February 14, 2024

The Classic Beef Burger

5.0 from 1 vote

The Classic Beef Burger is juicy, full of flavour and completed with your favourite toppings and sauce. There’s something truly special about sinking your teeth into a perfectly grilled patty nestled between two soft buns, and with this recipe, you can recreate that classic burger experience right in your own kitchen. No need to spend lots of money on takeaway food, when it tastes better cooked at home!

The hamburger patties can be cooked on the stove, but if you have the option, they are always better when barbequed or cooked on a grill. The smokiness from the open flame and that unique charred flavour is simply unbeatable.

What’s in the Burger?

Beef mince: I recommend 80/20 beef mince for hamburgers, a ratio that keeps the burger juicy. The fat quantity also holds the burger together without added flours, breadcrumbs or eggs. Refrigerating the burgers after they have been shaped, also helps to hold their form.

Worcestershire sauce: Tangy, savoury, sweet, salty… this sauce has it all. But it is not make or break for these hamburgers. If you don’t have any Worcestershire substitute for 2 teaspoons of balsamic vinegar and 1 teaspoon of soy sauce.

Toppings: One of the things I love most about making homemade hamburgers is the freedom to customise them exactly to my liking. There are so many possibilities for toppings and sauces. From sliced jalapeños to bacon and egg. From chipotle aioli to chilli jam or good old tomato sauce. And don’t forget the sliced tinned beetroot for a truly Australian touch.

Burger bun choice: This is an important step for hamburgers – the building blocks. You don’t want the bun too big or too doughy, as it will overpower the other flavours. You also don’t want it falling apart in your hands or so small the fillings fall off. My go-to rolls are potato buns and if they’re not available, then milk (brioche) buns. The texture of both are great and lightly toasting them before piling with toppings helps to stop them from going soggy.

Building the Hamburgers

So, you have toasted your bun, now to assemble in the perfect hamburger order.

First, on the base bun, place the lettuce. The lettuce will stop all the juices from soaking into the bun and end up in a burger mess on your plate. I sometimes place lettuce on both buns.
Next goes the burger with the cheese. I like melted cheese on my burger, so I put it on the patty while it is still in the pan.
Then top with tomato, onions, pickles or whatever toppings you have chosen. If using bacon or egg, place these on top of the cheese.

Sometimes it can be a bit of a balancing act, but well worth doing it in the right order!

And there you have it – a deliciously simple and satisfying juicy homemade Classic Beef Burger that’s sure to please even the most discerning burger connoisseur. Serve them up at your next backyard barbecue or weeknight dinner and you’re sure to get plenty of complements.

Feedback: How were the burgers? Let me know in the comments below. Cheers, Elby!

Want a taste of something more? Check out my other delicious Classics and follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.

The Classic Beef Burger

Recipe by Elby | The Tasteful Pantry

The classic, juicy beef hamburger, complete with your favourite toppings and condiments.

Course: MainCuisine: AmericanDifficulty: Easy

5.0 from 1 vote

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories for 1 burger patty

224

kcal

Total time

minutes

Cook Mode

Stop your screen from going to sleep

Ingredients

Beef Burger
500 grams lean beef mince
1 tbsp Worcestershire sauce
1 tsp sweet paprika
1 tsp brown sugar
1 tsp oregano
½ tsp salt
½ tsp pepper
¼ tsp onion powder
¼ tsp garlic powder
Extras
4 potato or milk buns, cut in half
1 tbsp oil
1 large tomato, sliced
4 cheddar cheese slices
4 lettuce leaves
pickles, onions (optional)
sauces of your choice

Directions

Beef Burgers
Mix all the beef burger ingredients in a bowl, making sure they are well combined.
Wet your hands and shape the mince into four even burger patties. Place on a plate and refrigerate for at least 10 minutes.
Constructing the Burgers
Heat a large frying pan on medium heat and cook the buns, cut side down. Toast for 1-2 minutes, or until lightly browned – don’t let them burn. Transfer them to plates.
Heat the oil in the same pan and add the burgers flattening slightly. Cook the patties for 1-2 minutes on each side, or until cooked to your liking.
Use the selected toppings and sauces and build your burger. Use my pickling recipe to create your own pickles for your burger.

Read the post above to find out the best construction order!

For another easy weeknight meal try my Succulent Lamb Kofta.