Basic Beef Burger Recipe

This classic beef burger recipe uses a simple mix of ground sirloin and chuck for juicy results. Follow these detailed steps for restaurant-quality burgers at home.

Ingredients

• 1 lb of Ground Sirloin
• ½ lb of Ground Chuck
• Your choice of Cheese and Condiments
• Kosher Salt and Black Pepper

Prep and Cook Details

1. Prep Time: 10 minutes (plus 30 minutes chilling)
2. Cook Time: 8 minutes
3. Servings: Makes either 4 big burgers or 6 medium size burgers

Essential Equipment Guide

1. Large bowl
2. Fork
3. Grill pan or outdoor grill
4. Tongs
5. Plate for chilling

Step 1: Combine the Meats

Start by placing 1 lb of ground sirloin and ½ lb of ground chuck into a large bowl. This combination balances lean meat from the sirloin with the fat from the chuck, ensuring juicy burgers without excess grease. Use a fork to gently mix them together, avoiding overworking the meat which can make the burgers tough. The fork method keeps the texture light and prevents the patties from becoming dense during cooking.

Step 2: Season Generously

Sprinkle kosher salt and black pepper over the meat mixture. Kosher salt stands out because its coarse grains create a beautiful crust on the burger’s exterior while trapping moisture inside for a juicy bite. Stir everything quickly with the fork until just combined, about 10-15 seconds. This light seasoning lets the pure beef flavor shine through, forming the foundation of the ultimate basic burger.

Step 3: Form the Patties

Divide the seasoned meat into portions: four big burgers or six medium ones. Gently shape each into a patty, making the center slightly thinner and more indented than the edges. This prevents puffing during cooking, ensuring even thickness and perfect grilling. Handle minimally to preserve tenderness; overforming compacts the meat and squeezes out juices.

Step 4: Chill to Relax

Place the formed patties on a plate, cover loosely, and refrigerate for 30 minutes. Chilling allows the meat proteins to relax after handling, reducing juice loss on the grill. This step is crucial for that signature juiciness. While waiting, preheat your grill pan or outdoor grill over medium-high heat for optimal searing.

Step 5: Preheat and Prep Patties

Remove patties from the fridge and let them sit at room temperature for about 5-10 minutes. Drizzle both sides lightly with olive oil to prevent sticking. The grill should be hot enough for immediate sizzle, creating a flavorful crust. Pat dry any excess moisture on the surface for better browning.

Step 6: Grill the Burgers

Place patties on the hot grill. Cook for about 4 minutes per side for medium doneness, flipping only once when the bottom releases easily and juices appear on top. Resist the urge to press down; this squeezes out precious fats and moisture. For well-done, add 1-2 extra minutes per side.

Step 7: Add Cheese and Rest

In the last minute of cooking, top each burger with your choice of cheese, like American slices, and cover briefly to melt. Remove from heat and let rest 2-3 minutes. Resting redistributes juices, making every bite succulent. This timing yields burgers that are slightly pink inside, perfectly cooked.

Step 8: Assemble Your Burger

Toast buns on the grill for 1 minute per side. Layer with toppings like arugula, sliced tomatoes, thin red onions, and condiments if desired. Skip watery iceberg lettuce; opt for peppery arugula for freshness that complements the beef. Stack the patty, add the top bun, and serve immediately for peak flavor.

Pro Tips for Perfect Burgers

• Always use freshly ground meat from a trusted butcher for the best texture and flavor; pre-packaged can dry out faster.
• Test seasoning by cooking a small test patty first, adjusting salt if needed before forming all burgers.
• For indoor cooking, a cast-iron grill pan mimics outdoor results; ensure it’s screaming hot before adding patties.
• Chill patties longer, up to an hour, if grilling in hot weather to maintain shape.
• Use a meat thermometer: aim for 160°F internal for medium, ensuring safety without overcooking.
• Oil the grill grates lightly instead of patties if using an outdoor grill to avoid flare-ups.
• Incorporate finely grated onion into the meat mix for subtle moisture without overpowering the beef.
• Freeze patties for 10 minutes before cooking if they feel too soft from warm kitchens.
• Choose high-fat chuck from grass-fed beef for richer taste; trim visible sinew before mixing.
• Serve on potato or Kaiser rolls; their sturdiness holds juicy patties without sogginess.
• Enhance crust with a pinch of garlic powder in seasoning, but keep it minimal for basics.
• Rest burgers on a wire rack over a plate to catch drips while allowing air circulation.
• Avoid table salt; kosher draws out surface moisture for better sear without salting the interior too much.
• Grill in batches if needed; overcrowding drops temperature and steams instead of sears.
• Customize doneness per patty by starting firmer ones first on different grill zones.

