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Home Burgers

Big, Juicy Hamburgers

By:Nagi
Published:25 May '18Updated:3 Sep '22
243 Comments
Recipe v Video v Dozer v

The best hamburger recipes are made with nothing more than beef, salt and pepper. I’m talking the ones you get from good steakhouses and diners. A great crust on the outside, juicy, beef and tender on the inside.

Homemade hamburgers are made for piling on toppings of choice. So don’t let anyone tell you what should and shouldn’t go on your burger!

Close up of Hamburger recipe, ready to be eaten

Hamburger recipe

In my youth, I learned how to make hamburgers from a celebrity chef who insisted that you needed breadcrumbs, egg and seasonings for a truly great burger. And that’s how I made it for years, thinking that was the right way.

After multiple trips to the States (sorry Australia, but no one does burgers like America!), too many burgers, and watching countless cooking shows, meeting chefs, caterers and restauranteurs, I’ve been converted to the right way.

A great beef hamburger patty requires nothing more than beef.

No flavourings other than salt and pepper. Just a nice fatty beef mince – even from the supermarket.

Beef Hamburgers in a black skillet, fresh off the stove

Best Hamburger Patties

The secret to a truly great homemade hamburger recipe is to use beef that’s nice and fatty. Ideally, a good quality ground beef / mince from a butcher, but nowadays, supermarkets sell very good quality beef too.

When it comes to cooking with meat, here’s a big takeaway from this hamburger recipe: fat = flavour. If you mix pork fat into lean beef then cook it up, you’d swear you’re eating pork.

Thus, the big secret is revealed. The very best burgers you’ve had are made with nothing more than fatty beef, salt and pepper. That’s the way it’s done at all your favourite burger joints and diners (McDonald’s aside, because who knows the secret spices in those burgers??).

How to make Hamburger patties

Tip: Dent the Hamburger Patty

If you’ve ever had your burgers shrink into little domes, you’ll love this little tip.

Dent the surface of the patty using your fingers. You’ll still get some shrinkage, but substantially less. Great tip I picked up from Bobby Flay!

What to put on Hamburgers

As a food blogger, it’s sometimes hard to resist making food look crazy irresistible. I confess to being a sucker for this, and such is the case with the first hamburger recipe I published, pictured below, with that mouth watering runny yolk and golden crispy bacon.

Truth be told, I never order burgers fully loaded. Because classic hamburgers done right are crazy delicious as they are, and also for practical reasons – whose mouth is big enough to shove THIS in????

Fully loaded Hamburger with bacon and egg, with a side of chips and beer, ready to be eaten

For me, if you’ve got a big, juicy hamburger patty topped with melted cheese, all you need is a big dollop of a condiment of choice (relish, ketchup, mustard, mayo), lettuce, tomato and pickles.

Everything else is optional.

Though as an Aussie, excluding beetroot from the list of “must haves” may be considered a blasphemy!!! – Nagi x

PS I’m a sucker for hamburgers on the BBQ, but ironically, I usually make them on the stove because it’s easier midweek.


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Showing the juicy inside of a beef Hamburger

Close up of Hamburger recipe

How to make hamburgers
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Close up of Hamburger recipe, ready to be eaten

Hamburger Recipe

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
BBQ, Dinner
Western
5 from 66 votes
Servings4
Tap or hover to scale
Print
  • 150
Recipe video above. All you need for great beef hamburgers is decent beef and lots of salt and pepper. This is the way it's done by all the grilling masters like Bobby Flay, and your favourite diners! 

Ingredients

Hamburger Pattie

  • 800g - 1kg / 1.6 - 2 lb ground beef (mince), 20%+ fat (Note 1)
  • Salt and pepper
  • 3 onions, peeled and sliced into rings
  • 2 tbsp oil
  • 4 - 8 slices cheese of choice, I use Swiss (optional)

Hamburger

  • 4 soft hamburger buns, lightly toasted
  • Lettuce, tomato slices
  • Ketchup, mustard, relish, sliced pickles

On the side

  • French fries
  • Baked potato wedges

Instructions

  • Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns (mine are about 10 cm / 4") - don't press hard, light fingers = soft juicy patties (see video for how I do this).
  • Season generously with salt and pepper on both sides. Make a dent on one side (stop burger from become dome shape and shrinking when cooking).
  • Heat 1 tbsp oil in a heavy based skillet or BBQ over high heat. Add onion and cook until wilted and caramelised. Season with salt and pepper, then remove.
  • Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.
  • Meanwhile, toast the cut side of the buns lightly.
  • To serve: Spread base of buns with sauce / condiment of choice. Top with lettuce then tomato, then hamburger patty. Pile over onions, sliced pickles, then more sauce/condiments. Top with lid of bun. Serve immediately.

