A Spicy Perspective

Best Hamburger Patty Recipe

Best Hamburger Patty Recipe – Thick or thin, made on the grill or stovetop, this is the best and easiest all-purpose recipe for perfect hamburger patties every time! These juicy, delicious homemade hamburgers are ready in less than 30 minutes and are a must-make for your next cookout.

Best Burger Recipe

Close your eyes, and picture the perfect hamburger.

Is it a thin diner-style hamburger patty, or a thick steakhouse-sized burger? Seared to the peak of juiciness on a grill or in a flat griddle?

With or without cheese?!

Make burgers your way and have them come out flawless every time with what I consider to be the Best Hamburger Patty Recipe, in my humble opinion.

It’s a classic all-American recipe for mouthwatering burgers that can be cooked on the grill, on the stovetop, as thick 1/3 pound patties, or as ultra-thin griddle patties.

Get ready, because you are about to make the burger of your dreams, people!

best hamburger recipe

The Best Hamburger Patties

What makes this absolutely the Best Hamburger Patty Recipe?

These burgers offer a rich and meaty taste, with a punch of zesty herbs that can be customized with your preferred flavors. A few simple key ingredients help to consistently create juicy hamburger patties, no matter which cooking method you prefer.

And while you’ll love the terrific savoriness of these homemade hamburgers on their own, they are excellent for loading with your favorite toppings to create truly one helluva great burger. This is sure to be your go-to recipe for easy burger patties from scratch!

homemade burgers

What Ingredients You Need to Make Homemade Hamburgers

The secret to incredibly juicy burger patties is the addition of crushed crackers or breadcrumbs to hold in the natural fat and juices.

We definitely recommend using crackers if you have them. Adding crushed crackers is an old-school method to add more flavor than plain breadcrumbs. Plus, it’s super handy for using up that package of crackers you’ve had sitting in the pantry for weeks.

Here is everything you need to make the best homemade hamburger patties:

  • Ground chuckWe prefer an 80 lean/20 fat ratio for the juiciest burgers.
  • Crushed crackers or Panko bread crumbs – The best binders for juicy hamburgers.
  • Worcestershire sauce – Adds a deep beefy, smoky flavor.
  • Egg – To bind all of the ingredients together without drying.
  • MilkThe enzymes help to soften and tenderize the ground beef.
  • Seasonings: Salt, Garlic Powder, Onion powder, Pepper, or other spices of choice.

It’s helpful to save prep time and add lots of flavor to your patties by adding dried spices rather than fresh herbs to the hamburger mix. For instance, you can incorporate red pepper flakes for a spicier burger, a bit of cumin and chili powder for a Southwestern-inspired bite, or parsley and dill to create a Mediterranean taste.

Tell us your favorite hamburger seasonings in the comments below!

How to Make The Perfect Burger Every Time

It seriously only takes mere minutes to make restaurant-quality hamburgers from scratch. Prep your work space and ingredients before getting started and you’ll be whipping out hot plates from your home kitchen (or backyard) in no time!

Here’s how:

  1. First, set out a large mixing bowl and add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, and spices.
  • Use your hands to thoroughly combine until the mixture is very smooth.
  1. Next, press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle patties. Like so:
  • Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties of your desired thickness. You typically want hamburger patties to be slightly larger than the buns they’ll be served on since they’ll shrink a bit in the cooking process.
  • Place the formed patties on the baking sheet. With thick patties, press a dent in the center of each patty, so they don’t puff up while cooking.
  • You can stack the patties with sheets of wax paper between layers if needed.
  1. Then, preheat the grill or a skillet to medium heat, approximately 350-400 degrees F.
  • I love using a cast-iron skillet for getting that drool-worthy caramelized sear on the burgers.

Best Burger Recipe Continued

For thick patties: Grill or fry the patties for 3-4 minutes per side for a medium burger.

For thin patties: Cook on the griddle for 2 minutes per side.

Ideally, you only want to flip your burgers once or twice during cooking.

