Best Burger Recipe With the Best Beef Blend Tips

How to Make The Best Burger

Watch the full video recipe to learn how to make this hamburger. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

Why You’ll Love My Beef Burger Recipe

• With a whopping 1.6 million views and over 15,000 likes on my YouTube burger video, you can rest assured that this is the best ground beef burger recipe around! 
• Learning how to make burgers from ground beef is simple—you only need ground beef, salt, and pepper. My secret sauce is similarly easy, using just 5 all-natural pantry staples. Compared to the 33 ingredients you’d find in McDonald’s Big Mac sauce, I’d say we’re on a much better-for-you track. 
• When you make your own beef burger patties from scratch, you get total control over the meat blend. I go into detail on the best ground beef for burgers below, so you’ll be fully equipped to make the absolute best beef burgers you’ve ever tried!

Ingredients & Substitutions

• Ground Beef – In the simplest terms possible, all you need to worry about when choosing ground beef for burgers is to reach for a ratio of 15-20% fat. If you want to get more technical about it so you can grind your own burger meat, read on below.
•  Salt & Pepper – Whenever someone asks me how to season ground beef for burgers, my reply is always “simply!” I think the best move is to let the rich, beefy flavors shine brightly, so kosher or fine sea salt and freshly cracked black pepper are all you need.

For the burger special sauce you’ll also need:

• Mayonnaise – Use your favorite store-bought brand, or swap in homemade.
• Ketchup – Even if you don’t like this tangy-sweet condiment on its own, it’s an essential component of our secret sauce. Don’t underestimate the power of umami!
• Mustard – I used basic yellow mustard, but feel free to experiment with other varieties like wine-infused Dijon mustard or spicy brown mustard.
• Smoked Paprika – This chili powder adds mild warmth and a lovely smoky undertone, giving you fresh-off-the-grill vibes even if you’re pan-frying your burgers indoors. For a spicier twist, try using ground chipotle powder.
• Pickles – Optional, but recommended for salty crunch. I’m partial to zippy dill pickles, but you’re welcome to use sweet bread & butter pickles if you prefer!

How to Choose the Best Beef For Burgers

To make a great burger, you don’t need a long list of ingredients—just high-quality ones. And the most important ingredient of all is the beef! 

First, remember that fat content matters. After sampling dozens of burgers, I find the sweet spot is between 15–20% fat. This range gives you a juicy, flavorful burger without making it greasy. Too little fat, and your burger risks turning out dry and crumbly. Too much, and it can be slick with fat and cause flare-ups on the grill. 

Also, the grind matters, burgers are best with a coarse or medium grind for a loose, meaty texture, while meatballs or meatloaf benefit from a fine grind, like typical store-bought ground beef.

My favorite cuts for a homemade burger blend

While there are endless options for beef cuts and custom blends, and everyone has their personal favorite, here are a few cuts I love using for the ultimate burger patty:

• Chuck Steak – This is the classic go-to for burgers—it delivers a rich, beefy taste with great texture. Cut from the shoulder area, chuck has a balanced ratio of fat to meat (typically around 80/20), which makes it flavorful and juicy without any additions. 
• Sirloin – Sirloin is leaner than chuck, but it has a ton of flavor. The top sirloin is the most prized part of this cut, while the bottom sirloin is larger and less tender. If you’re using sirloin as your base, I recommend blending it with a fattier cut like brisket or short rib to prevent the burger from drying out.
• Brisket – Cut from the breast of the cow, brisket is known for its deep, beefy flavor and relatively high fat content. It’s a fantastic addition to a burger blend, especially when paired with leaner cuts like sirloin.
• Boneless Short Rib – Short rib meat is rich, tender, and packed with flavor. If you’re after a juicy, indulgent burger, adding some boneless short rib to your blend is a smart move. Just keep in mind, it’s on the fattier side—perfect for balancing leaner cuts.

In conclusion, there’s no such thing as the perfect cut for burgers. Everyone’s preferences are different! Try different cuts and combinations until you find the blend that’s perfect for you. And if you’re grinding your own meat or asking your butcher to blend a mix, aim for an 80/20 ratio for the best results. (Note that you can go as low as 85/15 or as high as 75/25.)

Expert Tips & Tricks 

• Shaping the Patty – You can shape your burger patties by hand or with a burger press—both methods work well. No matter which you choose, two things are essential:
  • Don’t overwork the meat. Handling the beef too much compacts the texture, resulting in a dense, tough patty.
  • Shape them wider than the bun. Burgers shrink as they cook, so make them about ½ inch larger in diameter than your buns for the perfect post-grill fit. Press a small indentation in the center with your thumb to prevent them from puffing up.

