Hamburger Patties

"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."
photo by Brenda. photo by Brenda.
photo by Brenda.
photo by Brenda. photo by Brenda.
photo by PanNan photo by PanNan
Ready In:


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


  • Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.
  • Mix ingredients with your hands using a light touch.
  • Don't be tempted to overmix.
  • If you do, it becomes too dense.
  • When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.
  • 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.
  • 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).
  • 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).

Questions & Replies

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  1. Smilynn
    I have been making burgers this way for years. I experimented recently and added Worcestershire. It caused the burgers to burn before cooking so I recommend following the recipe ingredients exactly and not using the sauce!
  2. Honeydo
    Simple and very moist, tasty burgers. Just what we wanted! Thanks!
  3. HeatherFeather
    Very accurate, very good recipe. If you are looking for a simple, American hamburger that tastes great, you've found your recipe. I cooked mine on a grill pan, flipping them halfway through the cooking time. My burgers came out very tasty and I liked the addition of the dried onion flakes. I added a bit of onion powder and garlic powder as well. Will make these again. Just what I was looking for - thanks!
  4. Sharon123
    These were nice according to my DH and DS. Easy to put together and fast too. Thanks!
  5. David G.
    I could use a sandwich right now.....


  1. J Bowen
    Wonderfully MOIST. We used beef broth instead of water. Used minced fresh onion instead of powder. Next time I am going to add a little more spice. This is the best way to make hamburgers. WoW!!!
  2. ncmysteryshopper
    I used the steak seasoning instead of salt and pepper. The burgers were moist and delicious! After reading your recipe....I think my burgers never turned out becaue I always pressed on them as they were cooking.... thanks for the tip!



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