Best burger recipe
This burger recipe has been our favorite for years. I’ll tell you upfront, the secret ingredient is the cumin. It’s not a super-common ingredient for a hamburger but it’s not so off-the-wall that you’d taste it and think it’s weird, but just different enough to make you ask what it is.
This burger recipe is super easy: just mix the eggs and spices with the meat and grill how you like it. Whether or not you use a lettuce wrap, a bun, ketchup or spicy sriracha sauce is up to you! We like to grill ours on an outdoor griddle, but a regular grill, griddle pan in the oven or even an air fryer will still give you a great meal with this recipe. You can even cook these in a basic frying pan for great results.
We like to use grass-fed beef, and this kind is affordable and good. Whether its grass-fed or not, try to find beef with a higher fat content, as it makes the burger juicier and less likely to become dry. If all you have on hand is lean beef, try adding a couple tablespoons of avocado oil to this recipe and make sure to grease your pan or griddle for the best results.
When it comes to the bun, I love a brioche version with this. The sweetness goes perfectly with the spice from the cumin and just meshes well. I also like to do a lettuce wrap from time to time, and butter lettuce is my favorite for that.
Classic hamburger recipe
Ingredients
- 2 lbs grass-fed ground beef
- 2 eggs
- 1 tsp salt
- 1/2 tsp steak seasoning
- 1 tbsp cumin
- 1 tbsp garlic (crushed cloves or paste)
Instructions
- Mis the eggs and spices in a bowl.
- Add the ground beef.
- Mix thoroughly.
- Form into 8 patties.
- Grill to your preference. Add cheese of your choice!
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About The Author
Sarah
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.