Hamburger Patties

Making moist, juicy, tender burger patties is quick and easy, cooked grilled or on stove-top.

Course Sandwich

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 249kcal

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.