Pro Tip: Homemade cooked hamburger patties will keep well tightly wrapped in plastic wrap, or in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 3 months.

Get the Complete (Printable) Best Hamburger Patty Recipe Below. Enjoy!

hamburger patty recipe

Easy Burger Recipe

Stack the hot patties on hamburger buns, and dress up with your favorite hamburger toppings and condiments.

Pictured below left is Lt. Dan’s dream burger, a thick backyard barbecue classic with lettuce, tomato, and pickles, and a bit of mayo and mustard.

On the bottom right, my gotta-have hamburger offers two thin patties, each covered by a slice of melted American cheese, and all loaded with tomato, pickles, crispy fried onions, and bbq sauce.

At least we can agree that the best homemade hamburgers are served with a heaping side of french fries!

Frequently Asked Questions

What Can You Add to this Perfect Hamburger Patty Recipe?

This simple, terrifically basic recipe for Easy Homemade Hamburger Patties is great for customizing with your favorite spices.

Try incorporating some punches of flavor by adding any of the following ingredients to the raw hamburger mix, or putting them right on top of your cooked burgers:

  • Crushed red pepper
  • Shaved serrano (spicy!) or jalapeno (milder) peppers
  • Chopped fresh scallions or cilantro
  • Barbecue sauce
  • Soy sauce
  • Diced red or white onion
  • Shredded or crumbled cheeses like cheddar, gouda, mozzarella, or blue cheese

How Can I Make the Best Gluten Free Hamburger Patties?

Although this particular recipe is not gluten-free, it can be easily adjusted using GF-friendly Panko breadcrumbs and gluten-free buns.

Can You Bake Them In The Oven?

When you bake hamburger patties, you must use high heat so an exterior crust forms. Set the oven to 450 degrees F and place a baking sheet in the oven so it gets hot like a griddle. Once hot, transfer the patties to the hot pan. If making thin patties, bake/roast for 2-3 minutes per side. If making thick patties, bake/roast for 5-6 minutes per side.

hamburger meat recipe

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Best Hamburger Patty Recipe (Grilled or Stovetop)

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Best Hamburger Patty Recipe – Thick or thin, made on the grill or stovetop, this is the best and easiest all-purpose recipe for perfect hamburger patties every time!
Servings: 6 patties

Ingredients

Instructions

  • Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is very smooth.
  • Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle patties.
  • Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
  • Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
  • For thick patties: Grill or fry the patties for 3-4 minutes per side.
  • For thin patties: Cook on the griddle for 2 minutes per side.
  • Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.

Video

Notes

Homemade hamburger patties will keep well tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
If you substitute regular dried breadcrumbs for the crackers or panko, reduce to 1/4 cup. They are denser and will create a “meatloaf texture” if you add the regular amount.

Nutrition

Serving: 1hamburger, Calories: 430kcal, Carbohydrates: 6g, Protein: 28g, Fat: 32g, Saturated Fat: 12g, Cholesterol: 135mg, Sodium: 617mg, Potassium: 486mg, Fiber: 1g, Sugar: 1g, Vitamin A: 40IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 4mg
Course: dinner, Main, Main Course
Cuisine: American

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85 comments on “Best Hamburger Patty Recipe”

  1. Delicious! I added 1 more egg & dry onion soup mix

  2. Any recommendation for good french fries to go with the burger?

    • I made crispy potato wedges in the oven, super easy and delicious! Just cut some russet potatoes into eight wedges each after washing them thoroughly. Soak with hot water for ten minutes and then pat dry after draining. Toss with oil and spices of your choice. I choose salt, pepper, garlic powder, onion powder, rosemary, thyme, and parmesan. Bake at 400 for 30 minutes on each side. Lots of recipes out there for this though.

  3. I have done these 3 times. Always perfect. Thanks

  4. The recipe you quoted is for meatloaf not hamburger.  

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  6. My family already love hamburger patty, but when I tried it yesterday with your recipe they all just fell in love with that one and asked to always make the patty with the same method and to forget the previous one. Lol!

    i just came here back to say to you “THANKS” for introducing me to the new recipe.

