Juicy Beef Patties Burgers (Printable)

Tender beef patties grilled and placed in soft buns with fresh toppings for a classic meal.

# What You Need:

→ Beef Patties

01 - 1 pound ground beef (80/20 blend recommended)
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1 tablespoon 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

# How-To:

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

# Expert Tips:

01 -
  • Four perfect burgers in under 30 minutes, no fuss, just flavor.
  • The Worcestershire sauce does something quiet but essential—it deepens the beef without announcing itself.
  • That slight indent in the center keeps the patty from puffing up and becoming a hockey puck.
02 -
  • Don't skip making that indent—it's the difference between a burger that stays flat and one that becomes a puffy lump.
  • If your buns are cheap or thin, toasting them is non-negotiable; it keeps them from falling apart under the weight and warmth of the patty.
  • The 80/20 beef blend is important; leaner meat tastes dry, fattier meat is too heavy.
03 -
  • Make a small well in the center of each patty with your thumb before cooking—it keeps the burger flat instead of turning into a dome.
  • Don't press down on the burgers while they cook; let the heat do its work and you'll keep the juices inside where they belong.
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