best burger recipe

This recipe for the BEST Cheeseburger ever is so freaking delicious. It is a perfect copycat of the acclaimed best burger in the nation (Au Cheval). I&#x27;ll even tell you the secret ingredient.

How to Make the Best Cheeseburger Ever - VIDEO!

Dijon Mustard (Sir Kensington’s brand

Mayonnaise

Salt

Sunflower Oil

Beef Tallow

American Cheese

Brioche Hamburger Buns (I found them

¼ Red Onion (finely chopped)

Dill Pickle (sliced thinly (Try to

Mix mustard and mayonnaise in a small bowl and set aside.

Form your beef into balls (something between a golf ball and tennis ball) and then smash them to be very thin.

Add a generous pinch of salt to each patty.

Add sunflower oil and beef tallow to a very hot skillet and carefully rotate skillet to spread the grease.

Add beef patties and make sure not to crowd them at all because you want them to cook quickly with a consistent hot temperature. Each burger will get 2 patties.

Flip the patties once they’ve formed some crust and add a slice of American cheese to each patty.

Once the patty is cooked (approximately 1 minute to 1 1/2 minutes in total, depending on your desired level of doneness), turn off the heat and remove your patties to a clean plate.

Add buns into oil for about 15 seconds to give them some flavor and toast them a bit.

Remove buns from heat and add some of that dijonnaise sauce you made, using dijon and mayo, to both sides of your buns.

Add two cheeseburger patties per bun, top with some of that chopped red onion and sliced pickle, and place the top of the bun over it. Enjoy!

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Ingredients:

⅛ cup of Dijon Mustard (Sir Kensington’s brand is preferred because the flavor is wonderful)
¼ cup of Mayonnaise (Again, Sir Kensington’s makes the best mayo and it’s natural with ingredients that are actually good for you!)
1 ⅓ pounds of 15% fat Ground Beef (If you can, try to find grass-fed, hormone-free beef)
Salt
1 tablespoon Sunflower Oil
1 teaspoon Beef Tallow (AKA Beef Fat; I found mine at Sprouts Market; I know they have it at Whole Foods. You could also just use butter, but the flavor will be a bit lighter.)
8 slices of American Cheese
4 Brioche Hamburger Buns (I found them at Whole Foods. I know Turano brand makes them as well.)
¼ Red Onion, finely chopped 
1 Dill Pickle, sliced thinly (Try to find some without added dyes—scary!)

Instructions:

Mix mustard and mayonnaise in a small bowl and set aside.
Form your beef into balls (something between a golf ball and tennis ball) and then smash them to be very thin.
Add a generous pinch of salt to each patty. 
Add sunflower oil and beef tallow to a very hot skillet and carefully rotate skillet to spread the grease.
Add beef patties and make sure not to crowd them at all because you want them to cook quickly with a consistent hot temperature. Each burger will get 2 patties.
Flip the patties once they’ve formed some crust and add a slice of American cheese to each patty.
Once the patty is cooked (approximately 1 minute to 1 1/2 minutes in total, depending on your desired level of doneness), turn off the heat and remove your patties to a clean plate. 
Add buns into oil for about 15 seconds to give them some flavor and toast them a bit.
Remove buns from heat and add some of that dijonnaise sauce you made, using dijon and mayo, to both sides of your buns.
Add two cheeseburger patties per bun, top with some of that chopped red onion and sliced pickle, and place the top of the bun over it. Enjoy!



















Music:

“Sleepy Jake” by Silent Partner & “Morning Stroll” by Youtube

How to Make the Best Cheeseburger EVER

Delish.com brings you the burger doing the most with these Jalapeño Popper Burgers.

Jalapeño Popper Burgers

cream cheese, softened

c. shredded cheddar

c. mozzarella

jalapeños, minced

Kosher salt

black pepper

bacon,

chili powder

beef

burger buns

These were excellent, although the burgers started to fall apart while cooking, but nothing serious.

The burgers fell apart a little, and took longer to cook than noted, but followed the recipe exactly. The flavor was awesome!

To take some of the heat out of the peppers, clean out seeds and membrane and soak in 7-Up (not diet) for 20-25 min.  Soak 45 min if you desire NO heat.  Don't drink the 7-Up afterwards.  haha

https://streaming.hearstdigitalstudios.com/2baae825-e4a9-4ee3-94bf-964cd390fb42/video_rover_16x9_1080p_hd_1531778151_30389.mp4

Jalapeño Popper Burgers = Summer's MVP

Bang Bang Burgers from Delish.com give your regular burgers an extra kick.

