Easy Homemade Beef Burgers (Print Version)
# Ingredients:
→ For the burger patties
01 -
1 large fresh egg
02 -
2 tablespoons of Worcestershire sauce
03 -
1 teaspoon sweet paprika
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½ teaspoon onion powder
05 -
½ teaspoon garlic powder
06 -
½ teaspoon kosher salt
07 -
½ teaspoon freshly ground black pepper
08 -
1 pound lean ground beef (85% lean)
09 -
¼ cup fine dry breadcrumbs
→ For serving
10 -
French fries on the side
11 -
Burger buns of your choice
12 -
Your favorite burger toppings and condiments
# Instructions:
01 -
Grab a large mixing bowl and whisk together the egg with Worcestershire sauce, paprika, onion powder, garlic powder, salt, and black pepper until everything's well combined.
02 -
Add your ground beef and breadcrumbs to the seasoned egg mixture. Using clean hands, gently mix everything together until just combined - don't overwork the meat.
03 -
Divide the mixture into 4 equal portions and gently form them into patties about ¾-inch thick. Press your thumb into the center of each patty to create a small indent - this prevents the burgers from puffing up while cooking.
04 -
Place the shaped patties in the refrigerator for 20-30 minutes. This chilling time helps them hold their shape during cooking.
05 -
Heat your grill or grill pan to medium heat and lightly oil the cooking surface. Cook the patties for 4-5 minutes on each side, or until they reach your preferred level of doneness.
06 -
Let the cooked burgers rest for a few minutes to allow the juices to redistribute, then serve them on buns with your favorite toppings and condiments.
# Notes:
01 -
Nutritional information is calculated per burger patty only and doesn't include bun, toppings, or sides.
02 -
Cooked burgers can be stored in the refrigerator for up to 3 days in an airtight container.
03 -
You can substitute breadcrumbs with all-purpose flour, or use quick oats, almond flour, or panko for gluten-free options.
04 -
Raw patties can be frozen on a baking sheet, then stored in a freezer bag - just thaw overnight in the fridge before cooking.
05 -
The original recipe used Dijon mustard, but Worcestershire sauce gives a richer, more savory flavor profile.