Recipe Notes:

1. Fat is where the flavour is, so use a 20%+ fat beef mince (ground beef, preferably chuck). In Australia, even supermarket 20% fat beef mince is terrific, though quality beef from butchers (especially wagyu) will make exceptional hamburgers.
To make this using lean mince, use this recipe which has flavourings added to compensate for less fat which provides flavour in this recipe. This is the original recipe I shared on the basis of making hamburgers using lower fat beef.
2. In the video, I use a store bought tomato relish.
3. Nutrition including: 200g/7oz hamburger patties, 1 slice cheese, 2 tbsp tomato relish, lettuce, tomato, hamburger buns. It is about 40 calories higher than actual as it does not take into account fat discarded from pan.
Originally published 2016 with this recipe. Recipe updated and improved in May 2018.

Nutrition Information:

Calories: 815cal (41%)
Keywords: Hamburger recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

LIFE OF DOZER

This inflatable cone (the alternative to the plastic Cone of Shame) – he loves it. It’s like an inbuilt pillow. He’s been like this for hours! (Yeah, he ain’t cute when he sleeps!)

Dozer the golden retriever sleeping with inflatable cone

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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243 Comments

  1. Marie @ Not Enough Cinnamon.com says

    March 4, 2016 at 7:51 am

    5 stars
    Although I’m usually all about healthy meals I must confess that I am absolutely OBSESSED with burgers. There’s a thing called Burger Night in my house and truth to be told, it’s happening once a week #oops. I know, it’s bad. But baby it’s cold outside! haha. I’m not even the one making them, my husband does and he’s become so good at it that I don’t even dare making them myself anymore haha. I will tell him about the dent in the patties, it’s a great tip! I seriously wish I could reach to your burger through my screen and just devour it!!

    Reply
  2. Barbara Schieving says

    March 2, 2016 at 11:38 am

    These burgers do look fantastic.

    Reply
    • Nagi says

      March 2, 2016 at 4:51 pm

      Thank you Barbara!! 🙂

      Reply
  3. Mila furman says

    March 2, 2016 at 8:58 am

    Damn Nagi….when I was a meat eater this is def the way I would have had my burger…AND the way I still make the burgers for my friends…except now I serve them super meaty and delicious veggie burgers…that I swear you will never know the difference!!!! And yes the dent is def the best kept secret!

    Reply
    • Nagi says

      March 2, 2016 at 4:50 pm

      When? I thought it was…..Cheagan??

      Reply
  4. Josie says

    March 1, 2016 at 5:45 am

    5 stars
    I am sitting at my desk at work with a huge drool stain on my shirt……thanks Nagi 🙂 I so love your recipes!

    Reply
    • Nagi says

      March 2, 2016 at 3:57 am

      BA HA HA!! You paint quite a picture Josie!!!! ❤️

      Reply
  5. Sabrina says

    March 1, 2016 at 12:10 am

    Bacon, egg and cheese on a burger; so drool-worthy!

    Reply
    • Nagi says

      March 2, 2016 at 3:52 am

      Can’t really go wrong! 🙂

      Reply
  6. Helen @ Scrummy Lane says

    February 29, 2016 at 6:01 pm

    OMG … I have NEVER seen such a drool-inducing burger in my life. And no, I’m not exaggerating. This is truely a want-to-dive-into-the-screen post.

    YES to putting worcestershire and ketchup in the burger meat! 🙂

    Reply
    • Nagi says

      March 2, 2016 at 3:52 am

      Naaaa, don’t dive in, just come BACK TO AUS and I’ll make these for you at your welcome home parteeeeee!!!!