Bang Bang Burgers

olive oil

tbsp. sweet chili sauce

honey

sriracha

lime

mayonnaise

c. slaw

hamburger buns

Is sriracha always stocked in your kitchen?

My family loved this twist on run of the mill burgers!!  Can’t wait to grill burgers again so I can lather my burgers with this mixture!!

Excellent! --except 3 Tbsp olive oil is WAY too much; definitely reduce to 1 TB olive oil! This is a tasty burger (not too spicy, yay!) and dipping sauce!

Sauce didnt taste good on it's own so it threw it out.  I think the olive oil may be unnecessary.

I made this and love it.  It is a very Asian take on a classic burger. But for those who expect the Classic Burger this is very far away.

if you love spicy Asian ( Korean especially) use the Korean Red Paste.

https://streaming.hearstdigitalstudios.com/028ff57a-9718-4d19-a00f-6a67d26ece51/video_rover_16x9_1080p_hd_1559338570_88079.mp4

Bang Bang Burgers Have The Most Addictive Sauce

A delicious hamburger marinade with a smoky, sweet, yet slightly spicy and tangy taste.

Best Hamburger Marinade

Worcestershire sauce

red wine vinegar

brown sugar

fresh garlic, minced

vegetable oil

onion powder

salt

liquid smoke (mesquite flavor)

Combine all ingredients except ground beef in a...

Combine all ingredients except ground beef in a medium bowl. Mix together.

Add ground beef and use your hands to...

Add ground beef and use your hands to gently blend marinade into meat.

Be careful not to handle too much or...

Be careful not to handle too much or meat will become tough.

Form ground beef into four equal sized (1/4...

Form ground beef into four equal sized (1/4 pound) round patties. Flatten patties so they’re bigger than the buns.

Make an indentation in the center of each...

Make an indentation in the center of each burger. (This will help burgers not to bulge in the center.)

Cover patties and let marinade in refrigerator for...

Cover patties and let marinade in refrigerator for at least one hour.

Grill over high heat to quickly sear outside...

Grill over high heat to quickly sear outside of burger and seal in juices. Cook 3-4 minutes per side.

The Perfect Keto Bacon Cheeseburger made with lean ground bison served on a wedge of lettuce and topped with classic burger fixings. This low carb Bacon Cheeseburger is one epic summer grilling recipe - juicy, cheesy and loaded with flavor! 

The Perfect Keto Bacon Cheeseburgers (Bison Burgers)

lb. ground bison meat beef 93/7)

salt & pepper

cheddar cheese (I used tillamook)

iceberg

tomatoes

red onion

pickles

condiments of your choosing: ketchup, mayo, mustard

Preheat grill to medium high heat, approximately 375-400 degrees F.

Form ground bison meat into four 1/4 lb. patties.

Season with salt and pepper on both sides.

Clean grill grates and spray with cooking spray or rub with olive oil soaked rag.

Place burgers on the grill. Grill the first side for 4 minutes, with closed grill. Flip burger and grill the other side for 3 minutes with closed grill.

Then, place a slice of cheese on each burger and close the grill. Let the burgers cook and cheese melt for 1 minute and remove from grill.

The Cheeseburgers (Bison Burger)

To a plate add a wedge of lettuce, then bison cheeseburger, top with cooked bacon (I slice mine in half and criss cross them), a slice of tomato, red onion, pickles and a condiment of your choosing.

Assemble Bacon Cheeseburgers:

Ohhh I can't WAIT to try this! Thank you for this great recipe!

Oh wow!! This sounds ahhhmaaaazing!! A must try!!

Perfect low carb dinner option! Absolutely delicious!

What an awesome recipe for a healthier burger option! Your presentation is restaurant worthy to boot!

I am drooling over this burger! Looks amazingly delicious!

Dang! These are perfection! A few negative reviews made me wonder but I followed the recipe exactly (except I used dehydrated onions) – I grilled them as recipe said on my Traeger. Best juiciest burger that’s ever come out of my kitchen. I served them on a pretzel bun. Perfect. Thank you!

The famous Smash Burger! Deeply crisped, craggy, juicy, squashed patties covered with melty cheese, piled on a buttery bun, and topped with a dreamy zip of secret sauce. 

