# Classic Homemade Beef Burgers > Gently shape 700 g of 80/20 ground beef into 4 patties about 2 cm thick, press a shallow dimple into each centre and season the outside with salt and pepper. Cook on a hot grill or cast-iron skillet over medium-high heat for 4-5 minutes per side, until the centre reaches 71°C (160°F). Add cheese for the last minute and serve on toasted buns. Source: https://savourrecipes.com/recipe/classic-beef-burgers Author: Ben Kowalski | Published: Oct 6, 2026 Categories: Ground Beef Recipes, Easy Dinner Recipes, American Recipes Collections: Quick Weeknight Dinners, Summer Recipes Tags: High Protein, 30-Minute Meals, Kid Friendly Homemade beef burgers need very little: well-chosen ground beef, a light hand when shaping and salt on the outside just before cooking. Using 80/20 beef keeps the patties juicy, and a shallow dimple in the middle stops them puffing into meatballs as they cook. A thermometer takes the guesswork out of doneness. ## Key facts - Prep time: 15 mins - Cook time: 12 mins - Total time: 27 mins - Yield: 4 burgers - Difficulty: Easy - Cuisine: American - Method: Grilling - Calories: 660 per serving ## Ingredients ### Burgers - 700 g ground beef, 80/20, about 1 1/2 lb, kept cold - 1 tbsp Worcestershire sauce (optional) - 1 tsp salt - 1/2 tsp black pepper - 1 tsp vegetable oil, for the pan or grill - 4 slices cheddar cheese (optional) ### Burger sauce - 3 tbsp mayonnaise - 1 tbsp ketchup - 1 tsp yellow mustard - 1 tbsp dill pickles, finely chopped ### To serve - 4 burger buns, split - 4 lettuce leaves - 1 tomato, sliced - 1/2 red onion, thinly sliced - pickle slices (optional) ## Equipment - Grill or large cast-iron skillet - Instant-read thermometer - Spatula - Small bowl ## Instructions 1. **Make the sauce.** Stir the mayonnaise, ketchup, mustard and chopped pickles together in a small bowl. Refrigerate until needed. 2. **Shape the patties.** Divide the cold beef into 4 equal portions, about 175 g each. If using Worcestershire sauce, sprinkle it over the beef first. Shape each portion loosely into a patty about 2 cm thick and 1 cm wider than your buns, handling the meat as little as possible. Press a shallow dimple into the centre of each patty with your thumb. 3. **Heat and season.** Heat a grill or cast-iron skillet over medium-high heat and brush it lightly with oil. Just before cooking, season both sides of the patties generously with the salt and pepper. 4. **Cook the burgers.** Cook the patties for 4-5 minutes without moving them, until a deep brown crust forms and they release easily. Flip once and cook for another 4-5 minutes, until the centre reaches 71°C (160°F) on an instant-read thermometer. Do not press down on them, or the juices will run out. 5. **Melt the cheese.** For cheeseburgers, lay a slice of cheddar on each patty for the last minute and cover with the grill lid or a pan lid until it melts. 6. **Toast and build.** Toast the cut sides of the buns on the grill or in the pan for about 1 minute, until golden. Spread the sauce on the buns, then add lettuce, a patty, tomato, onion and pickles. Serve right away. ## Tips - Keep the beef cold until you shape it. Warm fat smears and the patties turn dense instead of tender. - Salt only the outside, right before cooking. Salt mixed into the beef ahead of time gives the burgers a firm, sausage-like texture. - Use a thermometer rather than the colour of the meat. Ground beef can stay pink at a safe temperature or turn brown before it is safe. ## Variations - Bacon cheeseburgers: top each patty with 2 strips of crispy bacon along with the cheese. - Mushroom Swiss: swap the cheddar for Swiss cheese and pile on mushrooms sautéed in butter with a pinch of thyme. - Lettuce wraps: skip the buns and wrap each patty in large butter lettuce or iceberg leaves. ## Storage - Fridge: Refrigerate cooked patties within 2 hours in an airtight container for up to 3 days. Store the sauce separately for up to 5 days. - Freezer: Freeze raw shaped patties between squares of parchment for up to 3 months, or cooked patties for up to 2 months. - Reheat: Reheat cooked patties in a covered skillet with a splash of water over medium-low heat until hot to 74°C (165°F). Cook frozen raw patties straight from frozen, adding 2-3 minutes per side, until 71°C (160°F). ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 660 | 40 g | 31 g | 42 g | ## Frequently asked questions ### What is the best ground beef for burgers? Ground beef labelled 80/20, meaning 80% lean and 20% fat, makes the juiciest burgers. Leaner beef such as 90/10 works, but the patties dry out faster, so take them off the heat as soon as they reach 71°C (160°F). ### How long do you cook burgers on each side? Patties about 2 cm thick take 4-5 minutes per side over medium-high heat on a grill or in a cast-iron skillet. Check the centre with a thermometer; ground beef burgers are done at 71°C (160°F). ### Why do burgers puff up in the middle? As the patty cooks, the edges shrink and push the centre upward. Pressing a shallow dimple into the middle of each raw patty with your thumb keeps it flat, so it sits neatly on the bun. ### Should I add egg or breadcrumbs to burger patties? No. Egg and breadcrumbs bind meatloaf and meatballs, but they give burgers a soft, bready texture. Good-quality 80/20 beef holds together on its own if you shape it gently and keep it cold. ### Can I make burger patties ahead of time? Yes. Shape the patties, stack them between parchment and refrigerate for up to 1 day, or freeze them for up to 3 months. Season with salt only just before cooking. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.