If you’re craving a juicy, no-fuss Homemade Burger Patties, this is the one to make. These skillet-cooked hamburger patties are made with good-quality ground beef, a handful of pantry staples, and zero filler. No grill needed. They’re rich, tender, and full of flavor—just what a proper burger should be. Once you make them at home, you’ll wonder why you ever settled for frozen ones.
Why You’ll Love This Burger Recipe
- Simple Ingredients: Everything you need is probably already in your kitchen.
- Big Flavor: A dash of Worcestershire, soy sauce, and a pinch of brown sugar give it that crave-worthy savory edge.
- Kid-Friendly: Everyone can build their own burger with their favorite toppings.
- No Grill Required: These patties cook up beautifully on a skillet or griddle.
- Perfectly Cheesy: Melting cheese over the patties makes them extra indulgent.
Ingredients You’ll Need
- Ground Beef: Go for 80/20 (ground chuck). It gives you a juicy burger without being greasy. Skip the lean blends—they tend to dry out.
- Kosher Salt: I prefer Morton’s. If you’re using table salt, cut the amount down a bit.
- Worcestershire Sauce & Soy Sauce: These add umami depth and a touch of salt.
- Brown Sugar: Just a tiny bit to balance the savory flavors.
- Paprika, Garlic Powder, Onion Powder: Pantry staples that add warmth and richness.
- Butter: For richness and to help the seasonings blend into the meat.
Check the recipe card for the full measurements.
How to Make Homemade Burger Patties
Step 1: Mix the Seasoning
In a medium bowl, whisk together melted butter, Worcestershire, soy sauce, brown sugar, salt, pepper, paprika, garlic powder, and onion powder. It’ll smell fantastic already.
Step 2: Add to the Beef
Place your ground beef in a large bowl and pour the seasoning mixture over it.
Step 3: Gently Mix
Use your hands (gloves help) to gently combine the beef and seasoning. Don’t overwork it—just mix until everything’s evenly combined.
Step 4: Shape the Patties
Divide the mixture into 6 equal portions (about 5.3 oz each if you’re weighing). Gently shape into round patties and make a shallow dent in the center of each to keep them from puffing up while cooking.
Step 5: Get Cooking
Heat a heavy skillet (cast iron is great) over medium-high. Add a bit of neutral oil, then place 1–2 patties at a time in the pan. Press gently with a spatula if you want that smash-burger effect. Cook for about 2–3 minutes on the first side.
Step 6: Flip and Finish
Flip and cook for another 2 minutes, then add cheese and cover briefly to melt. Remove from the pan and let rest for a minute before serving.
Alternate Cooking Methods
- Grill: Fire up the grill for charred edges and smokiness. Cook 5–6 minutes total, flipping once.
- Air Fryer: Works in a pinch—just use a thermometer to avoid overcooking.
- Oven: Not the best choice if you want a perfectly seared burger. Skip unless necessary.
How to Tell When Your Burger is Done
Use a meat thermometer for best results:
- Medium: 140°F – pink center
- Medium-Well: 150°F – slight pink
- Well Done: 160°F – fully cooked
Letting burgers rest for a couple of minutes after cooking helps lock in the juices.
Best Buns for Burgers
Once the patties are done, don’t forget to toast your buns right in the same skillet—soak up those flavorful drippings! Here are my favorite options:
- Brioche: Soft, slightly sweet, and luxurious.
- Sesame Seed: Classic and nostalgic.
- Potato Buns: Great texture and subtly sweet.
- Pretzel Buns: Chewy and hearty.
- Sliced Bread: Works in a pinch—hello, patty melt.
Serving Ideas
Pile your burger high with cheddar, crisp lettuce, tomato slices, onions, pickles, and sauce—or keep it simple. Either way, it’s a winner.
Pair it with:
- Italian Pasta Salad: Fresh and filling.
- Pesto Orzo Salad: Light, herby, and a good no-bun option.
