Burger Recipe: 7 Ultimate Steps for a Surprisingly Tasty Feast

Ready to sink your teeth into the best homemade burger ever? This friendly guide will walk you through an easy, mouthwatering burger recipe that’s perfect for beginners and seasoned cooks alike. We’re talking juicy beef patties, a flavorful secret sauce, and all your favorite fixings, all done in a snap. Burgers are such a beloved comfort food – did you know Americans eat about 50 billion of them per year?

That’s how irresistible they are! Here, we’ll show you how to make a burger at home in 7 simple steps, with a fun anecdote or two along the way. The tone is positive, the method is fast and simple, and the results? Delicious. So, fire up your skillet or grill, and let’s get cooking – your surprisingly tasty feast awaits!

Cooking a burger at home doesn’t have to be a chore or a mess. It can be a ton of fun. Picture this: a family weekend where everyone builds their burger, or a quick weeknight dinner that feels like a treat. I’ll even share a quick story – the first time I made burgers; I accidentally smashed the patty so hard it flew off the pan! We had a good laugh and learned that a gentle press is enough.

😄 With this easy beef burger patties recipe, you won’t need any complicated steps or fancy equipment. Just simple ingredients and a few minutes of prep for a surprisingly speedy meal. By the end of this guide, you’ll be flipping burgers like a pro, and more importantly, enjoying every juicy bite with a smile.

What is a Burger Recipe?

A “burger recipe” is basically your roadmap to burger bliss. It’s a set of instructions (often passed down like a treasured secret) on how to turn ground meat, spices, and a bun into something magical. In simple terms, a burger recipe tells you how to season and cook a burger patty, and usually suggests tasty toppings and condiments to pair with it. But beyond the technical definition, a burger recipe is a gateway to comfort, tradition, and even a bit of culinary history.

Why do we even call it a hamburger? Funny enough, the burger’s name comes from Hamburg, Germany, where a minced beef patty (Hamburg steak) was popular. Immigrants brought the idea to America, and somewhere between 1885 and 1904, the brilliant notion of putting that beef patty between bread took off. There are multiple origin stories – one tale says a vendor at a fair ran out of pork sausages and used beef in a sandwich instead, another credits a man who served Hamburg steak between bread so customers could walk and eat. We may never know who truly invented it, but by the early 20th century, the hamburger as we know it was already an American icon.

In essence, a burger recipe is your guide to creating this iconic sandwich at home. It breaks down the steps so you can recreate that diner or backyard barbecue experience in your kitchen. As the classic saying goes, “the way to a person’s heart is through their stomach,” and a great burger proves that true.

A good recipe will cover everything from forming the patty (so it’s not too dense, not too crumbly) to achieving the perfect level of juiciness and flavor. And of course, it’ll encourage you to have fun and maybe put your spin on it. After all, a burger recipe isn’t set in stone – it’s more like a delicious guideline. So, get ready to craft a burger that suits your taste, knowing that you’re partaking in a tradition that’s over a century old and still going strong.

(Fun fact: the world’s love of burgers is so strong that May 28th is National Hamburger Day, and May is National Burger Month. It’s a celebration of everything between two buns!)

Why You’ll Love This Burger Recipe

Why is this the best homemade burger recipe you’ll want to make over and over? Let’s break down the mouthwatering reasons:

• Incredible Flavor & Juicy Texture: This burger hits all the right notes – a tender, juicy beef patty with a flavorful crust, topped with melty cheese and our tangy Shack Sauce. We’re using a blend of sirloin, chuck, and brisket for the patties, which gives an amazing depth of beefy flavor in every bite. The texture is melt-in-your-mouth yet has that satisfying char on the outside. It’s the kind of flavor and bite that will make you do a little happy dance in your kitchen.

• Affordable and Easy on the Wallet: Who says gourmet burger ideas have to cost a fortune? By making burgers at home, you get restaurant-quality results for a fraction of the price. The ingredients here are simple and budget-friendly – basic ground beef cuts and pantry staples for the sauce. You’ll end up with four hefty burgers that would easily cost much more at a diner. Saving money and eating something amazing is a win-win! Plus, prep time is minimal, so you’re not just saving money but also time (which, let’s be honest, we all want more of).

