Juicy, Simple Hamburgers

Juicy, quick homemade hamburgers with a perfect caramelized crust and tender, flavorful beef.

Scale

500 g (1 lb) ground beef, 80/20 blend
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
1 tsp (5 ml) Worcestershire sauce
1 small shallot, finely minced (optional)
4 burger buns
4 slices cheese (optional)
1 tbsp (15 ml) neutral oil
Toppings: lettuce, tomato slices, thinly sliced red onion, pickles, mustard, mayo, ketchup

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Measure and chill the meat by weighing 500 g (1 lb) ground beef and dividing into four equal portions. Form loose balls without compacting and rest refrigerated for 5–10 minutes.
Shape the patties by gently pressing each ball into a patty about 1.9 cm (¾ inch) thick, making a shallow dimple in the center. Chill for 5 minutes if needed.
Season just before cooking by patting patties dry and sprinkling salt and pepper on both sides. Add Worcestershire sauce if using.
Heat the pan or grill to medium-high and add neutral oil, letting it shimmer.
Cook the burgers on the hot surface for 3 minutes without moving, then flip and cook for 2–4 minutes depending on desired doneness.
Rest the patties for 3–5 minutes. Toast buns in the same pan until golden, assemble with toppings, and serve immediately.

Use 80/20 ground beef for the best balance of flavor and juiciness. Avoid pressing down on burgers while cooking to maintain their juiciness.