Description
Craving a burger that’s bursting with flavor and so juicy it practically melts in your mouth? Juiciest Hamburgers Ever are the answer! This simple recipe transforms ground beef into succulent patties with a quick marinade of beer, Worcestershire sauce, and savory spices, then grills them to perfection. Ideal for summer barbecues, casual dinners, or satisfying your burger cravings, these hamburgers are easy to make and guaranteed to impress.
Ingredients
These hamburgers come together with ingredients that create juicy, flavorful patties. Here’s what you need and why each matters:
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Ground Beef (1 lb): The star of the burger, providing rich, meaty flavor; choose 80/20 for optimal juiciness.
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Beer (½ cup): Tenderizes the beef and adds a subtle malty flavor to the marinade.
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Worcestershire Sauce (¼ cup): Infuses umami and savory depth.
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Garlic Powder (1 tsp): Adds aromatic, savory notes.
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Onion Salt (½ tsp): Contributes a salty, oniony kick.
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Freshly Ground Black Pepper (to taste): Provides a mild, spicy finish.
Substitutions and Variations
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Ground Beef: Use ground chuck, sirloin, or a blend; ground turkey or plant-based meat works for alternatives.
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Beer: Swap for non-alcoholic beer, beef broth, or cola for a non-alcoholic marinade.
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Worcestershire Sauce: Replace with soy sauce or tamari for a similar umami flavor.
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Onion Salt: Substitute with ¼ tsp onion powder and ¼ tsp regular salt.
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Gluten-Free: Use gluten-free Worcestershire sauce or tamari and ensure beer is gluten-free.
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Add-Ins: Mix ½ tsp smoked paprika, chili powder, or fresh herbs like parsley into the marinade for extra flavor.
Instructions
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Shape the Patties:
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Divide 1 lb ground beef into three equal portions and gently shape into patties, about ¾-inch thick and 4 inches wide.
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Make a slight indentation in the center of each patty to prevent puffing during grilling.
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Place the patties in a shallow dish.
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Prepare the Marinade:
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In a small bowl, combine ½ cup beer, ¼ cup Worcestershire sauce, 1 tsp garlic powder, ½ tsp onion salt, and freshly ground black pepper to taste.
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Whisk until well blended.
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Marinate the Patties:
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Pour the marinade over the patties in the shallow dish, ensuring they’re fully coated.
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Refrigerate for 15 minutes.
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Flip the patties and marinate for an additional 15 minutes in the fridge.
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Preheat the Grill:
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Preheat an outdoor grill to medium-high heat (about 400–450°F/200–230°C).
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Lightly oil the grill grate to prevent sticking.
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Grill the Burgers:
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Remove patties from the marinade, letting excess drip off (discard the marinade).
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Place the patties on the hot grill and cook for 2 minutes on one side to sear.
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Flip and cook for an additional 5 minutes per side for well-done (or adjust for desired doneness: 3–4 minutes per side for medium, 135–140°F/57–60°C internally).
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An instant-read thermometer inserted into the center should read 160°F (70°C) for well-done.
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Serve:
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Remove burgers from the grill and let rest for 2–3 minutes to retain juices.
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Serve hot on buns with your favorite toppings (see serving suggestions below).
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Cooking Tips
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Gentle Shaping: Handle the beef lightly when forming patties to avoid compacting, which keeps them tender.
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Even Thickness: Shape patties uniformly and make a thumbprint in the center to ensure even cooking.
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Marinate Efficiently: 30 minutes is enough to flavor the burgers; avoid over-marinating to prevent mushiness.
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Grill Marks: Sear without moving the patties for the first 2 minutes to achieve perfect grill marks.
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Check Doneness: Use a meat thermometer for accuracy; medium (135–140°F/57–60°C) retains more juiciness than well-done.