• Customizable Toppings Galore: One of the best parts of a homemade burger is that you’re the boss of what goes on it. This recipe gives you a classic lettuce-tomato-cheese setup, but feel free to get creative. Love bacon or sautéed onions? Throw them on! Want to switch out American cheese for cheddar or pepper jack? Go for it. You can even try avocado slices or a fried egg on top for a brunch burger twist. The possibilities are endless – think of this recipe as a foundation for all your favorite toppings and gourmet burger ideas. It’s highly customizable, so each person you’re serving can have their dream burger. No picky eater left behind.

By the end of this, you’ll have a juicy, flavorful burger that’s going to knock your socks off. It’s the kind of recipe you’ll come back to whenever a burger craving strikes (which, let’s face it, is often!). Ready to cook? Grab that spatula – it’s time to turn your kitchen into Burger Central. Let’s do this! 🍔🔥

(P.S. Don’t forget to check out the full recipe card at the end for exact measurements and a handy print-out!)

How to Make a Burger

Making a burger at home is easier than you think. Here’s a quick overview before we dive into the details:

Quick Overview:

You’ll whip up a special sauce (our copycat Shack Sauce – super simple, just mix and done), grind or prep the beef, shape it into patties, then cook them hot and fast for that perfect sear. We’ll also toast the buns (because nothing beats a buttery, toasted potato roll). The entire process is straightforward and yields an incredibly tasty burger that rivals any diner. From start to finish, you’re looking at roughly 30 minutes of prep and cook time. It’s a how-to make a burger at home guide that prioritizes simplicity and flavor – juicy patties, a zesty sauce, and fresh fixings, all in a neat little package.

Key Ingredients:

To make these epic burgers, you’ll need two sets of ingredients: one for the Shack Sauce and one for the burgers themselves. Gather the following:

Fresh burger ingredients laid out: soft buns, special sauce, crisp lettuce, ripe tomato, juicy beef patty, and all the fixings.

The Shack Sauce is our secret weapon – a creamy, tangy sauce much like the one from the famous Shake Shack burger. Its mayo jazzed up with ketchup, mustard, pickles, and spices. This sauce hits all the flavor notes: creamy, sweet, sour, and a hint of spice.

As for the burger patties, we’re using a blend of three cuts of beef (sirloin, chuck, brisket) for that signature rich taste. Don’t worry if you can’t grind meat at home – you can ask your butcher for a similar blend, or use all ground chuck (80/20 lean-to-fat ratio works great). The potato rolls will be our buns – they’re soft, slightly sweet, and toast up beautifully. Lettuce, tomato, and American cheese are classic toppings that round out this burger with freshness and gooey goodness.

Now that we have everything ready, let’s get into the step-by-step instructions. We’ll go through each of the 7 ultimate steps to build your burger, from mixing the sauce to taking that first glorious bite.

Step-by-Step Instructions:

1. Make the Shack Sauce: In a small bowl, combine the mayonnaise, ketchup, yellow mustard, finely chopped dill pickles, garlic powder, paprika, and a pinch of cayenne. Stir everything together until it’s well blended. That’s it – your special Shack Sauce is done! 🥣 Tip: Let the sauce chill in the fridge while you prep the rest of the burger; this helps the flavors meld nicely. This sauce is the zingy glue that will tie your burger together, providing a creamy, tangy kick with each bite. (Feel free to sneak a little taste now – it’s so good!)

2. Grind or Prep the Beef: If you have a meat grinder or a food processor, now’s the time to use it. Using a grinder: Pass the cold cubes of sirloin, chuck, and brisket through the grinder’s coarse die. Using a food processor: Work in batches – pulse the beef cubes until they’re coarsely ground (a texture like store-bought ground beef).

Be careful not to over-process; you don’t want a paste. No grinder/processor? No problem. You can ask your butcher to grind a 50/25/25 blend for you, or substitute with 1 pound of quality ground beef (aim for 80% lean). The goal is a mix that has a good fat content for juiciness. Why this blend? A mix of sirloin, chuck, and brisket gives you an ideal balance of tenderness, beefy flavor, and richness – it’s the combo that made Shake Shack burgers famous. Once ground, handle the meat gently; overworking it can make the patties tough.

3. Shape the Patties: Divide the ground beef into four equal portions (about 4 ounces each). With light hands, form each portion into a ball, then gently flatten into a disk about 3/4 inch thick. Pro Tip: Press a slight indent in the center of each patty with your thumb – this helps the patty cook evenly and prevents it from puffing up in the middle. Don’t pack the meat too tightly; a loosely formed patty will be more tender and juicier.

