Homemade Hamburger Recipe
These hamburger patties are easy to make packed with deliciousflavor from ground beef, onion, and tomato sauce. Lightly seasoned with salt, pepper,and garlic, each patty delivers a great taste and works perfectly across differentkinds of burger creations.
Ingredients
- 500 g 1 lb 2 oz regular minced (ground) beef
- ½ cup 30 g panko breadcrumbs
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp salt
- ½ tsp cracked black pepper
- 2 tbsp olive oil
- 1 2 tbsp water optional
To Serve
- 4 brioche rolls halved and toasted
- 4 slices gouda cheese or burger cheese slices
- 2 tomatoes finely sliced
- 1 red onion finely sliced
- 1 little gem lettuce leaves picked and washed
- 2 tbsp sliced gherkins dill pickles
- 4 teaspoons whole-egg mayonnaise
- 4 teaspoons ketchup
- 4 teaspoons American mustard
Instructions
- Prepare the beef mixture: In a large mixing bowl, combine the minced beef, panko breadcrumbs, and egg. Add the Worcestershire sauce, ketchup, salt, and cracked black pepper. Using your hands or a spoon, thoroughly mix everything together. If the mixture feels a bit dry, add 1–2 tablespoons of water to help it come together smoothly.
- Shape the patties: Divide the mixture evenly into 4 portions and shape each one into a patty that's slightly wider than your brioche buns, as they will shrink slightly during cooking.
- Prepare the burgers: In a large skillet or grill, heat the olive oil over medium heat.. Once hot, cook the patties for about 4–5 minutes on each side, or until nicely browned and cooked through. If you're adding cheese, place a slice on each patty in the last minute of cooking and cover the pan briefly to help it melt.
- Toast the buns: While the burgers are cooking, slice your brioche rolls in half and lightly toast them on the grill or in a dry pan until golden.
- Assemble the burgers: Spread whole-egg mayonnaise, ketchup, and American mustard on the buns. Layer with lettuce, tomato slices, red onion, gherkin slices, and the hot burger patty with melted cheese. Top with the other half of the bun and serve immediately.
Notes
While regular or orange burger cheese slices are often considered ideal for their ability to melt easily into a smooth, velvety texture, I personally prefer gouda for its punchy flavour. I also regularly make these beef patties with the addition of finely shredded carrots and zucchini (or courgette), which blend right into the patty and provide extra flavour. Using a fine grater, you can grate up to 1 cup of these vegetables into the mix, and they’ll completely melt into the burger while cooking.