Ingredients
For the Patties
For the Mustard Mayo
For Assembly
Instructions
Make the Mustard Mayo
- In a small bowl, combine mayonnaise, both mustards, minced garlic, black pepper, smoked paprika, and salt
- Mix well and refrigerate until needed
Prepare the Patties
- In a large bowl, gently combine the ground beef with 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, and 1 tsp onion powder
- Divide the mixture into 4 equal portions (170g/6oz each)
- Form into patties about 12cm (4.5 inches) wide and 2cm (¾ inch) thick
- Press a slight dimple in the center of each patty with your thumb
- Chill patties for at least 15 minutes before cooking
Cook the Burgers
- Heat a cast-iron skillet or grill to medium-high heat
- Season both sides of the patties with salt, pepper, and garlic powder
- Cook patties for 4-5 minutes on each side for medium doneness
- For medium-rare, cook 3-4 minutes per side
- For well-done, cook 5-6 minutes per side
Assembly
- Toast the buns lightly
- Spread mustard mayo on both top and bottom buns
- Place lettuce on bottom bun
- Add the cooked patty
- Top with tomato, onion, and pickles
- Close with top bun and serve immediately
Tips
- Don't overwork the meat when mixing and forming patties - this will make them tough
- Make patties slightly larger than the buns as they will shrink during cooking
- The dimple in the center prevents the patties from puffing up
- Let the patties rest for 5 minutes after cooking
- For best results, bring meat to room temperature 30 minutes before cooking
- Internal temperature should reach 63°C (145°F) for medium-rare, 71°C (160°F) for medium, or 77°C (170°F) for well-done
Storage
- Uncooked patties can be stored in the refrigerator for up to 24 hours
- Mustard mayo can be stored in an airtight container in the refrigerator for up to 1 week
- Cooked burgers are best enjoyed immediately but can be stored in the refrigerator for up to 2 days
Notes
- For extra flavour, add cheese during the last minute of cooking
- Can be made into smaller sliders using 85g (3oz) portions
- Ground chuck is ideal for burgers due to its fat content
About This Beef Burger Recipe
This easy homemade beef burger recipe guides you to a perfectly seasoned, juicy beef burger topped with a creamy mustard mayo sauce. The key to a great burger is using the right meat-to-fat ratio (like 80/20 ground chuck) and handling the meat gently to avoid tough patties. Making them at home means you control the quality!
Tips for the Perfect Burger
- Don't overwork the meat: Mix seasonings and form patties gently to keep them tender.
- Size matters: Make patties slightly larger than the buns as they shrink during cooking.
- Dimple the center: Pressing a slight dimple prevents patties from puffing up into meatballs.
- Rest the patties: Let patties rest for 5 minutes after cooking. This allows the juices to redistribute, ensuring a moist burger.
- Room temperature: Bring meat to room temperature 30 minutes before cooking for even results.
- Check temperature: Use a thermometer for desired doneness: 63°C (145°F) medium-rare, 71°C (160°F) medium, 77°C (170°F) well-done.
- Add cheese: For cheeseburgers, add a slice during the last minute of cooking.
- Make sliders: Use smaller 85g (3oz) portions for sliders.
Serving Suggestions & Variations
Serve these classic burgers with your favorite sides like french fries, onion rings, or a fresh salad. Feel free to experiment with toppings! Crispy bacon, sautéed mushrooms, different cheeses (like cheddar, Swiss, or blue cheese), or even a fried egg can elevate your burger experience. Adjust the mustard mayo with a dash of hot sauce for a spicy kick.
Make Ahead & Storage
The creamy mustard mayo can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
Uncooked burger patties can be formed and stored in the refrigerator for up to 24 hours before cooking. Ensure they are well-covered or separated by parchment paper.
Cooked burgers are best enjoyed immediately but leftovers from this beef burger recipe can be stored in the refrigerator for up to 2 days and reheated gently.