      Reply
    • Nagi says

      February 29, 2016 at 8:20 pm

      Thank you so much Helen!!! High praise coming from you!❤️

      Reply
  7. Kathleen | Hapa Nom Nom says

    February 29, 2016 at 3:18 pm

    5 stars
    Girl… when Craig and I were house hunting in San Francisco, we paid $50 for two burgers and 1 basket of fries, and they sure as h*ll weren’t made from wagyu beef! And they sure weren’t nearly as awesome as this burger you’ve created! THIS I would gladly pay $25 for! Load it up baby – this burgers got it going on!

    Reply
    • Nagi says

      February 29, 2016 at 5:11 pm

      NO!!! For ordinary burgers???? I seriously do NOT remember SF being so expensive!!!

      Reply
  8. Nagi says

    February 29, 2016 at 10:04 am

    Hi Linmu! Thanks so much for picking that up, am SO embarrassed!? Oooh, I love the idea of adding texture to burgers, I must say I’ve never tried that!!! As for $75 burgers? I can’t even fathom paying that!!!!

    Reply
  9. Sarah says

    February 28, 2016 at 8:05 pm

    Those burgers look incredible! So decadent! Perfect treat for a night in! 🙂

    Reply
    • Nagi says

      February 29, 2016 at 10:18 am

      Thanks Sarah!!! Hope you had a FAB weekend and the weather was as gorgeous as it was here! (I’m in Syd, where are you??)

      Reply
  10. Jem @ Lost in Utensils says

    February 28, 2016 at 4:17 pm

    5 stars
    Now that is a burger!!! Food porn at its greatest. Just awesome Nagi 🙂

    Reply
    • Nagi says

      February 29, 2016 at 10:17 am

      ? Bring on food porn!!!

      Reply
  11. lisa redding says

    February 27, 2016 at 8:07 pm

    These look amazing. Your pictures rock.

    Reply
    • Nagi says

      February 29, 2016 at 10:15 am

      Thank you so much Lisa!! 🙂

      Reply
  12. Claire | Sprinkles and Sprouts says

    February 27, 2016 at 5:02 pm

    5 stars
    YES!!! An Aussie Burger has to have an egg on it,but where do you sit with the whole beetroot on burgers??????

    I love beetroot on burgers but can’t have it near the egg!!! So then I have to make the beetroot egg choice. Afraid beetroot tends to win as I don’t like egg near ketchup…….I am odd 😉

    Love burgers! I do the ground onions too 🙂

    p.s Currently writing a burger cookbook so we are eating an awful lot of burgers!!!!! So far have 20 of the 54 I want in the book 😉 and we have oven chips with them a lot of the time too!

    Reply
    • Nagi says

      February 29, 2016 at 10:15 am

      WHAT??!!! Burger cookbook?? OMG!!!

      Reply
  13. Taylor @ Food Faith Fitness says

    February 27, 2016 at 1:34 pm

    Oh. My. GOSH. These burgers are seriously EPIC. When you said “loaded” you MEANT it. Which, is obviously the ONLY way to eat a burger. I wish 5 of these would magically appear in front of my face right now!

    Reply
    • Nagi says

      February 29, 2016 at 10:13 am

      Work some genie magic and will shoot them right over!

      Reply
  14. Tania|My Kitchen stories says

    February 27, 2016 at 12:38 pm

    Oh so delicious Nagi. I could at one now. Some great ideas there too in the comments. I love a burger with bacon ( and beetroot of course)

    Reply
    • Nagi says

      February 29, 2016 at 10:12 am

      You’re a beetroot gal!!! 🙂 I’m too messy to have beetroot. Will end up all over me!

