burger recipe

The Best Classic Burger Recipe - Perfectly seasoned juicy homemade hamburgers. &nbsp;This easy recipe only needs a few ingredients.

The Best Classic Burger Recipe

beef

Worcestershire sauce

seasoning salt

garlic powder

black pepper

cheese

hamburger buns

Preheat the grill to 375 degrees F (medium-high).

In a large bowl, add the beef.  Sprinkle evenly with the Worcestershire sauce, seasoning salt, garlic powder, and pepper.  Use your hands to mix the ingredients until they are just combined.

Divide the meat mixture into fourths.  Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick.  Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks.  Repeat with the remaining meat mixture, making 4 hamburgers.

Place the burgers on the grill.  Cook 4-5 minutes on the first side.  Flip the burgers over and cook an additional 4-5 minutes, until the burgers have reached the desired doneness.*

If adding cheese, lay a slice of cheese on each burger patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt.

Serve the burgers on hamburger buns with optional hamburger toppings.

https://content.jwplatform.com/videos/N6FmdHp7.mp4

The Best Burger Recipe for juicy homemade hamburgers.

The Best Classic Hamburger Recipe

This recipe for the BEST Cheeseburger ever is so freaking delicious. It is a perfect copycat of the acclaimed best burger in the nation (Au Cheval). I&#x27;ll even tell you the secret ingredient.

How to Make the Best Cheeseburger Ever - VIDEO!

Dijon Mustard (Sir Kensington’s brand

Mayonnaise

Salt

Sunflower Oil

Beef Tallow

American Cheese

Brioche Hamburger Buns (I found them

¼ Red Onion (finely chopped)

Dill Pickle (sliced thinly (Try to

Mix mustard and mayonnaise in a small bowl and set aside.

Form your beef into balls (something between a golf ball and tennis ball) and then smash them to be very thin.

Add a generous pinch of salt to each patty.

Add sunflower oil and beef tallow to a very hot skillet and carefully rotate skillet to spread the grease.

Add beef patties and make sure not to crowd them at all because you want them to cook quickly with a consistent hot temperature. Each burger will get 2 patties.

Flip the patties once they’ve formed some crust and add a slice of American cheese to each patty.

Once the patty is cooked (approximately 1 minute to 1 1/2 minutes in total, depending on your desired level of doneness), turn off the heat and remove your patties to a clean plate.

Add buns into oil for about 15 seconds to give them some flavor and toast them a bit.

Remove buns from heat and add some of that dijonnaise sauce you made, using dijon and mayo, to both sides of your buns.

Add two cheeseburger patties per bun, top with some of that chopped red onion and sliced pickle, and place the top of the bun over it. Enjoy!

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Ingredients:

⅛ cup of Dijon Mustard (Sir Kensington’s brand is preferred because the flavor is wonderful)
¼ cup of Mayonnaise (Again, Sir Kensington’s makes the best mayo and it’s natural with ingredients that are actually good for you!)
1 ⅓ pounds of 15% fat Ground Beef (If you can, try to find grass-fed, hormone-free beef)
Salt
1 tablespoon Sunflower Oil
1 teaspoon Beef Tallow (AKA Beef Fat; I found mine at Sprouts Market; I know they have it at Whole Foods. You could also just use butter, but the flavor will be a bit lighter.)
8 slices of American Cheese
4 Brioche Hamburger Buns (I found them at Whole Foods. I know Turano brand makes them as well.)
¼ Red Onion, finely chopped 
1 Dill Pickle, sliced thinly (Try to find some without added dyes—scary!)

Instructions:

Mix mustard and mayonnaise in a small bowl and set aside.
Form your beef into balls (something between a golf ball and tennis ball) and then smash them to be very thin.
Add a generous pinch of salt to each patty. 
Add sunflower oil and beef tallow to a very hot skillet and carefully rotate skillet to spread the grease.
Add beef patties and make sure not to crowd them at all because you want them to cook quickly with a consistent hot temperature. Each burger will get 2 patties.
Flip the patties once they’ve formed some crust and add a slice of American cheese to each patty.
Once the patty is cooked (approximately 1 minute to 1 1/2 minutes in total, depending on your desired level of doneness), turn off the heat and remove your patties to a clean plate. 
Add buns into oil for about 15 seconds to give them some flavor and toast them a bit.
Remove buns from heat and add some of that dijonnaise sauce you made, using dijon and mayo, to both sides of your buns.
Add two cheeseburger patties per bun, top with some of that chopped red onion and sliced pickle, and place the top of the bun over it. Enjoy!



