Smash Burgers with House Sauce

butter, melted

fish sauce (about 1 teaspoon)

smoked paprika

Brioche buns

American cheese (the

House Sauce (see notes

lettuce leaves

tomato

pickle

Mix the smash burger sauce in a small bowl. In a larger bowl, place the ground beef and pour the sauce over. Mix with your hands to get it well-distributed through the meat. Form into 4 balls. Place the balls in the fridge for 20-30 minutes while you prep everything else. You can even pop it in the freezer for a few minutes &#8211; you just want them to be pretty cold so the butter mixture doesn&#8217;t immediately melt out everywhere once you start cooking them.

Butter the buns and toast them on your skillet or griddle until golden.

Prep the toppings and house sauce (see notes).

Cut a small piece of parchment paper that you&#8217;ll use on top of the burgers to prevent sticking.

Heat a cast iron skillet or flat griddle until it&#8217;s very hot; place a few of the burgers on the hot surface. Sprinkle them with a big pinch of salt and let them sit and sizzle for about 20 seconds. 

Place the parchment paper on top of each burger and then, using a heavy, flat tool, press the burgers down as flat as you can get them in one swift motion. They&#8217;ll be super sizzly and splattery, but they should make a nice, round, thin smash burger shape on the griddle. (The ideal tool for this is a cast iron grill press, but a flat spatula can work in a pinch). Cook for a few minutes and then flip and top with cheese right away. Leave them undisturbed for another 1-2 minutes to melt the cheese and get a max amount of flavorful browning on the back side.

Assemble your burgers! Mine is always a toasted brioche buns, mega flavorful smash burger patty (or 2), cheese, crispy lettuce, and a thick smear of that house sauce. Happy, happy summer.

Very tasty burgers and especially the sauce.  The only thing I would change is add salt to the burgers mix.

This was absolutely the best burger I've ever had in my life! I don't think I will ever make burgers any other way

These smash burgers were so tasty! I made these tonight for my family and they devoured them 🙂 juicy and crispy outside on the Pattie’s, packed full of flavour from the sauce in the burger as well as the delicious mayo recipe included! Will definitely make them again

I made these last night, and they were excellent! Juicy and full of flavor. Thank you for the recipe. :)

We are also vegetarians. I used vegan oyster sauce and Impossible meat. These were perfection.

SUPER delicious! Made these tonight and loved all of the flavor! I made 2 lbs but didn’t cook all of the balls o’ meat yet. Hoping they will keep fine in the fridge for dinner tomorrow night! 🤞🏼 Thanks for yet another great recipe!  😘

Made these tonight — so delicious. Omitted the fish sauce due to an allergy and it doesn’t seem to have mattered one bit.  Haven’t bought American cheese in 20+ years — might need to get that into our usual burger process every now and again.  Sauce was a great addition!

Made these with Impossible burger and it was awesome! Such a good recipe— the house sauce with homemade fries was 🤌

I ran out of time to make the special sauce, but my family really loved these! The warning in your post about using an apron is accurate— it was a total splatter fest on my griddle. But our tastebuds said “worth it!” 🙌🏻 The burgers were so flavorful with the add-in sauce mixture, but I will definitely make with the sauce recipe next time!

Our family already  loves smash burgers, but to echo everyone else…the house sauce is amazing! My husband calls it “the miracle sauce!” Haha! We love all things POY!

My husband loved the house sauce and devoured it. We both ate the sauce on our tator tots too. Next time I think I’ll add more sriracha or horseradish to it though. The flavor was a bit too ketchups for me. For me, the smash sauce didn’t add much flavor to the burgers and ended up adding more fat/heaviness to the meal. I would probably skip the smash sauce and just season the outside of the burgers next time. My girls had no problem eating these’

I didnt know burgers could be bad until I made these.
Gross.
I should've known. Good burgers need salt and pepper. And a solid sauce doesn't hurt, for sure, but this was a sauce based on ketchup and paprika.
Shoulda followed my food heart, even my husband didn't eat the burger.

Veganized this recipe &amp; they turned out SO GOOD! Will make again for sure.
 
(used Impossible burger, Annie's worchestershire, vegan fysh sauce, vegan butter, mayo &amp; cheese)

Where has this sauce been all my life?!?  Literally, the best.  The burgers were fantastic as well.