  7. Does this recipe only work with Chuck or can you use it fit meat blends suck as brisket sirloin etc? 

  8. this works great with lean ground beef. normally I use fatty ground meat for no filler burgers, if I use lean its very dry. with the lean meat, it is still juicy!

  9. Easy recipe, tasty hamburgers!
    Thank you!

  10. I normally leave the hamburger cooking up to my husband or son. Decided to try it since this is the “Best Hamburger Patty Recipe” and I got a bit tired of their plain old hamburger mix (or lack of). Well guess what? I now am the sole maker of hamburgers (what have I done to myself!). But really, this is very tasty and they were very happy with the outcome. This recipe is going into the 3-ring binder that is marked “FAVORITES”. This is really a terrific recipe and I am so glad you posted it. Thank you very much!

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  12. Delicious as well as an easy recipe for a male like me. I first made it when I was home alone and after trying it I really liked it. I made a picnic plan with my friends and we followed this recipe and our picnic was so much fun as good food makes good mood. :)

    Thanks, a lot for sharing this.

  13. For additional seasonings I added one package (per 2 lbs) of Lipton Onion Soup/Dip mix (sometimes use one package of Lipton Ranch dressing mix instead.)

  14. I have been adding an egg and ritz crackers to my hamburger mix for years. Helps keep them tender and juicy. Anytime I am making a dish that requires browned ground beef, I add an egg per pound before browning.

  15. This was the most delicious burger recipe ever. Even my young adult children asked for the recipe. I served them with sauteed mushrooms, crispy bacon, lettuce and tomato on the side for their choosing.

  16. That’s meatloaf…a real hamburger is fresh ground beef only…salt pepper…no egg no bread crumbs nada…

  17. Nah your stupid it was a great hamburger, you probably just s*** at cooking. Take some classes.

  18. Made this recipe  tonight for 5 people for the first time (grilled the burgers). Only difference was that I used 2 pounds 10% fat grass fed ground beef.  It was delicious! Full of flavor. Was asked to share the recipe. Will definitely make it again. 

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  20. These were delicious, and so easy! I loved adding the crushed crackers (I used Ritz) for some extra texture and flavor! I went with 6 large patties and oh my goodness they were amazing! Thank you!

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  22. I made this last night with one pound of ground angus, so I halved the recipe (it’s just me and my husband). I have to agree, this made for a really tasty hamburger. I opted to make the thin patties, then crafted double cheeseburgers. They were sooo good and so hearty that we could only eat half of our burgers. But that means we have yummy leftovers! These are ingredients that I always have on hand so this will be my go-to burger recipe also. The only changes I made were using Jalapeno Salt in place of regular table salt and unsweetened almond milk instead of regular milk. Fantastic! Thanks!

  23. These hamburgers are excellent. We made them twice in May for 2 different parties, and they were a huge hit. 2nd time I didn’t have milk and added beef broth. We also used half 80% ground beef and half 85%. Will definitely try w/leaner meat for a regular night dinner. Thank you for this new “go-to” recipe!

  24. i made this and my family love this delicious recipe.thanks for share with us.

  25. I made this and my family love this

  26. I made these with lean ground beef the first time, and they were excellent even though I didn’t have any onion powder – I just minced a bit of onion and threw that in instead. I used crushed saltines (I bought the unsalted ones by mistake, yuck, so this is a great way to use them up!) and I used my grill pan to cook them, love the marks. Tonight I made them with ground turkey thigh instead of beef with no other changes (still no onion powder) and again, delicious! Absolutely my go-to patty recipe now.

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  29. I made this today and my family loved it! thanks for sharing your recipe

  30. I substituted ground Beef with ground Turkey. And, I added some bacon that I previously fried along with some shredded cheese.. Perfection guys!! Thank you all so much for this recipe.

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  32. The BEST hamburger recipe on the planet…much less the internet!!!

