Juicy Homemade Burger
Sink your teeth into the ultimate homemade burger, featuring a perfectly seasoned, ultra-juicy beef patty and all the classic toppings.
Ingredients
- •1.5 pounds ground chuck (80/20 fat ratio) (680g)
- •1 teaspoon kosher salt (5g)
- •0.5 teaspoon freshly ground black pepper (2g)
- •1 teaspoon garlic powder (3g)
- •1 teaspoon Worcestershire sauce (5ml)
- •4 slices cheddar cheese
- •4 brioche burger buns
- •1 tablespoon unsalted butter, softened (15g)
- •1 large tomato, sliced
- •1 head crisp iceberg or butter lettuce, leaves separated
- •1 medium red onion, thinly sliced
- •0.5 cup mayonnaise (120ml)
- •2 tablespoons ketchup (30ml)
- •1 tablespoon yellow mustard (15ml)
- •4 dill pickle slices
Instructions
- 1
In a small bowl, whisk together the mayonnaise, ketchup, and mustard to create the burger sauce, then set aside.
- 2
Gently place the ground beef into a large mixing bowl without packing it too tightly.
- 3
Add the kosher salt, black pepper, garlic powder, and Worcestershire sauce to the meat.
- 4
Use your hands to gently combine the seasonings into the meat, taking care not to overmix, which can make the burgers tough.
- 5
Divide the meat mixture into 4 equal portions and shape them gently into patties about a half-inch thick, pressing a slight indentation into the center of each patty with your thumb to prevent them from puffing up while cooking.
- 6
Preheat a cast-iron skillet or outdoor grill over medium-high heat until hot.
- 7
Lightly brush the inside of the brioche buns with softened butter and toast them face-down on the skillet for 1 to 2 minutes until golden brown, then set aside.
- 8
Place the burger patties onto the hot skillet and cook without moving them for about 4 minutes until a rich, dark crust forms.
- 9
Flip the patties, immediately top each with a slice of cheddar cheese, and cook for another 3 to 4 minutes for medium-doneness.
- 10
Remove the patties from the heat and let them rest for 5 minutes so the juices redistribute.
- 11
Assemble the burgers by spreading the special sauce on the bottom and top buns, followed by lettuce, tomato slices, the cheesy beef patty, pickles, and red onion.
💡 Chef tips
- Always use ground beef with an 80/20 lean-to-fat ratio; the fat is essential for keeping the burger juicy and flavorful during cooking.
- Making the thumb indentation in the center of the raw patties ensures they cook flat instead of swelling up into balls.
- Raw patties can be shaped ahead of time and stored in the refrigerator with parchment paper between them for up to 24 hours before cooking.
✅ How it should turn out
The finished burger features a richly browned, savory crust on the outside with an exceptionally juicy interior, perfectly melted cheese, and a harmonious balance of creamy sauce and crisp, fresh toppings.