I have made these several times.  We double the house sauce recipe bc it is that good and toast the buns on the flat top.  Burgers so good they make your toes curl 🙌🏼

So delicious and decadent!! We just made these and they were by far the best burgers we've made at home. This recipe definitely rivals a restaurant burger. So good!

Oh my!?  I have been meaning to try these and finally did. Even invested in a cast iron press which I love!  We’re fortunate that we have a center exchangeable griddle on our gas range which I’ve been too scared to use 😂 anyway I’m not going to ever hesitate to use it for these burgers! ❤️ Sure I’ll have to put the grates through the dishwasher, sure I’ll have to clean my stove top but who even cares?  My husband is going to emulate this for grilled burgers = a whole lot less mashing the burger, making it more loose. It makes a better burger for sure!

https://content.jwplatform.com/videos/ofIn0qpG.mp4

The famous Smash Burger! Deeply crisped, craggy, juicy, squashed patties covered with melty cheese, piled on a buttery bun, and topped with a dreamy zip of secret sauce.

This is my best burger recipe for homemade, juicy burgers, thanks to 2 simple secret ingredients. Includes grill or stovetop options!

Best Burger Recipe (So Juicy, Grill Or Stovetop)

Olive oil

Worcestershire sauce ((the

Garlic powder

Sea salt

tsp Black pepper

Ground beef

Cheddar cheese ((optional))

In a large bowl, whisk together the olive oil, Worcestershire sauce, garlic powder, salt, and pepper. Add the ground beef, and work through using your hands until just combined. Be careful not to overwork the meat.

Shape into 1/2 in (1 cm) thick patties, about 1/4 pound each. Make a thumb print in the center of each patty to keep the burgers from bulging out when cooking.

Preheat an outdoor grill, or cast iron grill pan or cast iron skillet on the stovetop, to medium-high heat. Add the burgers and cook 4-5 minutes with the lid closed, until browned on the bottom and the only juices visible are no longer red. Do not push down on the burgers or move them around. Flip over, top with cheese if desired, and cook 2-3 minutes for medium, or until done as desired. (For best results, use a meat thermometer. See time and temp chart in the post above!)

Remove burgers from heat. Let them rest for a few minutes before serving.

YES!!!! I used the Worcestershire sauce a few times now!! We all just Love the juicy flavor.. Again thanks for sharing..

Phenomenal.  I used quality 90/10 ground beef, so was looking for a healthy way to add fat before I grilled the burgers.  Second time I've made them, and seriously very delicious.  Btw when I mixed the ingredients in the bowl first, it almosted tasted like a good steak should taste, so you know the burgers were gon'be good lol!!  Thank you! PS, I used slightly less salt than recipe called for only because we were making a bacon jam (off the charts delicious) for the burgers, and I didn't want too much salt.

I'm so happy I searched easy, juicy HB meat patty recipe!! I liked all the positive reviews and jumped into making these for my teenagers that are home on Christmas break  and eating me out of the house! lol.  I had everything but the worcestershire sauce.. but had A-1, so I said WTH I'll substitute it.. All I'm gonna say is this was the easiest and most juicy, yummiest burgers I have ever made! My teens raved over the flavor and I will continue to use this recipe. I now have the worcestershire sauce on my shopping list! Thank you for sharing such an easy to go to recipe. 5 Stars!

What the heck?? Just adding a little bit of Worcestershire and Olive oil made such a difference! I was so sick of dry burgers. This is a miracle.

The burgers were excellent tasting. I loved the Worcestershire sauce.  They were super juicy. Will have these again.

This recipe is so simple and sooooooooooooooooooooo delicious. Who knew hamburgers made at home could taste this good and be this juicy without much?! Thank you.

Hi, If I use 3 pounds of meat to make burgers for a crowd, do I simply triple the recipe? And use one TBSP oil per pound?

https://content.jwplatform.com/videos/Z8HKJ1Gp.mp4

This homemade juicy burger recipe makes the best burgers, thanks to 2 simple secret ingredients. Includes grill or stovetop options!

Preheat an outdoor grill, or grill pan or cast iron pan on the stovetop, to medium-high heat. Add the burgers and cook 4-5 minutes with the lid closed, until browned on the bottom and the only juices visible are no longer red. Do not push down on the burgers or move them around. Flip over and cook 2-3 minutes for medium, or until done as desired. (See time and temp chart in the post above!)

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The most viewed best burger recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine