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Ingredients
- 1.5 pounds ground beef (80/20 blend for best flavor)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 hamburger buns
- 4 slices cheese (optional)
- Lettuce, tomato, onion for topping (optional)
- Condiments of choice (ketchup, mustard, mayo)
Before you start
Equipment You'll Need
- Grill or cast iron skillet
- Large mixing bowl
- Meat thermometer
- Spatula
Safety Tips & Important Notes
Follow these for best results and safety.
- Do not overwork the meat when mixing or forming patties, as this creates tough burgers.
- The thumb indent prevents the burger from puffing up into a ball shape during cooking.
- Resist the urge to press down on burgers while cooking, as this squeezes out flavorful juices.
- Use a meat thermometer to ensure burgers reach a safe internal temperature of 160°F.
- For even cooking, make sure all patties are the same thickness.
- If burgers are browning too quickly on the outside, reduce heat to medium.
Instructions
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Remove ground beef from refrigerator and let sit at room temperature for 15 minutes before forming patties.
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In a large bowl, gently combine ground beef with salt, pepper, and garlic powder, mixing just until seasonings are distributed.
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Divide meat into 4 equal portions (about 6 ounces each) and gently form into patties about 3/4 inch thick.
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Make a small indent in the center of each patty with your thumb to prevent bulging during cooking.
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Preheat grill to medium-high heat or heat a cast iron skillet over medium-high heat on the stovetop.
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Place patties on grill or in skillet and cook for 4 minutes without moving them.
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Flip burgers and cook for another 3-4 minutes for medium doneness (internal temperature of 160°F).
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If adding cheese, place slices on burgers during the last minute of cooking and cover to melt.
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Remove burgers from heat and let rest for 2 minutes before serving.
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Toast buns on the grill or in a dry skillet for 1 minute if desired.
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Assemble burgers with desired toppings and condiments.
Chef's notes
The 80/20 ground beef blend (80% lean, 20% fat) provides the best balance of flavor and juiciness.
Burgers can be seasoned and formed up to 4 hours ahead and refrigerated until cooking.
Leftover cooked burgers can be stored in the refrigerator for up to 3 days.
These burgers freeze well: wrap uncooked patties individually in plastic wrap and freeze for up to 3 months.
For cheeseburgers, cheddar, American, Swiss, or pepper jack all work wonderfully.
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