- Caesar Salad: A cool, crunchy contrast.
- Seasoned Tater Tots or Smashed Potatoes: Classic and comforting.
Tips for Juicy, Flavorful Burgers
- Don’t Overmix: Handle the beef as little as possible.
- Weigh the Meat: For even cooking, use a scale if you’ve got one.
- Make Them Bigger Than the Buns: Patties shrink as they cook.
- Indent the Center: Keeps burgers from doming up.
- Prep Toppings in Advance: These burgers cook quickly—have everything ready to go.
How to Store and Freeze
Leftovers: Cool patties completely, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet or microwave.
To Freeze Raw Patties:
- Shape into patties and place on a lined baking sheet.
- Lightly cover with plastic wrap.
- Freeze until solid (about 2 hours).
- Transfer to zip-top freezer bags and label.
- Freeze for up to 3 months.
Burger Variations to Try
- Turkey or Chicken: Leaner, but a little drier. Add moisture with sautéed onions or a splash of oil.
- Cheese-Stuffed: Hide a slice of cheese inside the patty for a gooey surprise.
- Jalapeño Kick: Mix in chopped jalapeños or a dash of hot sauce.
- BBQ Bacon: Stir in a bit of BBQ sauce and top with crispy bacon.
- Mushrooms & Onions: Caramelize some mushrooms and onions for a gourmet twist.
FAQs
Do I need breadcrumbs or eggs in my patties?
Nope. Burgers should be made with just seasoned beef. Add-ins like breadcrumbs or eggs are for meatloaf, not burgers.
What’s the best way to shape burger patties?
Form gently and don’t over-pack. A burger ring or mold can help if you want perfect rounds.
Do I need oil or butter when cooking burgers?
A bit of oil or butter in the pan helps prevent sticking and adds flavor.
What’s the secret to a good burger?
Don’t skip the rest time. A couple of minutes after cooking lets juices redistribute and keeps your burger moist.
Homemade Burger Patties
If you’re craving a juicy, no-fuss Homemade Burger Patties, this is the one to make.
Ingredients
- 4 tablespoons unsalted butter, melted
- 1 1/2 teaspoons Morton kosher salt*
- 1 tablespoon soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon each freshly ground black pepper, smoked paprika, granulated garlic, and onion powder
- 2 pounds ground beef*
Instructions
- Prepare a large plate or small baking sheet with two pieces of parchment or wax paper. Set it aside.
- In a medium mixing bowl, whisk together the butter, Worcestershire sauce, brown sugar, soy sauce, salt, pepper, paprika, garlic, and onion powder.
- Place the ground beef in a large bowl and pour the seasoning mixture over it.
- Using your hands (gloves help here), gently mix the meat and seasoning together until just combined.
- Roughly divide the mixture into six portions, or use a kitchen scale to weigh out six 5.3-ounce patties. Gently shape each portion into a round patty and press a small well into the center.
- Make the patties slightly larger than your buns to account for shrinkage during cooking. Stack them on the prepared plate or baking sheet, using the parchment paper to separate layers.
- To cook, heat a large stainless steel skillet over medium-high heat. Add about 1 tablespoon of neutral oil. Place 1–2 patties in the skillet at a time.
- Use a burger press to flatten them if you like. Cook for 2–3 minutes until browned.
- Flip the burgers and cook for another 2 minutes, depending on thickness and your preferred doneness.
- Add cheese during the last 30 seconds and cover the pan to melt it. Remove from heat and serve immediately.
Notes
- Kosher salt: This recipe is tested using Morton kosher salt. If you’re using table salt, reduce the amount. Kosher salt gives a better balance of flavor and is worth keeping in your pantry.
- Ground beef: Go with 80/20 ground chuck for the best result. Leaner blends tend to dry out and give you crumbly patties.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 504Total Fat 34gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 15gCholesterol 155mgSodium 657mgCarbohydrates 6gFiber 0gSugar 4gProtein 41g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.