Juicy Seasoned Beef Patties (Print page)

Juicy seasoned beef patties grilled to perfection, nestled in toasted buns with classic fixings for the ultimate homemade experience.

# What You Need:

→ For the Beef Patties

01 - 1 lb ground beef, 80/20 blend recommended
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder
06 - 1 tbsp Worcestershire sauce

→ For Assembling

07 - 4 hamburger buns
08 - 4 slices cheddar cheese
09 - 1 large tomato, sliced
10 - 1 small red onion, thinly sliced
11 - 4 lettuce leaves
12 - 4 slices dill pickle
13 - Ketchup, mayonnaise, and mustard to taste

# Directions:

01 - In a large bowl, combine ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Mix gently until just combined, being careful not to overwork the meat.
02 - Divide mixture into 4 equal portions and shape into patties about 3/4-inch thick. Create a slight indentation in the center of each patty to prevent puffing during cooking.
03 - Preheat grill or skillet over medium-high heat until hot but not smoking.
04 - Cook patties for 3-4 minutes per side for medium doneness, flipping once. If adding cheese, place a slice on each patty during the final minute of cooking and cover to melt.
05 - Lightly toast buns on the grill or skillet for 1-2 minutes until golden and crispy.
06 - Place lettuce on the bottom bun, add the cooked patty, then layer with tomato, onion, pickles, and desired condiments. Cover with the top bun.
07 - Serve immediately while hot, accompanied by your favorite sides.

# Expert Advice:

01 -
  • The 80/20 beef blend creates those irresistible juices that drip down your arm in the best possible way
  • This method works on a grill, cast iron skillet, or even a frying pan when it is raining outside
02 -
  • Never press down on the burgers with your spatula while cooking or you will lose all those precious juices into the flames
  • Let the patties rest for about 2 minutes after cooking so the juices redistribute throughout the meat
03 -
  • Keep the meat cold until you are ready to form the patties so the fat stays intact
  • Make a small indentation in the center of each raw patty to prevent that familiar dome shape as they cook
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