut sides of the buns until golden brown.
05 - Spread mayonnaise, ketchup, and mustard evenly on the toasted buns.
06 - Layer lettuce, tomato slices, and onions on the bottom halves of the buns. Top with cooked patties, add pickles if desired, then cover with the top halves.
07 - Serve immediately alongside preferred sides.
# Expert Suggestions:
01 -
- It comes together in under 25 minutes, which means dinner can go from idea to plate while the sun's still out.
- You control every layer, so if you hate tomatoes or onions, they're gone—this is your burger, not anyone else's vision.
- The simplicity is deceptive; a well-seasoned patty with crispy edges and a soft center tastes better than complicated.
02 -
- Don't overwork the meat when mixing—I learned this the hard way by making dense, hockey-puck patties until someone told me to treat it like I was folding a secret into silk.
- The cheese melts faster if you cover the patty for the last minute; I stumbled on this by accident, and it changed how evenly the melting happens.
03 -
- Make a small indent in the center of each patty before cooking so it stays flat instead of puffing up like a dome.
- Let the cooked patty rest for a minute before assembling—the juices redistribute instead of running down your wrists when you take a bite.