Best Hamburger Patty Recipe
by Sommer Collier — last updated on May 15, 2025 
Best Hamburger Patty Recipe – Thick or thin, made on the grill or stovetop, this is the best and easiest all-purpose recipe for perfect burger patties every time! These juicy, delicious homemade hamburgers are ready in less than 30 minutes and are a must-make for your next cookout.
Why We Love This Best Hamburger 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 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.
What makes this absolutely the Best Hamburger Patty Recipe?
These homemade 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!
Ingredients You Need
The secret to incredibly juicy burger patties is the addition of crushed crackers or panko breadcrumbs to hold in the natural fat and juices.
We 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 burger patty recipe:
- Ground chuck – We prefer an 80 lean/20 fat ratio for the juiciest burgers.
- Crushed crackers or Panko bread crumbs – The best binders for juicy hamburgers. (Could be gluten-free!)
- Worcestershire sauce – Adds a deep beefy, smoky flavor.
- Egg – To bind all of the ingredients together without drying.
- Milk – The enzymes help to soften and tenderize the ground beef.
- Seasonings: Salt, Garlic Powder, Onion powder, Pepper, or other spices of choice.
Get the Full Hamburger Recipe Below with Exact Measurements and Detailed Instructions.
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 homemade burgers from scratch. Prep your workspace 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…
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 combine until the mixture is thoroughly smooth.
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 slightly during in the cooking process.
Place the formed patties on the baking sheet. With thick patties, press an indentation 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.
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.
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 + Video Below. Enjoy!
How to Serve Homemade Hamburgers
Stack the hot patties on hamburger buns, and dress up with your favorite hamburger toppings and condiments. One of my favorite condiments is Big Mac Sauce!
You can try making your homemade burgers into a thick backyard barbecue classic with lettuce, tomato, pickles, and a bit of mayo and mustard.
Or my personal, gotta-have burger 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.
Other great toppings you can use are red onions, ketchup, and butter-grilled buns. Serve with either onion rings or sweet potato fries.
At least we can agree that the best homemade hamburgers are served with a heaping side of cajun fries, shoestring fries, or baked french fries!
Frequently Asked Questions
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
Although this particular recipe is not gluten-free, it can be easily adjusted using GF-friendly Panko breadcrumbs and gluten-free buns.
When you bake homemade burgers, 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.
Looking for More Delicious Burger Recipes? Be Sure to Try:
Check the printable recipe card below for the nutritional information including calories, carbohydrates, protein, saturated fat, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.
Best Hamburger Patty Recipe (Grilled or Stovetop)
Video
Ingredients
- 2 pounds ground chuck
- ½ cup crushed saltine crackers or Panko breadcrumbs
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 2 tablespoons milk
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
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 smooth, but stop once the mixture looks even. (Overmixing can create a dense heavy texture.)
- 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.
Notes
Nutrition
Disclosure: A Spicy Perspective participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.
Serranos are hotter than jalapenos. For milder, you should probably change that to poblano.
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.
Worcestershire sauce says “Refrigerate after opening” on the bottle. I rem3nver when it didn’t have that recommendation however; current bottles definitely require refrigeration. It will go rancid.
FYI, THESE BURGERS ARE A GREAT BASE RECIPE!
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!
Honestly the best burgers I’ve ever made. Thank you!
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.
Well we’re not all chefs! Fillers make recipes more economical.
Hi there,
Although I respect your opinion, even good ground beef without ample seasoning is just boring. The crushed crackers in the recipe make the burger texture soft and moist. They help hold in the fats and seasoning for the best overall flavor. I know plenty of “actual chefs” who make burgers this way. Why not give it a try?
You might be an actual chef but you are clearly not a professional chef ! LOL
What an insult haha! I actually made this and have made burgers in the past this recipe is by far the worlds best hamburger I’ve ever came across.
Pompous much?
Your an a**. Sometimes it’s best not to say anything at all. And just because your a chef definitely doesn’t mean you can cook!!
If you’re an actual Chef, why are looking for hamburger recipes?
#Bestreply…” If you’re a Chef, why are you looking for hamburger recipes?”
You must be a lot of fun at parties. And why ARE you looking at burger recipes if you are a chef?
tried it and it was amazing 👏
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!
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!
Khi chọn một nhà cái, điều quan trọng là bạn phải nghiên cứu và tìm kiếm một nhà cái đáp ứng các tiêu chí này, cũng như bất kỳ nhu cầu hoặc sở thích cụ thể nào khác mà bạn có thể có.
https://bossnhacai.me
I love the addition of the milk- it adds some moisture! So good!
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.
She literally wrote “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.” at the end of the recipe. Next time read more carefully! ;)
These are so good! Love how tasty they cook up and they stay together perfectly!
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!
https://washingears.com/how-to-clean-a-dyson-vacuum/
Everyone at my house loved this! Amazingly delicious!
I utilized Panco rather than wafers. The patty got truly quite firm, and the patty was exceptionally sodden and remained together pleasantly.