Easy Hamburger Patties
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It's summer, and nothing is more classic than a grilled Hamburger. I'm giving you all my tips, tricks, and classic recipe to make sure you have the best burgers ever!
It's summer, which means it is time to pull out the grill and make something delicious outside! Anyone can make a good burger, but biting into the perfectly flavored, juicy hamburger right off the grill can make any summer day better.
We make hamburgers around our house all the time. Our oldest daughter is kind of obsessed with them, but she likes to stick with the classics. Our youngest loves to experiment with different flavors on her burgers and is always asking to try new things. My husband, however, loves the classic, but the actual meat has to be just right! Let's say these tips and tricks have been used for probably 50 or more platoon cookouts we've done for his soldiers over the years, and they've never disappointed.
What makes a good burger?
- It's juicy!
- It's flavorful!
- It doesn't fall apart!
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Prepping the Burgers
A good burgers start with the basics of what the actual burger is made up of. If you begin with subpar meat, you won't get the same results.
The Fat Content
When I make hamburgers, I always aim for around 85% lean or 15% fat content. I personally find anything leaner than this can lead to drier burgers. Don't worry; the excess drains off as you grill the burgers, but it leaves it with much better moisture and flavor.
Do NOT Overwork the Meat
When you are mixing the meat and spices, be careful not to work the meat too much. The more you work the meat, the tougher it will be. So just mix it carefully and as little as possible.
This might seem obvious, but if you want your burgers to cook evenly, they need to be even. I like to make a loose ball in my hand and then gently press from the center out, making it into a flat circle. I usually make mine about ¾ in thick.
Make a Dimple
If you've never done this, I suggest you start. No, you aren't putting a hole in your burger; you are just gently pressing into the center of your burger to form a little indention in the meat, about ⅓ of the way into the patties. This allows the meat to expand and even out when it's cooked and reduces the shrinkage of the actual burger.
Buy Quality Meat
When it comes to burgers, quality does matter. I always buy grass-fed and grass-finished meat whenever possible, which is why I love buying from ButcherBox. I know the quality I'm getting is always going to great no matter what I am cooking.
Grilling Tips and Tricks
Once you have the meat ready to cook, it's time to do it right on the grill. So here are my favorite tips and tricks for keeping your burgers juicy on the grill.
The Right Heat
Always cook hamburgers over medium heat. It might be tempting to make them go faster by turning up the heat, but trust me, don't do this.
Do NOT Press Down on the Burgers
When you press down on the burgers, you are essentially squeezing out the juices in them. By leaving them along, you are keeping all that deliciousness inside where you want it.
Only flip your burgers once halfway through cooking. The more you flip the burgers, the more they get moved, and they lose juices that you want to stay in the burger.
Timing is Everything
Burgers take on average 15-20 minutes depending on thickness. Do not try to test the doneness by the color of the meat. Instead, always use an instant-read thermometer to check if the meat is done to your liking.
- Rare - 125-130 degrees
- Medium Rare 130-140 degrees
- Medium 140-150 degrees
- Medium Well 150-155 degrees
- Well Done 160 degrees
I always cook mine to about medium to medium-well because they still cook a little more from the residual heat as they sit off the grill.
What to Serve with Hamburgers
Now that you know my tips and tricks, it's time to give my classic Hamburger recipe a try! Don't worry; I promise it's easy and delicious!
Easy Hamburger Patties
- 1 ½ lbs Ground Beef
- 1 TSP Salt
- ½ TSP Pepper
- 1 TSP Garlic Powder
- ¼ TSP Mustard Powder
- ½ TSP Sage
- ¼ TSP Paprika
- 2 TBS Coconut Aminos or gf soy sauce
- 2 TBS Ketchup I use Steve's Paleo Brand
- Carefully mix everything together.
- Shape the Patties.
- Cook the hamburgers to your liking.