The Best Grilled Hamburgers

Everyone needs an awesome basic burger recipe in their back pocket, and this one is it. Ground beef is perfectly seasoned to make THE BEST grilled hamburgers! I love this recipe because it requires really basic ingredients that I usually have on hand. I actually discovered this recipe years and years ago, before I even had kids, in Family Fun magazine and it’s been a staple at our house ever since. Follow this simple recipe for perfectly flavored burgers every time!

Cheeseburger with toppings on a while plate with chips in the background

Ingredients and Equipment List

  • Ground beef – 80-85% lean is preferable. With the higher fat content you’ll get a much juicier, flavorful burger. That being said, you are welcome to make this recipe with leaner ground beef if you like.
  • A1 Sauce – or substitute your favorite steak sauce- this gives a great flavor boost with a little bit of tang.
  • Dijon mustard – a touch of acidic mustard gives flavor and depth.
  • Kosher Salt and Black Pepper – for flavor.
  • 2 cloves minced garlic – fresh garlic, as opposed to dry gives an extra burst of flavor.
  • Oregano – just dried oregano is great.
  • Dehydrated onion – The bits of dehydrated onion will absorb moisture from the beef mixture and add flavor to the overall burger.

How to make great Hamburgers

Tip: When making any type of ground beef burger, aim to mix the meat mixture enough to evenly distribute flavors and seasonings, but handle the meat as little as possible in order to retain the best texture.

  1. Place ground beef in a large bowl and add the steak sauce, mustard, salt, pepper, garlic, oregano and onion. Gently mix to distribute seasonings throughout meat (like to use food safe gloves for this step).
  2. Shape beef mixture into the desired number of patties (4-6, depending on how large you make them.) Use your thumb to make an indentation in the top of each burger–this will keep the burgers from seizing up and becoming round while cooking.
  3. Grill for about 7 minutes on each side over medium heat until desired doneness is reached. See information on cooking temperatures, below.
  4. While the burgers are cooking, get your toppings ready and toast your buns, if desired.
  5. If you want cheese on your burger, place it on top of the burger while it’s still cooking (and has about 1-2 minutes left). When the burgers are done and the cheese is melty, place them on your toasted buns and then add your desired toppings!

Frequently Asked Questions

What temperature should I cook my hamburgers to?

The USDA recommends that the minimum internal temperature (in the thickest part of the burger) is 160°F. That being said, many people still enjoy cooking their burgers to a lower temperature and if you choose to do that, use this guide as a reference.
Medium Rare: 130°-135°F
Medium: 140°-145°F
Medium Well: 150°-155°F
Well Done: 160°-165°F

I don’t have a grill, is there another way to cook these burgers?

Of course! You can cook them in a skillet over medium heat.

Can I freeze these patties before cooking?

Yes. Prepare recipe into patties, then layer them between pieces of parchment in airtight packaging in the freezer for up to 2 months. Place in the fridge to defrost before cooking.

Can I prepare these burger patties ahead of time?

Yes. You can make the patties 1-2 days ahead and store them between pieces of parchment paper in a container in the fridge.

Hand holding a hamburger with lots of toppings on it

Classic Hamburgers

5 from 14 votes
This classic burger recipe will become a staple in your summer grilling rotation!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings6

Ingredients

  • 1 ¼-1 ½ pound 80-85% lean ground beef
  • 3 tablespoons A1 Sauce or favorite steak sauce
  • 1 tablespoon Dijon mustard
  • ½ teaspoon Kosher salt
  • ¼ teaspoon pepper
  • 2 cloves minced garlic
  • ¾ teaspoon dry oregano
  • 1 tablespoon dehydrated onion
  • 6 Hamburger Buns

Desired Burger Toppings

    Instructions

    • Place beef in a mixing bowl and add steak sauce, mustard, salt, pepper, garlic, oregano, and dehydrated onion. Shape meat into the desired number of patties (4-6, depending on how large you make them.) Use your thumb to make an indentation in the top of each burger–this will keep the burgers from seizing up and becoming round while cooking.
    • Grill for about 7 minutes on each side over medium heat. Tip: to better control your cooking temperature and desired doneness, you may want to cook your burgers over indirect heat to start and then finish off with a hot sear. See recipe notes for finish temperature information.
    • While the burgers are cooking, get your toppings ready and toast buns, if desired. I like to slice the buns open and spread them with a little butter and then you can either place them under the broiler in your oven or buttered-side-down on a hot skillet, or on the grill's lowest setting.
    • If you want cheese on your burger, place it on top of the burger while it’s still cooking (and has about 1-2 minutes left). When the burgers are done and the cheese is melty, place them on your toasted buns and then add your desired toppings!

