Homemade Hamburgers (two ways) – You’ll love both … but the most fun is deciding which one you like better!

  • Prep Time: 10 Minutes
  • Cook Time: 6 -8 Minutes (depending on how “well” you like your meat cooked
  • Total Time: 16 -18 Minutes
  • Fridge Friendly: 4 Days
  • Freezer Friendly: 2 Months
  • Servings: 4

Cost Per Person: $

  • ¢: pennies
  • $: less than $4
  • $$: less than $7
  • $$$: less than $10
  • $$$: over $10

Why I Love This Recipe

There is nothing like a homemade juicy hamburger.  The topping combinations are endless which is why a good burger is never boring and so endearing (if you can describe a hamburger in that way).

Why You'll Love This Recipe

This recipe (either one) is great fried on a hot pan or grilled on the barbeque.  You can change the size of the patty to whatever fills your desire. Hot off the pan with a freshly baked sesame-seed bun with your favourite toppings …  how does it get any better than that?


  • 1 lb. Ground Beef (use 80% lean, which means there is 20% fat)
  • 1 Egg
  • 1 tsp. Dijon Mustard
  • ½ tsp. Each: Pepper, Garlic Powder, Onion powder, Dried parsley
  • ¼ tsp. Salt
  • 1 tsp. Teriyaki Sauce or Worcestershire Sauce
  • 1 tsp. Hot Sauce (optional)
  • 1/3 Cup Breadcrumbs and  More if Necessary
  • 1 tsp. Olive Oil


  • Add meat to a mixing bowl, then add all other ingredients. Mix with your hands until just combined. If the meat feels too wet, add a few more breadcrumbs. Just enough so the meat doesn’t stick to the bowl.
  • Split the meat up to make 4 burgers. Each burger should be about ½ inch thick. Form the patty, making an indentation in the middle to prevent it from turning into a baseball shape when cooking.
  • Heat a large skillet or deep sauté pan on medium heat.  Once the pan is hot add the tsp. of olive oil. Add the patties to the pan.  Don’t move the patty once you place it in the pan. Cook for about 3 or 4 minutes.  The meat will come away from the pan when a crust forms on the bottom.  Flip the patties over and cook another 3 or 4 minutes depending on how “well” you like your burger cooked.


  • Use ground beef that is 20% fat. Less than that and your hamburger will be dry. It’s the fat that gives the burger flavour and juiciness.
  • Once the patty is in the pan, don’t press down on it. This causes the juices to run out making for a dried-out burger.
  • Using a meat thermometer will take the guesswork out of knowing when your burgers are cooked to your liking.
  • The meat will tell you when there is a nice crust on the bottom. How? Give the pan a gentle shake, when the meat slides, you know there is a nice crust that has formed.
  • Medium rare – 145 degrees, medium – 160 degrees, well done – 170 degrees
  • Want a straight-up beef burger? Just add about ½ tsp. of salt and pepper to the ground beef, and mix until just combined. Then form the patties.
  • Size matters! – you can definitely make these burgers thinner, smaller (sliders), or even thicker. The key is making sure they are cooked through. The thinner the patty, the less time it will take.
  • Add thinly sliced onions to the pan while the patties are cooking for an additional flavour sensation.