6 Steps to a Delicious Beef Burger

Illustration of dividing meat into four balls
Photo: Arthur Mount

This hamburger patty recipe will make you a burger pro in no time. In just six steps you'll learn the ins and outs of making the perfect hamburger patty. Starting with ground chuck and making sure not to overwork the meat will yield juicy results. This will give you the low-down on grilling burger patties, but if you're staying indoors and don't have a grill pan, get a stainless steel skillet nice and hot, add a little oil, and sear the patties to your preferred doneness.

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What You Need

Illustration of dividing meat into four balls
Arthur Mount

This hamburger patty recipe will make you a burger pro in no time. In just six steps you’ll learn the ins and outs of making the perfect hamburger patty. Starting with ground chuck and making sure not to overwork the meat will yield juicy results. This will give you the low-down on grilling burger patties, but if you’re staying indoors and don’t have a grill pan, get a stainless steel skillet nice and hot, add a little oil, and sear the patties to your preferred doneness.

To make 4 succulent beef patties, start with 1¼ pounds of ground chuck (85 percent lean or less). Then heat your grill to medium-high.

Divide the meat and gently form it into 4 balls. (Don’t overwork the meat or it will become dry and tough.)

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Step 2

Illustration of flattening ground meat into 3/4 inch patties
Arthur Mount

Flatten the balls into ¾-inch-thick patties. Also flatten the top and sides of each patty to ensure that the thickness is the same throughout.

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Step 3

Illustration of making a shallow well in a beef pattie
Arthur Mount

Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping). Season the patties with salt and pepper.

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Step 4

Illustration of oiling the grill grate
Arthur Mount

Oil the grill grate using a pair of tongs and a paper towel dipped in canola oil. (Don’t spray on the oil or you’ll risk a flare-up.)

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Step 5

Illustration of flipping a burger
Arthur Mount

Cook, with the wells facing up, until the burgers release easily, 4 to 5 minutes for medium. (Don’t press or flatten.) Flip; cook 4 to 5 minutes more.

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Step 6

Illustration of thermometer in meat
Arthur Mount

Check the doneness with a thermometer. (Insert it through the side so the tip is in the center.) It should register 155° F for medium.

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When to Add the Cheese

Beef burger
Christopher Baker

If you are making cheeseburgers, add your chosen cheese 2 minutes before the burger is done and cook with the grill covered.

To get that oozing, melted effect everyone craves, be sure the cheese you’re using is properly prepped. Firm cheeses (Cheddar, Swiss, American) should be sliced or grated; soft cheeses (fresh goat, Feta, blue) should be crumbled.

Beef Burgers

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