Nutritional Information

Pairings

• Crispy french fries or onion rings for classic diner vibe.
• Fresh coleslaw to cut richness with tang.
• Ice-cold beer or root beer float.
• Pickles and potato chips on the side.

Variations

• Add Worcestershire sauce to meat mix for umami depth.
• Mix in chopped bacon bits for smoky crunch.
• Use blue cheese crumbles for bold tang.
• Top with avocado and bacon for loaded style.
• Form sliders for appetizers; cook 2-3 minutes per side.

Basic Beef Burger Recipe

Print Recipe

Print Recipe

This classic beef burger recipe uses a simple mix of ground sirloin and chuck for juicy results. Follow these detailed steps for restaurant-quality burgers at home.

• Total Time: 18 Mins

Ingredients

• 1 lb of Ground Sirloin
• ½ lb of Ground Chuck
• Your choice of Cheese and Condiments
• Kosher Salt and Black Pepper

Instructions

Step 1: Combine the Meats

Start by placing 1 lb of ground sirloin and ½ lb of ground chuck into a large bowl. This combination balances lean meat from the sirloin with the fat from the chuck, ensuring juicy burgers without excess grease. Use a fork to gently mix them together, avoiding overworking the meat which can make the burgers tough. The fork method keeps the texture light and prevents the patties from becoming dense during cooking.

Step 2: Season Generously

Sprinkle kosher salt and black pepper over the meat mixture. Kosher salt stands out because its coarse grains create a beautiful crust on the burger’s exterior while trapping moisture inside for a juicy bite. Stir everything quickly with the fork until just combined, about 10-15 seconds. This light seasoning lets the pure beef flavor shine through, forming the foundation of the ultimate basic burger.

Step 3: Form the Patties

Divide the seasoned meat into portions: four big burgers or six medium ones. Gently shape each into a patty, making the center slightly thinner and more indented than the edges. This prevents puffing during cooking, ensuring even thickness and perfect grilling. Handle minimally to preserve tenderness; overforming compacts the meat and squeezes out juices.

Step 4: Chill to Relax

Place the formed patties on a plate, cover loosely, and refrigerate for 30 minutes. Chilling allows the meat proteins to relax after handling, reducing juice loss on the grill. This step is crucial for that signature juiciness. While waiting, preheat your grill pan or outdoor grill over medium-high heat for optimal searing.

Step 5: Preheat and Prep Patties

Remove patties from the fridge and let them sit at room temperature for about 5-10 minutes. Drizzle both sides lightly with olive oil to prevent sticking. The grill should be hot enough for immediate sizzle, creating a flavorful crust. Pat dry any excess moisture on the surface for better browning.

Step 6: Grill the Burgers

Place patties on the hot grill. Cook for about 4 minutes per side for medium doneness, flipping only once when the bottom releases easily and juices appear on top. Resist the urge to press down; this squeezes out precious fats and moisture. For well-done, add 1-2 extra minutes per side.

Step 7: Add Cheese and Rest

In the last minute of cooking, top each burger with your choice of cheese, like American slices, and cover briefly to melt. Remove from heat and let rest 2-3 minutes. Resting redistributes juices, making every bite succulent. This timing yields burgers that are slightly pink inside, perfectly cooked.

Step 8: Assemble Your Burger

Toast buns on the grill for 1 minute per side. Layer with toppings like arugula, sliced tomatoes, thin red onions, and condiments if desired. Skip watery iceberg lettuce; opt for peppery arugula for freshness that complements the beef. Stack the patty, add the top bun, and serve immediately for peak flavor.

• Author: Ida Sorenson
• Prep Time: 10 Mins
• Cook Time: 8 Mins