Homemade Burgers
These Homemade Burgers have two grilled beef patties layered up with all the classic burger fixings and a secret sauce on top. It’s perfect for summer grilling!
The best part about making burgers at home is you can use high quality beef and ingredients, and get that perfect sear on the outside, fresh off the grill.
In my opinion, the best burgers are made on the grill. You just can’t beat that caramelization and char that happens with that high heat.
But, if you don’t have access to a grill, a good alternative is cooking them in a super hot cast-iron skillet on the stove.
You’ll be surprised by how fantastic a cast-iron cooked burger can be too. I do this when it’s chilly outside and too cold to grill.
There are a million variations for how to make a burger, with different kinds of cheese, condiments, and ingredients. But this right here is what I think of as a classic burger.
It’s the burger I make when I get a craving, and want that balance of beef, cheese, tomatoes, onion, pickles, and a secret burger sauce that’s reminiscent of Shake Shack, my favorite burger chain.
How to Make Homemade Burgers:
To get started, make the burger sauce so it’s ready when the burgers are finished cooking. It’s a mixture of mayonnaise, ketchup, Dijon mustard, pickle juice, garlic powder, onion powder, and cayenne pepper.
If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor.
Stir it all together to combine.
Now it’s time to grill! While some people will grill the buns and burgers at the same time, I like to knock the buns out first, so I can focus on nailing the cook of the burgers. They only need a minute or two to toast.
Next cook eight 4-oz beef patties for a couple minutes on each side, then put one slice of your favorite cheese on each one just before taking the patties off the grill. That way they melt just a little bit.
I like American cheese, Cheddar, Muenster, Provolone, and Swiss for burgers. Anything melty!
To assemble the burgers, place a leaf or two of butter lettuce on a toasted bun.
Then stack up two of the beef and cheese patties.
Add a few slices of tomato.
Then add red onion, and bread and butter pickles.
Spread a spoonful of the burger sauce on the inside of the top bun.
Then put the top on.
Enjoy all summer long! Happy grilling, my friends.
Homemade Burgers
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon pickle juice from the bread and butter pickles above
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 4 hamburger buns
- 8 four-ounce beef patties preferably 85% lean
- 8 3/4-ounce slices of your favorite cheese (American, cheddar, swiss, etc)
- Butter lettuce for garnish, optional
- Sliced tomato for garnish, optional
- Sliced red onion for garnish, optional
- Bread and butter pickles for garnish, optional
- Salt
- Pepper
Instructions
- Heat the grill to 600 degrees F.
- In the meantime, make the burger sauce by stirring all of the sauce ingredients together until combined. Set aside.
- If desired, toast the buns directly on the grill, for about 1 minute, until toasted. Remove to a tray.
- Season both sides of the beef patties with salt and pepper, then cook on the grill for about 2-3 minutes on each side, until browned on the edges and cooked through to your desired doneness.
- Place one slice of cheese on each patty just before removing from the grill, to melt slightly. Remove the beef from the grill, then allow to rest for a couple minutes.
- To assemble the burgers, place a leaf of lettuce on the bottom bun to prevent the bun from getting soggy. Then place two cheese beef patties on top, then the tomato, red onion, and pickles. Spread the inside of the top bun with a tablespoon or more of burger sauce, then place on top of the burgers. Enjoy!
How did I NOT know that Land O’Lakes made white American cheese?!?! It’s my favorite kind, but I hate buying that plasticky stuff that is individually wrapped. I can’t wait to try this on our next burger night!!
Yes!!! They have a bunch of different variations on the Deli American too 🙂
You’re completely right. The best burgers come from the grill. With melty cheese, buttery grilled buns, and pickles. Lots of pickles!!
I knew you’d agree with me, Brenda 😉 Your grill gets plenty of use in the summer!
A beautifully constructed burger! That sauce looks good. I usually splat them individually but I like this combo sauce with the cayenne pepper! For the next burger I will make this recipe. So funny, my hubster buster created some home-made patties on Saturday. Do you have a recipe for the burger patties? Just curious. Ours a bit bland. Thanks for sharing, Joanne!
Thank you! The grocery stores around here always have burger blends, so I typically buy those. They’re a mix of cuts but are around 85% lean, which is about right for a burger.
Luckily my local supermarket carries Land of Lakes white and yellow American cheese, for any reason you need. You are right about grilling the burgers. Here in SE Texas, we don’t really have a winter so we grill all year round. Your burgers look great. I’m interested in the sauce. Some members of my family use the pickle juice in several recipes but years ago I discovered “Milani’s Dill Sauce. It’s great in potato salad, bloody Mary’s, marinades, etc. I’m going to try it in this sauce. Happy 4th of July.
You are so right! There is NO other cheese for a classic burger other than American. That burger sauce is happening over here SOON!
Land O’Lakes white American slices are ALWAYS my go-to for burgers! So delicious and gooey. 🙂 I usually do my burgers in my gigantic Lodge skillet but yours look pretty tasty. And I’m a burger sauce girl too.
The sauce was awesome! I felt like I was eating an in-and-out burger at home, and I made the buns from scratch, too. Amazing burger…thank you for that sauce recipe!
This is how to do a burger.