Easy Hamburger Patties

Name: Easy Hamburger Patties
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 1/2 lbs Ground Beef; 1 TSP Salt; 1/2 TSP Pepper; 1 TSP Garlic Powder; 1/4 TSP Mustard Powder; 1/2 TSP Sage; 1/4 TSP Paprika; 2 TBS Coconut Aminos (or gf soy sauce); 2 TBS Ketchup (I use Steve's Paleo Brand)

This post may contain affiliate links. Click here for full disclosures.

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!*

easy hamburger patty wrapped in a lettuce wrap bun with cheese, tomato, picking and red onion

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!

easy hamburger patties sitting in a stack separated with parchment squares

REMEMBER TO SUBSCRIBE TO THE NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS AND SUBSCRIBER ONLY BONUSES.

YOU CAN ALSO FOLLOW GRAIN FREE TABLE ON PINTEREST TO MAKE IT EASY TO SAVE YOUR FAVORITE RECIPES!

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.

Equal Patties

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.

Flip ONCE

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

Grilled Garlic Butter Potato Wedges

Not Your Grandma's Soggy Coleslaw

Classic Southern Pea Salad

Slow Cooked Baked Beans

Deviled Eggs

Chewy Fudge Brownies

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!