Juicy Homemade Burger
A perfectly seasoned, tender, and incredibly juicy burger that brings the steakhouse experience right to your home kitchen.
Ingredients
- •1.5 lbs (700g) ground beef (80/20 fat ratio)
- •1 tsp kosher salt
- •1/2 tsp freshly cracked black pepper
- •1 tsp garlic powder
- •1 tsp onion powder
- •1 tbsp olive oil
- •4 high-quality hamburger buns
- •4 leaves crisp iceberg lettuce
- •1 large beefsteak tomato, sliced
- •1/2 red onion, thinly sliced
- •4 tbsp pareve burger sauce or high-quality ketchup
Instructions
- 1
Gently shape the ground beef into four equal patties, about 3/4 inch thick, taking care not to overwork the meat to ensure tenderness.
- 2
Use your thumb to create a small indentation in the center of each patty to prevent them from puffing up while cooking.
- 3
In a small bowl, mix the salt, pepper, garlic powder, and onion powder, then generously season both sides of each patty.
- 4
Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
- 5
Place the patties in the skillet and cook for 4 to 5 minutes per side for medium doneness, avoiding pressing down on the burgers with a spatula to keep the juices inside.
- 6
While the burgers rest for 3 minutes, lightly toast the cut sides of the buns in the same pan until golden brown.
- 7
Assemble the burgers by spreading sauce on the buns, then layering with lettuce, tomato, the cooked patty, and red onion.
💡 Chef tips
- Always use ground beef with at least 20% fat content; the fat is essential for moisture and flavor.
- Keep your meat chilled until the very moment you are ready to put it in the pan to ensure the fat doesn't render out prematurely.
- You can prepare the patties ahead of time and store them in the refrigerator between layers of parchment paper for up to 24 hours.
✅ How it should turn out
The finished burger features a deeply seared, crusty exterior that gives way to a succulent, savory center, with the aroma of toasted buns and fresh vegetables.