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+ servings
A Worcestershire sauce burger on a wooden chopping board
Course dinner

Easy Worcestershire Sauce Burger Recipe {with Bread Crumbs}

By: Elysia
Servings 8 patties
This easy worcestershire sauce burger recipe is perfectly seasoned and made with bread crumbs 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 delicious every single time! {Gluten-free-friendly}
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 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


  • 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.



  • 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!


Calories: 183kcalCarbohydrates: 3gProtein: 26gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 91mgSodium: 243mgPotassium: 462mgFiber: 0.5gSugar: 1gVitamin A: 45IUVitamin C: 1mgCalcium: 32mgIron: 3mg
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