Homemade Hamburgers
Updated Jun 11, 2025
Hamburger recipe uses 85% ground beef, binders, and seasoning. Cook on the grill or stovetop in 10 mins. Place the beef patties in a bun with toppings.
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My favorite Burger Recipe
I may have grown up grilling chicken kabobs and beef kafta, but as soon as we moved to the Midwest, homemade hamburgers took over the grill.
My mom always kept her hamburger recipe simple with ground beef, salt and pepper, egg, and breadcrumbs. Depending on the weather, we either cooked them outside on the grill or inside on a grill pan. Over the years, I’ve picked up some tips that make my homemade hamburger recipe just as juicy and delicious, but still very easy. (You’ll have to read the tips below!) These burgers are so good with a side of grilled sweet potato wedges!
Happy Cooking!
– Yumna
Beef Hamburger Ingredients
- Ground beef: I prefer 85% lean ground beef for burger patties. It has just enough fat to keep the burgers juicy without making them greasy.
- Egg: Use a room temp egg if you can. The egg blends into the ground beef more easily.
- Worcestershire sauce: You can use A1 or a different steak sauce, but I think Worcestershire is best in burgers.
- Seasonings: A mix of paprika, onion powder, garlic powder, salt, and black pepper.
- Breadcrumbs: Make sure they’re finely ground for the best texture. You can make your own breadcrumbs if you’re out as well.
How to Make Hamburgers
Homemade Beef Hamburger Recipe
Video
Ingredients
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound ground beef 85% lean
- ¼ cup fine breadcrumbs
- Fries for serving
Instructions
- In a large bowl, whisk together the egg, Worcestershire sauce, paprika, onion powder, garlic powder, salt, and pepper. Add the ground beef and breadcrumbs, and use your hands to mix until combined.
- Gently shape the mixture into 4 patties, about ¾-inch in thickness. Use your thumb to press down in the center of each patty to create an indent.
- Refrigerate the patties for 20-30 minutes to help keep their shape.
- Preheat the grill or grill pan to medium heat and oil the grates or pan. Cook the burgers for 4-5 minutes per side until they reach the desired doneness.
- Allow the burgers to rest for a few minutes, then serve with your favorite condiments.
Notes
- Instead of breadcrumbs, you can use all-purpose flour.
- To make it gluten-free, you can use quick oats, almond flour or panko breadcrumbs.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Homemade Hamburger recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Variations
- Ground turkey or chicken: For a leaner option, you can use ground turkey, or chicken instead of beef. Keep in mind that turkey and chicken are lower in fat, so you might want to add a tablespoon of olive oil to keep the patties moist, or even try using my avocado burger recipe, which adds fat without oil. Or you can follow my ground chicken or turkey burger recipes!
- Cheese-stuffed: Try stuffing each ground beef hamburger with cheese. Place a small cube of your favorite cheese in the center of each patty before covering it with the ground meat and cooking. It’s similar to making cheese-stuffed meatballs, just bigger.
- Toppings: Customize your burgers with a variety of toppings like lettuce, tomato, onion, pickles, sliced cheese, avocado, or sautéed mushrooms.
Recipe Tips
- Make an indent in the center of each patty. This will help the burgers cook evenly and will prevent shrinkage.
- Use your hands to mix the the patties. It’s messier, but the ingredients will combine much easier this way. You can wear plastic gloves to keep your hands clean if you like.
- Don’t overmix the burger mixture. For the best homemade hamburgers, everything should be just combined. If you overmix them, the burgers can become tough and chewy.
- Refrigerate the burger patties immediately after forming them. This helps the patties keep their shape and cook more evenly, since the centers won’t cook that much slower than the outsides.
- Once on the grill, don’t flatten the burgers with a spatula. When you do this the meat will lose some of its juices. Just flip them, don’t press down!
Serving Ideas
- Baked French fries
- Air Fried Sweet Potato Fries
- Baked Sweet Potato Chips
- Dijon Mustard Potato Salad
- Creamy Yogurt Coleslaw
FAQs
Kept in an airtight container in the fridge, the cooked burgers will last for up to 3 days. You can reheat them in a skillet with a little oil or in the microwave until warmed through.
You can! Let the cooked patties cool, then place them on a parchment-lined baked sheet for an hour or two until they’re semi-frozen. Then, transfer the patties to an airtight container or a zippered freezer bag. Thaw the patties in the fridge before reheating.
I always prefer to grill burgers so that you get those nice, crispy edges. You can cook them in the oven though, if you like. Cook the burgers on a baking sheet in a preheated oven at 425F for about 15 minutes.
Yes, you can freeze the uncooked burger patties and they will keep well for up to 3 months. Freeze the patties on a baking sheet and once solid, transfer to a freezer bag or container. Thaw the frozen burgers in the fridge overnight before cooking.
You can mix the burger ingredients a day ahead of time and form the mixture into patties then or later. The uncooked burgers will keep for 1 to 2 days.
More Burger Recipes
- Ground Chicken Burgers
- Black Bean Burgers
- Vegan Quinoa Burger
- Easy Salmon Burger
- Chickpea Burger
- Grilled Turkey Burgers
- Air Fryer Hamburgers
- Avocado Burger
- Lamb Burger
This homemade hamburger recipe was originally published on July 4th, 2020. It has recently been updated with new photography, step-by-step collages, tips, and storing instructions. The recipe was slightly modified to use Worcestershire sauce instead of Dijon mustard, but both work well!
Comments
If only someone would adopt me from America and I could come back to live there! I love this recipe, beautifully moist, tasty and always remind me of New Jersey! Thank you.
Aww, so glad you love it!! Thank you, Bethany!
Hi…if I am doubling the recipe do I double amount of all the ingredients?
Yes, you do! You can click the ‘2x’ button on the recipe card to automatically double all of the ingredients. Hope that helps!
As usual, Yumna provides an excellent twist to make food delicious! Thanks for all your terrific recipes, which I use regularly.
Aww, so happy you liked the hamburgers!! Thank you, Mark!
I come back to this recipe every time we want to smoke burgers! So delicious. We’ll probably never buy premade patties again.
Aww, so happy you love it!! Thanks, Hannah!
If you freeze them, do they have to be thawed out before cooking them? I know if you buy premade hamburgers, you put them on the grill frozen and was wondering if the same could be done with these.
I recommend thawing the frozen burgers in the fridge overnight before cooking. I believe they turn out the best this way!
I made 1 comment on this last June. I thought the flavor was the best I’ve ever had in a burger and I’m old and have had a lot of burgers. Today I wanted to make a meatloaf. I was looking at all of my meatloaf recipes of which none I liked. However, I loved the flavor in these burgers so much I said “why not” and made a meatloaf with it. I used the recipe exactly, as long as you count using ground beef and pork the same as just ground beef. We thought it was great!! It held its shape, very flavorful and was moist. The only other thing I did was add a ketchup and brown sugar glaze for the top.
Wow, I love that!! So happy you were able to modify this recipe for your meatloaf tonight, that’s awesome!! Thank you so much for sharing, Jeff!
This is very delicious and easy recipe, my son and my husband love this hamburgers. I topped them with bacon and avocados sometimes. Thank you very much for this great recipe
So glad they loved the recipe! Thank you so much Andrea!
So delicious! Very glad I tried your recipe – will be my new go to!
Yay, so happy you like it!! Thanks, Carolyn!
If you are on dialysis and you have the same problem I do (that metallic taste from ground beef) then this is the right recipe. It takes it away and is great tasting. So soft and moist and it keeps the patties together
So happy you like it, SK! Thanks for sharing!
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