Called “the juiciest burger you’ll ever eat,” this recipe came about after we got sick and tired of eating hockey pucks for dinner and with over 60 five star ratings we think you like ’em too!
If the mere thought of a juicy burger makes you drool, you might want to prepare yourself. Make these burgers and there will be no complaints in your house! They are without a doubt 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? Let me show you.
How to Make the Juiciest Burgers Ever!
- Spices – 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. We’ve got some garlic, onion, cayenne and Worcestershire sauce. 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.
- Beef – 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.
- Size – 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!
- Rest – Burgers need to rest both BEFORE as well as AFTER. Let the burgers come to room temperature by leaving them on the counter for about 30 minutes. And once they are done cooking, let them rest again tented under loose foil for 5 minutes. This allows the JUICES to redistribute and not come running out on first bite.
Looking for some side dishes to go with these delicious burgers?
- Coleslaw is a must with burgers in the summer if you ask me.
- My macaroni and potato salads are burger classics.
- But if you want to go take this on a healthier journey, there’s always broccoli salad or a Mediterranean Couscous salad.
Juiciest Burger You’ll Ever Eat
- Total Time: 20 min
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!
- 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
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Sea Salt
- Freshly Ground Pepper
- ¾ Cup Breadcrumbs
- 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
- Prep Time: 10
- Cook Time: 10
this turned out great! I wasn’t sure but my super picky kids actually complimented me 🙂 I usually just add ranch dressing packet but didn’t have any last night so jumped on pinterest and found this recipe. this will definitely be a go to for us – I halved the recipe since I only had one lb. of beef and it still turned out ok. my littles don’t like spicy but they didn’t notice the chilli powder. thank you!
We enjoyed these burgers. Next time I will add a dollop of butter while the patty is grilling.
that looks awesome
Great burger! #grilling #burger
So delicious! I used ground sirloin. They are moist and flavorful even when grilled on my old school George Forman Grill. I served them on Hawaiian buns with American cheese slices, vine ripened tomato, bib lettuce and dill pickle slices. I used one pound ground sirloin not two. I used a bit of Dijon mustard on my burger bun. I’ve been attempting to perfect a home burger. I think this is the winner! Everyone agreed.
FIVE STARS ALL DAY. Full of flavor and the juice dripped down my arm. Amazing!
I don’t think these get reviewed enough. These are amazing. The cayenne made me skeptical to make them for the 6/4/2 year old kids but they have No problems with it at all. What a great recipe.
that was very sweet Ross, thank you!
I never leave reviews but I had to with these burgers to offset those naysayers saying this is like a meatloaf. It is anything BUT. These have to be the best burgers we’ve ever had. My kids usually only eat 1/4 to 1/2 of their burgers and they devoured these. I will never stray from this recipe.
I’m so glad you liked them Diane. I love to hear that one of my recipes got your kids to eat! That just makes my day.
I don’t often leave reviews on anything, but oh my these are the best burgers I’ve ever made, and I’ve made a few!! Thank you for sharing.
thanks Phil !
I didn’t have Worcester sauce or garlic anything so I simply used three pounds of hamburger, one egg, whole milk, seasoning salt, Italian breadcrumbs, pepper, and onion power. I measured everything with my heart except the meat and egg and my husband said it was amazing with a loud “Mmm”. I think he approves. I’ll be bookmarking since I don’t use my email much and will revisit you again.
My husband said it was amazing. We are still trying to get our 21 month old to eat beef so she’s not partaking yet but I’m this is a keep recipe. And I used 3lbs of meat and one egg everything else I measured with my heart. Didn’t have cayenne pepper or garlic anything so I used seasoning salt and pepper with onion powder (again measuring with my heart). For the first time making homemade hamburgers, I nailed it. Thank you so much. I’m bookmarking your site since I rarely use my email.
“Lava flowing melty cheese.”
I used your recipe for making juicy lucy burgers tonight. Holy cow! Man, absolutely bursting with juiciness and lava flowing melts cheese. These are going to be the gold standard for awesome burgers!
What about 1 lb
I’d like to make these gluten free, with quick oats. How nuch do you think I should use?
