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GET IT NOWThis Is My Best Burger Recipe, Hands Down
There are few things in life I love more than a homemade juicy burger. And while you don’t need a recipe to form a ground beef patty and call it a day, that’s not enough for me. I need next-level juiciness and a golden brown crust. Over the years, I’ve perfected just that. With my secret ingredients and a few tips, you’ll be making the best burger recipe around in no time. Here’s why I call it that:
- Juiciest burgers ever – Most hamburger recipes just use a seasoning, but I add 2 “secret” ingredients to mine to make it extra juicy, plus a method for that golden crust. I’m obsessed with cooking beef perfectly (have you seen all my tips for a perfect steak?), so naturally I’ve got tips for the best burger recipe, too.
- Quick and easy – You can whip these up in less than 15 minutes flat.
- 2 cooking methods – I’ll show you how to make burgers on the grill or on the stove, so you can decide how you want to cook. I make them year round.
- Versatile – A good juicy burger works for so many occasions. I make them for weeknight dinners, for parties, and all grilling season long for summer cookouts. And of course you can customize the toppings to your heart’s content.
Pick up some ground beef and a few basics, make this recipe with me, and get ready for the juiciest hamburger you’ve ever had!
Ingredients & Substitutions
Here I explain the ingredients for the best burgers, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Ground Beef – I use 85/15 beef most often, but many people prefer 80/20 (usually ground chuck) for even juicier meat. 90/10 ground beef (usually ground sirloin) can be more dry, but burgers with it still come out quite juicy using the ingredients I add below. Pick what you like! If you want to use turkey, chicken, or lamb, you can add these same ingredients, but I like them better following my turkey burger, chicken burger, and lamb burger recipe instead.
- Secret Ingredients – My secret to juicy burgers is mixing olive oil and Worcestershire sauce into the meat prior to cooking! This locks in the moisture and amps up the flavor. Try it and taste the difference.
- Seasonings – A good burger doesn’t actually need a lot, so I keep it simple with sea salt, black pepper, and a little garlic powder. You could also use 2 teaspoons jarred minced garlic instead. The salt is actually the most important from a flavor perspective. My rule of thumb is to use one teaspoon per pound of meat. Long ago, I read somewhere that this was Julia Child’s recommendation for meat, and she’s right!
VARIATION: Try my seasoning blends!
If you want more intense flavors, you can season burgers with 1 tablespoon of my jerk seasoning for a spicy and zesty kick, or Montreal seasoning for a savory steak flavor. Both already have salt and heat, so you can skip the separate salt and pepper.
For something more subtle, I love adding a teaspoon of Italian seasoning to my burger recipe.
How To Make Juicy Burgers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the beef, oil, Worcestershire sauce, garlic powder salt, and pepper. Work through the mixture using your hands until just combined (see my tips below).
- Shape the burger patties. Make 1/2-inch-thick patties. Make a thumb print in the center of each patty.
- Grill or pan fry. Preheat your grill over medium-high heat. If you’re using the stovetop, preheat a cast iron skillet or grill pan (I have and love both of these) on the stove instead. Cook burgers until browned on the bottom. Flip, add cheese if you want, and cook until done to your liking. (See my time and temp chart below!)
- Rest. Remove from heat. Let your homemade burgers rest for a few minutes before serving, which lets the juices settle.
My Best Hamburger Tips
- Don’t overwork the meat. Mixing or mashing too much pushes the juices out and leads to a tough burger. This is why I always mix the seasonings first and then add the beef, so I don’t have to mix it longer than necessary.
- Use cold hands if you can. I just wash my hands with cold water first. This prevents the meat from heating up and becoming rubbery.
- Form the hamburger patties gently. Again, this is to avoid driving out the juices. You might notice a common theme in my burger recipe tips — we’re doing everything to keep the moisture inside the meat!
- Remember that thumbprint. I do this for virtually all my burger recipes. It prevents them from puffing up as they cook, which happens because the heat pushes the juices to the middle. If you start out with an imprint in the middle, you’ll get the best burgers that are not only nice and flat, but also more evenly cooked. I place them on the grill or pan flat side down first, which helps with a nicer sear, and by the time I flip the thumbprint on top is less pronounced or even gone.
- Crank up the heat. I recommend medium-high for both the grill and the stovetop, and you want to give it enough time to heat up. This will give you a nice sear (hello, golden brown crust — I love those little crispy bits on the edges!), prevents sticking, and also makes for super juicy burgers.
- Avoid moving them around. Once you add the patties, leave them undisturbed for 4-5 minutes, then flip only once. Again, it’s all about that sear!
- Don’t push down on the burgers. I don’t know who started this idea, but pushing down with a spatula literally pushes all the juices out. Just don’t.
- Let them rest, and don’t cut open to check. If you cut them open to find out if they are done, all the juices will leak out and you’ll end up with a dry burger. Instead, use a meat thermometer or my time chart below to check for doneness. And wait a few minutes after cooking before you eat — this lets the juices settle, so they don’t all run out.
