Hamburger recipe uses 85% ground beef, binders, and seasoning. Cook on the grill or stovetop in 10 mins. Place the beef patties in a bun with toppings.
â–¢1 large egg
â–¢2 tablespoons Worcestershire sauce
â–¢1 teaspoon paprika
▢½ teaspoon onion powder
▢½ teaspoon garlic powder
▢½ teaspoon salt
▢½ teaspoon black pepper
â–¢1 pound ground beef 85% lean
▢¼ cup fine breadcrumbs
â–¢Fries for serving
Instructions
Instructions
In a large bowl, whisk together the egg, Worcestershire sauce, paprika, onion powder, garlic powder, salt, and pepper. Add the ground beef and breadcrumbs, and use your hands to mix until combined.
Gently shape the mixture into 4 patties, about ¾-inch in thickness. Use your thumb to press down in the center of each patty to create an indent.
Refrigerate the patties for 20-30 minutes to help keep their shape.
Preheat the grill or grill pan to medium heat and oil the grates or pan. Cook the burgers for 4-5 minutes per side until they reach the desired doneness.
Allow the burgers to rest for a few minutes, then serve with your favorite condiments.
Notes
This hamburger recipe uses 85% ground beef, binders, and seasoning. Cook on the grill or stovetop in about 10 minutes. Place the beef patties in a bun with your fav toppings.
Notes
Nutrition facts is for 1 beef hamburger and does not include bun, toppings or side.
Storage: Kept in an airtight container in the fridge, the cooked burgers will last for up to 3 days. You can reheat them in a skillet with a little oil or in the microwave until warmed through.
Freezing Instructions: Freeze uncooked patties on a baking sheet, then place them all together in a ziplock bag. Thaw in the fridge overnight before cooking
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Instead of breadcrumbs, you can use all-purpose flour.
To make it gluten-free, you can use quick oats, almond flour or panko breadcrumbs.
Please note the video includes Dijon mustard, but this updated recipe now includes Worcestershire sauce for a slightly more savory flavor. Dijon mustard still works really well for this recipe.
Beef Hamburger Ingredients
Ground beef:Â I prefer 85% lean ground beef for burger patties. It has just enough fat to keep the burgers juicy without making them greasy.
Egg: Use a room-temperature egg if you can. The egg blends into the ground beef more easily.
Worcestershire sauce:Â You can use A1 or a different steak sauce, but I think Worcestershire is best in burgers.
Seasonings:Â A mix of paprika, onion powder, garlic powder, salt, and black pepper.
Breadcrumbs: Make sure they’re finely ground for the best texture. You can make your own breadcrumbs if you’re out as well.
How to Make Hamburgers
Step 1:Â To a large bowl, add the Worcestershire sauce, paprika, onion powder, garlic powder, salt and pepper.
Step 2:Â Whisk well to combine.
Step 3:Â Add the ground beef and breadcrumbs, and use your hands to mix until combined.
Step 4:Â Portion the meat into 4 equal segments.
Step 5: Gently shape the mixture into 4 patties, about ¾-inch in thickness.
Step 6:Â Use your thumb to press down in the center of each patty to create an indent. Refrigerate the patties.
Step 7:Â Preheat the grill or grill pan to medium heat and oil the grates or pan.
Step 8:Â Cook the burgers for a few minutes per side until they reach the desired doneness.
