Make this burger recipe and there will be no complaints in your house! The juiciest and most flavorful burgers I’ve ever had. 
I take my burgers very seriously, maybe a little too seriously.
You see I was always the one who made ‘just ok’ burgers.
They were good. They were ok. But I wanted more.
I wanted to make an EPIC burger but I also wanted a burger with FLAVOR.
A LOT of flavor.
And juicy. It couldn’t be dry like a hockey puck.
So how did I do this you ask?
Well for starters, like I said, I wanted a burger with flavor which meant I needed to add some spices. There is some garlic in there, some Worcestershire sauce for a little kick and some egg, milk and breadcrumbs.
Now one might think, “well that sounds a little like a meatloaf” but trust me on this, its a burger and it tastes like a burger!
HOW TO MAKE A GREAT BURGER:
- What makes THIS burger a memorable burger is in the spices. Without them the burger can be bland and boring. There is a nice mix in this recipe. The cayenne pepper is not overpowering I promise. People freak out when they see cayenne pepper but I urge you to put it in these burgers.
- I know the world is very concerned with lean beef and my next sentence may not be my most popular but I choose 80% ground beef when I make burgers. You see in order for a burger NOT to be a hockey puck it needs fat. It’s just the way it is. However, if you go fattier than 80% then you run into the problem of there being TOO MUCH fat and the burger will shrink up like a meatball.
- The next tip I have is to make a good EVEN sized patty. I divide the meat visually in 4 with my hands and then I roll the burger in my hands to form a large meatball. Then put it between wax paper and I lightly press down with my hand and then use a small skillet and apply even pressure to flatten it out. Works great every time!
- Before putting the burgers on the grill let them come to room temperature for about 30 minutes.
These burgers have been in our family for probably 10 years or more. Maybe one day I will embark on another recipe, but for now these are “OUR” burgers and I am happy to share them with you!
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Juiciest Burger You’ll Ever Eat
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 min
Description
Ground beef mixed with egg, milk, garlic & onion powder, Worcestershire sauce, cayenne pepper to make the most flavorful burgers your company will remember for a very long time!
Ingredients
- 2 lbs. Organic Ground Beef
- 1 Large Organic Egg
- 3 Tablespoons Organic Whole Milk
- 2 Tablespoons Worcestershire sauce
- 2 Cloves Organic Garlic, minced
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Sea Salt
- Freshly Ground Pepper
- 3/4 Cup Breadcrumbs
Instructions
- In a large bowl combine the egg, milk, Worcestershire sauce, garlic, onion powder, salt and pepper together until combined.
- Add the meat and slowly and gently combine. Slowly add breadcrumbs until desired consistency, you may not use all of them.
- Form into 6-8 patties depending on size.
- Grill on a hot preheated grill approx. 5 min per side or until desired doneness.
WHAT TO SERVE WITH THIS:
PERFECTLY ROASTED STEAK FRIES
VIBRANT 4 BEAN SALAD
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The best burgers have no fillers ..
No egg ..no bread crumbs
That only makes them hard …like hockey pucks
Just wondering if you tried them before you left your comment?
Of course she didn’t try them! Lol. My mom always put bread crumbs in hamburger meat and Italians put them in their best meatballs! She has NO IDEA what she’s talking about.
I’ve never eaten a hockey puck. But I have had many different types of burgers. Smash burger being my favourite, and “meatloaf” type burger being my second favourite. It’s not a filer, it is a binder and I can make much thicker patties to grill at a lower heat and still stay juices and medium in the middle.
But…have you tried the recipe before commenting? I haven’t either so I’m curious.
Wonderfully delicious burger! Moist when grilled on my old school George Forman grill. I used ground sirloin. Served them on Hawaii burger buns with American cheese,slices,bib lettuce ,vine ripened tomato and dill pickle. I added a bit of Dijon mustard on the bun for my burger. I’ve been trying to perfect a home burger. This is the winner. Everyone loved them.
★★★★★
SO GOOD!
These are so good!
★★★★★
I made these last night for my family and they were a huge hit!
★★★★★
You lost me at breadcrumbs but I tried it anyway. What good burger has breadcrumbs? OUTSTANDING. Made a fool of me
★★★★★
I’m glad you gave it a try Josh. I know there are many ways to make burgers, I have just found this one to be my GO TO because it always turns out so good!
Thanks for your comment, Debi
I really love these burgers!
★★★★★
I can’t wait to try this burger this weekend!
I dont usually leave comments on food blogs but I had to tell you how good these turned out. I’m known for overcooking burgers and somehow these turned out great !!!! Thank you
★★★★★
I’m glad you took the time to leave a comment and a great one it was too! Have a great day, Debi
I didn’t think these would turn out good with the breadcrumbs either but they were fabulous
★★★★★
Bread crumbs do hold in moisture, and add density. However, they are now common in meat recipes due to the great depression as they were used to hulk up the little meat they had. Should not be present in a burger. Instead, grate cold butter into the ground meat and mix.
Doesn’t specify type of breadcrumbs – fresh, white bread crumbs?
This recipe sounds like your making meat loaf!
Just wonderful!!!
★★★★★
I absolutely love this recipe. The burgers were so tasty and juicy. My husband and kids love it!
★★★★★
I’m curious if I could do this without the breadcrumbs? My BF and I don’t eat processed stuff. I can eat dairy, but he can’t. So grated butter isn’t an option.
I’m not the author, but you could but some bread in a blender and use that I bet!
Best EVER recipe for burgers! Thank you for sharing it’s a keeper
★★★★★
why thank you Marie! We like ’em too! >3
Was fantastic
★★★★★
Amazingggggg! Juicy and a burst of flavor! Made some small substitutes because I didn’t have Worcestershire sauce, onion powder, & whole milk.
My replacements were:
ketchup vinegar pickle juice -Wor. sauce
Adobo – onion powder
Almond milk – whole milk
★★★★★
Thanks LeeCee … i’m so glad you liked them!
sounds like a great recipe for something different…..cant
wait to try them
Has anyone tried freezing these? If so did you cook from frozen or thaw first? How did they turn out! Cant wait to try.
Hi Alana – you can freeze these after the patties are made. And they can be cooked from frozen – if they are thin enough – but I would thaw them in the fridge first.
How thin should they be?
Thank you for this recipe. It was delicious.
★★★★★
SIMPLY OUTSTANDING – you won’t regret making these!
★★★★★
Agreed. I wasn’t sure about the breadcrumbs either but these were by far the best burgers I’ve ever made.
★★★★★
My go-to burger recipe! So good!!
★★★★★
This is my go to recipe for burgers. Thanks for sharing, they are always a hit.
★★★★★
Love it Jay! Thanks for your comment 🙂