    Notes

    These can be made in advance and the uncooked patties can be frozen between sheets of parchment paper or refrigerated for 1-2 days. If cooking from frozen, add a few minutes of cooking time on each side or thaw in the fridge before cooking.
    Cooking Temperature:
    The best tool you can have when cooking burgers is an instant read digital thermometer. This will take a lot of the guess work out of deciding when they’re done and allow you to cook to your perfect temperature. The USDA recommends that the minimum internal temperature (in the thickest part of the burger) is 160°F. That being said, many people still enjoy cooking their burgers to a lower temperature and if you choose to do that, use this guide as a reference:
    Medium Rare: 130°-135°F
    Medium: 140°-145°F
    Medium Well: 150°-155°F
    Well Done: 160°-165°F

    Nutrition

    Calories: 336kcal, Carbohydrates: 24g, Protein: 22g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 620mg, Potassium: 377mg, Fiber: 1g, Sugar: 4g, Vitamin A: 25IU, Vitamin C: 2mg, Calcium: 84mg, Iron: 4mg
    Course: Main Dish
    Cuisine: American
    Keyword: Best Hamburgers
    Calories: 336kcal
    Author: Our Best Bites
    Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
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    Meet The Author

    Sara Wells

    Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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    Questions & Reviews

    1. 5 stars
      Twelve years later and these are still terrific. I was a hard-core Family Fun subscriber back in the day, so this recipe (and others in my stash) makes me smile.

    2. 5 stars
      I’ve been making these for the last couple years and we love them. It’s our go-to burger recipe.

    3. 5 stars
      Made these for our first burgers on the grill for the summer and they were a huge hit! I agree: no more plain patties. I doubled the recipes for the 6 of us and made 8 patties. Thanks!

    4. 5 stars
      This is on the menu for tonight and we cannot wait to eat. These are my husband’s favorite burgers, maybe even favorite grill-meal. I thoroughly enjoy them as well, being a carnivore through-and-through!

    5. 5 stars
      I just found your blog via make it and love it…this is the third recipe that ive made.these burgers were AMAZING!!!Made them for my family and we invited my hubby’s single friend over…the guys would not stop raving about how good they were! Thank you! I also just ordered your cookbook…cant wait to use it!!

    6. 5 stars
      First, I love your web site and just pre-ordered your book! Of all the cooking site I have tried over the years, I have been most successful with your recipes!

      I mad the Samburgers tonight on the homemade buns. My 11 year old loved them and he usually does not like hamburgers at home. At one point he was enjoying it so much (moaning and sighing) that my husband said, "He's having a moment with the hamburger!"

    7. queenskitchen–I would probably just use ketchup, another steak sauce, or BBQ sauce as a substitute.

      Hope that helps!

    8. Do you think I could sub worchestershire for the A1? Would it still have a similar taste?

    9. Mmmmmm, these look good! My hubby is a burger man, he could eat them almost everyday of the week but I don't usually make them more than once a week (if I can help it : )). I like the combo of flavors here and will have to try it.
      I also try to use the leanest burger meat I can find. I bought some not so lean stuff because of the great price, but regretted it later, when most of it melted away into grease, not leaving a whole lot of substance left! We usually only make 3 burgers (sometimes 4) out of a pound since they do shrink as they cook, 1 really big for dh, then 2 decent sized ones or 3 pretty small ones from the rest of it. We use big buns, the meat should fit the bun (or be a tad bigger)! This big, we usually only eat one each.

    10. They look great! And you can go ahead right now and just tell me I'm really weird…but I don't like "thick" burgers. I prefer them more squished 🙂

    11. Yum. Yum. Yum. I wish someone would come cook these for me tonight. I'm feeling lazy, but they look oh, so delicious.

    12. These look delicious, I can't wait to try them! So smart to put all those flavors into the meat!

    13. Oh my goodness… those pictures! It's only 10:45am here and a burger sounds sooo good now! We actually made these about a month ago and really liked them – just a bit too much A-1 flavor for us, but other than that the best homemade burgers we've had!

      We had BBQ burgers for late lunch/early dinner (you know, after that 1pm church time slot!) yesterday but we just may have to have them again tonight or tomorrow!
      – Jennifer

    14. 5 stars
      We have been making these all summer. The burger is really good, but the homemade hamburger buns make it. Thanks for the great recipe.

    15. Sara–it's just fry sauce, although you could definitely use Thousand Island with similar results! 🙂

    16. ooh, those pictures are drool-worthy. Kate, what do you spread on your buns? Is that thousand island?

    17. Is it weird that now I want to make hamburgers for breakfast? Yummy! Yummy! It is always so amazing to me that the simpliest recipes usually taste the best.

    18. 5 stars
      I made these the other night when my sister was here and they were super yummy! I was short on ground beef so I threw some ground turkey in there too and they turned out great- really flavorful.

    19. 5 stars
      I made these tonight for my husband who is very picky about his hamburgers and they were a hit! Thanks