Season each patty generously on both sides with kosher salt and freshly ground black pepper. The seasoning is simple but effective. By keeping it basic, we let the quality of the beef shine. Place the patties on a plate and keep them cold (fridge) while you get ready to cook – cold patties hold together better when they hit the heat.

4. Toast the Buns: Heat a skillet or griddle over medium heat (you can use the same one you’ll cook the burgers in to save dishes). Brush the cut sides of your potato rolls with the 2 tablespoons of melted butter. Lay the buns cut-side down on the hot skillet for about 1 minute, or until they’re golden brown and lightly crisp. Watch closely so they don’t burn – they brown fast due to the butter and sugar in potato buns.

Once toasted, set the buns aside. A lightly toasted bun has more flavor and will hold up better to the juicy patty and sauce (no soggy buns here!). You’ll love that gentle crunch and buttery taste when you bite in.

5. Cook the Patties: Now for the main event – cooking the beef patties. Heat a large heavy-bottomed skillet (cast iron is excellent) over medium-high to high heat. Add 1 teaspoon of vegetable oil and swirl to coat the pan. When the oil is shimmering hot (just short of smoking), it’s go time. Place the chilled burger patties in the pan (they should sizzle immediately). Cooking method: For a Shake Shack-style smash burger, let the patty cook for about 30 seconds, then use a sturdy spatula to press it down firmly into the pan.

This increases contact with the heat, giving you an amazing crust. Hold for 10 seconds, then release. Cook the first side for about 2-3 minutes until nicely browned and crusty. Flip once: Using your spatula, scrape under the patty to preserve that crust and flip it over. You should see a beautiful brown sear. Cook the other side for another 1-2 minutes. Don’t press on the patties with the spatula (after the initial smash) – pressing now would squeeze out the juices. Also, try not to flip back and forth; one flip is all you need for a juicy result.

Target doneness: Aim for medium-well for ground beef (about 160°F internal temp, no pink) for safety, unless you’re using freshly ground beef and prefer medium.

6. Add Cheese & Finish Cooking: During the last minute of cooking the patties, place a slice of American cheese on each patty. American cheese melts beautifully and will turn your burgers into instant cheeseburgers. Cover the pan with a lid or even a piece of foil tented over the burgers for 30-60 seconds to help the cheese melt.

As soon as the cheese is gooey and cascading over the sides of the patties, you’re done cooking. Remove the patties from the heat. If you want, you can let them rest for a minute on a plate (this brief rest can help retain juices, but it’s not required for such thin patties). You now have four cheese-topped beef patties that look and smell glorious. Give yourself a high-five – the hardest part is over!

Top the patty with another generous dollop of Shack Sauce for good measure. Finally, crown the creation with the buttered-toasted top bun. Give it a gentle press to let everything settle together.

Admire your burger for a moment – the melted cheese mingling with the sauce, the vibrant lettuce and tomato peeking out, the glossy bun on top. Perfection! Now, repeat for the other burgers. Serve them up while hot.

👏 Congratulations ! You’ve just made a fantastic homemade Shack-style cheeseburger. Take a big bite and enjoy that medley of flavors and textures – the juicy, flavorful patty (thanks to that beef blend and sear), the creamy tang of the sauce, the freshness of the veggies, and the soft-yet-toasty bun holding it all together. It’s heaven in your mouth, isn’t it? And you did it all yourself, in just a few easy steps. This is a burger to be proud of.

Before you run off to devour your feast, let’s talk about some great sides and tips to make your burger experience even better.

What to Serve With Burgers

Your delicious burger is the star of the show, but every star needs a supporting cast! Here are some perfect sides and drinks to serve with your burgers for a complete feast:

• French Fries or Sweet Potato Fries: You can’t go wrong with a side of fries. Classic crispy French fries are always a hit, but if you want to mix it up (or add a gourmet twist), try Sweet Potato Fries. Sweet potato fries bring a touch of sweetness that pairs great with the savory burger. They’re also extra crispy when done right. Sprinkle a little sea salt and even some paprika on them – yum!

