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I love a good burger. I mean, I really really love it!

It greets spring on the first warm day of grilling. It’s the pinnacle of summer. It kisses the crisp fall air goodbye as the last meat of the season is pulled off the grill. It’s a cold January stovetop staple. Oh, burger, how I love thee.

But a good burger can be elusive. I’ve given up ordering burgers at restaurants because they are usually either flavorless, masked by too many toppings, or are overcooked. Or all three.

I challenged myself to create a recipe that is equally easy and tasty. 

And I did it!

Before we get to the recipe, there are a few cardinal rules of a good burger:

 
  1. You have to season it. Spices complement and enhance flavor. Do not be afraid to use spices- for all of your cooking! It will change everything!

  2. Do not overcook the burger. Pleeeease. It should not resemble a hockey puck. And remember: the more cooked, the less flavor. My sweet spot is medium to medium-rare.

  3. Make it a uniform weight and size. I am SO committed to the cause of a good burger, I weigh out 4-ounce patties and use a burger press. The uniform size and weight make cooking the burger easier. You won’t accidentally have one burger that’s overcooked and one that’s undercooked. You can pre-patty the burgers and store them in the fridge for a few hours. But be sure to let the beef come to room temperature before you start to cook.

    Cuisinart Burger Press

    Here is a picture of my set-up. I make it like an assembly line. Once I have all the burgers in patty form, I start cooking.

    Burger Assembly Line

  4. Resist the urge to smoosh. By smoosh, I mean using a spatula to press the juices from the burger. I realize it’s tempting and very satisfying, but when you smoosh you’re losing flavor and moisture. If you want a leaner burger, buy leaner meat.

  5. Let the burger rest for 10 minutes to lock in the flavor. This is a standard rule for all meat.

OK, that’s it. Just five simple rules!

Print

The Best Burger Recipe. Like, Ever.

The Best Burger Recipe
  • Author: Kelsey Albers
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 8 1x
Scale

Ingredients

  • 2 lbs ground beef
  • 2 Tbs fresh parsley -or- 1 Tbs dried parsley
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp pepper

Instructions

  1. Preheat your grill or stovetop to medium-high heat.
  2. Pre-mix all the spices in a small dish.
  3. Using your hands, mix the spices with the beef until well combined but do not overwork the meat. 
  4. Make the patties. If you are using a scale and burger press, measure out 4 ounces and use the press to make the patty. If you’re eyeballing it, make similar-sized balls of meat (slightly smaller than a baseball). Press the meat down into a patty. Try your best to get the patties the same size and shape.
  5. Place the patty on the stovetop or grill. Cook for 4 minutes on each side for a medium burger. Adjust cook time to suit your preference.
  6. Allow the burgers to rest for 10 minutes. 
  7. Grab a bun and top it with your favorites OR put the patty over a salad for a killer Paleo or Keto dinner!

Nutrition

  • Serving Size: 1 burger
  • Calories: 201.9
  • Sugar: 0
  • Sodium: 370.3
  • Fat: 11.3
  • Saturated Fat: 4.4
  • Unsaturated Fat: 5.1
  • Trans Fat: 0.6
  • Carbohydrates: 7
  • Fiber: 1
  • Protein: 22.7
  • Cholesterol: 73.4

 

I know, I probably made this sound super complicated. But make it once and tell me it’s not worth the effort! I dare ya!

Kelsey Albers, NTP

What are your secrets for an amazing burger? Share them in the comments or join my Private Facebook group for more conversation!

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