Big, Juicy Beef Hamburgers

These big, juicy beef hamburgers are the ultimate crowd-pleaser, delivering bold flavors and a perfect char straight from the grill or skillet! Made with high-fat ground beef for maximum juiciness, these patties are seasoned simply with salt and pepper to let the meat shine. Topped with caramelized onions, melty cheese, crisp lettuce, ripe tomatoes, and your favorite condiments, all nestled in a soft, toasted bun, this burger is diner-style perfection. Serve with crispy fries or potato wedges for a classic meal that’s great for BBQs or weeknight dinners!

Instructions

1. 1

   Form patties: Divide ground beef into 4 equal portions (about 200g / 7oz each). Gently shape into patties about 10 cm / 4" wide to match bun size, using light pressure to keep them juicy. Make a small dent in the center of one side to prevent doming during cooking.

2. 2

   Season patties: Generously sprinkle both sides of patties with salt and pepper.

3. 3

   Cook onions: Heat 1 tbsp oil in a large, heavy-based skillet or BBQ grill over high heat. Add onion slices, season with a pinch of salt and pepper, and cook for 5-7 minutes, stirring occasionally, until wilted and caramelized. Remove and set aside.

4. 4

   Cook patties: Add remaining 1 tbsp oil to the skillet and heat until smoking. Add patties, dent-side up, and cook for 2 minutes until a deep golden crust forms. Flip carefully, cook for 1 minute, then top each patty with a slice of cheese (if using). Cover skillet with a lid and cook for 1 more minute until cheese melts.

5. 5

   Toast buns: While patties cook, lightly toast the cut sides of the hamburger buns on the grill or in a separate pan until golden.

6. 6

   Assemble burgers: Spread bun bottoms with ketchup, mustard, or relish (or a mix). Add a lettuce leaf, then a tomato slice, followed by the cheese-topped patty. Pile on caramelized onions and pickle slices, then add more condiments to taste. Place bun tops on and serve immediately.

7. 7

   Serve: Pair with French fries or baked potato wedges on the side for a classic meal.

Recipe Notes

• Ground beef – Use beef with at least 20% fat (like chuck) for the juiciest, most flavorful burgers. Higher fat content ensures a tender patty with rich taste. If using leaner beef, consider adding flavorings like Worcestershire sauce or onion powder to compensate.

• Relish – Tomato relish adds a sweet-tangy kick, but pickle relish or chutney works well too. Use store-bought or make your own by combining diced tomatoes, vinegar, sugar, and spices.

• Sides – French fries or baked potato wedges are classic pairings. For a lighter option, serve with a side salad or grilled vegetables. Prepare sides while patties cook to save time.

• Patties – Handle beef gently when forming patties to avoid dense, tough burgers. The dent in the center prevents puffing up during cooking, ensuring an even shape.

• Cheese – Swiss adds a nutty flavor, but cheddar, Monterey Jack, or even American cheese are great choices. Skip cheese for a lighter burger.

• Storage – Cooked patties can be refrigerated for up to 3 days or frozen for 2 months. Reheat in a skillet over medium heat. Assemble burgers just before serving to keep buns from getting soggy.

• Make ahead – Form patties and caramelize onions up to a day in advance. Store separately in the fridge. Reheat onions and cook patties fresh for best results.

• Nutrition – Per serving, including 200g patty, cheese, relish, lettuce, tomato, and bun. Excludes fries or wedges. About 40 calories higher than actual due to unaccounted fat discarded from the pan.