  33. Great recipe. Best ever. My wife normally does all the cooking. I always wondered why. Now we know. I can’t cook. At all. For some reason, my eyes are just drawn to the letter “H”. There are a lot of great words that start with the letter “H”. Hero. Honor. Heaven. Happy. So, why wouldn’t you want to turn your stove top knob to the greatest letter: The letter H. I’ve always heard that cast iron pans cook really well. Being 100% male, naturally I was drawn to the beefiness of the pan. Strong, large, heavy. Just like me. The perfect pan to go with the perfect letter H. I took a little over a pound of hamburger meat and formed four perfect patties. I know they were perfect because I weighed the hamburger meat to get a total weight in grams. Using my calculator, I divided the total by 4. I’ve always lived by the motto “measure twice, cut once” and “using the right tool gets the job done right”. So, why not apply that careful thinking to your cooking? I CAREFULLY weighed the meat and got each one to the exact gram. Once I saw the eye of the stove glowing that beautiful shade of Fire Engine red beneath that big ole’ heavy cast iron pan, I gently placed the hamburger patties into the pan. What a wonderful sizzling noise it made. I expected to see a lot of juice, but didn’t. I didn’t worry about it too much. I figured it was all nestled inside, just swirling with flavor. As the smoke rose, I thought I was doing really well. Slowly at first but then rapidly gaining speed, the smoke began to fill the house. “What a wonderful thing it is for the smell of beef cooking on the stove”, I thought to myself. It sort of reminded me of the way that Mama’s cookies baking in the oven filled the house. I thought of the joy that wife would feel as she smelled the wonderful aroma of manly beef cooking in the kitchen. But instead she screamed something about “smoke filling the house” and “was something on fire”. I could hear her plainly, but it was hard to see her through the dense fog that sudden enveloped each of the rooms. Instead of sounds of words of adulation, I heard shouts of “where’s the fan” and “for goodness sakes, open the doors”. My dreams of having my own cooking show on television were soon fading away almost as quickly as the thick smoke filled our house. I began to have the distinct feeling that my cooking days were over. Never again would I be able to use the huge, heavy cast iron pan. Nor would I get to turn the stove knobs to my favorite letter. So, for someone who suddenly realized something about themselves, that they can’t cook, this was a perfect recipe.

    • This might be my favorite review ever!!

      And if anybody’s wondering – these burgers are great (probably even if you love the letter H).

    • HILLARIOUS! Thanks for sharing Cullen. HOPE you HENCEFORTH HAPPILY enjoy this HEARTY HAMBURGER recipe. ;)

    • Maybe not a cooking show….but please consider a talk show! You are HILARIOUS!😂

    • Never fear Mr. Cullen B Caldwell, you may never be the TV chef you hoped to be. You may never again even be allowed in the kitchen. But, you’ve definitely got a future in writing short stories!  Thanks for the giggle, I really enjoyed your review. 

    • Your review is perfect! Are you a blogger? If not you should be! Something along the lines of: I can’t cook, but I sure can write about food”. 

  34. Love this recipe! 
    I think Serrano peppers are spicier than jalapeños though. 

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  36. I didn’t see the note about only using 1/4 cup of breadcrumbs until after I added 1/2cup. Oops!! Still tasted amazing will make again!!

  37. Tried it, it was delicious. Licked my finger good !

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  39. This recipe was amazing! I grilled the burgers – I have never commented on the recipes that I have gotten over the internet + I am just an ok cook.

    They were perfect (I did use an instant cook thermometer) and I know it helped me from overcooking the burgers.

    Do yourself a favor and make these – I was heavy on the ingredients added to the ground beef.

  40. OMG yes! These are amazing, I’m 60 and had plenty of burgers, maybe even more than the know it all chef on here😂😂😂 these are great!

  41. I tried the same recipe
    Using 100% pure minced beef without any fat . Burger cooking well done , juicy , tasty and highly recommend it . 
    I will repeat it again . 

