Juicy Beef Patties Soft Buns (Printable)

Tender beef patties grilled or pan-fried, served with fresh tomato, onion, pickles, and melted cheese.

# What You Need:

→ Beef Patties

01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1 tablespoon Worcestershire sauce

→ Assembly

07 - 4 hamburger buns
08 - 4 slices cheddar cheese (optional)
09 - 1 large tomato, sliced
10 - 1 small red onion, thinly sliced
11 - 4 lettuce leaves
12 - 4 slices dill pickle
13 - Ketchup, mayonnaise, and mustard to taste

# Directions:

01 - In a large bowl, combine ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Mix gently until just combined.
02 - Divide mixture into 4 equal portions and shape into patties about 3/4-inch thick, making a slight indentation in the center of each.
03 - Preheat grill or skillet over medium-high heat.
04 - Cook patties for 3 to 4 minutes per side for medium doneness, flipping once. If using cheese, place a slice on each patty during the last minute of cooking and cover to melt.
05 - Lightly toast buns on the grill or skillet for 1 to 2 minutes until golden.
06 - Place lettuce on the bottom bun, add the patty, then top with tomato, onion, pickles, and desired condiments. Cover with the top bun.
07 - Serve immediately with preferred side dishes.

# Helpful Tips:

01 -
  • The patties stay incredibly juicy because you barely touch the meat while mixing
  • You can customize every single element to match exactly what youre craving
  • Total time from fridge to plate is under 30 minutes, perfect for weeknight dinners
02 -
  • Never press down on burgers while they cook. You are squeezing out all the juice that makes them amazing.
  • Let patties rest 2 minutes after cooking so juices redistribute throughout the meat.
  • The thumb indentation really does prevent the dreaded burger dome effect.
03 -
  • Keep beef incredibly cold while forming patties so fat does not melt prematurely
  • Season the outside of patties with extra salt right before hitting the heat
  • Warm condiments slightly so they do not cool down your hot patty
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