Perfectly easy homemade beef burgers

Beef Burgers Made Easy


Beautiful Burgers Step-by-Step Lesson

For lots of tasty burger recipes, be sure to browse through Recipes on – there are plenty to choose from. Watch the video or follow the simple step by step lesson below for all you need to know about making the perfect beef burgers.


Step 1

Get Ready

Start with the best – Canadian Ground Beef. You can make burgers with any kind of ground beef, from Extra Lean to Regular. Here’s what to expect from the different grinds:

  • Extra Lean and Lean with 10% and 17% maximum fat respectively is the best choice for heart healthy burgers. Lean burgers tend to have a tighter/denser texture and minimal flare-up on the grill. (See recipe below for making the best lean burgers.)
  • Medium with 23% maximum fat, makes juicy flavourful burgers with moderate grill flare-up.
  • Regular with 30% maximum fat, makes flavourful and moist burgers but do watch the grill closely for flare-ups that can get out of control – grill just a couple of patties at a time.

Cook’s Notes:
For a lower-fat version of Medium Ground Beef, combine equal amounts of Regular and Extra Lean Ground Beef – for a fat level of 20% maximum.

Step 2


  • In large sealable freezer bag or large bowl, lightly combine 2 lb (1 kg) ground beef with 1 envelope onion soup mix, 1 egg (lightly beaten) and 1/4 cup (50 mL) dry bread crumbs.
  • Seal bag; combine gently but thoroughly OR use fork or scrubbed-clean hands to mix in bowl.

Cook’s Notes:
The soup mix makes an easy seasoning without tears from chopping onions. Breadcrumbs and egg are optional, but make more tender and flavourful burgers.

Step 3a

Forming patties

  • Divide meat mixture into equal-sized portions and use moistened hands to gently shape, into 3/4-inch (2 cm) thick patties.

Step 3b
  • Make a shallow depression in centre of each patty using two knuckles. This keeps them from puffing up during cooking.

Cook’s Notes:
A 2 lb (1 kg) batch will make about eight 4 oz/125 g burgers. Use a light hand when mixing and forming patties – manhandling the meat makes for firm, less tender burgers. Dampening the hands with water helps prevent meat from sticking.

Step 4


  • Place patties on a lightly oiled grill over medium-high heat (400°F/200°C).
  • Cook in closed barbecue for 5 to 7 minutes per side, testing doneness with a digital rapid-read thermometer inserted sideways into centre of each patty – burgers are completely cooked when thermometer reads 160°F (71°C).

Cook’s Notes:
Patties can look done (i.e. be no longer pink inside) before being completely cooked. Just remember “Your Burger’s Done at 71!”

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