Learn how to make homemade hamburger patties from scratch. It’s so easy, and it takes just a few minutes to enjoy restaurant-quality burgers at home. The secret to juicy burger patties is choosing the best ground beef and knowing when and how to season it. No more dry patties that are falling apart!
Serve these homemade burgers on toasted buns with your favorite toppings, or if you feel like making burger night a little more interesting, try my Pub-Style Pretzel Burger with Bacon.
Jump to:
Video Instructions
Learn How To Make Hamburger Patties
Once you know how to make the best burger patties on delicious hamburger buns, you really don’t need to bother with the pre-shaped ones from the store.
They take just a few minutes to shape and cook, and you can make them exactly the size you want. I also like knowing exactly what went into them. No mystery ingredients or spices hiding in there pretending they belong in a burger.
Why You’ll Love It
- Quick to make: The juicy hamburger patties take around 10 minutes to prepare and only a couple of minutes to cook.
- Juicy: Using 80/20 ground chuck gives you enough fat to keep the burgers flavorful instead of dry.
- No unnecessary fillers: There are no eggs or breadcrumbs mixed into the meat. Homemade hamburgers really don’t need all that.
- Easy to portion: I’ve included the exact measurements I use so you can make evenly sized patties every time.
- Great for freezing: Shape a batch ahead of time and keep in the fridge for 3 days or freeze them for an easy dinner later.
Ingredients
- Ground chuck: I recommend 80% lean, 20% fat ground chuck. That extra fat is what gives you a juicy, flavorful burger. Leaner beef works, but in my experience, it’s much easier to end up with a dry patty. For the perfect hamburger, this is one place where a little fat is your friend.
- Salt and black pepper: You really don’t need a cupboard full of seasonings here. I season the outside of the patties right before cooking rather than mixing seasoning into the beef. This keeps the texture more like a proper burger instead of heading into meatloaf territory.
- Vegetable oil: You only need a little for brushing the pan. It helps the patties develop that browned crust without sticking.
- Burger buns: Choose buns that are sturdy enough to hold the juicy patties and toppings. I love brioche or pretzel buns, especially lightly toasted so they don’t immediately soak up all those burger juices.
How to Make Hamburgers That Don't Fall Apart
1. Divide the ground chuck into four equal 3.5 oz (99 g) portions and loosely shape each one into thick patties with a slight indentation in the middle.
2. Place one portion onto a piece of wax paper and gently press it into a thin patty. Make it about 1 inch wider than your burger bun because the beef will shrink as it cooks.
3. Repeat with the remaining beef, being careful not to knead or overwork the meat. Heat a griddle pan or cast-iron skillet over high heat on the stovetop and lightly brush it with vegetable oil.
4. Season one side of each patty with salt and pepper. Place the patties seasoned-side down into the hot pan.
5. Cook for 60-90 seconds, or until the edges begin turning grey and juices appear on top.
6. Season the uncooked side with salt and pepper, then flip each patty once using a spatula. Cook for another 20-40 seconds until browned and cooked to your liking.
Tip: You can add a slice of cheese (Gouda is my preference) on the hot patty for a melted cheese burger effect.
7. Serve immediately on toasted burger buns with lettuce, tomato, onion, pickles, ketchup, mustard, or whatever toppings you like.
Recipe Tips
- I find 3.5 oz (99 g) of beef per patty is a great size for thinner, diner-style burgers. If you buy 1 lb (454 g) of beef, you can simply divide it into four larger 4 oz (114 g) patties instead.
- Shape your patties about 1 inch wider than the buns. They shrink while cooking, and this helps you avoid that sad little burger sitting in the middle of a giant bun.
- I keep my patties refrigerated until I’m ready to cook them. Cold patties are much easier to handle. Shape each patty on wax paper. It makes stacking and transferring those thin patties much easier.
- Don’t try to make the edges perfectly smooth. A slightly rough edge is completely fine, and it means you haven’t overworked the meat. For the perfect burger patties, divide and gently shape them. The more you squash and knead the meat, the tougher the finished burgers can become.
- Use the hamburger seasoning immediately before cooking. I don’t salt the beef ahead of time.
- Watch the burger rather than relying only on the clock, especially when using the cooking method in this recipe. When the edges turn grey and juices begin appearing on top, it’s usually ready to flip. Leave them alone until they’re ready to turn. Constant flipping makes it much easier to overcook them. I know it’s tempting to press them with the spatula, but you’re basically squeezing all those lovely juices straight into the pan.
- If you’re making a large batch, weigh the portions. It takes an extra minute but means your burger patties will cook at roughly the same rate.
