Juicy seasoned beef patties (Print View)

Juicy beef patties grilled and served with fresh tomato, onion, lettuce, and classic condiments on soft buns.

# What You’ll Need:

→ Beef Patties

01 - 1 pound ground beef (80/20 blend)
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 leaves lettuce
12 - 4 slices dill pickle
13 - Ketchup, mayonnaise, and mustard to taste

# How To Make It:

01 - In a large bowl, gently mix ground beef with salt, pepper, garlic powder, onion powder, and Worcestershire sauce until just combined.
02 - Divide the mixture into 4 equal portions and form each into a 3/4-inch thick patty with a slight indentation at the center.
03 - Heat grill or skillet over medium-high heat until properly hot.
04 - Cook patties for 3 to 4 minutes per side until medium doneness is reached. If using cheese, add a slice on each patty during the last minute and cover to melt.
05 - Lightly toast hamburger buns on the grill or skillet for 1 to 2 minutes until golden brown.
06 - Place a lettuce leaf on the bottom bun, add the beef patty, then layer tomato, onion, pickles, and condiments as desired. Top with the bun.
07 - Serve immediately with preferred side dishes.

# Expert Suggestions:

01 -
  • They're done in under 30 minutes but taste like you've been planning this meal all day.
  • The Worcestershire sauce does something magic to the beef that nobody expects until they taste it.
  • You can build them however you want—no judgment, all flexibility.
  • Somehow they're humble enough for a Tuesday night but impressive enough for a crowd.
02 -
  • Don't press down on the patties while they cook with your spatula—I did this for years thinking I was helping, when really I was squeezing out all the juices and making them tough.
  • The slight indent in the center is physics, not decoration; it keeps the patty from becoming a dome that's impossible to bite through.
  • Room temperature beef is easier to shape than cold beef, so take yours out of the fridge about five minutes before mixing.
03 -
  • Make a small dimple in the center of each patty with your thumb before cooking—it prevents the burger from puffing up in the middle and ensures even cooking throughout.
  • Don't skip the Worcestershire sauce; it's the ingredient that makes people ask what's different about your burgers compared to every other burger they've had.
  • Toasting the buns transforms them from an afterthought into something that actually deserves attention and changes the whole eating experience.
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