Juicy Beef Patties with Buns (Printable version)

Juicy seasoned beef patties cooked to perfection, served on soft buns with fresh fixings and melted cheese.

# What You’ll Need:

→ Beef Patties

01 - 1 pound ground beef (80/20 blend recommended)
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1 tablespoon Worcestershire sauce

→ Assembly

07 - 4 hamburger buns
08 - 4 slices cheddar cheese (optional)
09 - 1 large tomato, sliced
10 - 1 small red onion, thinly sliced
11 - 4 lettuce leaves
12 - 4 slices dill pickle
13 - Ketchup, mayonnaise, and mustard to taste

# Directions:

01 - In a large bowl, gently mix ground beef with salt, black pepper, garlic powder, onion powder, and Worcestershire sauce until just combined.
02 - Divide the mixture into four equal portions and shape each into a patty about 3/4 inch thick, pressing a slight indentation in the center of each.
03 - Preheat a grill or skillet over medium-high heat.
04 - Cook the patties for 3 to 4 minutes per side to reach medium doneness, flipping once. If using cheese, place a slice on each patty during the final minute and cover until melted.
05 - Lightly toast the hamburger buns on the grill or skillet for 1 to 2 minutes until golden brown.
06 - Place a lettuce leaf on the bottom bun, add the cooked patty, then layer with tomato slices, red onion, pickles, and condiments of choice. Top with the bun.
07 - Serve immediately with preferred side dishes.

# Expert Tips:

01 -
  • A juicy, properly seasoned patty actually tastes like beef, not like you're eating a sad, gray hockey puck.
  • The whole thing comes together in 25 minutes, which means dinner is ready before anyone gets too hungry and grumpy.
  • You control every layer, so there's no mystery about what's in your burger or how it got that way.
02 -
  • Don't press your burgers down with the spatula while they cook—this squeezes out all the juice and turns them into sad, dry pucks that nobody wants.
  • The 80/20 beef blend is worth finding because it's the sweet spot between flavor and texture; fattier and it's too heavy, leaner and you're basically eating seasoned sawdust.
  • Toasting your buns changes everything—a cold bun absorbs moisture and falls apart, a toasted bun is warm and sturdy and actually complements the burger instead of fighting it.
03 -
  • Make a small thumb indent in the center of each patty before cooking—this prevents them from puffing up and cooking unevenly, and it's honestly the one trick that separates good burgers from forgettable ones.
  • Don't fiddle with your burgers while they cook; resist the urge to flatten them with your spatula because that squeezes out all the juice and turns them into sad, dry disappointments.
  • Use an 80/20 ground beef blend for the perfect balance of flavor and moisture—it's worth seeking out and will change how your burgers taste.
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