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There’s something deeply satisfying about crafting your own burger from scratch. I’ve made countless versions over the years, but this homemade beef burger recipe is the one I always return to. It’s juicy, flavour-packed, and wonderfully simple, no fancy equipment, no long prep, just solid ingredients and good technique. Whether it’s a relaxed weeknight dinner or the centerpiece of a summer BBQ, this burger never fails to impress.
Why does onion matter in a beef burger?
One of the secrets to this recipe is gently sautéed onion. I take the time to cook it low and slow until it’s soft and golden. That little bit of sweetness adds depth to the patty and helps it stay moist as it cooks. When I first started making burgers, I’d skip this step and toss the onions in raw. Big mistake. Cooking the onion first is worth the extra five minutes,trust me.
How do I get my burgers to hold together without drying out?
The mix here is straightforward, beef steak mince, egg, dried herbs, and seasoning. The egg acts as a binder, while the herbs bring that subtle lift that keeps the burger from feeling flat. But the real trick? Don’t overwork the meat. I gently combine everything with a fork or my hands until it just comes together. That’s the key to keeping the texture tender, not tough.
Grill, griddle, or frying pan, what’s best?
Honestly, I’ve tried them all, and they each bring something to the table. On a sunny day, I fire up the BBQ for those smoky, charred edges that take this homemade beef burger recipe to the next level. But on rainy evenings, my griddle pan does the job just fine. Just make sure the pan is hot and give each side 5–6 minutes to get that caramelised crust. And don’t forget to melt the cheese on top in the final minute, cheddar is my go-to.
What are the must-have toppings?
This is where you can make it your own, but I love to keep it classic with crisp lettuce, juicy tomato slices, tangy pickles, and a generous squeeze of ketchup. A toasted bun adds the perfect bit of crunch, and you can even brush the insides with a little butter before toasting if you want to go all-in.
Prepare these burgers ahead of time
That’s another reason I love this recipe, it’s completely make-ahead friendly. I often mix and shape the patties in the morning, then cover them and pop them in the fridge until dinner. You can do the same up to 24 hours in advance, which makes weeknight cooking feel almost effortless.
Homemade Beef Burger
Equipment
- Equipment:
- Griddle pan
Ingredients
- ½ Tablespoon Olive oil
- 1 Red Onion peeled and finely chopped
- 500 Grams Beef steak mince
- 1 Teaspoon dried mixed herbs
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Medium egg Beaten
- 4 Slices Mature Cheddar cheese optional
- 4 Burger buns
- A few lettuce leaves
- 1 Large Beef tomato sliced
- Pickles sliced
- Ketchup to serve (optional)
Instructions
- Heat the olive oil in a frying pan over medium heat.½ Tablespoon Olive oil
- Add the chopped onion and cook for 5–6 minutes until soft and lightly golden. Remove from heat and let cool slightly.1 Red Onion
- In a large bowl, mix the beef mince with the dried herbs and beaten egg. Add the cooked onion, season with salt and pepper, and stir everything together until well combined.500 Grams Beef steak mince, 1 Teaspoon dried mixed herbs, 1/4 Teaspoon Salt, 1/4 Teaspoon Pepper, 1 Medium egg
- Divide the mixture into 4 even portions and shape each one into a round, flat patty about 2 cm thick.
- Cook the patties on a preheated barbecue or griddle pan for 5–6 minutes per side, or until fully cooked through.
- If you're using cheese, place a slice on top of each patty during the last minute of cooking to let it melt.4 Slices Mature Cheddar cheese
- While the burgers are cooking, cut the burger buns in half and lightly toast the insides on the barbecue or in a dry pan for 1–2 minutes.4 Burger buns
- Assemble the burgers by placing lettuce on the bottom half of each bun, followed by a cooked burger patty and a slice of tomato and pickles. Add ketchup or any other sauce you like, then close with the top bun. Serve warm and enjoy!A few lettuce leaves, 1 Large Beef tomato, Pickles, Ketchup
Notes
- Extra flavour: Try mixing in a teaspoon of mustard, Worcestershire sauce, or finely chopped fresh herbs.
- Make ahead: Shape the patties in advance and store them in the fridge for up to 24 hours before cooking.
- Tender texture: Avoid over-mixing the meat to keep the burgers juicy.
- Indoor option: These burgers cook just as well in a frying pan if you don’t have a barbecue.
Nutrition
What should you try next?
If you fall in love with this homemade beef burger recipe like I did, don’t stop here. I’ve also shared recipes for crispy potato wedges, homemade burger buns, and a zesty coleslaw that makes the perfect sidekick. And for more inspiration, you’ll find even more on my Instagram and Pinterest, where I share tips, behind-the-scenes prep, and fun serving ideas that’ll turn any burger night into something special.
