Delicious Classic Beef Burger Recipe

Welcome to Cooktophia, Now we will make Classic Beef Burger Recipe. Make delicious steakhouse-style burgers at home with this classic beef burger recipe. This juicy burger has plenty of smoky BBQ flavor.

Classic Beef Burger Recipe

Burgers on the grill have been a part of every summer of my life. I’m sure it’s the same for many of you. You can have some ground beef, maybe add a little spice, squish it around, shape patties, and put them on the grill. It’s always delicious but in all honesty, it doesn’t quite compare to a burger from a local pub or steakhouse.

I recently came across a new way to make a beef burger that has peaked my interest. I put my own flavor on it and my friends, there is no going back to my old ways. This classic beef burger recipe has earned a permanent place in my collection.

Close-up of a beef burger with cheese on a white plate.

When you cook ground meat to a safe temperature, it’s easy to end up with a dry result that lacks flavor. This method completely solves this problem. This grilled beef burger has a great texture and that old-fashioned summer BBQ flavor we all crave.

I’m sure I’ll hear from you burger lovers and all I can say is that you just have to try this recipe for yourself.

Classic Beef Burger Recipe Notes

  • minced meat For the best burger, use 80% to 85% lean ground beef. Anything less fat will not produce a rich flavor result. You should get 4 to 6 ounces of ground beef per patty. I use 2 pounds of beef to make six 1/3 pound patties. You can scale this recipe up or down to feed more or fewer people.
  • Bread A slice of plain white bread is the base for the pane (see more on this below).
  • Milk – 2% whole milk.
  • barbecue sauce – Choose from your favorite store-bought or homemade barbecue sauce.
  • Worcestershire sauce
  • Salt and Pepper
  • minced garlic
Classic Beef Burger Recipe

What is a panad?

Panad is a mixture of starch and liquid that is mixed together to form a paste. Sometimes spices are added and then combined with ground meat before cooking. It’s the secret to making juicy, moist, delicious burgers and other ground meat recipes. If you’ve ever made meatloaf or meatballs, you’ve probably made panayed.

In this recipe, I cut a slice of white bread with the crusts removed into small pieces and combine them with the milk. I added a little BBQ sauce, Worcestershire sauce, garlic, salt, and pepper to give the burger a classic BBQ flavor.

How to make a Classic Beef Burger Recipe

  1. Mash the bread and milk together with a fork until a lumpy dough forms.
  2. Add salt, pepper, garlic, BBQ sauce, and Worcestershire sauce and mix well.
  3. Add minced meat. Crush the meat with your hands as you add it. Mix everything together until smooth. Avoid overuse of beef.
  4. Divide the mixture into equal parts and form balls. Roll out balls into 3/4-inch-thick patties. Form a small dip in the center of each patty to prevent the burger from puffing up on the grill. This recipe as written will make six good-sized burgers.
Hamburger patties with melted cheese on a plate of bread.

Barbecue Instructions

  • Prepare the charcoal on the grill, or preheat the grill over medium-high heat if you’re using a gas grill.
  • Coat both sides of the pancakes with nonstick cooking spray (I used avocado oil spray) or, alternately, oil grates on the grill.
  • Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip the burgers and continue cooking until the internal temperature of the patties reaches at least 160 degrees Fahrenheit.
  • Brush them with additional BBQ sauce at the end of grilling time, if desired, and top with sliced ​​cheese. Cover and continue cooking until the cheese melts.
  • Serve on toasted bread with toppings of your choice. It’s delicious with my amazing burger sauce!
Burger on a silver plate with corn.

Cooktophia Tips

  • Do not use ground beef less than 85% fat. The fat in the beef will become soft as it cooks and help ensure a moist, juicy burger.
  • Raw ground meat should not be stored in the refrigerator for longer than two days for food safety reasons. Time your grocery shopping accordingly or see your freezer instructions below.
  • Don’t overcook the ground beef, as it may change its texture once it’s cooked.
  • Form pancakes about 3/4 inch thick at the edges and press with your fingers in the middle to form a depression to help prevent pancakes from shrinking.
  • Use an inexpensive instant-read thermometer to avoid overcooked dry burgers.
  • Don’t press too hard on your burger patties with a spoon while they’re cooking or you’ll lose a lot of juice.
  • Add some wood grain to the grill to add a rich, smoky flavor. We are hooked! Can be used with any type of grill, including charcoal and gas.
Close-up of a burger on a metal plate.

Provide advance instructions

  • To save time, place raw burger patties on a baking sheet lined with foil, and separate layers with parchment paper. Cover tightly with extra paper, put in the fridge immediately, and cook the same day.
  • Unlike other cuts of beef, you don’t want to let ground beef reach room temperature before cooking. Keep the pies refrigerated and transfer them directly from the refrigerator to the grill. Refrigerated burgers will stay together better and retain more juice.
  • Cooked and reheated burgers won’t be as juicy as freshly cooked burgers, so I wouldn’t recommend precooking them.

Freezing burger patties

  • To maintain quality, already frozen meat should not be re-frozen. Use fresh ground beef to make frozen burger patties.
  • Follow the instructions above and then transfer the baking tray containing the raw burger patties to the freezer. When the pancakes are frozen solid, transfer them to a freeze-safe plastic storage bag with a small piece of parchment paper between each pancake. Squeeze out as much air as possible, seal the bag and write the date on it, then freeze.
  • Use frozen hamburger patties within 3 months.
  • Cook frozen burger patties straight from the freezer or thaw safely in the refrigerator before cooking. Frozen pancakes take about twice as long to reach a safe temperature of 160 degrees Fahrenheit.
Cheeseburger on a metal plate with corn on the cob.

Classic Beef Burger Recipe


  • 1 Piece white sandwich bread Remove the peel and cut it into inch pieces
  • ¼ cup milk 2% or all
  • 1 small spoon kosher salt
  • ½ small spoon Freshly ground black pepper
  • 1 small spoon minced garlic
  • 2 big spoons of barbecue sauce Plus toppings for soup
  • 1 Tablespoon Worcestershire sauce
  • 2 pounds or pounds for weight 80% to 85% lean ground beef
  • 6 Good quality hamburger buns
  • 6 Slices cheese

Classic Beef Burger Recipe instructions

  • Prepare the charcoal in the grill, or preheat the grill to medium-high if you’re using a gas grill.
  • In a large bowl, mash the bread and milk with a fork until large paste forms. Add salt, pepper, garlic, BBQ sauce, and Worcestershire sauce and mix well.
  • Add minced meat. Crush the meat with your hands as you add it. Mix everything together until completely combined. Divide the mixture into 6 equal portions and form it into balls. Flatten balls into ¾-inch patties. Use your fingers to form a small depression in the center of each pancake.
  • Coat both sides of the pancakes with nonstick cooking spray (I used avocado oil spray) or, alternately, oil grates on the grill.
  • Grill burgers, covered, until well browned, 2 to 4 minutes. Flip the burgers and continue cooking for a few more minutes until the internal temperature reaches at least 160 degrees Fahrenheit, brush with additional BBQ sauce at the end of grill time if desired, and cover with cheese. Cover and continue cooking until the cheese melts
  • Before serving, toast the bread on the cool side of the grill or under the oven grill, if desired.
  • Serve on burger buns with desired toppings.


Nutritional information was calculated using 85% lean ground beef and 1 ounce of cheese per burger. The additional layer will change the values.

Check Also


  This Easy baked shrimp toast highlights a rich and smooth shrimp blend on top of firm …

Leave a Reply

Your email address will not be published. Required fields are marked *