What Can You Serve With This?
- French fries
- Potato wedges
- Onion rings
- Coleslaw
- Potato salad
- Green salad
- Pickles
- Worcestershire sauce
- Red Onions
- Blue Cheese
FAQs
I prefer 80/20 ground chuck. The 20% fat gives the burgers plenty of flavor and keeps them juicy while cooking. Very lean ground beef can work, but it tends to dry out much more easily.
No. I don’t add eggs, breadcrumbs, or other binders to my hamburger patties. If you keep the meat cold, handle it gently, and cook it properly, the patties should hold together just fine.
Beef shrinks as the fat and juices render during cooking. I make my raw patties about an inch wider than the buns so the cooked burger ends up much closer to the right size.
Yes. I often shape them ahead and keep them covered in the refrigerator until I’m ready to cook. They can be refrigerated for up to 1 day.
Recipe
How To Make Hamburger Patties From Scratch
Equipment
- 6-inch (15cm) wax paper
- Grill pan
- Spatula
Ingredients
- 14 oz* ground chuck (80% lean - 20% fat)
- salt and pepper to taste
- vegetable oil for pan
Additional Ingredients
- 4 burger buns
- 4 tablespoon ketchup
- 2 tablespoon mustard
- 4 leaves of lettuce
- 4 slices of raw onion
- 4 slices of tomato
- 8 slices of pickles
Instructions
- Divide the meat into 3.5oz* portions and roughly shape into hockey pucks.
- Place one meat portion on a plate layered with a piece of 6-inch (15cm) wax paper and press it into a thin patty that is about 1 inch (2.5cm) wider than the burger bun you use. It will be about ⅓ inch (0.8cm) thin. Repeat with the other portions. Don’t overwork the meat. The edges don’t need to be smooth.
- Heat a grill pan over high heat and lightly brush with oil.
- Season the top of the patties with salt and pepper. Pick up one patty with a piece of paper underneath and flip it over and into the hot pan (seasoned side down) and remove the paper. Repeat with the other patties.
- Cook for about 60-90 seconds, until you see that the edges start to turn grey and juices release on top of the meat patties. Season with salt and pepper and turn with a spatula. Cook for another 20-40 seconds until browned.
- Serve on toasted burger buns and top with your favorite toppings. To make classic hamburgers use the ingredients listed in the ingredients list.
Notes
Cooking Time and Temperature
Cook the patties in a lightly oiled grill pan over high heat for 60-90 seconds on the first side, then flip and cook for another 20-40 seconds, adjusting the cooking time for the size of your patties and preferred doneness.Taste & Texture
These hamburger patties are juicy and beefy with a nicely browned exterior and tender center. Using 80/20 ground chuck gives them enough fat for plenty of flavor without needing extra ingredients mixed into the meat.Storage, Freezing & Reheating
- Refrigerator: Keep uncooked shaped patties covered in the refrigerator for up to 1 day.
- Freezer: Place wax paper between the patties, wrap tightly, and freeze for up to 3 months.
- Thawing: Thaw frozen patties overnight in the refrigerator before cooking.
- Reheating: Cooked burgers are best fresh, but leftovers can be gently reheated until hot.
Serving Recommendations
I like these best on toasted buns with ketchup, lettuce, tomato, onion, pickles, and mustard. Add cheese if you want a cheeseburger, or pile on caramelized onions and a good burger sauce when you’re feeling a little less sensible.Recipe Variations and Substitutions
- Ground chuck: 80/20 is my first choice because the fat keeps the patties juicy. You can use leaner ground beef, but expect a slightly drier burger.
- Burger buns: Brioche, pretzel buns, classic sesame buns, or soft dinner rolls all work.
- Cheese: Add cheddar, Swiss, American, Monterey Jack, or your favorite cheese immediately after flipping the patties.
- Toppings: Try caramelized onions, guacamole, bacon, jalapeños, fried eggs, or different burger sauces.
Proper Storage Tips
- Keep raw ground beef refrigerated until you’re ready to shape the patties.
- Refrigerate shaped patties until cooking.
- Place wax paper between patties so they don’t stick together.
- Wrap patties well before freezing.
- Thaw frozen patties slowly in the refrigerator.
Pro Tips
- Use 80/20 ground chuck for juicier burgers.
- Weigh the beef if you want evenly sized patties.
- Don’t knead or overwork the ground beef.
- Shape patties about 1 inch wider than your buns.
- Season the outside immediately before cooking.
- Start with a properly heated pan.
- Never press down on the patties while they cook.
- Flip them only once for the best results.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
edgar tipton
A new technique for me. It turned out great. Thanks