Music:

“Sleepy Jake” by Silent Partner & “Morning Stroll” by Youtube

How to Make the Best Cheeseburger EVER

This is seriously the best bison burger recipe I have ever tried! If you are sick of having beef or just want a healthier alternative, you need to try this recipe!

Best Bison Burger Recipe

lb ground bison

tbsp worchestor sauce

onion (chopped)

garlic

breadcrumbs

mustard

paprika

parsley

coriander

tsp pepper

tsp salt

tbsp butter

Brioche Bun

Dijon Mayo

Jalapenos

Tomatoes

Lettuce

Pepper Jack/White Cheddar Cheese

white onion

butter

olive oil

avocado mayo (whatever mayo you like)

tbsp dijon mustard

tsp black pepper

In a large bowl combine all of the ingredients together. Make sure to not overwork the meat just mix enough for it to all be combined.

Form patties that are slightly smaller than a hamburger bun and allow them to sit at room temperature for about 25-30 minutes.

Melt butter over medium-high heat in a cast-iron pan.  Cook patties on each side for about 3 minutes or until the internal temperature reaches 140 degrees F. Add cheese and cook for 1 minute until melted.

Bison Burgers

Heat oil and butter over medium-high heat, add onions, and cook for 3 minutes.

Reduce heat to low and cover for 20 minutes.

Sauteed Onions

Combine all of the ingredients together in a medium-size bowl.

Dijon Mustard sauce

The best and easy to make homemade burger recipe! Pork and beef burger patties that are so juicy and meaty with the best homemade mayo that you have ever had on top!&nbsp; Once you try these burgers, you will never buy store bought burger patties again.

Beef and Pork Homemade Burger Recipe with Freakishly Good Homemade Mayo

kg regular ground beef

g pork

salt and pepper

lemon (juiced)

tbsp mustard

tsp smoked paprika

tsp cajun spice

tomato

olive oil (or MCT oil

tomato slices

pickles

bacon

onions

lettuce

mushrooms

banana peppers

In a large bowl mix the two types of meats gently. Dont over mix them so they stay nice and juicy.

Form 8 large balls with the meat and then gently flatten into patties. If you have a burger maker tool, make the burgers about a generous 1/4 lb each.

Season well with salt and pepper.

Turn the BBQ on to about 450 degrees.&nbsp; Place a cast iron flat grill on the BBQ.&nbsp; When the BBQ is hot, cook the burgers on the flat grill about 4 mins on each side.&nbsp; The internal temperature should be about 150 degrees when they are done.&nbsp;

If you are putting cheese on the burgers put it on after about 3 mins on the second side and close the lid so the cheese melts.&nbsp;&nbsp;Remove from the BBQ when the burgers are done.&nbsp; &nbsp;If you can, let the burgers rest for 5 mins before serving.&nbsp;

FOR THE BURGERS

In a food processor, combine the egg, lemon juice, mustard, garlic clove and process until foamy.&nbsp;&nbsp;With the food processor running, pour in the oil in a very thin trickle until the mixture becomes thick.&nbsp;&nbsp;By hand, stir in the tomatoes, paprika, cajun spice and seasoning.

FOR THE MAYO

Place just a little sauce on the bottom bun, add all the toppings and the burger in whatever order you like and serve!&nbsp;

TO ASSEMBLE

Bang Bang Burgers from Delish.com give your regular burgers an extra kick.

Bang Bang Burgers

Kosher salt

tbsp. sweet chili sauce

honey

sriracha

lime

mayonnaise

c. slaw

Is sriracha always stocked in your kitchen?

My family loved this twist on run of the mill burgers!!  Can’t wait to grill burgers again so I can lather my burgers with this mixture!!