• Seasoning Like a Pro – I believe the star of a burger should always be the meat, which is why I prefer to season with just kosher salt and freshly ground black pepper. Season the patties generously on both sides right before grilling—never before forming them, as salting ground beef too early can make it rubbery. That said, if you like a more complex flavor, you can also sprinkle the patties with garlic powder, onion powder, smoked paprika, cumin, or dried herbs. Just remember: a little goes a long way.
• Add Cheese at the Right Time – If you’re adding cheese, place the slice on the patty during the last minute of cooking, then cover with a lid to melt it quickly and evenly.
• Let It Rest – Just like steak, burgers benefit from a brief rest. Let your patties sit for 2–3 minutes after cooking to allow the juices to redistribute before assembling your burger.
• Toast Those Buns – Don’t skip this step! Lightly toasting your burger buns—on the grill or in a pan—adds flavor and helps prevent them from getting soggy under the patty and toppings.

How to Cook the Perfect Burger (Grilling Basics)

Preheat your grill or cast-iron skillet until it’s very hot—this ensures a nice crust (aka the Maillard reaction) for maximum flavor. Cook your burgers over medium-high heat and avoid pressing down on them with a spatula, which only squeezes out the juices. Cook times will vary based on thickness, but here’s a general guide:

• Medium-rare: 3–4 minutes per side (internal temp: 130–135°F / 54–57°C)
• Medium: 4–5 minutes per side (internal temp: 140–145°F / 60–63°C)
• Well-done: 6–7 minutes per side (internal temp: 160°F / 71°C and above)

How to Serve

For sides, you can’t go wrong with crispy homemade fries, sweet potato wedges, onion rings, classic coleslaw or Asian slaw, or even a fresh Greek salad to balance the richness.

Burger Topping Ideas

While the classic burger toppings—American cheese, lettuce, tomato, onion, special sauce and pickles—are always a safe bet, why not have a little fun and mix things up? Here are some creative burger builds to inspire your next BBQ:

• The Spicy One – Stack your patty with sliced jalapeños or roasted green chilies, pepper jack cheese, and chipotle mayo. Add a few pickled red onions for an extra zing.
• The Breakfast Burger – Top your burger with a fried egg, crispy bacon, and a slice of cheddar. Optional but delicious: a smear of hash browns or a drizzle of maple hot sauce.
• The Fancy Pants – Go gourmet with caramelized onions, sautéed mushrooms, creamy brie or Swiss cheese, and a touch of truffle aioli or Dijon mustard.
• The Avocado Club – Layer on fresh avocado or guacamole, crispy bacon, lettuce, tomato, and a slice of Monterey Jack. Add a little ranch or garlic mayo to tie it all together.
• The Blue Beast – Crumbled blue cheese, caramelized onions, and arugula on a toasted bun. A drizzle of balsamic glaze takes it to the next level.
• The Southern Comfort – Top with BBQ sauce, sharp cheddar, onion rings, and coleslaw. Smoky, crunchy, creamy—all the textures in one bite.
• The Sweet & Salty – Spread a thin layer of peanut butter on the bun, then add the patty, crispy bacon, and a touch of chili jam or honey. Don’t knock it till you try it!

Feel free to mix and match your favorite toppings to create your own signature burger. And don’t forget the condiments! Ketchup, mustard, mayo, BBQ sauce, aioli, sriracha, or even a dollop of pesto can take any burger from good to great.

Storage & Reheating

Burgers are always at their best fresh off the grill or pan, that’s when the patty is juicy, the bun is toasty, and the toppings are crisp. Howver, if you have leftovers, here’s how to store and reheat them properly:

• Cooked patties: Store in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing to avoid condensation and soggy texture.
• Uncooked patties: You can shape the patties ahead of time and refrigerate them (covered) for up to 24 hours, or freeze them for up to 3 months. Place parchment paper between patties to prevent sticking.
• Sauce: The homemade burger sauce keeps well in the fridge for up to 1 week in a sealed jar or container.

Reheating Tips:

• Stovetop (best method): Reheat patties in a skillet over medium heat with a touch of oil for 2–3 minutes per side.
• Oven: Wrap in foil and heat at 350°F (175°C) for about 8–10 minutes.
• Microwave (least ideal): Cover the patty with a damp paper towel and heat in 30-second bursts until warm.

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