Hey hey hey! Today I am sharing the simplest and best pure beef burgers recipe! This is where I spill the beans on how to make the perfect burger patties. These pure beef burger patties are made of only the absolutely essential ingredients and they turn out perfect every time.
Below I answer a few of the most common questions relating to homemade burger patties. Also I will walk you through the process step by step (with pictures!) so you can see how easy and simple these really are!
Now, before we get carried away….
Lets answer some of the most common questions about making homemade burgers!
How do you keep burgers from falling apart?
The egg is the key here. This provides extra protein and elasticity to the patty before and after it is cooked. Also, the breadcrumbs play a role here in absorbing some of the excess moisture making for a stickier patty.
How do you keep homemade burgers moist?
This mainly has to do with the fat content in the ground beef that you choose to use and the heat the burger is cooked at.
- Choose a lean or regular ground beef to make your patties with.
- Cook the burger “low and slow”. What I mean by this is don’t crank your barbecue to 500 degrees and expect a moist patty. Doing this will cause most all of the fat to come rushing out of the burger and will leave behind a likely burnt and rubbery burger patty. Ew. To avoid this, set your barbecue to about 350°F and let the burgers cook for 12-15 minutes until they are not pink on the inside anymore. The fat will still escape, but it will tenderize the meat as it cooks leaving behind a deliciously moist and juicy burger patty.
- The egg yolk will also provide additional “healthy fats” to the burger and help keep the meat moistened while cooking.
Can you use crackers in homemade burgers instead of breadcrumbs?
YES, I have done this before! I have used everything under the sun as a “binder” for my homemade burgers. I usually have panko on hand, but you can use regular bread crumbs, crushed crackers, rice bread crumbs (for the gluten free peeps out there!), etc.
The only thing I would avoid is using potato chips. Potato chips are already supersaturated with oil from how they are cooked and they will not provide any moisture absorbing properties like the bread crumbs or crackers provide and your burger patties might turn out extra greasy.
When I say “moisture absorbing” don’t be alarmed. This will not make your patties dry out. What I mean by moisture absorbing is that the breadcrumbs absorb any extra liquid, or water that come from the beef and egg. This creates a sturdy paste within the burger and will make for a delicious burger.
Fat and moisture are different. You don’t want too much moisture in your patty otherwise it will turn out watery, and will likely fall apart very easily.
How do you store homemade burgers?
They are best eaten fresh in my opinion, but you have two options for storing them:
- You can make them ahead and freeze them. For this method, follow the recipe and place sheets of wax paper in between the patties and place them in an airtight freezer bag. One thing you can not do is refreeze previously frozen meat. This goes for any meat. If any kind of raw meat is frozen you CAN NOT refreeze it until it is fully cooked. So if you are making these ahead you will need to start with fresh ground beef, before freezing the raw burger patties.
- Keep them tightly wrapped with plastic wrap in the fridge for up to two days.
one more thing you should know
There is a secret sauce that makes these burgers flawless every time… and that is Roasted Garlic Thyme Aioli! I wrote a whole blog post on how amazing this aioli is. Seriously, go check it out! It takes a burger from zero to hero!
The Process- step by step
Ready for the easiest instructions ever?
Step 1: Place all ingredients in a large mixing bowl (except the cheese). See, I told you. SO EASY.
Step 2: Using you hands or a wooden spoon mix all of the ingredients together. Now, roll burgers into 4 equal sized balls.
Step 3: On a small plate (approx. 6″) place a square of wax paper down, then put one of the burger patty balls directly in the middle of the plate, and place another square of wax paper on top.
Step 4: Using another identical plate, place the second plate on top of the burger patty ball.
Step 5: Press down hard on the top plate and squish the burger patty until it is around 1/2″ thick.
Step 6: Repeat steps 3-5, until all of the patties have been formed and you have a pretty little stack of pure beef burgers!
Note: The burgers will shrink as they cook. So making them extra large to start off with is essential.
Well there you have it. The perfect Pure Beef Burgers, just in time for the weekend!
For toppings I like to serve these burgers with:
- Roasted Garlic Thyme Aioli
- Fresh Avocado
- Red Onions
- Cheddar Cheese
For sides a few ideas you can serve with are traditional fries, sweet potato fries, or Veggie Curly Fries!
Pure Beef Burgers
- 1 lb Fresh Ground Beef
- ¼ cup Breadcrumbs
- 1 Large Egg
- ½ tsp Cumin
- ½ tsp Ground Pepper
- 1 tsp Salt
- Cheddar Cheese, (optional)
- In a small bowl add ground beef, breadcrumbs, egg, cumin, pepper, and salt. Using a spoon or by hand, stir combine all ingredients.
- Separate and roll burgers into 4 equal sized balls.
- Place one ball on a plate with wax paper on the top and bottom. Using another plate of the same size, push down on top on the ball with the bottom of the plate. Press down until the patty is about ½” thick. Remove from plate and repeat with other 3 burgers.
- On a preheated Barbeque, cook the burgers for 12-15 minutes, flipping regularly, until well done. Top with cheese if desired and let melt.