The Best Burger Recipe – So Good the Bun Gets in the Way (2024)

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Walking around town touting that I have the best burger recipe seems a little overbearing, doesn’t it?! And yet here I am. Telling the whole internet that this, this right here, is the best burger recipe. So good, the bun gets in the way.

Don’t get me wrong. I love a bun just as much as the next person.

Hamburger bun that is 😉

BUT, we are an 80/20 household. We eat Paleo 80% of the time. 20% is a free for all. So, when I set out to make a delicious grilled burger (perfect for your 4th of July cookout!) I wanted it to be SO good we wouldn’t be missing the bun.

Or the cheese.

Challenge accepted.

Although, since writing this post I have discovered sweet potato buns! Oh my gosh you must try these. Unbelievably easy to make and DELICIOUS. Ok, that concludes this small update.

My mom taught me a few tips and tricks when it comes to making burgers. And one exceptional secret weapon. Which I include in this recipe.

So, let’s get to it, shall we?

The Best Burger Recipe

First, lets talk about the meat you’re going to buy. Ground chuck is the most common. And it best have some fat! Ground chuck without fat means dry burgers. No thank you.

We tend to buy 80/20 ground chuck. 80% lean meant. 20% fat.

Next, adding flavor to your meat. We keep it pretty simple (compared to what is out there). Can I get a spice line-up please?

Introducing:

  • 1 TBS garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 TBS onion powder

And, of course, 1 tablespoon Worcestershire sauce. In a bowl mix these all together and add 1 tablespoon extra virgin olive oil to bring it all together.

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Add 2 1/2 pounds of ground chuck to a bowl. (This creates 6 patties. If you need less adjust recipe as needed!) Massage the spice mixture into the meat.

Grab a tennis sized ball of the meat. Work into a ball formation. Then flatten it into a patty by compressing it with your thumbs. This might seem like a large patty but remember that it will shrink when it is cooked! Also, make sure you evenly distribute the meat so it will cook evenly.

Once you create your patties. Take a small pinch of meat out of the center of each patty. Yes. Do it! Reserve the pinched meat. Your patties should look like this:

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This may seem crazy. Let me assure you, we are a bit crazy 🙂

BUT, this is what my mom taught me. To keep the burger moist she adds a pat of butter to the middle of each patty. Just take 1 tablespoon of butter and cut it into fours. Then add each piece to the middle.

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Add a little piece of the reserved meat back to each patty and press it down to incorporate it back into the patty.

Now to grill! Heat your grill to high. We brush each patty with a little olive oil on each side to ensure it will not stick.

And can I stop to say a big thank you to Jeremy?! It was pouring the rain when we made these – but that did not phase him (or our little bear).

Ok, put your burgers on the grill. Depending on the size of your patties, grill them (without touching them!!) for 6 minutes on the first side. Flip once. Cook on the other side for an additional 4-5 minutes (without touching).

Your burger should register at 160 degrees F.

Take them off the grill and allow them to rest for 4-5 minutes (this ensures the juices will distribute throughout the meat).

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Go ahead and prep your veggies! Thanks to the summer season we grabbed up some green tomatoes (welcome to the south!!).

We also love the creaminess of avocados, the peppery bite of arugula, the spicy crunch from red onions and the bold flavor pop from stone ground mustard!

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No cheese. I know. We’re keeping it Paleo 😉

And now. It’s time to dress her up and serve her.

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Also! So fun – this recipe along with 20 others are featured in my new book Come & Eat: A Celebration of Love and Grace Around the Everyday Table.

Grab a copy today and have a meal plan for 21 days!

The Best Burger Recipe – So Good the Bun Gets in the Way (8)
The Best Burger Recipe – So Good the Bun Gets in the Way (9)

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The Best Burger Recipe

★★★★4 from 1 review
  • Author: Bri McKoy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x

Ingredients

Scale

  • 2 1/2 pounds 80/20 ground chuck
  • 1 TBS garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 TBS onion powder
  • 1 TBS Worcestershire
  • 1 TBS extra virgin olive oil
  • 2 TBS butter

