If you’re looking for a simple yet delicious Recipe for Ground Beef Burgers that comes together in under 20 minutes from start to finish, then this one is calling your name. Are you listening?! They’re made with simple ingredients, freeze well and are the perfect addition to your next BBQ or cookout!
Well, dannnnng. Just thinking about sinking my teeth into a good ol’ burger is enough to make my mouth water sometimes. If you know anything at all about me by this point in the blog, it’s that I just loooove my sauces and toppings (Ranch Dressing or Tzatziki Sauce, anyone?!) Probably a lot of the reason why I just lovvvve a good burger just as much. Because of that, this recipe for Ground Beef Burgers are more on the simpler side. But fear not as they definitely do not lack in flavour!
Say hello to your new everyday burger! Since I’m a burger lover, I figured it was time to add a simple recipe onto the blog that checks off allllll the boxes. Good for a weeknight dinner? Check. Quick & easy? Check. Probably already have all the ingredients on hand? Check. Can be made in under 20 minutes? Check. Are flavourful, juicy and delicious in between buns, on lettuce, with all the toppings or none at all? Double Check. This recipe for Ground Beef Burgers will be your new go to!
It’s actually surprising to me that next to these Hidden Zucchini Turkey Burgers and these Spinach and Artichoke Millet Burgers, this recipe for Ground Beef Burgers are only the third to hit the blog. But don’t worry, these babies are in the vault now so we can all enjoy their simplicity and deliciousness any time that burger craving calls. Annnnd I think you and I can both hear it calling now. Are you ready to dig in?! I know I am 😉
INGREDIENTS TO MAKE THESE GROUND BEEF BURGERS
Not many ingredients to discuss here! This recipe for Ground Beef Burgers is simple to make but the flavour is on point. You probably already have all the ingredients on hand and all you need is 20 minutes of your time from mixing to sinking your teeth in. So, really, what are you waiting for? You will need:
- Ground Beef: For best results and the juiciest burger, go for a ground beef with a higher fat content. Try to avoid lean and especially extra lean as it’ll cook up dry and tough. Your best bet is to choose a ground chuck that is 80/20. 80% lean beef and 20% fat. The fat is what is going to make these beef burgers juicy, moist and delicious! If you want to switch this recipe for ground beef burgers up altogether, you can try substituting the ground beef with another ground meat. Ground turkey, chicken, lamb or pork would all be good choices.
- Dijon Mustard: Adds a depth of flavour to this simple burger recipe. With the absence of any real binder (such as breadcrumbs or an egg), it’ll also help to keep the ingredients together and the burgers moist.
- Worcestershire Sauce: Adds a tangy, sweet, salty, almost smoky flavour to these ground beef burgers.
- Parsley: Adds a fresh herby bite and pop of colour to this simple burger recipe. I personally enjoy using fresh chopped parsley for this particular recipe. However, if all you have on hand is dry parsley, use that instead. You’ll need 2 teaspoons of dry parsley to replace the 2 tablespoons of fresh.
- Spices: Since this burger recipe is as simple as simple can be, we spice it up a bit using some basic pantry staples. Salt, pepper, onion powder, garlic powder and paprika. Feel free to play around with these spices – add more or less, use different ones, omit ones you don’t want to use, etc, etc.
HOW TO MAKE GROUND BEEF BURGERS IN 20 MINUTES FROM START TO FINISH (KEY TIPS)
- Use a kitchen scale, if you have one, to weigh the patties so they’re as equal as they can be. IMHO, 5 oz. patties are the perfect size for this recipe for ground beef burgers. Pre-weighing them will ensure even cooking throughout and that they all cook up in the same amount of time. EXTRA TIP: Don’t forget to tare out the scale (zero out the weight) between each burger.
- Make sure the burger ingredients are well combined before assembling them into patties. You’ll be doing this with your hands so you’re in charge! You want the ingredients to be nicely distributed so all the burgers have maximum and uniform flavour. EXTRA TIP: Mix the spices in a bowl before adding them in with the rest of the ingredients to ensure even distribution.
- Make each burger patty into a big meatball at first so you can round out the edges using your hands. When it’s as round and tight as you can get it, use your palms to flatten the meatballs into patties. EXTRA TIP: The burger patties might be a little bit imperfect. Just use your hands to smooth them out as much as you can. It’s the inner beauty that counts!
