Get out that grill because it is barbecuing time. There is nothing quite like biting into a homemade juicy hamburger that has been grilled to perfection.
Homemade hamburgers have long been one of my favorite things to eat for lunch or dinner. Serve them with a homemade grilled bun, cheddar cheese, tomato, lettuce, bacon, onion, etc. side of fries, and I am in heaven.
Each bite puts a smile on my face as the juicy burger and the flavors from the other ingredients meld together in a perfect harmonious balance. There is a reason why hamburgers are one of the most popular foods in America. They are amazing!
And it is not that difficult to get a nice juicy hamburger that is much better than those sorry excuse for a burger patty, frozen hockey pucks that you get at the store. If I can do it, you can do it. Let’s get grilling!
Step 1: Gather the ingredients
In order to make a wonderfully amazing juicy hamburger you need a few ingredients:
- Ground beef – When picking ground beef I find the perfect blend for a nice juicy burger is an (80%/20%) That 20 percent fat will add so much flavor as well as help the burger from drying out.
- Garlic powder
Burger Toppings (some of my favorites)
- Cheddar cheese
- Grilled onion
- Bacon – oh yeah, bacon, bacon, bacon.
- Burger Press – While not necessary, the burger press is another component for creating a juicy hamburger. More about this down below.
- Plastic wrap
Step 2: How to make a juicy hamburger at home
One very helpful tip for getting a nice juicy hamburger is by making your own patties, instead of buying the pre-made ones and especially the frozen hockey puck ones. As mentioned above I always choose a 80%/20% blend for the ground beef.
The 20% fat not only adds tremendous flavor to the burger but it also helps keep it nice and juicy. With one pound of beef I will either make 4 quarter pounders or 3 third pound patties.
Add a pinch or salt, pepper, and garlic powder to the meat and knead it all together kind of like bread dough, just for 30 seconds or so. Make sure to use really clean hands, or where food grade gloves. Once done with the seasonings divide it up into the number of patties you want to make and roll them into balls.
Step 3: Hamburger patty shape
Another tip for getting a nice juicy hamburger is the shape of the patty. Have you ever grilled homemade hamburger patties only to have them dome up on you, and then you press down on them, and all the juice comes out, or you leave them as is and they resemble more of a mound than a flat patty?
And then once cooked the edges were done or overdone, but the middle wasn’t quite done yet? A way to prevent that is with the donut shaped hamburger patty.
The donut shape allows the burger patty to cook evenly with no high spots, so when you bit into it every bit is nice and juicy.
One way to get the perfect donut shaped patty is with a hamburger press. You don’t need the gadget to achieve this kind of patty, however. You can just form it this way with your hands if you like.
To use the press, wrap one side of a ball of seasoned ground beef with plastic wrap and then push down on it with the burger press. Flip it over and pull on the plastic to remove the patty. And there you go perfect patties.
At this point I like to sprinkle on the same seasonings once again, pinch of salt, pinch of pepper, and pinch of garlic powder. Time to bring them over to your preheated grill or to your grill pan on the stovetop.
Step 4: Cook that juicy hamburger
Once the grill is hot around 400 F/205 C, place the patties on it. Hear that musical sizzle. If using a grill pan on the stovetop, set the heat in between medium and medium-high. Once adding the patties, leave them alone to cook for 4 minutes or if they patties are really thick, then 5 minutes.
DON’T keep flipping the patties every minute. And don’t, press down on them with a spatula! That will press out all the juices and flavor. After 4 to 5 minutes, flip the patties over and allow the other side to cook.
A few minutes before they are done, throw on the buns, to toast them up a bit. You may also use a George Foreman grill too inside if you like. I use mine all the time when I don’t want to fire up the outside charcoal grill.
Also at this time you can throw on the cheese if you want it to be melted on the patty. I don’t always melt my cheese. But I definitely do it sometimes. Remove the patties from the grill and allow them to rest for about 5 minutes. This is another key to keep them juicy.
Step 5: Assemble the juicy hamburgers
Now time to assemble that juicy hamburger. You can layer them however you like. One trick to keep the bun from getting too soggy is to place down the lettuce first, and then the burger patty. I don’t always do that either.
My favorite toppings are cheddar cheese, grilled onion, tomato, green leaf lettuce, pickles, and of course thick applewood smoked bacon. So yummy!
Now time to serve them up by themselves or of course you can always add a side of homemade french fries or homemade onion rings. Enjoy!
How long does a homemade juicy hamburger last?
Cooked hamburger patties will last 3 to 4 days in the fridge, if stored in an airtight container or ziplock bag. They will last longer than the fully assembled hamburger.
Here are a few more recipes you may like:
- Burger Press
- Plastic wrap
- 1 lb. of ground beef for 3 large patties 80%/20% blend
- pinch of salt
- pinch of pepper
- pinch of garlic powder
- cheddar cheese or any cheese
- grilled onion
- Begin by heating up your outdoor grill or preheating a George Foreman grill or a cast-iron skillet. Between medium and medium-high if using the stovetop. The same if using a gas grill.
- Create the patties by sprinkling on some salt, pepper, and garlic powder onto the ground beef. Knead the beef together a bit to make sure those seasonings go through it. Then divide the beef into 4 equal parts.
- Roll the beef into a ball and then press it down into a disc shape, make an indention in the middle with the thumb, which helps it cook evenly and not puff up while being cooked. Or you can use a burger press which works nicely. If using the burger press, wrap half of the ball with plastic wrap and then place the press on it, and push down, the beef will form around the press. Flip it over and pull on the plastic to remove the patty.
- Sprinkle the patties again with the same seasonings. Then place them on the hot grill, George Foreman, or skillet. Cook each side for 4 to 5 minutes. Do NOT press down on them with a spatula. This pushes the juices out. Don't keep flipping them. Just let them cooked undisturbed for 4 to 5 minutes per side.
- Once the patties are almost done, place some cheese on the top, if desired to melt it. And place the buns on the grill if desired to toast them.
- Remove the patties and everything from the grill and allow the patties to rest for about 5 minutes. This will help hold the juices in. After that assemble your burger with your favorite toppings, like bacon, tomato, grilled onion, lettuce, etc. Serve them with a side of homemade fries, onion rings, etc. Enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
This is everything a gourmet burger should be, and then some! So juicy and flavorful; easily a new favorite recipe in our home!
Thank you, Sara! I agree. 🙂 haha. Glad you family loves it!
Turned out great! You’re right, the 80/20 beef really made them extra juicy.
Glad you tried it and liked it, Stephanie! 🙂