These homemade burgers are tender, juicy, and jam-packed with flavor. Grass-fed beef makes a huge difference in taste and quality; give it a go this weekend!

Close up of stacked beef burger.

Stacked beef burger on a platter with fries.

There’s a hefty amount of pressure to be highly creative when planning blog content. The burden of trying to come up with recipes that are unique enough to stand out—yet familiar enough for home cooks to approach—can be a challenge. Not to mention, continually bringing something ambitious to the table seems unnecessary. Real life just isn’t like that—for readers or for us bloggers.

With that, I’m feeling more inclined to reflect real life. At least for a bit. I want to introduce you to things I make around the house on any given day. Things that are convenient, but still offer my personal touch. (Y’know, in hopes to stand out a little).

Like this homemade beef burger.

Not all homemade burgers are created equal, and I’ve bitten into one too many dry under-seasoned hockey pucks in my life to let this juicy patty go unheard of. And here’s a fun tip: if you push a thumbprint into the center of the raw patties before putting them in the grill, they won’t shrink :)

Grass-fed beef definitely amps up quality and flavor. Find a brand you trust at your local grocer or hit up your local butcher! You won’t regret it.

I hope you get around to trying it, and I hope it’s as much of a game changer for you as it was for us :)

Away from the table…

Creative burnout. In my quest to catch up on podcasts this week, I tuned into a cast from The Creative Introvert that really resonated with me: how to avoid burnout as a creative introvert. In this episode, Cat Rose touches on the (strange) glamorization of the #GirlBoss working herself into the ground. She also talks about the different types of burnout, how it happens, and why introverts (hello!) are so at risk. It’s a great episode, and if you’re a dedicated creative, I highly recommend giving it a listen.

Dead to Me. I tend to avoid shows that crop up and become the talk of social media overnight. But this week, while propped up in bed with my earthworm of a pregnancy pillow and a popsicle (I’m still obsessing over these), I decided to dip my toes into Dead to Me on Netflix. After one episode it was obvious that I had to dive in; dark humor and unexpected twists are my jam. You should watch it. Christina Applegate is brilliant in it.

Shrill: Notes from a loud woman. This is what I’m reading right now and it’s fab. Lindy West touches on male entitlement in comedy, Internet trolls, and body image. I’ve really been digging feminist essay collections lately. Usually I need to bounce back and forth between fiction and essay collections because the latter can be exhausting if the content is heavy. But the essays I’ve been reading as of late (Bad Feminist, The Geek Feminist Revolution, We Should All Be Feminists) have been really, really refreshing.

Collage of burger ingredients

Stacked beef burger on a platter with fries.

If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.

Stacked beef burger on a platter with fries.

Get the Recipe:

Best Homemade Burgers {Grass-Fed Beef Burgers}

These homemade burgers are tender, juicy, and jam-packed with flavor. Grass-fed beef makes a huge difference in taste and quality; give it a go this weekend!
5 from 5 votes

Ingredients

Homemade Beef Patties.

  • 1 lb ground chuck (80% lean), preferably grass-fed
  • 1 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tsp onion powder
  • 2 garlic cloves, minced
  • 1 tsp freshly chopped thyme, If not fresh, you can use 1/2 tsp of dried thyme or dried Italian herbs
  • 1/2 cup onion, finely chopped
  • 1 TBSP Worcestershire sauce
  • 1/4 cup Panko bread crumbs

Suggested condiments and additions (but, dress your burger how you want!)

  • 4 Burger buns of your choice
  • Bibb lettuce
  • Sliced tomatoes
  • Thinly sliced red onion
  • dill pickles
  • Slices of cheese
  • Mayo
  • Ketchup
  • Dijon mustard

Materials.

  • Baking sheet or large plate
  • Parchment Paper
  • Grill; or cast iron pan if cooking on the stovetop

Instructions 

Homemade Beef Patties.

  • Have a baking sheet or large plate handy—large enough to hold all four burger patties. I recommend covering the surface with parchment paper to prevent sticking.
  • Place all of the beef patty ingredients into a large bowl. With clean hands, mix and fold the ingredients together until well blended. (You could use a spoon or spatula, but nothing works better at blending than your own hands.)
  • Once blended, evenly divide the ground mixture into four, and start forming your patties. Place each patty onto the parchment covered baking sheet or plate, and gently press your thumb into the middle of each patty to create a dent. This dent will prevent the patty from shrinking on the grill.
  • Place the patties in the fridge for at least 30 minutes; you can leave them in there for a few hours if you're really working ahead of schedule.

Grilling Instructions.

  • Bring a gas grill to high heat; if using a charcoal grill, heat the coals until they glow bright orange and ash over.
  • Place the burgers on the grill and cook until they're golden brown and slightly charred on the first side, about 3 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side—about 4 minutes for medium rare, or until cooked to desired degree of doneness. (See notes for a breakdown of degrees/doneness.)
  • When done, remove the burgers from the grill and let the patties rest for about 5 minutes. After that, stack your burger together and enjoy!

Pan-Frying Instructions.

  • Heat a slick of oil in the pan (preferably cast iron) or griddle over high heat until the oil begins to shimmer. Place 1-2 burgers into the pan (or whatever you can fit, just don't overcrowd) and cook until golden brown and slightly charred on the first side, about 3 minutes. Flip the patties and cook until golden brown and slightly charred on the second side—about 4 minutes for medium rare, or until cooked to desired degree of doneness. (See notes for a breakdown of degrees/doneness.)
  • When done, remove the burgers from the grill and let the patties rest for about 5 minutes. After that, stack your burger together and enjoy!

Notes

The best way to cook beef patties to your preference is to have a meat thermometer handy and to know your temps:
  • Rare: 115 to 120°F
  • Medium-Rare: 120 to 125°F
  • Medium: 130 to 135°F
  • Medium-Well: 140 to 145°F
  • Well-Done: 150 to 155°F