Basic Burgers

Recipe for Basic Burgers


1-1/2 pounds ground beef
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 buns
Hamburger toppings


Combine first three ingredients and shape into four 6-ounce hamburger patties.

Coat grill rack with cooking spray. Grill the patties, covered with the grill lid, over medium-high heat (350 degrees to 400 degrees) 7 to 8 minutes on each side or until beef is no longer pink. Grill the buns 1 minute on the cut side, or until they are lightly toasted. Top with beef patty and your favorite toppings.


4 servings

Preparation Time

20 Minutes

Total Time

40 Minutes

Reader Comments

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How to make the best darn burger, this side of Ontario, Canada

What I do is...get ready for this one...I do approx. 75% medium beef / or 50% lean beef and 25-50% pork. Mix in a bit of sour dough bread crumbs (not much) and an egg. Work a bit and then add worstershire sauce, a bit of Louisiana hot sauce to taste. Add minced red onion, sea salt and fresh ground black pepper. We put in a GARLIC SCAPE PESTO (we make from the garlic scapes + basil from our garden with walnuts, olive oil), can mix in a bit of feta cheese in the mixture). Now..mix this all up gently and grill. Top burger with aoli, grilled mushrooms and fried onions, and romaine lettuce. REALLY REALLY SUPER YUMMY.


Don't for get the minced onions and add couple eggs Mmm...

Burger Seasonings

For a bit of a "surprise" twist, I often put Chinese 5 Spice OR Trader Joe's Chili Lime Seasoning in the meat. Both are unexpected...and quite tasty!


Thumb dent in the middle for sure. Lean ground beef with a bit of ground pork for the flavor and added moisture. I like to change it up now and then by adding blue cheese bits into the mixture and cut back on the salt. Wowsers.

Hamburger patties

I use extra lean hamburger then add egg, breadcrumbs, horseradish, worstershire sauce, and salt. Delicious!

I personally don't put egg in

I personally don't put egg in my hamburger patties, I only do that with my meatloaf, but to each their own. I would add one little extra step when forming your patties...take your thumb & make an indentation in the center of the patty, so that when your burger cooks & expands, that indentation allows for the patty to "even out". Try it, you'll see what I'm saying is true. Happy Memorial Day. P.s. I too prefer 70/30 ground beef, it has more taste.

I always do the thumb dent

I always do the thumb dent too! Amazing how evenly it cooks. If I want a burger medium rare, I would like the whole patty to be medium rare - not just the center.

Mama knows best

Mama knows that when the meat is "too lean" that there's not enough fat to keep it together. The egg and breadcrumbs do not take away from the deliciousness of the meat. And so if you don't want to add the eggs and breadcrumbs, then buy meat with more fat.

i disagree it falls apart on

i disagree it falls apart on the need egg to bind it .i also add minced onion and garlic ,

Sounds like a great burger!

Sounds like a great burger! One Canadian place uses 1 teaspoon BBQ spice to each pound of ground beef. Burgers are best without bread crumbs, eggs, and other additives.