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The finest hamburger recipes require only beef, salt, and pepper – just like the ones you savor at top-notch steakhouses and diners. Picture a mouthwatering patty with a delectable crust on the outside, while being juicy, tender, and beefy on the inside.

When it comes to homemade hamburgers, they are perfect for customizing with a variety of toppings according to your preferences. Don’t let anyone dictate what should or shouldn’t adorn your burger! The pleasure of making your personalized masterpiece is all yours to relish.

Hamburgers Big, Juicy Hamburgers

Hamburger recipe

In my younger years, I learned how to make hamburgers from a celebrity chef who insisted on using breadcrumbs, egg, and various seasonings for creating a truly outstanding burger. For a long time, I believed that was the correct approach and followed it faithfully.

However, my perspective changed after multiple trips to the United States, where I experienced the unmatched allure of American burgers. Sampling countless burgers and immersing myself in cooking shows while meeting chefs, caterers, and restaurateurs, I underwent a transformation.

I now firmly believe that crafting a remarkable beef hamburger patty requires nothing more than high-quality beef. No additional flavorings are needed other than salt and pepper. A nice fatty beef mince, even from the supermarket, is all you need to create a superb, delicious burger. Sometimes, simplicity is the key to perfection!

Best Hamburger Patties

The key to achieving an exceptional homemade hamburger lies in using beef with a nice, fatty content. Opt for high-quality ground beef or mince, ideally sourced from a butcher, although supermarkets nowadays offer excellent options too.

When it comes to cooking meat, this hamburger recipe holds a valuable lesson: fat equals flavor. Mixing pork fat into lean beef and cooking it will give you the unmistakable taste of pork. Hence, the big secret is now unveiled. The most outstanding burgers you’ve ever savored are crafted with nothing more than fatty beef, salt, and pepper. That’s the tried and true method followed by all your favorite burger joints and diners (except, of course, McDonald’s, as the secret spices in their burgers remain unknown). Simplicity and quality ingredients are the key to creating burger perfection!

Tip: Dent the Hamburger Patty

If you’ve ever encountered the frustrating problem of your burgers shrinking into little domes during cooking, I have a fantastic tip for you!

Before cooking the patty, simply use your fingers to gently dent the surface of the meat. This clever technique, inspired by Bobby Flay, helps prevent excessive shrinkage, resulting in a flatter and more even burger. While there may still be some shrinkage, you’ll notice a significant improvement with this simple yet effective trick. Enjoy your perfectly cooked and beautifully shaped burgers!

What to put on Hamburgers

As a food blogger, I often find it hard to resist the temptation of making food look incredibly irresistible. My first hamburger recipe, as pictured below, is a prime example of that, with its mouthwatering runny yolk and crispy golden bacon.

However, I must admit that when it comes to ordering burgers, I don’t opt for the fully loaded ones. Classic hamburgers, done right, are already crazy delicious on their own. Plus, there are practical reasons too – who can fit such a massive burger in their mouth?

For me, a big, juicy hamburger patty topped with melted cheese is perfection. All it needs is a generous dollop of a condiment of choice (relish, ketchup, mustard, mayo), along with some lettuce, tomato, and pickles. Everything else becomes optional.

I must confess, though, being an Aussie, excluding beetroot from the list of “must-haves” might be considered a blasphemy! After all, it adds that unique touch to a burger that many of us Down Under simply adore.

Big, Juicy Hamburgers

Big, Juicy Hamburgers

The finest hamburger recipes require only beef, salt, and pepper – just like the ones you savor at top-notch steakhouses and diners. Picture a mouthwatering patty with a delectable crust on the outside, while being juicy, tender, and beefy on the inside.
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 800g - 1kg / 1.6 - 2 lb ground beef (mince), 20%+ fat (Note 1)

  • Salt and pepper

  • 3 onions, peeled and sliced into rings

  • 2 tbsp oil

  • 4 - 8 slices cheese of choice, I use Swiss (optional)


  • 4 soft hamburger buns, lightly toasted

  • Lettuce, tomato slices

  • Ketchup, mustard, relish, sliced pickles


  • French fries

  • Baked potato wedges


Divide the beef into four equal portions. Gently use your hands to shape each portion into patties, ensuring they match the size of your buns (typically around 10 cm / 4"). Be gentle while shaping, as lightly handling the meat leads to softer, juicier patties (you can refer to the video for my technique).
Season both sides of the patties generously with salt and pepper. Create a slight dent on one side of each patty – this helps prevent the burger from forming a dome shape and shrinking during cooking.
In a heavy-based skillet or on a hot BBQ, heat 1 tablespoon of oil over high heat. Add the onion and cook until it becomes wilted and caramelized. Season with salt and pepper, then remove the onions from the pan.
Next, heat another tablespoon of oil until it begins to smoke. Carefully add the patties to the hot skillet and cook for about 2 minutes until they develop a deep golden crust. Avoid pressing down on the patties while cooking. Carefully flip the patties and cook for an additional 1 minute. If using cheese, place it on top of each patty, cover the skillet with a lid, and cook for an additional minute until the cheese is melted.
While the patties are cooking, lightly toast the cut sides of the buns.
To assemble the burgers: Spread the base of each bun with your favorite sauce or condiment. Add lettuce and tomato on top of the sauce. Place a hamburger patty on the vegetables, followed by the caramelized onions and sliced pickles. Add more sauce or condiments, then finish with the top bun. Serve the burgers immediately and enjoy the deliciousness!


The key to a flavorful hamburger is using beef mince (ground beef) with at least 20% fat content. Ideally, opt for chuck beef, as it provides excellent results. In Australia, even supermarket 20% fat beef mince is of high quality, but if you want an exceptional experience, consider using beef from butchers, especially wagyu beef. If you're using lean mince, try a different recipe that compensates for the lack of fat by adding flavorings. The original recipe I shared was tailored for making hamburgers with lower fat beef. In the video, I demonstrate using a store-bought tomato relish. The nutritional information provided includes 200g/7oz hamburger patties, 1 slice of cheese, 2 tablespoons of tomato relish, lettuce, tomato, and hamburger buns. Please note that the calorie count is slightly higher in the nutrition information as it doesn't consider the fat discarded from the pan during cooking. Remember, using the right fat content in the beef mince and selecting quality ingredients can elevate your homemade hamburgers to new heights of deliciousness!
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