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!
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 (¼ 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.
Notes
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.