Excellent! --except 3 Tbsp olive oil is WAY too much; definitely reduce to 1 TB olive oil! This is a tasty burger (not too spicy, yay!) and dipping sauce!

Sauce didnt taste good on it's own so it threw it out.  I think the olive oil may be unnecessary.

I made this and love it.  It is a very Asian take on a classic burger. But for those who expect the Classic Burger this is very far away.

if you love spicy Asian ( Korean especially) use the Korean Red Paste.

https://streaming.hearstdigitalstudios.com/028ff57a-9718-4d19-a00f-6a67d26ece51/video_rover_16x9_1080p_hd_1559338570_88079.mp4

Bang Bang Burgers Have The Most Addictive Sauce

This delicious turkey burger recipe is so over the top delicious, you won't need another burger recipe!

Next Level Turkey Burgers with Caramelized Onions and Aioli

sesame seed or onion hamburger rolls

turkey (93% lean)

kosher salt

eggs, beaten

onion

Garlic Aioli:

salt

dijon mustard

Onions:

onions,

Start the caramelized onions by adding the butter and oil to a large skillet over medium low heat. Once the butter is melted add the onions and stir to coat in the butter and oil.

Season the onions with the salt and pepper and cook over low heat for 30 minutes, stirring often so that the onions don&#8217;t burn. The onions are done when they are golden brown and caramelized. Add the onions to a bowl and cover until ready to use.

While the onions are cooking you can make the aioli by adding all the ingredients to a small bowl and stirring to combine. Let the aioli sit at room temperature until you&#8217;re ready to add it to the turkey burgers.

Mix the ingredients together for the turkey burgers and divide into 6 large or 8 smaller patties. Spray a large skillet with non stick cooking pray and cook the turkey burgers over medium heat for 5 minutes on each side until the turkey is no longer pink inside.

Serve the burgers by adding a patty to each bun, topping with the garlic aioli and then with some caramelized onions.

OM friggin G!!!!! All hail turkey burger god! Listen, you killed this recipe! I have never had a juicier turkey burger than the one that I made, following your recipe, this past Friday night. I wanted to slap myself and then you because it is the absolute BOMB! (I wouldn’t really slap you it’s just a saying that we say when something taste that good..lol) I can’t wait to make it again. I toasted the bun on my grill for my son and placed the aioli on it with Romain lettuce and provolone cheese and the onions and gave it to my fussy son and then I waited for his reaction. He took a bite and then looked at me, nodded his head and gave me a high five! Lol! I’m doing keto so I had mine on top of the romaine lettuce and each bite was better than the first. I will forever be using your recipe as it is hands down pure perfection. Not one thing wouldn’t add or take anything away from it. Thank you soooooooo much!!!!!!

Sorry for the typo!!!
Not one thing would I change or add....

Looks could kill when I said turkey burgers were for dinner. Luckily, my husband &amp; I had just made up after a “discussion” so he wasn’t going to argue -and I promised my boys Freddy’s if it all went to hell on the grill. This was my first go ever at a turkey burger (never had one either) so I was skeptical as I was forming the patties...first bites &amp; a chorus of “umm-hmm” erupted with wide eyes &amp; nodding heads. 8 turkey burger converts: hallelujah!

This was delicious!! Followed the recipe exactly, only issue I had was it was VERY wet and I had a hard time shaping them.  I sprayed cooking spray on my hands as you suggest, but still hard to form the burger.
This however will not deter me from making them again because they were delicious!!
Any suggestions for forming burger would be helpful.
Thanks.

First review I’ve ever written, burgers were just that good! Very juicy and full of so much flavor.  Definitely will make again!

First turkey burger that wasn’t dry. Because it was so wet I added a little less than a 1/4 cup of seasoned bread crumbs to bind it. It was delicious. Definitely will make again. Thank you!

I am also skeptical when making turkey burgers, always worried they will taste dry and boring.  These were awesome!!!  Question, I am doing beach body with low healthy fats (not mayo), would you try making these with Greek yogurt as a substitute for the mayo?  Thank you for sharing!

