Go Back
Hamburgers

Juicy Homemade Hamburgers

Juicy, flavorful, and perfectly cooked — these homemade hamburgers are the ultimate comfort food classic. Made with simple ingredients and a few pro techniques, you’ll create tender, juicy patties with a crisp sear, melty cheese, and all your favorite fixings. Whether for a backyard BBQ or a quick weeknight meal, these burgers deliver restaurant-quality results every time — no fast-food stop required!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 burgers
Course: Dinner, Main Course
Cuisine: American
Calories: 670
Ingredients Method Notes

Ingredients
  

For the Hamburger Patties
  • 800–1000 g ground beef 80/20 lean-to-fat ratio for juicy burgers
  • salt and black pepper to taste, for seasoning both sides
  • 3 onions sliced into rings, for caramelizing
  • 2 tbsp oil vegetable or olive oil, divided for cooking
  • 4–8 slices cheese optional; Swiss, cheddar, or American
For the Burgers
  • 4 soft hamburger buns lightly toasted
  • fresh lettuce leaves
  • tomato slices
  • condiments of choice ketchup, mustard, relish, or mayonnaise
  • sliced pickles for tangy flavor
On the Side (optional)
  • crispy French fries or baked potato wedges

Method
 

  1. 1. Shape the Patties: Divide the ground beef into 4 equal portions and gently shape into patties about 10 cm (4 inches) wide. Avoid overworking the meat — it keeps the burgers tender.
  2. 2. Season and Prepare: Generously season both sides with salt and pepper. Press a small indentation in the center of each patty with your thumb to prevent puffing during cooking.
  3. 3. Cook the Onions: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the onion rings and cook until golden and soft, about 5–7 minutes. Season lightly with salt, then remove and set aside.
  4. 4. Sear the Patties: Add the remaining oil to the skillet (or preheat your grill). Once hot, place the patties and cook without pressing down for 2 minutes to form a crust. Flip and cook another 1–2 minutes for medium, or longer to taste.
  5. 5. Add Cheese and Melt: If using cheese, add a slice to each patty after flipping. Cover the pan briefly to let the cheese melt perfectly over the meat.
  6. 6. Toast the Buns: Lightly toast the cut sides of the buns in the skillet or on the grill until golden — this adds flavor and prevents sogginess.
  7. 7. Assemble the Burgers: Spread your favorite condiments on the bottom bun. Layer lettuce and tomato, top with the hot beef patty, caramelized onions, and pickles. Finish with the top bun and serve immediately.

Notes

Helpful Tips:
• For maximum juiciness, use beef with at least 20% fat.
• Don’t press down on the patties while cooking — it squeezes out the juices.
• Add mix-ins like Worcestershire sauce or minced garlic for flavor.
• Swap beef for turkey, chicken, or plant-based mince for a lighter version.
• Freeze raw patties between parchment layers for up to 3 months.