- Using a thumb or index finger, make an indent into the center of each patty. This will promote even cooking throughout the patties and allow them to keep their shape as they’ll shrink during the cooking process.
- Use parchment paper in between the raw burgers if you have to stack them before cooking. This will prevent them from sticking together and make them much easier to handle and move around.
- You can use an indoor or outdoor grill to cook these ground beef burgers. Nothing fancy needed here! I used my indoor (thousand year old…lol) George Foreman that I like to pull out from time to time. EXTRA TIP: Cooking the burgers on high heat and spraying the grill grates with non-stick cooking spray before you start will give you the best results.
- Leave the burgers be when they’re on the grill and especially don’t push them down with a spatula. Pushing the burgers down when they’re cooking will release some flavourful juices. You want them to be as flavourful and juicy as you can get ’em so trust the process and leave them alone (also how you get those beautiful grill marks!)
- Once the burgers come off the grill, let them rest on a cutting board or plate for 5 minutes before serving. This will lock in their juices making them extra moist, juicy and delicious.
FREQUENTLY ASKED QUESTIONS
Using ground beef with at least some fat content is essential to giving you a juicy and moist burger. I recommend using an 80/20 ground chuck. 80% lean beef and 20% fat. Try to avoid using lean or especially extra lean ground beef as they’ll cook up dry and tough.
No, no eggs or breadcrumbs are required in this recipe for ground beef burgers. The ingredients are simple and the burgers will hold together well without the use of egg or breadcrumbs.
Yes! Honestly, that’s why I intentionally made this recipe using 2 pounds of ground beef instead of just 1. You can always scale it up or down, depending on your personal needs. But I love making extra because these ground beef burger patties freeze incredibly well. Burger night on the fly?! COUNT. ME. IN.
To freeze these Burgers: Line them up on a plate on individual pieces of parchment paper, not touching. Put them in the freezer for a few hours or until they’re solid enough to handle. Then, wrap them individually in foil and transfer them to a large ziploc bag. They’ll be good for up to 4 months. You can choose to thaw them before grilling or not. If you don’t, just add 10-15 minutes of cooking per side.
I love making Burger Bowls with these burgers, throwing them in a lettuce wrap for a low carb or keto friendly option or, when I’m not into that sort of thing, having one in between a soft and toasted brioche bun with alllll of the sauces and toppings. Try them with topped with this Sweet and Spicy Mango Habanero Salsa, Oven Broiled Bacon, Quick and Easy Sautéed Garlic Mushrooms, this 5 Minute Garlic Aioli, perfect caramelized onions or these delicious Hot Peppers in Oil.
In terms of side dishes…well, what doesn’t go well with a good ol’ burger? Obviously I’ve got you covered with the crispiest Air Fryer French Fries or Oven Roasted Potato Wedges. But some other good ones, if you’re not quite feeling the potato vibe, are: Air Fryer Spaghetti Squash, Kale Caesar Salad, Creamy Greek Yogurt Coleslaw, Pasta Salad with Tuna, Broccoli with Bacon Salad or 5 minute Keto Egg Drop Soup.
- 2 pounds Ground Beef
- 2 tbsp Fresh Parsley, minced
- 2 tbsp Worcestershire Sauce
- 2 tbsp Dijon Mustard
- 1 tsp EACH Garlic Powder, Onion Powder, Paprika, Salt and Pepper
- Add all the ingredients to a large bowl. Using your hands, mix the meat to combine well.
- Portion the burger meat into 7 5 oz. patties (use a kitchen scale to help you). I find it easiest to make a big meatball first, round out the edges with my hands then flatten the meatball into a patty in between my palms.
- With your thumb or index finger, make an indent into the center of each patty to promote even cooking.
- Heat an indoor or outdoor grill to medium high heat and spray it with cooking spray. Add the burgers to the grill and cook for 5 minutes per side. If you notice the edges are still pink and uncooked around, use tongs to turn the burgers on their sides and give them a flash cook all the way around. Rest on a cutting board for 5 minutes before serving.
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 115mgSodium: 325mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 35g
Nutrition is only an estimate and calculated using Nutritionix.
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