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Specially Seasoned Burgers

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These specially seasoned burgers are juicy, deeply savory, and packed with flavor in every bite. A simple blend of smoked paprika, garlic, onion, and Worcestershire seasons the beef through and through, so you get a bold, restaurant-style patty without any fuss. Ready in 30 minutes, they are perfect for weeknight dinners and backyard cookouts.

Ingredients

  • 1 1/2 lbs (680 g) ground beef, 80/20
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil or neutral oil, for the pan or grill
  • 4 hamburger buns, toasted
  • 4 slices cheddar or American cheese
  • Lettuce, tomato slices, red onion, and pickles, for topping
  • Burger sauce, mayonnaise, or ketchup and mustard, for serving

Instructions

  1. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, pepper, oregano, and cayenne until combined.
  2. Place the ground beef in a large bowl. Add the Worcestershire sauce and sprinkle the seasoning mix over the top.
  3. Gently mix with your hands just until combined. Avoid overworking the meat, or the burgers will turn out tough.
  4. Divide the meat into 4 equal portions and shape each into a patty about 3/4 inch thick and slightly wider than your buns. Press a shallow dimple into the center of each patty to keep it from puffing up.
  5. Chill the patties for 10 minutes to help them hold their shape.
  6. Heat a cast iron skillet or grill over medium-high heat and lightly brush with oil.
  7. Cook the patties for 4 to 5 minutes on the first side without pressing down. Flip and cook another 3 to 4 minutes for medium, or until the internal temperature reaches 160°F (71°C) for fully cooked.
  8. Top each patty with a slice of cheese during the last minute of cooking and cover briefly to melt.
  9. Rest the burgers for 2 minutes, then assemble on toasted buns with your favorite toppings and sauce. Serve immediately.

Notes

  • Use 80/20 ground beef for the juiciest results. Leaner beef will turn out drier.
  • Do not press down on the patties while cooking, as this squeezes out the juices.
  • Make ahead: shape the patties and refrigerate, covered, for up to 24 hours before cooking.
  • Freezing: stack raw patties with parchment between them and freeze for up to 3 months. Thaw in the fridge overnight.
  • Storage: refrigerate cooked patties in an airtight container for up to 3 days and reheat gently in a skillet.
  • Variations: swap the cheddar for pepper jack, add caramelized onions, or top with crispy bacon.

Nutrition

Find it online: https://thefamilycooking.com/specially-seasoned-burgers/