Hamburger Patties are quick, easy to prepare and perfect for summer gatherings. Grill burger patties while entertaining family and friends or if weather doesn’t permit, it is also delicious cooked on stove-top.
Other reasons to make homemade hamburger patties, you are able to choose the cut of beef to use, it is made without fillers and you can make extra servings, freeze and have it anytime.
Classic hamburger patties are only seasoned with just salt and pepper but growing up I was accustomed with my mom’s burger patties recipe with spices and Worcestershire sauce which she referred to as Sarsa Perrin.
It was a staple for me and my jack russel when I was going to college. It is one of the easiest meal I can prepare for both of us.
What meat to use with hamburger patties
For plump, juicy burger, use ground chuck with a ratio of 80% lean and 20% fat. Fat keeps your burger moist, tender and juicy. Lean meat will not be as tender and tasty.
If you like a steakhouse-style burger, get a better cut. Be early at the store and have the butcher ground the beef.
If I really want to cut down on red meat, I use 93% ground chuck and I substitute half with ground pork. Otherwise, for a healthier and leaner alternative use ground turkey, chicken or salmon.
What to add with burger sandwich
Burger sandwich has evolved over the years when it comes to seasonings and toppings. There’s a variety of ingredients that you can add to it.
Classic hamburger sandwich has cheese, red onion, tomato, lettuce and ketchup. Other ingredients you can add are bacon, spinach, mushroom, mustard, blue cheese, avocado, barbecue sauce, jalapeno and many more.
Why is my burger tough
- Lean meat was used. Having some fat makes burger moist, juicy and tender.
- Meat was overworked while preparing. Over mixing ground beef makes it tough.
- Patties were overcooked.
Note: If you like your meat well-done, I find it best to add ¼ cup breadcrumbs to keep it moist and tender. It absorbs the cooking juices from the meat.
Ways to cook burger patties
I prepare it with ½ inch thickness. You can make it thicker but you have to adjust cooking time accordingly.
- Grill – Get your grill hot, wipe oil on the grill grate and place burger in direct heat to sear the patties. Cook for 3 minutes then once you flip it turn heat to medium until you reach the 160 degrees F internal temperature.
This is how I do it. But if you’ve been grilling for a while you might have your own way of doing it.
2. Stove-top – Cooking on cast iron will develop a crispy exterior but if you don’t have one, a frying pan will work as well. Set it to medium-high heat and make sure cast iron or frying pan is hot.
Add a tablespoon of oil in cast iron and 3 to 4 tablespoons in frying pan. Add burgers and don’t overcrowd especially in frying pan. Patties should fry not steam.
Again use a food thermometer for food safety. Cook one side for 3 minutes, flip and once your thermometer registers 160 degrees F, you may remove it or cook it longer depending on your preference.
Our stove heat settings are slightly different and I won’t suggest how many minutes you should cook it.
Tip: If you like grilled onions, after cooking on pan, saute the onions until soft. The brown bits sticking on the pan will add so much flavor to your grilled onions.
Don’t let these brown bits go to waste.
Note: A friend of mine cook patties in air fryer and he loves it. I’ve never tried it, as well as cooking in the oven. So, I have no instructions for these.
How to get patties flat
When making the patties, place it in a baking sheet or any flat surface and make an indentation at the center of patties using a spoon.
If you don’t, the center will bulge when cooking. It is still tasty but it is easier to add toppings if flat.
Can I freeze burger patties
Yes, you can. I prefer to freeze uncooked patties than cooked ones. It stays moist compared to cooked patties.
Form patties and place on a tray and freeze for about 5 minutes.
Once hard, place cut parchment paper or foil in between patties and place in a zip lock bag or well sealed container. Freeze up to a month.
When freezing hamburger patties or any meat mixture, I prefer to use a food saver. It keeps it moist and it freezes well up to 2 months.
- 1 pound ground chuck or ground beef
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 ½ teaspoons salt
- 1 egg
- In a large bowl, combine ground chuck or beef, onion powder, garlic powder, egg, Worcestershire sauce, salt and pepper but do not over mix as it will toughen meat.
- Note: If you have time, after mixing you can place mixture in the fridge for ½ an hour to infuse meat with seasoning flavors. Cover bowl with saran wrap.
- Divide mixture into 5 equal portions and form into patties using your hands, flatten to about ½ inch thick. Place an indentation at the center of burger using a spoon. Note: You can make smaller or larger patties but you have to adjust cooking time accordingly.
- Wipe grill grate lightly with oil and set it to high heat. Place burger in direct heat to sear the patties. Cook for 3 minutes then flip and turn heat to medium, cook until you reach the 160 degrees F internal temperature. Use a food thermometer. Remove from grill.
- Assemble hamburger sandwich while hot. I added spinach, sliced tomato, sliced red onion and ketchup. You may add whatever you like.
- Use 100% ground chuck or better cut of beef with 80%/20% blend. For leaner alternative, chicken, turkey or salmon can be used but adjust the cooking time accordingly.
- For moist, tender, juicy burger, do not overcook and follow the USDA recommended internal temperature of 160 degree F for food safety.
- For flat burger patties, put an indentation at the center of burger using a spoon.
- You can toast buns and onion on the grill, if you like.
- For tips and how to freeze patties, it is discussed in the post above.
- If cooking on stove-top (discussed in the post) and prefer grilled onion, saute it after cooking burger. The juicy brown bits from patties will add so much flavor to grilled onion.