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!
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Servings: 4
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