      Reply
  15. Marissa says

    February 27, 2016 at 11:30 am

    5 stars
    Why yes I DO want to reach through the screen and GRAB that burger…remember how I was telling you that mac and cheese can be too rich for me. But when it comes to burgers, I have no limits so this looks like perfection. Like perfection that requires several napkins because I’m famous for dribbling things down my shirt…

    I love reading your posts, Nagi. I hear them in your voice… 😉

    Reply
    • Nagi says

      February 29, 2016 at 10:09 am

      I totally GET you Marissa!!! I grew up with food that was never made with cream, so any cream based dishes are too rich for me, hence why I have so many “creamy but no cream” dishes!! 🙂 I bet I beat you on the dribble front though. I always seem to be wearing a white top when I’m eating burgers….. 🙂

      Reply
  16. Johlene Orton says

    February 27, 2016 at 9:27 am

    I would pay you 25 Aussie $ for this burger too!!! You can seriously make alot of money with this 🙂 🙂 🙂 ps. an option if Food Blogging doesn’t work out……. ha!

    Reply
    • Nagi says

      February 29, 2016 at 10:07 am

      To finish your sentence….if food blogging doesn’t work out, I move to Spain and we start a food truck together?? 😉

      Reply
      • Johlene Orton says

        February 29, 2016 at 8:17 pm

        Sounds like a plan.. 🙂 Lol!

        Reply
  17. Nick says

    February 27, 2016 at 7:51 am

    5 stars
    YUM YUM Can’t wait to try….

    Reply
    • Nagi says

      February 29, 2016 at 10:06 am

      Thanks Nick! Hope you do try it! 🙂

      Reply
  18. Shalryn says

    February 27, 2016 at 5:22 am

    5 stars
    Oh, my. If ever I’ve seen pure sin, this is it! Love it! My only problem is that my jaw locks if I try to open too wide, so I think I’ll either have to squish this down or eat piecemeal.

    By the way, you don’t have to cheat on the fries. Grab two ziplock-type bags. In one, put a mixture of well-beaten eggs, salt and milk (I also usually use a squirt of barbecue sauce or ketchup for a bit more zing). Dump your home-cut fries in and shake until all the fries have the mixture on them. Pour the works into a colander so the excess liquid can drain off. If you quickly tap-wash the colander as soon as it’s empty, it cleans up easily. In the second plastic bag, make a mix of cornstarch, salt, pepper, a bit of cayenne, crushed dried parsley, whatever spices your heart desires, and some very finely crushed breadcrumbs. In go the fries, and shake-shake-shake. Spread them out on a non-stick or lightly greased cookie sheet and bake at 175°C/350°F until done, flipping once. No deep-frying, low-fat, awesome taste, no extra dishes, done.

    One more change: make a little bit of vinaigrette-type dressing by mixing a light oil (I use grapeseed or roasted hazelnut), vinegar, and some Maggi liquid seasoning. Toss the lettuce leaves in that before putting them on the burgers. I promise you won’t regret it.

    Reply
    • Nagi says

      February 29, 2016 at 10:06 am

      BA HA HA! Jaw lock!!!! Actually, it squishes down just fine 🙂 Most of the height is from the bun! I am extremely fascinated by this fries recipe. I totally get it! The dry coating must give it the crunch??? I’m trying it asap. You ROCK Shalryn! Thank you for sharing!!!

      Reply
  19. Heather Lampman says

    February 27, 2016 at 4:14 am

    5 stars
    FABULOUS photography!
    An added note: Way back in 1968, I went to college at Cornell University in Ithaca, NY. The student union there- The Straight- made hamburgers topped with runny fried eggs. Oh my! If you’ve never had a burger, with whatever toppings, topped with a runny fried egg, you’ve gotta try it!
    I really appreciate the thought put into this recipe for a lowly burger. From the addition of Worcestershire to the caramelized onions, Nagi has totally nailed this!

    Reply
    • Nagi says

      February 29, 2016 at 10:03 am

      Thanks Heather!!! Oooh, I bet those burgers were WICKED! 🙂 I love hearing stories of food-association memories!!! Hope you had a fab weekend Heather!

      Reply
  20. Dorothy Dunton says

    February 27, 2016 at 4:07 am

    Hi Nagi! Now this is my kind of burger! The grated onion in this adds so much flavor and keeps the burger moist. Yes to the runny egg on top! 🙂

    Reply
    • Nagi says

      February 29, 2016 at 10:02 am

      I bet you make a WICKED burger! Or is it Gary who is the household Burger King?

      Reply
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