Juicy seasoned beef patties (Printable)

Handcrafted beef patties cooked and served with fresh buns, crisp lettuce, tomato, and pickles.

# Required Ingredients:

→ Beef Patties

01 - 1 lb ground beef (80/20 blend preferred)
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder
06 - 1 tbsp Worcestershire sauce

→ Assembly

07 - 4 hamburger buns
08 - 4 slices cheddar cheese (optional)
09 - 1 large tomato, sliced
10 - 1 small red onion, thinly sliced
11 - 4 lettuce leaves
12 - 4 slices dill pickle
13 - Ketchup, mayonnaise, and mustard to taste

# Directions:

01 - In a large bowl, combine ground beef, salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Mix gently until ingredients are just combined.
02 - Divide mixture into 4 equal portions and shape each into a patty about 3/4 inch thick, pressing a slight indentation in the center of each.
03 - Preheat grill or skillet over medium-high heat until hot.
04 - Cook patties for 3 to 4 minutes per side for medium doneness. During the last minute, place a slice of cheese on each patty if using, and cover to melt.
05 - Lightly toast hamburger buns on the grill or skillet for 1 to 2 minutes until golden brown.
06 - Layer lettuce on the bottom bun, add the cooked patty, then top with tomato slices, red onion, pickles, and desired condiments. Cover with the top bun.
07 - Serve immediately accompanied by preferred side dishes.

# Expert Suggestions:

01 -
  • They're done in 25 minutes flat, which means dinner on nights when you're genuinely too tired to plan ahead.
  • The Worcestershire sauce does something quietly genius to the beef—it doesn't announce itself, just deepens everything.
  • You control the whole experience, from how thick the patties are to which cheese lands on top.
02 -
  • Overworking the meat makes dense, tough burgers—handle it like you're being gentle with something delicate, because you are.
  • That dimple in the center prevents the patty from puffing into a dome as it shrinks; it's the difference between a flat burger you can actually bite and a puffy one that slides around.
  • Don't press down on the patties while they cook; every press squeezes out the juices that make them worth eating.
03 -
  • A slight depression in the center of each patty prevents it from cooking into a ball; it's the single best-kept secret of burger cooks everywhere.
  • Don't salt the meat until just before cooking—salt draws out moisture, so timing it right keeps the patties tender and juicy.
  • Room-temperature ingredients assemble better and taste more cohesive than cold ones pulled straight from the fridge.
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