Description
This classic hamburger recipe features juicy, well-seasoned ground chuck patties grilled to perfection. The patties are seasoned with a blend of spices including paprika, garlic and onion powders, cayenne, and brown sugar to enhance their rich beefy flavor. Served on toasted buns with American cheese and your choice of fresh toppings and condiments, this burger is a delicious all-time favorite that is easy to prepare and perfect for a casual meal or backyard barbecue.
Ingredients
Scale
For the Burger Patties
- 1 ½ pounds ground chuck (80/20)
- 1 ½ teaspoons freshly ground black pepper
- 1 teaspoon salt
- 2 teaspoons paprika
- ½ teaspoon light brown sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
Toppings and Condiments
- 6 hamburger buns, toasted if desired
- 6 slices American cheese or your favorite cheese
- 6 lettuce leaves
- 1 beefsteak tomato, thinly sliced
- ½ red or white onion, thinly sliced
- 6 pickle slices
- Other topping ideas: sautéed mushrooms, grilled onions, jalapeños, bacon, onion rings
- Condiments: ketchup, mustard, BBQ sauce, Thousand Island dressing, Ranch dressing, or homemade Chick-fil-A Sauce
Instructions
- Make burger seasoning: Combine black pepper, salt, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper in a bowl. Mix well and set aside.
- Form Patties: Divide the ground chuck into 6 equal portions. Gently form each portion into a ½ inch thick patty, slightly wider than your burger buns, to account for shrinkage during cooking. Be careful not to over-handle the meat to keep patties tender.
- Indent Patties: Press a gentle indentation into the center of each patty with your thumb to help them cook evenly and prevent puffing up. Cover patties and set aside while preheating your grill. For extra moisture retention, you can place an ice cube in the indentations until ready to cook.
- Preheat Grill: Heat your grill to medium-high heat, ensuring it’s hot before adding the patties.
- Season and Grill Patties: Just before grilling, sprinkle the prepared seasoning evenly over both sides of the patties. Place patties on the grill, indentation side up. Close the lid and cook for 3-4 minutes until the bottom is seared and juices start to pool on top.
- Flip and Cook: Turn the patties and cook for another 3-4 minutes, or until the internal temperature reaches 160°F for medium doneness.
- Add Cheese: Place a slice of American cheese on each patty during the last minute of cooking to melt.
- Rest and Serve: Remove the burgers from the grill and let them rest a few minutes. Serve on toasted buns with lettuce, tomato, onion, pickles, and your choice of condiments.
Notes
- Meat: Ground chuck with 80/20 fat ratio is preferred for juiciness. Alternatively, a mix of 60% ground chuck and 40% brisket works well. If using lean ground beef, consider adding chopped bacon or olive oil to maintain moisture.
- Cheese: Freshly sliced American cheese from the deli counter melts best and is traditional for hamburgers, unlike processed singles.
- Stovetop Cooking: Heat a cast iron skillet with enough oil to coat the bottom over medium-high heat. Cook patties 3-5 minutes per side or until 160°F internal temperature.
- Cooking Time: 3-4 minutes per side for medium doneness. Adjust cooking times as desired for rare or well done.
- Make Ahead: Form patties in advance and separate with parchment paper. Refrigerate for up to 1-2 days depending on meat freshness.
- Freezing: Freeze raw patties with parchment paper between layers in an airtight container for up to 3 months. Thaw completely before cooking.
Nutrition
- Serving Size: 1 burger with bun and cheese
- Calories: 540
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
