This easy worcestershire sauce burger recipe is perfectly seasoned and made with bread crumbs, egg and mustard for the ultimate juicy burgers. Whether they’re grilled or pan fried, this simple burger recipe can be made in less than 20 minutes and comes out super delicious every single time! {Gluten-free-friendly}
Juicy Burger Recipe – So Simple & Delicious!
With the summer season here, can you ever go wrong with a juicy and delicious burger?
This Worcestershire sauce burger recipe is so simple to make with just a few basic ingredients that you probably have on hand already. When served up with your favourite toppings, they’re seriously the best burgers and always gets rave reviews!
Seasoned with Worcestershire sauce, mustard, onion and garlic, and made with egg and bread crumbs, you may notice that the ingredients do resemble those used for meatloaf, but don’t let that deter you!
I find that these ingredients help lend some extra juiciness and flavour to these homemade hamburgers, especially if you don’t want to spend a fortune on a really high quality ground beef with higher fat content.
With this option, you can still get your classic delicious restaurant-style burgers at home for a fraction of the price…and they’re leaner too!
Beef burgers are always a crowd pleaser and this tasty no-fail burger recipe is sure to be the star of the show!
For more awesome burger recipes, be sure to try my Vegan Spicy Black Bean Burger Recipe and Zucchini Turkey Burgers too. Or visit this post to find more Healthy Summer Dinner Recipes!
Why We Love This Burger Patty Recipe
- Quick: Mix together the ingredients for the hamburger patties in a matter of minutes. They’re quick to cook on the grill or stovetop, and can also be made ahead of time for an easy weeknight meal!
- Juicy: No one likes a dry burger! This hamburger recipe comes out super juicy and tender. Load the patties into buns with your favourite toppings for the perfect burger!
- Protein-packed: With 26 grams of protein per patty, these lean burgers will keep you feeling satisfied for hours. As an added bonus, they have less than 200 calories per patty!
Ingredient Notes
- Beef: For the healthiest option, use lean ground beef to make these burgers. Ground chuck is also a great option if you can find it.
- Panko breadcrumbs: These absorb excess moisture and help the burgers form their shape. If you have a gluten intolerance, you can use gluten-free bread crumbs.
- Egg: To bind the ingredients together and help incorporate some extra moisture.
- Milk: Milk helps to keep the burgers nice and juicy and tender when cooked.
- Worcestershire sauce: This savoury condiment is full of umami flavours and adds some extra tastiness to each bite.
- Seasonings: Garlic powder, onion powder, salt and pepper are used to flavour up the ground beef.
- Yellow mustard: This is brushed on the burgers before cooking. It helps to lock in those juices and also adds a great tangy flavour and delicious crust layer.
How to Make Burger Patties – Step By Step Instructions
- Add the ground beef, bread crumbs, egg, Worcestershire sauce, milk, garlic powder, onion powder, salt and pepper to a large bowl.
- Mix ground beef by hand until the ingredients are evenly distributed, but stop once the mixture looks even to avoid over mixing.
- Press the meat down in the bowl to form an even disk-like shape. Use a knife to divide the hamburger mixture into 8 – 1/4 pound patties. You can also measure out the meat using a kitchen scale if preferred.
- Line a baking sheet with parchment paper or foil. Using your hands, gather the burger mixture one at a time and press firmly into evenly shaped patties. Be sure to shape them just slightly larger than the buns you plan to use since they will shrink slightly during cooking.
- Place the patties on the baking sheet. Use your thumb or the back of a spoon to press a dent in the centre of each patty so they don’t puff up as they cook.
- Preheat a gas or charcoal grill or a cast iron skillet to medium-high heat (approximately 350-400 degrees F). Brush with a little oil to prevent sticking.
- Place patties on the oiled barbecue grill or in the skillet and spread about 1 1/2 teaspoons mustard on the uncooked side of each patty. Grill or fry the patties on the stove for 3-4 minutes per side. Allow the burgers to rest for about 5 minutes. Place the hot patties on hamburger buns, and top with desired toppings. Serve warm.
Expert Tip: Allow burgers to rest for about 5 minutes before serving. This allows the juices inside to redistribute before serving. Otherwise, the juices will drip right out onto your plate (or your hands) as you bite or cut into the meat, resulting in less juicy burgers.
Burger Temperature Chart
According to the USDA, when a burger is safely cooked, it should reach an internal temperature of 160F / 71c when measured with a meat thermometer.
To avoid overcooking your burgers and drying them out, you can remove them from the grill when they hit 155F, and they will rise to the required temperature as they rest.
