The Best Burger Recipe – So Good the Bun Gets in the Way (2024)

Walking around town touting that I have the best burger recipe seems a little overbearing, doesn’t it?! And yet here I am. Telling the whole internet that this, this right here, is the best burger recipe. So good, the bun gets in the way.

Don’t get me wrong. I love a bun just as much as the next person.

Hamburger bun that is 😉

BUT, we are an 80/20 household. We eat Paleo 80% of the time. 20% is a free for all. So, when I set out to make a delicious grilled burger (perfect for your 4th of July cookout!) I wanted it to be SO good we wouldn’t be missing the bun.

Or the cheese.

Challenge accepted.

Although, since writing this post I have discovered sweet potato buns! Oh my gosh you must try these. Unbelievably easy to make and DELICIOUS. Ok, that concludes this small update.

My mom taught me a few tips and tricks when it comes to making burgers. And one exceptional secret weapon. Which I include in this recipe.

So, let’s get to it, shall we?

The Best Burger Recipe

First, lets talk about the meat you’re going to buy. Ground chuck is the most common. And it best have some fat! Ground chuck without fat means dry burgers. No thank you.

We tend to buy 80/20 ground chuck. 80% lean meant. 20% fat.

Next, adding flavor to your meat. We keep it pretty simple (compared to what is out there). Can I get a spice line-up please?

Introducing:

• 1 TBS garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 TBS onion powder

And, of course, 1 tablespoon Worcestershire sauce. In a bowl mix these all together and add 1 tablespoon extra virgin olive oil to bring it all together.

Add 2 1/2 pounds of ground chuck to a bowl. (This creates 6 patties. If you need less adjust recipe as needed!) Massage the spice mixture into the meat.

Grab a tennis sized ball of the meat. Work into a ball formation. Then flatten it into a patty by compressing it with your thumbs. This might seem like a large patty but remember that it will shrink when it is cooked! Also, make sure you evenly distribute the meat so it will cook evenly.

Once you create your patties. Take a small pinch of meat out of the center of each patty. Yes. Do it! Reserve the pinched meat. Your patties should look like this:

This may seem crazy. Let me assure you, we are a bit crazy 🙂

BUT, this is what my mom taught me. To keep the burger moist she adds a pat of butter to the middle of each patty. Just take 1 tablespoon of butter and cut it into fours. Then add each piece to the middle.

Add a little piece of the reserved meat back to each patty and press it down to incorporate it back into the patty.

Now to grill! Heat your grill to high. We brush each patty with a little olive oil on each side to ensure it will not stick.

And can I stop to say a big thank you to Jeremy?! It was pouring the rain when we made these – but that did not phase him (or our little bear).

See Also

Easy Crispy Mongolian Beef | Scrambled Chefs

Ok, put your burgers on the grill. Depending on the size of your patties, grill them (without touching them!!) for 6 minutes on the first side. Flip once. Cook on the other side for an additional 4-5 minutes (without touching).

Your burger should register at 160 degrees F.

Take them off the grill and allow them to rest for 4-5 minutes (this ensures the juices will distribute throughout the meat).

Go ahead and prep your veggies! Thanks to the summer season we grabbed up some green tomatoes (welcome to the south!!).

We also love the creaminess of avocados, the peppery bite of arugula, the spicy crunch from red onions and the bold flavor pop from stone ground mustard!

No cheese. I know. We’re keeping it Paleo 😉

And now. It’s time to dress her up and serve her.

Also! So fun – this recipe along with 20 others are featured in my new book Come & Eat: A Celebration of Love and Grace Around the Everyday Table.

Grab a copy today and have a meal plan for 21 days!

Print