I did these on the foreman grill and was probably a little light of 2lb on the turkey, so mine were VERY wet.  The first batch I just lumped on there as best as I could and the 2nd batch I just used a cooking spoon to lump em on like you would a pancake and both turned out great.  Not sure if it was just the onions and aioli or the actual burger itself but whatever it was this was a winner - delicious!

I have made MANY turkey burgers and this is my all time favorite recipe!!  They are so moist and flavorful and with the caramelized onions and aioli, it is perfection.

Excellent turkey burger. My husband is a red meat guy but he will eat whatever I cook. These were juicy and tender and really good! Thank you!

Amazing burgers!! My husband and I have a favorite turkey burger at an upscale restaurant in our area and this could go toe to toe with it! My 17 year old son even commented that he wouldn’t be the least bit disappointed to get this burger when going out to eat, and he didn’t even add the carmelized onions (his loss). We served on brioche buns. Thank you for sharing!

Wow! I love all your recipes! I’m trying this one tonight but I your presentation and ingredients! Kudos to you!

This super-satisfying, vegetarian bean burger makes a cheap and easy after-work meal for all the family

Cheesy bean burgers

can butter beans

Wensleydale cheese (or vegetarian alternative), crumbled

plain flour

egg beaten

fresh white breadcrumbs

punnet cherry tomatoes

bag rocket

Heat oven to 190C/170C fan/gas 5. Tip the butter beans into a bowl and mash with a fork to form a rough purée. Set aside. Heat 1 tbsp of oil in a small frying pan and add the onion and garlic. Cook over a gentle heat for 3-4 mins, until softened.

Stir the onion mixture into the butter beans, along with the cheese, then season. Shape the mixture into 4 patties, cover and chill for 10 mins.

Put the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast for 10-15 mins, until tender.

Tip the flour, egg and breadcrumbs onto three separate plates. Roll each patty in the flour, dusting off any excess, carefully roll in the egg, then finally coat in the breadcrumbs.

Heat remaining oil in a non-stick frying pan and add burgers. Cook for 8-10 mins, turning occasionally until golden. Drain on kitchen paper and serve with the roasted tomatoes and rocket.

Mushroom Swiss Burger - A juicy beef patty topped with mushrooms and a layer of glorious melted Swiss Cheese! All served on a brioche bun - Mushroom Swiss burger recipe perfection! 

Mushroom Swiss Burgers

pepper (fresh cracked)

onion powder

rosemary leaves (rubbed)

tbsp red pepper flakes (pinch (optional-but recommended))

mushrooms (cremini sliced)

Swiss cheese (or more slices)

buns (soft)

mayonnaise (Choice of condiments: mustard, ketchup, ranch (or your choice))

Arugula (Choice of toppings: sliced red onions,sliced tomatoes (or your choice))

Prepare the burgers by adding all the seasoning spices to the ground beef: the salt, pepper, onion and garlic powders, rosemary and red pepper flakes (if using). And shape your patties to your desired thickness and size.

Preheat a skillet ( or grill pan) over medium-high heat and add in the olive oil. Sauté the mushrooms with a pinch of salt for just a minute, then remove on to a plate and set aside.

To that same skillet (or grill pan) add the burger patties ( no need to add an extra oil).

Sear the burgers for about 5 minutes and flip them. Sear for an extra 5-7 minutes ( you might end up searing for 7 minutes per side if you prefer a thick burger) until the burgers are just cooked.

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Top 24 burger recipe recipes from across the web

The most viewed burger recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Classic Burger Recipe

How to Make the Best Cheeseburger E...

Best Bison Burger Recipe

Beef and Pork Homemade Burger Recip...

Bang Bang Burgers

Next Level Turkey Burgers with Cara...

Cheesy bean burgers

Mushroom Swiss Burgers

Chickpea & feta burgers

Colin Fassnidge's nose-to-tail burg...

Pulled pork burgers with braised ba...

Thai-style barbecued chicken burger

BBQ Bacon Turkey Burgers

Grilled BBQ Burgers

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The Ultimate Southern Style Burger ...

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Juicy Gluten-Free Burgers

Hamburger Sliders

The most viewed burger recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine