Bart’s Best Hamburger Recipe
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This Bart’s Best Hamburgers Recipe makes the juiciest, most delicious homemade burgers with perfectly seasoned beef and easy tricks for a crispy, caramelized crust. Ready in under 20 minutes, these are the ultimate grilled hamburgers for cookouts, easy weeknight suppers, or casual summer gatherings.
The secret to these juicy hamburgers is in the perfect meat-to-fat ratio and a few simple, tested techniques that make a tasty crust while keeping the inside tender and flavorful. This recipe, inspired by my husband Bart, has become a family and reader favorite for good reason — it produces restaurant-quality burgers from your own grill or skillet.
Why You’ll Love Bart’s Best Hamburgers Recipe
- Juicy and Delicious: A perfect combination of ground beef and simple seasonings, along with tips and techniques we’ve tested over many years, creates incredibly moist burgers every time.
- Quick and Easy: Minimal ingredients, easy prep; ready in 20 minutes.
- Caramelized Crust: Special tips and cooking method give that desired crisp, savory outside.
- Versatile: Make this hamburger recipe on your grill, in your skillet, or in your air fryer.
- Crowd-Pleaser: Kid-approved family favorite perfect for cookouts, tailgates, and simple dinners.
Featured Comment from Heidi:
“Best burgers EVER! I have never really liked/enjoyed our homemade burgers UNTIL NOW. My family rolled their eyes when I said we were having bbq burgers….but they were hooked after one bite! I had been looking at this seasoning blend for a LONG TIME wondering if I really need another jar to add to my spice drawer…IT IS THE BOMB! Totally made the burgers! So glad I tried it. No need to ever order a burger out again!
Thank you!”
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
You’ll need just two ingredients: Ground Chuck and Stone House Seasoning for the best hamburgers.
Ground Chuck:
- Use an 80/20 blend. Meaning 80% lean and 20% fat. The ratio of lean beef to fat makes a huge difference for a juicy burger.
- Be sure it’s ground chuck. It provides a nice balance of fat content to flavor. It comes from the front of the cow, around the shoulder, so it doesn’t have as much fat as ground beef, but it does have a little more than ground round or ground sirloin. Double-check, as it can sometimes be labeled lean ground beef, but you can always ask your butcher.
Stone House Seasoning:
Stone House Seasoning is a seasoning blend I created that bears our last name, and it is absolutely amazing on these hamburgers. It has the perfect combination to season the ground chuck for the best flavor. I’ve shared this recipe before and keep it on hand for numerous recipes. If you don’t already have it on hand, combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon granulated garlic.
How to Make the Best Hamburgers
This simple recipe and method create restaurant-quality burgers at home.
Step-by-Step Instructions
- Prepare hamburger patties for the juiciest hamburgers. Form the beef into individual patties of at least 1/4 pound each. Use your thumb and make a depression in the center of each hamburger patty. Make sure that when forming your patties, you take care to keep them even in thickness.
- Cook the hamburger patties. Use the detailed instructions in the recipe for cooking on the grill, in the skillet (stove), or in the air fryer.
Tips for Grilling
For great grilled hamburgers, there are a few tips you’ll want to follow.
- Preheat the grill. Heat the grill to medium heat and lightly brush it with olive oil.
- Cook. Place the hamburger patties onto the preheated grill and cook as directed. Use a large metal spatula and flip them. Do not press the hamburgers while cooking for the best results. Cook until the hamburger registers at least 145º F with a meat thermometer, but I recommend 160º F for best results.
- Rest. Remove the cooked hamburgers from the grill, top with cheese (if using), and let the burgers rest for about 5 minutes before serving. This is important to allow the meat juices to redistribute for the juiciest results. This is a great time to add your buns (interior facing down on the grill) and onions to the grill!
Tips for Cooking on the Stove (Skillet or Grill Pan)
You can also easily cook hamburgers on the stove in a skillet or a grill pan for delicious, juicy results!
- Prep. Lightly coat your cast-iron skillet or grill pan with olive oil to prevent your burgers from sticking.
- Cook. Place your hamburgers into the coated skillet and cook over medium heat as the recipe directs. Then, flip your hamburger onto the other side and cook until the internal temperature reaches at least 145º F, as measured with an internal meat thermometer. I recommend continuing to cook until it reaches 160º F.
- Rest. Again, it’s important to rest the meat after it’s done cooking. Remove from the skillet and allow them to rest for 5 minutes before serving for the juiciest burgers!
Tips for Cooking in an Air Fryer
The number of hamburgers you can prepare at a time will depend on the size of your air fryer. Here are some tips for the best results.
- Prep. Lightly spritz your air fryer basket or cooking surface with olive oil or cooking spray to prevent sticking.
- Cook. Place your hamburger patties onto the prepared cooking surface and cook as the recipe directs. When checked with an internal meat thermometer, the meat must be cooked to at least 145º F, but I recommend 160º F.
- Rest. Remove from the air fryer and top with cheese, if using. Allow to rest for 5 minutes to allow the juices to redistribute for juicy results.
Serve. After you’ve cooked the hamburgers to your desired temperature using one of the three methods above, serve them with cheese slices, buns, and your favorite toppings.
Favorite Hamburger Toppings
Choose your favorites and add even more if you like them. We love serving a burger bar at casual gatherings and letting friends add their favorites!
- Condiments: Such as mayo, ketchup, and mustard
- Sliced cheese
- Onions: You can grill the onions (and the buns) for the last few minutes of cooking if you wish. Vidalia or red onions are great options. Freshly sliced ones are great too.
- Sliced ripe tomato, lettuce, and pickle slices
- Guacamole
- Sliced Mushrooms
- Pico de Gallo
- Pineapple slices
- Crispy bacon – This hamburger recipe is makes a perfect bacon burger.
Recipe Success Tips
- Don’t Overmix: Handle gently for tender and juicy burgers.
- Thumb Indentation: Prevents hamburgers from puffing up and becoming round.
- High Heat: Creates the delicious caramelized exterior for the crust.
- Rest Them: Allows juices to redistribute, resulting in super-moist burgers.
Storage Tips
- Store: Refrigerate cooked patties up to 3-4 days.
- Freeze: Freeze uncooked patties between layers of parchment paper up to 3 months. Thaw overnight in the fridge before cooking.
- Reheat: Warm in a 350°F oven or skillet until heated through.
- Make-Ahead Tip: Form patties up to 24 hours ahead and refrigerate.
Favorite Hamburger Side Dishes
Add some of these favorite sides to make a delicious meal everyone will love!
Frequently Asked Questions
An 80/20 ground chuck yields the juiciest, most flavorful results. Leaner beef can result in dry burgers.
Yes – form patties up to 24 hours ahead or freeze uncooked patties for up to 3 months.
Why Bart’s Best Hamburgers are the Ultimate Homemade Burger
With a simple seasoning blend, beef with the perfect fat ratio, and easy grilling techniques, these hamburgers deliver juicy, tasty results every time. Whether you’re grilling for a summer cookout or making a simple weeknight dinner, this recipe will become your go-to for the best homemade burgers.
Bart’s Best Hamburger Recipe
Ingredients
- 1 1/2 pounds ground chuck , (80% lean)
- 1 teaspoon Stone House Seasoning
- olive oil
- 4 hamburger buns
Optional Hamburger Toppings
- 4 slices cheese
- 4 slices tomato
- 4 slices butter lettuce
- 4 slices red onion
- 4-8 slices dill pickles
- mayonnaise
- ketchup
- mustard
Instructions
- Divide the ground chuck into 4 portions and form each into a hamburger patty. Use your thumb and make a depression in the center of the hamburger. Sprinkle both sides of the hamburger with Stone House Seasoning.
How to Grill Hamburgers
- Heat the grill or grill pan to medium-high heat. Brush the grill with oil and then arrange the hamburgers on the grill and cook on the first side for about 3 minutes. Flip the burgers and cook until they reach your preferred level of doneness by inserting an instant-read meat thermometer into the center of the hamburger, but at least 145º F. I recommend 160º F. Remove from the grill.
- Add the hamburger buns to the grill, interior side down, and grill for about 3 minutes.
Make Skillet Hamburgers
- Arrange hamburger patties in a skillet set over medium heat. Cook on the first side for 3 minutes. Flip the burgers and cook another 3 to 5 minutes until they reach your preferred level of doneness by inserting an instant-read meat thermometer into the center of the hamburger, but at least 145º F. I recommend 160º F. Remove from the skillet.
Make Ary Fryer Hamburgers
- Place hamburger patties into the air fryer basket and cook at 360º F for 5 minutes. Flip the burgers and cook another 3 to 5 minutes until they reach your preferred level of doneness by inserting an instant-read meat thermometer into the center of the hamburger, but at least 145º F. I recommend 160º F.
To serve
- Place each of the hamburgers onto a bun, add your favorite toppings and serve.
Notes
- Use Ground chuck that is 80/20 blend
- Season well with Stone House Seasoning.
- Form hamburgers of even thickness and size, about 1/4 pound each. Press thumb in center of each patty for indention for best juicy hamburgers.
- Cook until registers at least 145º F with internal meat thermometer. Do not press on burgers while cooking.
- Remove and allow to rest for 5 minutes for the juiciest hamburger.
- Top with all your favorite toppings!
- Store: Refrigerate cooked patties up to 3-4 days.
- Freeze: Freeze uncooked patties between layers of parchment paper up to 3 months. Thaw overnight in the fridge before cooking.
- Reheat: Warm in a 350°F oven or skillet until heated through.
- Make-Ahead Tip: Form patties up to 24 hours ahead and refrigerate.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Where can I get the recipe for stone House seasoning
Tammy, just click on the underlined Stone House Seasoning listed in the ingredients list of the recipe. It will take you to the Stone House Seasoning recipe. Hope you enjoy.
Best burgers EVER! I have never really liked/enjoyed our homemade burgers UNTIL NOW. My family rolled their eyes when I said we were having bbq burgers….but they were hooked after one bite! I had been looking at this seasoning blend for a LONG TIME wondering if I really need another jar to add to my spice drawer…IT IS THE BOMB! Totally made the burgers! So glad I tried it. No need to ever order a burger out again!
Thank you!
The Stone House Seasoning does make quite a difference, doesn’t it, Heidi? I’m so glad your family loved the burgers. xo
Great burgers and really good Stone House Seasoning- I especially liked the granulated garlic!
Thanks keep the recipes coming and hints.
Thanks, Pat. I’m so happy you like the burgers and the Stone House Seasoning. I’ll let Bart know you his recipe was a hit.
Exactly what I need for upcoming BBQ parties this summer 😀 I found your Stone House Seasoning very useful and convenient, too! Oh, and thanks for dedicatedly testing all kinds of beef, Robyn! I appreciate it a lot! <3 <3
Hi Luna,
Hope you and friends love these burgers as much as we and our friends do! Don’t you just love the Stone House Seasoning? I keep a big jar full all the time. Thanks so much! xo