Instructions

  1. Make the spice mixture by mixing the Worcestershire, olive oil, garlic and onion powders, salt and pepper together.
  2. Add the spice mixture to the ground chuck. Massage the mixture into the meat.
  3. Create six tennis-sized balls with the meat.
  4. Compress the meat with your thumbs to create patties.
  5. Take a pinch of meat out of the center of each patty. Reserve the meat.
  6. Add a cube of butter to each patty.
  7. Replace the removed meat back to each patty, fully covering the butter.
  8. Grill the patties on high heat. 6 minutes on the first side. 4-5 minutes on the second side.
  9. Let meat rest for 5 minutes.
  10. Serve with your favorite veggies and condiments.
The Best Burger Recipe – So Good the Bun Gets in the Way (2024)

FAQs

Do you mix egg with ground beef for burgers? ›

Instructions for How to Make Ground Beef Patties for burgers: In a mixing bowl, combine the ground beef, 1 egg, and a generous amount of salt and pepper to season (half tsp each). Egg is a burger binding agent for the ground beef patty. Divide the well mixed beef into four equal round balls and form into patties.

What makes a good burger patty? ›

The golden rule of burgers is in the vicinity of 70/30 meat/fat to 80/20. Just ensure there is a good amount of visible fat. In the picture above the chuck is a bit on the lean side, the brisket a bit on the fatty side. Combined they will be spot on.

Should I crack an egg in my burger mix? ›

So, next time you're thinking about tossing the whole egg into your mix, remember that it can drastically change the flavor and texture of your grilled patty. So separate an egg or two and use the yolk to help you achieve flavorful, juicy, well-formed burger patties.

What is Gordon Ramsay's best burger meat blend? ›

Gordon Ramsay hamburger recipe blend of brisket, chuck sirloin, and short rib ground beef with our exclusive chef's secret recipe, featuring a perfect meat blend and expert grill techniques.

What does Gordon Ramsay put in his burgers? ›

Once my patties were ready, I built my burgers.

First I spread some of Ramsay's sriracha mayonnaise on my bottom buns. Then I added the Gem Lettuce, tomato, and onion slices, plus my cheeseburger and bacon. After I threw a few more onion slices on top and spread more sauce on my top buns, my burger was ready to go.

What is the most important thing in a burger? ›

Get the meat to fat ratio right

It's literally the most important aspect of a good burger. Ideally your meat will have an 80 percent meat to 20 percent fat split – that's the magic ratio for burgers that melt in your mouth without falling apart in your hands.

Why are McDonald's patties so good? ›

Here are the facts: All of our burger patties in the U.S. are always made with 100% USDA-inspected beef. That's the only ingredient: 100% real beef. Our patties contain no preservatives or fillers, and the only thing we ever add is a touch of salt and pepper when the patties are sizzling hot on the grill.

What should I season my burgers with? ›

Warm spices, herbs, onions, garlic and even lemon zest are good bets. Plant-based burgers: Patties for store-bought plant-based burgers come pre-seasoned, so they can be cooked straight from the package, no seasoning required.

How does Guy Fieri cook his burgers? ›

Preheat a grill or griddle over medium-high heat. Make the burgers: Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side.

What is the 777 dollar burger Gordon Ramsay? ›

According to Ramsay, the pub is known for its 777 burger, which is made with an American Wagyu patty, lobster meat, American goat cheese, pancetta, foie gras, arugula, and 100-year-old balsamic vinegar. After tasting it, D'Acampo and Ramsay both thought it was delicious.

What hamburger makes the best hamburger? ›

Some of the best beef cuts for burgers include: Ground Round — As stated above, this cut does well on its own as a reliable option for creating delicious burgers. Round meat can be from top round or bottom round. Brisket — Brisket has incredibly high fat content and great beef flavor.

What can you add to hamburger meat to make it taste better? ›

Add a flavorful liquid: Add a small amount of beef broth, tomato sauce, or red wine to the ground beef while it cooks to add extra flavor. Add vegetables: Finely chop vegetables such as onions, mushrooms, or bell peppers and add them to the ground beef while it cooks.

What does Gordon Ramsay put in his burger patty? ›

ingredients
  1. 1 lb ground sirloin.
  2. 1 onion, minced.
  3. 1 tablespoon ketchup.
  4. 1 tablespoon sun-dried tomato, cut thinly.
  5. 14 cup garlic, chopped.
  6. 12 teaspoon Worcestershire sauce.
  7. 12 teaspoon Tabasco sauce.
  8. 12 teaspoon honey mustard.

References

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