• Onion Rings: Crunchy, golden-battered onion rings are another fantastic side. Their sweet-savory flavor and crispy texture offer a nice contrast to a juicy burger. Dip them in any extra Shack Sauce or ketchup. Pro tip: If you’re feeling adventurous, you can even put a couple of onion rings inside your burger for crunch.

• Coleslaw: A fresh coleslaw can balance the richness of a burger. The cool, tangy cabbage salad works almost like a palate cleanser between bites of meaty goodness. Plus, it’s an easy make-ahead side. Serve it on the side or heap it on the burger for a Carolina-style crunch.

• Pickles: Burgers and pickles are best friends. You already have dill pickles in the sauce, but a few extra homemade pickles on the side (or on top of your patty) can amp up the tang. If you have time, try making quick refrigerator pickles – they add a satisfying zing.

• Drinks – Milkshakes or Craft Sodas: To wash it all down, you’ve got options. For a classic diner vibe, serve your burgers with chilled milkshakes – think chocolate, vanilla, or strawberry. The creamy sweetness of a shake is amazing after a bite of a savory burger and salty fries. If shakes aren’t your thing, consider a craft soda or flavored soda (like root beer, cream soda, or a craft cola). The fizz and sweetness will complement the meal. And of course, an ice-cold beer can be great if you’re so inclined and of age, but we’ll stick with family-friendly suggestions here. 😉

• Extra Sauce Dips: Any leftover Shack Sauce can double as a dip for your fries or onion rings. You might also serve some BBQ Sauce on the side for those who want a smoky twist with their burger or fries.

In short, think of sides that add crunch, a bit of acid (pickles or slaw), or a touch of sweet to round out the meal. With a loaded plate – burger, sides, and a fun drink – you’re in for a restaurant-quality feast at home. Invite some friends or family, serve everything fresh, and enjoy the smiles all around the table.

Top Tips for Perfecting Your Burger

Making a burger is simple, but making an amazing burger? It’s all about the little tips and tricks. Here are our top tips to take your homemade burgers to the next level:

• Use the Right Meat (Fat is Your Friend): The juiciest burgers have a decent fat content. If you use lean beef, your burgers might turn out dry. An 80/20 blend (80% lean, 20% fat) is ideal if buying ground beef from the store. We went a step further using a mix of sirloin, chuck, and brisket for flavor. If that’s not possible, ground chuck alone works well. Just avoid anything labeled extra-lean for this recipe. The fat keeps the patty moist and yields that rich, beefy flavor. Remember: fat = flavor.

• Don’t Overmix or Compress: When mixing or shaping the patties, handle the meat gently. Overmixing ground beef (for example, working in seasoning too much) can make the end result tough. Similarly, when forming patties, press them just enough to hold together. If you mash them into hard disks, the burger will be denser and chewier. Looser patties = tender burgers. If you see cracks on the edges of your patty, just pat them back together lightly.

• Make an Indent: This is a pro trick for evenly cooked patties. Use your thumb to make a shallow indent (dimple) in the center of each patty before cooking. As the burger cooks, it will puff up a bit, and the indent will level out. This prevents the burger from turning into a little football shape (rounded center) and ensures it cooks flat and evenly. No more burgers that are raw in the middle and overdone on the edges!

• Chill Before Cooking: After shaping your patties, keep them cold until they hit the pan or grill. Why? A cold patty holds its shape better, and the fat is more solid – it will render during cooking, not before. If the patties get too warm and soft, they might fall apart when you cook them. So pop them in the fridge if there’s any delay before cooking.

• High Heat for Searing: Whether you’re grilling or pan-frying, start with high heat to get a nice sear on the outside of the patty. That browned crust = loads of flavor (thank you, Maillard reaction!). If using a skillet, preheat it well. You want to hear that satisfying sizzle the second the meat touches the pan. After searing, you can always move it to a slightly cooler spot or lower the heat to finish cooking through, but that initial blast of heat is key to a great burger.

• Flip Once, Don’t Press: Resist the urge to play with your burger while it cooks. Let it sear on the first side without moving it for a couple of minutes so it develops a crust. Then flip it only one to finish the other side. Constant flipping can dry a burger out. And whatever you do, don’t press down on the patty with your spatula during cooking (except for the optional smash technique at the very start). Pressing will squeeze out the flavorful juices, and you’ll end up with a drier burger – no one wants that! Trust the process: one flip, no squishing.