  42. Super juicy and tasty burgers. First time making homemade burgers and will definitely keep using this recipe

  43. Thank very much to be a good and technique how to prepared a delicious burger patties which l have tried , more powerful and God blessed.

  44. This is a great recipe, but I’ve found if you make the patties and then leave them for a day in the fridge then cook them, they are suuuuper juice and delicious.

  45. I made this recipe as is, but took advice to add diced red onion and a sprinkle of crushed pepper inside.  I used Panco instead of crackers.  The patty got really nice and crispy, and the patty was very moist and stayed together nicely.  So delicious!  I’m saving to make again and sent to my twin sister who I cook with all of the time!  Loved it!  Perfect!

  46. I cook bacon until slightly done, but not crisp.  I chop it up and add it to the ground beef mixture.  This really puts the burger over the top.

  47. These were some tasty burgers. I made the recipe as written, but used breadcrumbs I had available in the freezer, and slightly less than the recipe called for. Used 1kg beef mince for 8 patties. Thanks for the great recipe. This is going to be my go to burger recipe.

  48. This is an excellent recipe! Spot-on tasty and juicy. I used Italian style bread crumbs and went slightly less on the salt and garlic. (3/4- 1 tsp)
    Next time I will try some minced jalepeno pepper on some of them.

  49. Good easy recipe and easy to remember. Works great! We love it. I add some other spices on occasion but this is a great base recipe. Thanks! 

    • Hi there,

      Can these be cooked in the oven?

      • Hi Cindy!

        When you bake hamburger patties, you must use high heat so an exterior crust forms. Set the oven to 450 degrees F and place a baking sheet in the oven so it gets hot like a griddle. Once hot, transfer the patties to the hot pan. If making thin patties, bake/roast for 2-3 minutes per side. If making thick patties, bake/roast for 5-6 minutes per side.

  50. Serranos are hotter than jalapenos. For milder, you should probably change that to poblano.

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  52. These are the best homemade hamburgers I’ve ever tasted. I didn’t have Worcestershire sauce, we lost our entire fridge contents to Hurricane Sally, and used Dale’s marinade instead, which I had unopened in the pantry. They tasted incredible.

    • Hi Rebekah,
      I saw your comment about losing the contents of your fridge after a hurricane. Here’s an FYI in case you don’t already know, Worcestershire sauce does not require refrigeration.

  53. First time ever grilling Hamburgers and they were amazing! I heated our pellet grill to 400 degrees and smoked the burgers 10 min. on each side (using hickory pellets). Then I heated up the pellet grill to 450 degrees (added BBQ sauce and cheese) then cooked the burgers for 5 min. each side. The burgers came out perfect!

  54. Honestly the best burgers I’ve ever made. Thank you!

  55. The best burgers don’t require fillers, they require good meat, salt, pepper and a chef who knows how to cook meat without losing juices (cooking 101). This recipe is an amateurish joke.

  56. tried it and it was amazing 👏

  57. This was a great hamburger patty recipe!  I’d been looking for one to bookmark and this is it. We will definitely use this recipe again.  It was easy and tasty. In fact, they were so delicious, my husband had seconds, despite his resolution to only have one.  We grilled the patties this time instead of frying them, and we always “toast” our hamburger buns  (a bit of butter spread on the cut side of each bun, then they’re placed face down on a cookie sheet until they’re crispy and a bit toasty brown).   SOOO delicious!  

  58. I’ve only made two of your recipes so far but it’s already my favourite blog! These burgers are easy to make but very tasty. Thank you!

  59. I love the addition of the milk- it adds some moisture! So good!

  60. These burgers were better than my usual combination, but there was too strong of a breadcrumb taste. It distracted from the meat flavor. Almost tasted more like meatloaf than a burger. Next time I make these, I am going to cut the breadcrumb amount in half. I plan on only adding 1/4 cup. All other tips were spot on, and super helpful. 

  61. These are so good! Love how tasty they cook up and they stay together perfectly!

  62. Everyone at my house loved this! Amazingly delicious!