Beef hamburger

I usually make beef burgers at home when I want a hearty, quick meal that’s straightforward in flavor, without any unnecessary extras. I love that I can control exactly what goes into the meat, and the texture is much better than store-bought ones. Every time, there’s a noticeable difference, especially considering how simple the whole process is. It’s a recipe I’ve tested multiple times, with no complications or hidden ingredients.

Quick Info

Total time: 1 hour and 30 minutes (including chilling time)
Active preparation time: about 25-30 minutes
Cooking time: 10-12 minutes on the grill or in a pan
Servings: 8 burgers
Difficulty: easy
Recipe type: lunch, dinner, casual occasion

Ingredients

800 g ground beef (preferably chuck or sirloin)
1 red onion (for the meat mixture)
1 egg
2 tablespoons butter (at room temperature)
salt
pepper
8 burger buns
8 slices of red onion (for serving)
8 slices of tomato
leaves of green lettuce or finely shredded white cabbage
ketchup
mustard

Optional for the meat mixture:
1-2 garlic cloves, crushed and finely chopped
1 teaspoon ketchup
1 teaspoon mustard

Preparation Method

1. Place the ground beef in a large bowl. Add the egg, softened butter, and finely chopped red onion. Mix well, then season with salt and pepper. If desired, you can also add a teaspoon of ketchup, a teaspoon of mustard, and the crushed garlic for extra flavor, although they are not mandatory.

2. Cover the meat mixture and refrigerate for at least one hour. During this time, the flavors meld together, and the meat becomes easier to shape.

3. Remove the meat from the refrigerator and divide it into 8 equal portions. Form balls, then flatten them into patties slightly larger than the buns, as they will shrink while cooking.

4. Prepare the toppings: leaves of green lettuce or finely shredded white cabbage. Slice the tomatoes and red onion into thick slices, about 0.5 cm.

5. Cut the buns in half. Drizzle a little olive oil on the cut side. Place them on the hot grill (or in a pan) for no more than 30 seconds, just enough to lightly toast them.

6. Place the patties on a very hot grill or in a non-stick pan without oil. Cook for a few minutes on each side until they are browned on the outside and cooked to your liking on the inside.

7. Assemble the burgers as soon as the meat is done: place lettuce or cabbage leaves on the bottom half of each bun, top with a patty, then add slices of tomato and red onion. Finish with ketchup and mustard to taste.

Why I Make This Recipe Often

It’s quick, the ingredients are simple and readily available, and the taste is clearly better than fast food. I also like that I can control everything that goes into the meat. The burgers can be prepared in advance and cooked on the spot, making them great for any spontaneous meal.

Tips and Variations

Tips

Use meat with some fat for juicier burgers.
If you want the burgers to stay flat while cooking, press them slightly in the center when forming.
Don’t overcook the meat, or it will become dry. A few minutes on each side is enough, depending on thickness.

Substitutions

You can use other types of ground meat, but beef gives the best texture and flavor.
Finely shredded white cabbage is a good alternative to lettuce, especially if you want something crunchy.
For those who don’t consume eggs or butter, they can be omitted, but the final texture will be slightly different.

Variations

You can add cheese slices between the meat and vegetables if you want a cheeseburger.
For a bolder flavor, include garlic and optional spices directly in the meat.

Serving Ideas

They can be served with fries, salad, or even on their own. A cold blonde beer is recommended for those who wish.
You can put extra ketchup and mustard on the table for everyone to add to their liking.

Frequently Asked Questions

1. Can I use store-bought ground beef?

Yes, if you don’t have the option to grind it at home, store-bought ground beef works, but choose one with a bit of fat for better texture.

2. Can the burgers be prepared in advance?

Yes, you can form the patties and keep them in the refrigerator for a few hours before cooking. However, they should only be cooked right before serving.

3. Can they be made without buns?

Yes, you can use lettuce or cabbage as a "base" to create a low-carb burger. The flavor of the meat remains the same.

4. How thick should the patties be?

About 1.5-2 cm thick works well, so they don’t dry out while cooking, but also don’t remain raw in the center.

Nutritional Values

Estimated for 1 burger with bun, lettuce, tomato, onion, and a little sauce:
Approximately 350-400 kcal
Protein: 22-24 g
Fat: 18-20 g (from meat and butter)
Carbohydrates: 30-35 g (from bun and vegetables)
Values may vary depending on the bun and the amount of sauce used. Data is approximate.

Storage and Reheating

Cooked meat can be stored in the refrigerator for 1-2 days, well covered. It can be reheated in a pan or oven for a few minutes, but the texture is better when freshly cooked. The buns and vegetables do not store well when assembled, so it’s advisable to assemble the burgers only when serving.

We chop the beef. It is mixed with the egg, room temperature butter, and finely chopped onion. It is seasoned with salt and pepper. Depending on preference, a teaspoon of ketchup and mustard, as well as 1-2 crushed and finely chopped garlic cloves, can be added to the mixture. The meat is placed in the refrigerator for at least an hour. We divide the meat into 8 equal parts, form balls, and then flatten them. They are arranged on a platter until they go on the grill. Meanwhile, we prepare the lettuce leaves, or if you opt for coleslaw, finely chop it. We slice the tomatoes and red onion into approximately 1/2 cm rounds. I chose to warm the buns a bit - I even toasted them ;) I cut them in half, drizzled a little olive oil on them, and placed them on the hot grill where I left them for a maximum of 30 seconds. On the hot grill, we also place the patties and brown them on both sides. They can even be browned in a pan without oil. The hamburgers are immediately placed in the buns on a bed of lettuce, tomatoes, and red onion. They are garnished with ketchup and mustard to taste. Quench your thirst with a blonde beer!

 Ingredients: 800 g beef - ribeye or flank steak 1 red onion 1 egg 2 tablespoons butter salt pepper 8 rolls 8 slices red onion 8 slices tomato green lettuce leaves or chopped white cabbage ketchup mustard

 Tags:  homemade hamburger