I decided to give these a try. Wow. Perfect. And I don’t taste the cayenne. Thank you for sharing this wonderful recipe. My whole family loved these.
Best burger you will ever eat!!! So tired of dry tasteless ground beef. I tried a similar recipe recently but couldn’t find that one again. I read several recipes tonight before landing on this one. I was looking for one that called for evaporated milk and bread crumbs because those were the ingredients i could remember from before. Anyway read this one and liked how it sounded but i am known for concocting/combining recipes. These are my tweeks. First, I don’t fool with buying anything organic. I used evaporated milk for the whole milk, a little extra Worcestershire sauce because we love it, No onion powder, No cayenne pepper, added half stick of softened butter broken up and dropped in different places on the mixture. You wouldn’t want the half stick to end up in one area of the hamburger. I used Italian style bread crumbs in previous recipe and this recipe. Everything else i used as written in this recipe. Always use fresh, never frozen 80/20 ground beef.
These burgers are simply fantastic! You do not taste anything but good juicy burger. Nothing of these ingredients stands out or is overpowering at all. You don’t feel the bread crumbs at all. I will never want a burger any other way. Ate one plain and topped one with pimento cheese, fresh salsa and chunky guacamole. DELICIOUS!!! I froze cooked burgers of previous recipe i tried and when they were thawed and reheated was just like fresh off the grill. I’m sure these will be also.
I think that was one of the longest, in depth comments I’ve ever received! LOL Thank you for taking the time to write such a review Shelal.
Has a fall apart texture which is not good. Does not have the good burger feel. Definitely like a meatball/sausage.
I think you were one of those people that either let your meat come to room temp or moved the burger too quickly. A burger should only get flipped once like most meats.
I didn’t even use a egg because I was only using a half pound of hamburger & it was fantastic!!
Hi Debi – I was wondering if using thawed ground beef vs fresh would make any difference? Thanks
I believe it does. For some reason when I shape ground beef into patties that has previously been frozen, it feels wetter to me. The texture is off too. I prefer to use fresh beef whenever making burgers.
Do NOT listen to the nay sayers. The breadcrumbs do NOT make this a meatloaf. What they do is make these the best burgers my family ever ate! I tried making another recipe ONCE and they all knew the difference and whined and complained that I need to make Debi’s burgers (as my kids call them!) FAR from a hockey puck. Trust me on this folks – this recipe is a total winner!!
Due to a food allergy I can’t use egg. Do you think it would still be ok without?
Wow! Were these ever good. My husband laughs whenever I cook burgers because they are either not cooked, overcooked or bland as hell. This made me look like a superstar.
that’s what used to happen to me too Trisha. All the time! Not anymore though. 🙂
What type of breadcrumbs do I use!
you can use regular or Italian style
OMGosh. My burgers are usually round bricks, but this is the best burger recipe…EVER!!!
Thank you Carlene – I’m so glad you liked them!
This is my go to recipe for burgers. Thanks for sharing, they are always a hit.
Love it Jay! Thanks for your comment 🙂
My go-to burger recipe! So good!!
Agreed. I wasn’t sure about the breadcrumbs either but these were by far the best burgers I’ve ever made.
SIMPLY OUTSTANDING – you won’t regret making these!
Thank you for this recipe. It was delicious.
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?
sounds like a great recipe for something different…..cant
wait to try them
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!
Best EVER recipe for burgers! Thank you for sharing it’s a keeper
why thank you Marie! We like ’em too! >3
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!
I make my own croutons. When a recipe calls for breadcrumbs, I simply grind them up to use. They are delicious!
I absolutely love this recipe. The burgers were so tasty and juicy. My husband and kids love it!
This recipe sounds like your making meat loaf!
Doesn’t specify type of breadcrumbs – fresh, white bread crumbs?
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.
I didn’t think these would turn out good with the breadcrumbs either but they were fabulous
How much ground pepper??
It doesn’t specify…..
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 can’t wait to try this burger this weekend!
I really love these burgers!
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 made these last night for my family and they were a huge hit!
These are so good!
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.