Because this recipe uses store bought ground beef, and not freshly ground meat, it’s important to cook the beef to this temperature to kill any potential harmful bacteria.
For reference, see the chart below for various degrees of doneness and corresponding internal cooking temperatures:
Recipe Tips: How to Make Juicy Burgers
- Use the right meat: I recommend using an 80/20 ratio — 80% beef to 20% fat. This provides just enough fat to make the burgers juicy.
- Avoid over mixing the meat mixture: This can create a dense and heavy texture.
- Keep the meat mixture cold until you’re ready to cook the patties: If the fat stays solid until the moment it hits the heat, it will quickly expand, creating flavour pockets inside each patty.
- Make the patties uniform in size. This will help them cook more evenly. You can use a burger mold or a lid to make uniform patties. I usually make about 1-1/2-inch thick patties, but you can make them thinner if desired.
- Make a thumbprint in the middle of the patty. Using your thumb, make a deep depression in the centre of each patty to keep the burger from puffing up and bulging in the middle while cooking. If they plump up, you’ll be more tempted to press it down with the spatula.
- Don’t skip the mustard step: Spreading the uncooked burgers with mustard infuses extra flavour and helps form a crust for extra crispy burgers.
- Grease the grill/pan: Use a bit of oil to grease the grill or pan to prevent the burgers from sticking.
- Only flip burgers once: This is the secret to getting a flavourful sear and nice crust. If you’re grilling, don’t move or flip the patties until they’ve developed grill marks (which usually takes at least 3 minutes). This can also help prevent the homemade burgers from falling apart and losing their round shape.
- Don’t press on the patties while they cook: When you do this, you’re basically squeezing the juices out of the hamburgers into the grill plates or pan. You don’t want those juices to go to waste!
Recipe FAQs
When cooking homemade burgers, I much prefer to use the grill or a skillet on the stovetop. The outsides get seared and crispy and all of the juices are locked in.
That said, if you prefer to oven cook them, place the patties on a lined baking sheet and cook at 400F for around 15 minutes. You can also cook them in the air fryer at 400F for around 10 minutes.
Not necessarily, but I find that the egg helps to bind the ingredients together, and this is especially important when using a lean beef that is lower in fat. As an alternative you can use a flax egg or a tablespoon of oil.
Bread crumbs act as a binding ingredient which makes them easier to shape and cook, and also gives the burger a lighter, more tender texture. Additionally, the bread crumbs help to lock in the juices for an extra juicy burger.
Making your own burgers is way healthier than buying them pre-made from the store as you get to control exactly what goes into them. These homemade burgers are much lower in calories, sodium and saturated fat than your typical prepackaged patties and fast food restaurants, making them a more nutritious option.
Storage and Reheating Guidelines
Make-ahead: If you make these burgers in advance and need to stack them, separate each patty with a sheet of parchment or wax paper.
Storing leftovers: Uncooked burger patties will keep in the fridge for 2 to 3 days, with the patties separated and covered to keep them fresh. Cooked burgers will keep for 3 to 4 days covered in plastic wrap or stored in an airtight container.
Freezing instructions: Uncooked burger patties can be frozen solid in a single layer on a baking sheet and then transferred to a freezer-safe container or bag. They will keep well for up to 3 months.
To reheat: I find that the best way to reheat burgers is in the oven at 400F for 3 to 4 minutes on each side, this way they don’t get overcooked, but warm through evenly and stay nice and juicy.
Burger Toppings
Load up your Worcestershire sauce burgers with all of your favorite toppings like:
- Fresh tomatoes
- Lettuce
- Sliced red onion
- Slice of cheese
- Barbecue sauce
- Pickles
- Healthy Big Mac sauce
- Ketchup
- Mustard
- Mayonnaise (or try this roasted garlic aioli)
- Tzatziki sauce
- Pesto (try this dairy-free pesto)
- Mediterranean Bruschetta
- Caramelized onion
- Sauteed mushrooms
What to Serve with Burgers
These simple burgers are great for cookouts and easy weeknight family dinners.
Serve them up with favourite sides like:
- Baked Sweet Potato Fries
- Roasted Garlic Potatoes
- Tossed Green Salad
- Dill Potato Salad
- Broccoli Salad without Bacon
- Healthy Greek Yogurt Coleslaw
- Nectarine Salad
Burger Recipe Ideas & Variations
- Use a different meat: Swap the beef for other lean meat like ground turkey, chicken, lamb or bison.
- Mix in other flavours: Add in some caramelized onions or crumbled cheese to these burger patties for something extra tasty!
