Introduction

These hamburger patties are juicy, flavorful, and easy to make at home. With a blend of simple seasonings and a touch of Worcestershire sauce, they deliver the perfect balance for a classic burger experience. Whether grilled or pan-fried, these patties will be the star of your next meal.

A close-up of a classic burger on a white plate with crispy seasoned fries on the side, set on a white marbled surface. The burger has five layers: at the bottom is a slightly toasted golden bun, followed by fresh green leaf lettuce, a thick red tomato slice, a juicy, well-seared beef patty with a charred texture, topped with several yellow-green pickle slices, all covered by a soft, shiny golden top bun. In the background, another burger is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground chuck
½ cup crushed saltine crackers (or Panko breadcrumbs)
1 large egg
2 tablespoons Worcestershire sauce
2 tablespoons milk
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper

Instructions

Step 1: In a large mixing bowl, combine the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and black pepper. Mix gently by hand until the mixture is smooth and even, being careful not to overmix.
Step 2: Press the meat mixture into an even disk, then cut and divide it into six 1/3-pound patties for grilling or frying, or twelve thinner patties for griddling.
Step 3: Place a baking sheet lined with wax paper or foil nearby. Shape each portion firmly into patties slightly larger than your buns, and place them on the prepared sheet. Use a spoon to make a small dent in the center of each patty to prevent puffing during cooking. If stacking patties, separate with wax paper sheets.
Step 4: Preheat your grill or skillet to medium heat, about 350-400°F (175-200°C).
Step 5: For thick patties, grill or fry for 3-4 minutes per side until cooked through.
Step 6: For thin patties, cook on the griddle for 2 minutes per side.
Step 7: Once cooked, place the hot patties on hamburger buns and add your favorite toppings. Serve immediately while warm.

Tips & Variations

Use Panko breadcrumbs if you prefer a slightly lighter texture instead of crushed saltine crackers.
Avoid overmixing to keep your patties tender and juicy rather than dense.
For extra flavor, add a splash of soy sauce or a pinch of smoked paprika to the mixture.
Shape patties slightly larger than buns to allow for shrinkage as they cook.

Storage

Store uncooked patties tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 2 days. Cooked patties can be refrigerated for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out, or refresh on a grill or griddle over medium heat.

How to Serve

A white plate holds a burger and a large pile of golden brown fries. The burger has four visible layers: the bottom layer is a fresh green lettuce leaf, followed by a thick slice of red tomato, then a cooked beef patty with a slightly crispy dark brown surface, topped with a few green pickle slices, and covered by a shiny, smooth light brown bun. The fries are thin, crispy, and have a slightly darker seasoning. In the background, another white plate carries a similar burger and fries. A white cloth with blue stripes lies to the upper left on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ground meat?

Yes, you can substitute ground chuck with ground beef blends or ground turkey, but keep in mind that fat content affects juiciness and flavor, so adjust seasoning and cooking times accordingly.

How do I prevent my patties from drying out while cooking?

Mix ingredients gently without overworking the meat, cook patties at medium heat, and avoid pressing down on them while cooking. Making a small indent in the center helps patties cook evenly without puffing up.