This Best Hamburgers recipe, two ingredients and a few time-tested tips are all you need to grill the best beef hamburgers every time!

Partially eaten hamburger with bun and all the toppings w grilled sweet potatoes on plate //

We absolutely love to cook on the grill, especially in the warmer months. It keeps the house cool, is a lot of fun and is much easier than you may think. Not to mention it results in such delicious food, like steaks, grilled corn salad and zucchini! With years of practice and testing, my husband, Bart has perfected his hamburgers to be the best that I’ve ever tasted! These beef burgers are tender, juicy, cooked to perfection and a perfect recipe to add to your grilling favorites too!

There are definitely no boring burgers here – even though my recipe has only two ingredients and is so simple to make. The secret to a perfect juicy hamburger lies in the beef used and following some simple, tested tips. And once you have your burger just right, you can customize your bun and toppings to include all of your favorites!

The Best Hamburgers Recipe

Hamburger on bun with all the toppings - onion, tomato, lettuce, cheese, mayo, served with grilled sweet// addapinch potatoes on white plate //

Even though grilling is so simple, it’s not the best idea to just throw your burger on the flame and hope for the best. We’ve all probably been there and done that at some point. Throughout the years we’ve tested every kind of beef, every special press, and every technique.

We’ve found that a few things are important for the best hamburgers every time.

  • beef
  • seasoning
  • hamburger patty form and indention
  • grill prep and temperature

How to Make the BEST Hamburgers!

Ground chuck formed into three even thickness, 1/4 pound patties,   seasoned with Stone House Seasoning, on white plate //

Meat for the Juiciest Burgers

Begin with great hamburger beef for the best burgers.

  • Ground chuck that’s 80/20 blend – 80% lean meat to 20% fat
  • This amount of fat needed so burger is juicy and not dry
  • Form burger patties of even thickness around 1/4 pound each
  • Press thumb in center of each to make an indention – will make for more evenly cooked burgers

The ratio of lean beef to fat makes all the difference in juicy burger. We have found that we prefer a ground chuck that is an 80/20 blend. In other words, it is 80% lean and 20% fat. We like to get our ground beef from our local butcher that we trust for quality meat.

Ground chuck comes from the front side around the shoulder of the cow. It provides a good balance of fat content to flavor since it doesn’t contain as much fat as ground beef, while it does contain a little more than ground round or ground sirloin. It may also be labeled as lean ground beef, but double check by asking your butcher.

Once you have your hamburger meat, form it into individual patties that are at least 1/4 pound each. Make sure that when forming your patties that you take care to make sure that your patties are even in thickness.

My Favorite Burger Seasoning

Sprinkle each hamburger patty liberally with Stone House Seasoning and allow it to rest while you preheat your grill or grill pan to medium heat. I’ve shared my homemade seasoning blend (Stone House) for years now. It only takes a few minutes to make and is a great blend to keep on hand to add so much flavor to recipes in a snap!

Grill grate with flame under it, with juicy grilled burger, onion slice and bun on grate //

How to Grill Burgers

Grilling can be so simple and make such delicious hamburgers.

  • Preheat the grill to a medium heat before adding hamburgers
  • Lightly brush grill with olive oil to prevent sticking
  • Place burgers onto heated grill
  • Cook for about 3 minutes before flipping to other side
  • Use a large metal spatula for flipping, but don’t press on hamburgers or poke at them while they are grilling
  • Cook until internal temperature registers 145 degrees with meat thermometer
  • Remove with metal spatula when done
  • Grill the buns for last few minutes of cook time – makes a sturdier bun to hold lots of toppings!
  • If adding your favorite cheese, place slices atop burgers as soon as they are removed from grill
  • Let burgers rest for at least 5 minutes to continue cooking

Some Favorite Hamburger Toppings

  • Condiments, like mayo ketchup and mustard
  • Onions – we like to grill the onions (and the buns) for the last few minutes of cooking before removing them from the grill. Grilling the onions helps to make them a bit sweeter. Vidalia or red onions are great too.
  • Ripe tomato – sliced thinly
  • Lettuce – Iceberg, Romaine or Butter lettuce for best crunch
  • Guacamole
  • Sliced Mushrooms
  • Pico de Gallo
  • Pineapple slices
  • Crispy bacon
  • Pickle slices

There are many other tasty toppings to add to make your favorite burger!

How to Cook Hamburgers on the Stove

If you don’t have a grill or its too cold to grill, you can make a delicious hamburger on your stove too.

  • Lightly coat your cast iron skillet or grill pan with olive oil to prevent your burgers from sticking
  • Place your hamburgers into the coated skillet and cook over medium heat on one side for 3 minutes.
  • Then, flip your hamburger onto the other side and cook until the internal temperature reaches 145º F when checked with an internal meat thermometer.
  • Remove hamburgers from the skillet and allow them to rest for 5 minutes before serving. This allows for the juiciest burgers!
Hamburger on bun and all toppings with bite out of it, with side of grilled sweet potatoes //

Favorite Hamburger Side Dishes

Southern Potato Salad

Grilled Sweet Potatoes

Baked Beans


Hamburger on bun with cheese, sliced tomato, red onion, lettuce and side of grilled sweet potatoes on white plate //

Here’s Bart’s Best Hamburgers Recipe. I hope you love it every bit as much as we do!

Robyn xo

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