• Melt the Cheese Just Right: If you’re making cheeseburgers (and we highly recommend that you do!), add the cheese near the end of cooking. We cover the pan for a brief moment to trap heat and help the cheese melt ultra-creamy. You can also splash a tiny bit of water in the pan before covering (creating steam) to aid melting. As soon as the cheese is melted, get the burgers off the heat to prevent overcooking the meat.

• Rest Briefly (if You Can Wait): Burgers are thin, so resting is not as critical as with, say, a steak. But giving a cooked patty a 1–2-minute rest on a plate can help the juices redistribute a touch. It also gives you time to assemble the buns and toppings. Don’t worry, the burger will still be plenty hot when you serve it.

• Build for the Perfect Bite: When assembling, consider the order: lettuce at the bottom can shield the bun from juices; cheese on the hot patty acts like glue for other toppings; sauces on both top and bottom bun ensure flavor throughout. Also, dry the tomato slices and lettuce if they’re very wet so they don’t slip around. You can get creative here (some people put lettuce on top, etc.), but the main idea is not piling everything haphazardly, or you might have a sliding burger tower. Aim for balanced distribution so each bite has a bit of everything.

• Common Mistakes to Avoid: Using meat straight from the fridge without any rest (cold meat on a very hot grill can seize up – though our recipe uses cold patties intentionally for smash style, so this applies more to thick patties), not preheating the cooking surface, forgetting to season the meat (bland burger alert!), and overcooking (leading to dryness). Luckily, with this recipe, you’re already addressing all these. Just keep an eye on that heat and time, and you’ll be golden.

Follow these tips, and you’ll be well on your way to burger perfection. Remember, practice makes perfect, too – not that anyone will complain if you make burgers again and again to hone your skills!

Storing and Reheating Tips

Should you somehow end up with leftover burgers (a rare occurrence because they’re so good!), here’s how to store and reheat them while keeping as much flavor and texture as possible:

• Storing Leftover Patties: Let any cooked burger patties cool to near room temperature (don’t leave them out more than an hour or two for safety). Wrap each patty in plastic wrap or aluminum foil, or place them in an airtight container. Store in the refrigerator for up to 3-4 days. If you won’t eat them that soon, you can freeze the cooked patties. Wrap them tightly (to prevent freezer burn) and freeze for up to 3-4 months. It’s a great idea to put parchment paper between multiple patties so they don’t stick together in the freezer.

• Storing Buns: To keep your extra buns fresh, put them in a zip-top bag, squeeze out excess air, and leave at room temp for 1-2 days. For longer storage, buns can be frozen as well (up to 2-3 months). Just thaw at room temp or give a quick reheat in the oven when ready to use.

• Reheating Burgers: The goal is to warm the patty through without drying it out. Option 1: Skillet/Pan – Place the patty in a skillet over medium heat. Add a tablespoon of water or beef broth to the pan (this creates steam to keep it moist). Cover with a lid and heat for a few minutes until the patty is warmed and the cheese re-melts. Flip once if needed. Option 2: Oven – Preheat your oven to 350°F (175°C). Put the patties on a baking sheet, add a teaspoon of water over each (again for moisture), and cover the tray with foil. Heat for about 5-7 minutes until warm. Option 3: Microwave (quickest) – This can work for a very fast reheat: place the patty on a microwave-safe plate, cover with a damp paper towel (to keep it from drying), and microwave in 20-second bursts until warm. Be careful not to overdo it, as microwaving too long can toughen the meat. If the burger was assembled (with veggies and sauce), it’s best to deconstruct it – reheat the patty separately, and toast the bun for a minute so it’s not soggy.

• Reheating Whole Assembled Burgers: Honestly, this is tricky (and not recommended) because lettuce/tomato won’t enjoy being reheated (they’ll wilt), and sauces can separate. If you must, remove fresh toppings, reheat the burger with bun and patty together in the oven wrapped in foil (this steams it) for 10 minutes, then re-add cold toppings. But the best bet is to store components separately: patty separate, veggies separate, buns separate. Then reconstruct after warming.

• Food Safety Note: Always reheat cooked ground beef to an internal temp of 165°F (74°C) for safety, especially if it’s been in the fridge. And never reheat more than once – only heat up what you’ll eat at that sitting.

With these storage tips, you can confidently make burgers ahead of time or keep leftovers without losing quality. However, we suspect there won’t be much left over once everyone tastes these burgers!

