Are you looking for the best burger recipe to ever hit your grill? This Homemade Burger Recipe is it. It’s all about the cooking method, the bun, and of course, the yummy fixings!
We’re pretty lucky to have so many awesome restaurants out here in Dallas.
We’ve become so accustomed to getting delicious burgers, spicy tacos, BBQ, and more, any time we want.
But it’s also nice to stay in and enjoy a home-cooked meal. It’s better for you, really. After all, when you make the dish yourself, you know exactly what goes in it and can aim to make it healthy.
When I say “home-cooked meal,” I really mean this best homemade burger recipe. It’s my go-to for sure, and is the best I’ve ever tasted.
(And, I even make the cutest mini-patties for the kiddos.)
Probably not a shock to you, but for my burgers, I like all the fixins’ — crisp lettuce, juicy tomatoes, onions, pickles, cheese, nitrate-free bacon, mustard, and homemade ketchup.
But, these burgers are so good, they’re perfect even with just meat, cheese, and avocado. Try them once and you’ll be hooked, too.
One of the tricks to the best homemade burger recipe is the bun.
And the butter. Yep, butter. Spread that buttery goodness along the inside and cook the bun on a hot griddle until they’re golden brown.
Oh, you won’t be sorry.
This gives the burger a nice, buttery crunch to it. So good!
Give these homemade burgers a try and I guarantee you’ll opt for these over a restaurant burger any night of the week!
BEST MEAT TO USE IN A HOMEMADE BURGER RECIPE
I like to use ground chuck for juicy burgers on the grill. Ground chuck is from the shoulder of the cow and has just the right amount of fat and a tasty flavor, too. Ground round (also typically called ground beef) is from the hindquarters. Ground sirloin is leaner and therefore, doesn’t make the best burger – but if you want to mix the sirloin with ground chuck, that definitely works, too. We also love ground bison.
I love making burgers because along with choosing the type of beef I use, I can also spice them the way I like. This homemade burger recipe calls for a sprinkling of sea salt and ground black pepper. Sometimes I use a homemade seasoning salt instead.
HOW TO STORE AND REHEAT COOKED HOMEMADE BURGERS
To store leftover homemade burgers, let them cool and then store in an airtight container for up to 4-6 days. When warming up a burger that has been refrigerated, let it sit on the counter for a few minutes and then microwave, heat up in the oven, or grill.
I prefer using the oven to reheat burgers. Place them in a dish and cover with foil. Heat in a 350 degree F oven for five minutes.
HOW TO FREEZE HOMEMADE BURGERS
If freezing burgers, I stack them, but first I separate them with parchment paper or wax paper. Then, wrap the prepared patties in plastic wrap and store them in a zip-top freezer bag for up to 4 months. To thaw, leave them in the fridge overnight.
WHAT TO SERVE WITH BEST HOMEMADE BURGERS
The list is endless really, when it comes to side dishes to serve with burgers. Some of my favorites are:
- Jicama Fries
- Healthy Broccoli Salad With Greek Yogurt Dressing
- Loaded Cauliflower Tots
- Healthy Baked Broccoli Tots
- Baked Carrot Fries
- Healthy Baked Zucchini Fries
TIPS FOR MAKING THE BEST HOMEMADE BURGER RECIPE
Making the perfect burger does take some technique. Here are a few tips:
- Don’t press down on the burgers when you are grilling them. Leave the juices inside!
- Don’t overcook your burgers or they will dry out.
- An internal temperature of 165 degrees F means a medium done burger.
- If you like spice, experiment with what you add to the burger mix, but once you get it perfected to your tastes, stick with it. Then, you will be confident with your burgers every time.
- Always use fresh toppings for the best results, From the crispest lettuce to the freshest buns, it all makes a difference.
HOW TO COOK THE BEST HOMEMADE BURGERS ON THE GRILL
Heat the outdoor grill to medium. We have a three-zone grill, so Dustin heats the back zones to high and the front to medium-low. Keep the lid open as you cook. First, cook the patties in the high zone for 3 to 5 minutes. Flip the patties and cook another 3 to 5 minutes, still in the hot zone.
