Deviled Beef Hamburger Patties

Total Time
Prep 0 mins
Cook 15 mins

My all-time favorite hamburger patty for making American style burgers. I found the original recipe in the Better Homes and Gardens Barbecue Book back in the 70's and this is the only recipe I ever use. It has been modified somewhat, but it retains most of the original ingredients. I always have a bottle of chili sauce in the refrigerator at all times for making these. Although you can perhaps substitute ketchup for chili sauce the taste will not be the same. You need to mix this meat mixture thoroughly. I use circular motion to get fat from ground beef and egg emulsified. The original recipe is for 4 hamburger patties but I usually make 5 patties because I like my patties smaller than quarter pounder.

Ingredients Nutrition


  1. Combine all ingredients well. With your hand use circular motion and mix for 3-4 minutes.
  2. Divide into 4 or 5 patties. Shape into patties.
  3. Broil over medium coals, turning once or under broiler to your taste.


Most Helpful

New FAVORITE hamburger patty recipe! I've been searching for and tweaking recipes FOREVER and this was PERFECT! THANK YOU... my search is finally over!

CheCheCherie January 10, 2011

This is SOOOO GOOD! I am so glad i tried it! I love chili sauce. It's like meatloaf love heaven-ness. My boyfriend LOVES these.

College Girl November 10, 2008

I thought this was a 4 star recipe, but my whole family seemed to think otherwise. I guess I love chili and thought it could have done with a bit more, but then I do tend to go overboard on spiciness, as this is what I love and the rest of my family end up breathing fire at the table. Would have never thought of making burgers this way but they were very good and so quick and easy to make. I made some wasabi mayonnaise to go on top of mine to get that extra kick that I like. My whole family gave this a big thumbs up, especially my hubby who just kept saying these are so good!! My only regret was not making more as they all wanted seconds. This recipe will frequent our table often, thanks for sharing.

The Flying Chef January 22, 2008

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