Hamburger Patties

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“Perfect burgers every time! There is quite a debate about the origin of the popular American hamburger. I will side with the Wisconsin theory, and attribute this recipe to the Midwest U.S. region.”
READY IN:
15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 lbs ground beef (80 - 85% lean, more lean is too dry)
  • 2 tablespoons dried onion flakes
  • 1 teaspoon salt
  • 12 teaspoon pepper

Directions

  1. Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.
  2. Mix ingredients with your hands using a light touch.
  3. Don't be tempted to overmix.
  4. If you do, it becomes too dense.
  5. When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.
  6. For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.
  7. Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).
  8. Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).

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