- For spicy burgers: Add a bit of cayenne pepper to the burger mixture along with the other spices.
- To make gluten-free: Use gluten-free Panko bread crumbs.
More Healthy Beef Recipes
Did you make this recipe? Scroll down to leave a star rating and review!
Easy Worcestershire Sauce Burger Recipe {with Bread Crumbs}
Ingredients
- 2 pounds lean ground beef or ground chuck
- 1/4 cup panko bread crumbs
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup yellow mustard
Instructions
- Add the ground beef, bread crumbs, egg, Worcestershire sauce, milk, garlic powder, onion powder, salt and pepper to a large bowl. Mix by hand until the ingredients are evenly distributed, but stop once the mixture looks even to avoid over mixing.
- Press the meat down in the bowl to form an even disk-like shape. Use a knife to divide the hamburger mixture into 8 – 1/4 pound patties.
- Line a baking sheet with parchment paper or foil. Using your hands, gather the burger mixture one at a time and press firmly into evenly shaped patties. Be sure to shape them just slightly larger than the buns you plan to use since they will shrink slightly during cooking.
- Place the patties on the baking sheet. Use your thumb or the back of a spoon to press a dent in the centre of each patty so they don't puff up as they cook.
- Preheat a gas or charcoal grill or a cast iron skillet to medium-high heat (approximately 350-400 degrees F). Brush with a little oil to prevent sticking.
- Place the burgers on the oiled grill or in the skillet and spread about 1 1/2 teaspoons mustard on the uncooked side of each patty. Grill or fry the patties on the stove for 3-4 minutes per side, or until you achieve desired doneness.
- Allow the burgers to rest for about 5 minutes. Place the hot patties on hamburgers buns, and top with desired toppings. Serve warm.
Video
Notes
- Use the right meat: I recommend using an 80/20 ratio — 80% beef to 20% fat. This provides just enough fat to make the burgers juicy.
- Avoid over mixing the meat mixture: This can create a dense and heavy texture.
- Keep the meat mixture cold until you’re ready to cook the patties: If the fat stays solid until the moment it hits the heat, it will quickly expand, creating flavour pockets inside each patty.
- Make the patties uniform in size. This will help them cook more evenly. You can use a burger mold or a lid to make uniform patties.
- Make a thumbprint in the middle of the patty. Using your thumb, make a deep depression in the centre of each patty to keep the burger from puffing up and bulging in the middle while cooking. If they plump up, you’ll be more tempted to press it down with the spatula.
- Don’t skip the mustard step: Spreading the uncooked burgers with mustard infuses extra flavour and helps form a crust for extra crispy burgers.
- Grease the grill/pan: Use a bit of oil to grease the grill or pan to prevent the burgers from sticking.
- Only flip burgers once: This is the secret to getting a flavourful sear and nice crust. If you’re grilling, don’t move or flip the patties until they’ve developed grill marks (which usually takes at least 3 minutes). This can also help prevent the homemade burgers from falling apart and losing their round shape.
- Don’t press on the patties while they cook: When you do this, you’re basically squeezing the juices out of the hamburgers into the grill plates or pan. You don’t want those juices to go to waste!
This recipe was an unexpected and easy home run! I put two small slices of white bread in the blender for bread crumbs and doubled the recipe keeping each patty at about 1/4 pound. The only “hot” spice II included was the pepper.
My teenage daughter had two hamburgers which is a feat for her given puberty and her ever-changing tastes and appetite.
My 10 and 7 year old boys had three and two burgers, respectively. This is no small feat either given they both often have finicky tastes, unpredictable appetites, and texture and taste sensitivities due to ADHD and Autism. My four year old had almost one burger by himself.
Dinner was late the night I made these. Ketchup was the only condiment my kids knowingly used and lettuce the only topping added. I cooked the patties on a gas stove top in a large saucepan with the heat setting between 5 and 6. I used a little bit of vegetable oil to prevent sticking. There was no burning, no smoke, and no sticking at all.
After everyone’s first burger, we ran out of hamburger buns and turned to sliced white bread. None of this changed the pace my kids kept eating at throughout dinner. Three of the kids asked for seconds (which isn’t common unless they really like a recipe).
We had leftovers that held together and warmed up comfortably after 30 seconds in the microwave over the next two days.
I realize my kids’ tastes and appetites don’t speak for everyone. This is a recipe I’ve added to our recipe book with all four kids’ permission.
I appreciate you sharing such a kind and thorough review! I’m so happy the burgers were a hit with your family! I understand what a win it is when you actually find a recipe that the whole family enjoys, so I’m happy you’ll be making this one on repeat :)