Then, flip again and place in the medium-low zone. This time, you close the cover and cook another 3 to 5 minutes, or until they reach an internal temperature of 165 degrees F. Remove from the grill, let sit 3 minutes, dress, and serve.
HOW TO COOK THE BEST HOMEMADE BURGERS IN THE OVEN
Preheat the oven to 400 degrees F. Sear the patties two minutes each side, in an oven-proof skillet. This is just to brown the outside of the burgers, Move the skillet from the stove to the oven and bake about 10 to 12 minutes longer, depending on how thick the burgers are.
Just like on the barbecue, the internal temperature should be 165 degrees F.
HOW TO COOK THE BEST HOMEMADE BURGERS ON THE STOVE
Form your beef patty and preheat your skillet to medium-high. Place your burgers in the pan. They should sizzle make a sizzling sound when they hit the pan. If they don’t, you can turn up the heat just a little.
Add your seasonings and cook 3 to 4 minutes. Take your spatula and flip the patties, cooking the other side for 4 to 5 minutes. Don’t forget to season this side, too.
- 6 minutes gives you a medium rare burger, still red in the middle
- 7 to 8 minutes means a pink middle and a medium cook
- 9 minutes means medium well
- Well done will be reached in 10 minutes
MORE HEALTHY BURGER RECIPES
Burgers of any kind are the best as long as the toppings are fresh and crispy like lettuce, onion, and tomatoes. Or, super creamy, like warm and bubbly cheese or mashed avocado. Yum!
The great thing about burgers is that you can switch things up to suit your dietary requirements. For example, if you are a vegetarian, you can make a veggie burger such as the one listed here, made with cauliflower. Those who need a gluten-free recipe can go ahead and enjoy My Go-To Best Homemade Burger Recipe, and just trade the bun for a gluten-free one. If you are eating Paleo, wrap your burger in a large lettuce leaf instead of a bun.
- Spicy Cauliflower Burgers With Sweet Potato Buns
- Spinach and Feta Burgers With Garlic Aioli
- Low Carb Turkey Burger Bowl With Sriracha Mayo
- Pesto and Goat Cheese Burger
Are you looking for the best homemade burger recipe to ever hit your grill? This Homemade Burger Recipe is it. It’s all about the cooking method, the bun, and of course, the yummy fixings!
- 1 lb 85/15 ground beef (can also use ground chuck, ground sirloin, or ground bison)
- 4 whole wheat hamburger buns
- Optional toppings: smashed avocado, sliced cheddar cheese, ketchup, mustard, sliced tomatoes, lettuce, dill pickles, bacon, sautéed onions, etc.
Heat an outdoor grill to medium heat (or, use a griddle or fry pan, though this is MUCH messier). We have a three zone grill and Dustin heats the back two zones on high and the front zone on medium-low.
Divide the ground chuck into 4 oz portions (1/4 of the meat), using a scale if you have one. Using two sheets of wax paper (or one large sheet, folded in half), gently press the meat into a round patty -- the thinner, the better. Once they start cooking, they will plumpen up. And, yes, "plumpen" is a completely new word I just created. Set aside and repeat for rest of the patties.
Once all patties are formed, lightly season with sea salt and ground black pepper. Or, for some extra flavor, use this homemade seasoning salt instead.
Once grill is hot, place the patties on the hot zone of the grill. Do not close the lid and let cook for 3-5 minutes.
Flip the patties and cook another 3-5 minutes, uncovered, on the high zone.
Then, flip the patties once more but also move to the medium-low zone. Cover and cook patties until internal temperature reaches 160 degrees, about 3-5 minutes.
Once patties are at 160 degrees F (see notes on internal temperature), add cheese slices, if using cheese, and cover an additional minute to let melt. Quickly remove the patties from the grill and let sit 3 minutes before serving.
Prepare the burger as you wish using the optional toppings listed above. We really enjoy a simple combo of mashed avocado, cheese and lettuce. So simple. So good.
Note: once the burger reaches an internal temperature of 160 degrees, the burger will roughly be a medium done burger. Cooking any longer will make the burger dryer.
This post contains affiliate links to products I use and highly recommend.