Now, for your convenience, here’s a handy recipe card summarizing the ingredients and steps. Feel free to print it out and save it for your next burger night.

Burger Recipe: 7 Ultimate Steps for a Surprisingly Tasty Feast

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• Author: Mary
• Total Time: 30 min
• Yield: 4 servings (4 burgers) 1x

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Description

Craving the perfect homemade meal? This burger recipe shares 7 simple steps for juicy, flavorful results every time. Try it today!

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Ingredients

Scale 1x2x3x

For the Shack Sauce:

• 1/2 cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon yellow mustard
• 4 slices kosher dill pickle, finely chopped (or 2 tsp pickle relish)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Pinch of cayenne pepper (to taste)

(Yields about 1/2 cup sauce; you’ll use roughly 1 tablespoon per burger.)

For the Burgers:

• 8 oz beef sirloin, cubed
• 4 oz beef chuck, cubed
• 4 oz beef brisket, cubed
  (Note: If you don’t have whole cuts to grind, substitute 1 lb ground beef, 80/20 lean/fat)
• Kosher salt and black pepper (for seasoning patties)
• 1 teaspoon vegetable oil (for cooking patties)
• 4 slices American cheese
• 4 potato sandwich rolls (potato burger buns)
• 2 tablespoons butter, melted (for buns)
• 4 leaves green leaf lettuce
• 2 plum tomatoes, sliced (about 8 slices)

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Instructions

1. Make the Shack Sauce: In a bowl, stir together mayonnaise, ketchup, mustard, chopped dill pickles, garlic powder, paprika, and cayenne. Mix until smooth. Cover and refrigerate until needed. (This sauce is best cold and can be made up to 3 days in advance.)
2. Prepare the Beef: Grind the sirloin, chuck, and brisket using a meat grinder or food processor, then gently combine the ground meat together. (If using pre-ground beef, move to the next step.) Divide into 4 equal portions (about 4 ounces each).
3. Form Patties: With light hands, shape each portion into a round patty ~3/4 inch thick. Press a slight indent in the center of each patty with your thumb. Sprinkle each side liberally with kosher salt and pepper. Keep patties in the fridge until ready to cook.
4. Toast the Buns: Heat a skillet or griddle over medium heat. Brush cut sides of potato buns with melted butter. Place buns butter-side down on the skillet until toasted golden (about 1 minute). Set aside.
5. Cook the Patties: Increase skillet heat to medium-high (or use a grill at medium-high heat). Add 1 tsp of oil to the hot skillet. Place patties in the pan (they should sizzle). Sear for ~3 minutes on the first side until a brown crust forms. Flip each patty once. Cook another 2 minutes on the second side, or until internal temp reaches 160°F for medium-well. For cheeseburgers: lay a slice of American cheese on each patty during the last minute of cooking. Cover the pan to melt the cheese.
6. Assemble the Burgers: Spread about 1 tablespoon of Shack Sauce on each bun’s bottom half. Layer lettuce leaf and tomato slices on the bottom bun. Place the hot beef patty (with melted cheese) on top of the tomato. Add another dollop of Shack Sauce on top of the patty. Cover with the top bun. Repeat for all burgers.
7. Serve and Enjoy: Serve immediately while hot, with your favorite sides like fries, onion rings, or a fresh coleslaw. Enjoy your juicy, homemade Shack-style burgers!

Notes

*(Nutrition info is an estimate for one cheeseburger with sauce and standard toppings.)

 Hungry for more? Try our crispy Sweet Potato Fries alongside these burgers, or whip up a batch of Homemade Pickles to add an extra tangy crunch. And if you loved this burger recipe, don’t miss our other crowd-pleasers like the Ultimate BBQ Sauce recipe to slather on everything. Happy cooking and happy eating! 

• Prep Time: 15 min
• Cook Time: 15 min
• Category: dinner
• Cuisine: american

Nutrition

• Serving Size: per serving
• Calories: 650 kcal
• Sodium: indeterminate (varies by seasoning and pickles)
• Fat: 40 g
• Saturated Fat: 15 g
• Carbohydrates: 35 g
• Protein: 35 g

Keywords: 0. Burger recipe , 1. How to make a burger at home 2. Best homemade burger recipe 3. Easy beef burger patties 4. Gourmet burger ideas

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