Summer is in full swing, which means it is time to dust off the ole grill and have some neighbors over for burgers. But not just any old backyard burgers—sometimes you really want to pull out all the stops. I tested the five most popular burger recipes across our site and found the burger recipe I’ll be keeping in my back pocket for years to come.
To be honest, I wasn’t aware that making hamburgers required a recipe. For the past 20 years, I’ve simply been buying ground beef, forming patties, adding salt and pepper, and throwing those babies right on the grill. And while this is fine, these recipes have truly changed the way I’ll make burgers in the future.
What Makes a Great Burger?
Nostalgia plays a huge factor in individual burger preferences. Most of us grew up eating burgers of one kind or another, and the way mom, dad, or Uncle Greg made them is our preference for this very reason. There are a few objective qualities that take a burger from good to great, though.
The industry standard for burgers is to use 80/20 ground beef (80 percent lean to 20 percent fat). The 20 percent fat content renders a crisp outer char while protecting the interior from overcooking. Ground beef should also be handled gently and manipulated as little as possible, as over-manipulation results in tough, dry meat. As long as these two principles are in place, the sky’s the limit in terms of seasoning and flavor profiles.
Meat the Contestants
How I Judged the Burgers
- Flavor: Salt and pepper certainly go a long way towards heightening flavor, and additions like garlic, onion, and additional herbs and spices are a fun way to mix things up and add interest.
- Texture: We want a little outer char and a tender, juicy middle. The quality of the meat, the way it is handled, and extra ingredients like onions, peppers, and breadcrumbs lend textural support.
- Versatility: Is the recipe easy to scale the recipe up for a crowd? How does the recipe fare with substitutions?
The Results
Best Fast-Food Dupe
DOTDASH MEREDITH FOOD STUDIOS
- The recipe: Juiciest Hamburgers Ever, submitted by Jane
- Average rating: 4.4 stars
- Rave review: “My family and I love them, their just as good warmed up the second day!” —MatureSlaw9783
Jane’s recipe calls for two pounds of ground beef, one beaten egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic. This mixture gets formed into eight four-ounce patties, which are grilled on high heat for five minutes per side.
I was initially skeptical about two things: the addition of evaporated milk and the omission of salt. While the addition of Worcestershire adds flavor, I did notice the lack of salt in the finished recipe. The texture is really soft, likely due to the addition of egg and milk. If you are looking for an at-home version of a fast food burger, though, this is the way to go.
Best Texture
Chef Mo
- The recipe: Garlic and Onion Burgers, submitted by Maryellen
- Average rating: 4.4 stars
- Rave review: “We were looking to spice up our burger routine. This recipe did the trick. Grilled with a slice of pepper jack cheese = perfection!” —Melissa
This recipe definitely ranked among favorites with my family. Maryellen calls for two pounds of beef to be combined with minced onions, fresh garlic, Worcestershire, Italian seasoning, salt, and pepper. She also instructs cooks to refrigerate the mixture for two to four hours before forming them into six five-ounce patties, which are grilled on high heat for about three minutes per side.
Chilling the beef mixture before forming into patties is a sure fire way to achieve that sought-after char on the outside while ensuring that the center is juicy and tender. The addition of fresh garlic and onions adds both flavor and textural interest. We also really enjoyed the Italian seasoning. This is one of the recipes I’ll be saving.
Fanciest
- The recipe: Chris’ Bay Area Burger, submitted by GAVEN
- Average rating: 4.4 stars
- Rave review: “no changes and yes I am and will make these over and over again !! Yummy” —Rea Spotts
This recipe calls for combining ground beef, garlic, olive oil, salt, pepper, and dried basil. This mixture is divided and formed into four four-ounce patties and then grilled on high heat. The addition of olive oil to the patties was really interesting and added an extra level of fatty indulgence to the texture and flavor. We also really liked the addition of basil. Some of the reviews mention that this recipe is a bit too salty, and I agree. I might make these again with a bit less salt.
Most Versatile
Dotdash Meredith Food Studios
- The recipe: Best Hamburger Ever, submitted by UNIVSTUDENT
- Average rating: 4.4 stars
- Rave review: “My family thought this was the best burger they’ve had in a while. A keeper. Crowd pleaser. Great flavors.” —Sally Clark
This recipe had the most ingredients by far, making it a little less accessible for weeknights or for a crowd. However, one reviewer noted that this recipe easily becomes meatloaf when you “follow the recipe above, but add a half cup of rolled oatmeal, place in a loaf pan, and bake at 350 degrees F. for an hour until the internal temperature reaches 160 degrees.” So the recipe can be both burgers and meatloaf, which definitely scores it points for versatility.
The Winner
DOTDASH MEREDITH FOOD STUDIOS
- The recipe: The Perfect Basic Burgers, submitted by Allrecipes Member
- Average rating: 4.6 stars
- Rave review: “I’m all about easy and delicious recipes, and this one hit the mark! To give it a little extra pizzazz, I tossed in some jalapeño and red onion—yum! Highly recommend!” —Lilflo
This recipe calls for combining ground beef with an egg, salt, pepper, and breadcrumbs. This simple mixture is then formed into four four-ounce patties and grilled. This was the most straightforward recipe of the bunch, and it scored high across the board. The flavor is spot on and accentuates, rather than masks, the beef. The texture is perfectly crisp on the outside with a tender middle, and many reviewers mentioned adding things like garlic, onions, and peppers into the mix, bringing this recipe to the top of the list in terms of versatility. This was my family’s favorite burger, and I will definitely make it again.