- Prefer a thinner, crispier patty? This burger recipe is not that — it’s better for thick, juicy burgers. If you’re going for thin and crispy, make my smash burger recipe instead.
How Long To Cook Burgers?
For medium doneness, I cook burgers on the grill as well as the stovetop for a total of 6-8 minutes. The internal temperature is the best way to tell they are done, so I highly recommend a meat thermometer (I use this one). The USDA officially recommends at least 160 degrees Fahrenheit (well done) for beef, but for juicy burgers I recommend medium (140-145 degrees F).
Here’s my handy chart of times and temperatures for the best burger recipe:
| Doneness | Temperature in Fahrenheit | Temperature in Celsius | Total Cook Time |
|---|---|---|---|
| Rare | 120 to 125 degrees | 49 to 52 degrees | 4-5 minutes |
| Medium Rare | 130 to 135 degrees | 54 to 57 degrees | 5-6 minutes |
| Medium | 140 to 145 degrees | 60 to 63 degrees | 6-8 minutes |
| Medium Well | 150 to 155 degrees | 65 to 68 degrees | 8-9 minutes |
| Well Done | 160 to 165 degrees | 71 to 74 degrees | 9-10 minutes |
The internal temperature will rise an additional 5 degrees from the temperatures above while resting, so these temps are when you’d remove from heat.
Best Burger Recipe (So Juicy, Grill Or Stovetop)
This is my best burger recipe for homemade, juicy burgers, thanks to 2 simple secret ingredients. Includes grill or stovetop options!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, whisk together the olive oil, Worcestershire sauce, garlic powder, salt, and pepper. Add the ground beef, and work through using your hands until just combined. Be careful not to overwork the meat.
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Shape into 1/2 in (1 cm) thick patties, about 1/4 pound each. Make a thumb print in the center of each patty to keep the burgers from bulging out when cooking.
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Preheat an outdoor grill, or cast iron grill pan or cast iron skillet on the stovetop, to medium-high heat. Add the burgers and cook 4-5 minutes with the lid closed, until browned on the bottom and the only juices visible are no longer red. Do not push down on the burgers or move them around. Flip over, top with cheese if desired, and cook 2-3 minutes for medium, or until done as desired. (For best results, use a meat thermometer. See time and temp chart in the post above!)
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Remove burgers from heat. Let them rest for a few minutes before serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 burger (~1/4 pound before cooking)
- Tips: Check out my recipe tips above to help you get super juicy burgers every time, with a perfect golden crust.
- Time chart: I have cook times here on the recipe card, but find it helpful to use the visual time and temperature chart here.
- Store: To keep my leftover burgers juicy, I wrap them in plastic wrap before placing in an airtight container. Keep them in the refrigerator for up to 4 days.
- Meal prep: It’s totally fine to form the patties 1-2 days in advance. Just wrap them tightly and keep in the fridge.
- Reheat: My favorite way to reheat these is actually my air fryer, because it does the best job of not drying them out. But you can also sizzle them on the stove with a little oil, pop in the oven at 350 degrees F, or even reheat burgers on the grill over medium heat.
- Freeze: You can freeze my burger recipe before or after cooking, but I recommend before cooking. Shape the patties, wrap in plastic to avoid freezer burn, and place in a zip lock bag. Freeze for up to 6 months. Thaw in the fridge overnight before cooking or reheating. You can keep cooked burgers in the freezer for up to 3 months, but it’s much harder to get juicy burgers that were previously cooked. I crumble them and use them in soups instead.
- Note on nutrition info: These numbers are based on 85/15 lean ground beef, and do not include optional cheese.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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The Best Juicy Burger Recipe
Serving Ideas
The best burgers deserve the best fixings and side dishes! Here are my faves to serve with them:
- Buns – I usually make a lettuce wrap, but this time I picked up some gluten-free buns (above). You can also make my low carb hamburger buns, or serve your juicy burgers over a salad (like my Big Mac salad, but with a whole patty on top).
- Fixings – My go-to add-ins are tomatoes, onions, my homemade mayonnaise, and sugar-free ketchup. Sometimes I tuck in avocado, bacon, pickles, or even a fried egg. You could also use other condiments — try my sugar-free barbecue sauce, mustard, Big Mac sauce, or spicy mayo (which is similar to burger sauce).
- Fries – I love to pair this homemade burger recipe with a side of garlic parmesan fries, but they are also fantastic with my classic steak fries, lighter rutabaga fries (shown above), or zucchini fries.
- Veggies – If you’re already grilling, might as well make some grilled broccoli, grilled eggplant, or cauliflower steaks. For indoor days, try my roasted cauliflower or sauteed broccoli.
- Salad – I love a refreshing salad to balance out the rich beef. My faves in the summer are cucumber tomato salad, creamy cucumber salad, and cauliflower potato salad. If you want something a little sweet, my grilled peach salad hits the spot.
268 Comments
John D
2My wife states that my burgers are the BEST! I do not have a picture. I can’t believe I never knew about pressing a small depression in the center! Not just a WY thing, but new to me. It really does help keep the burger even height throughout. The cheese also does make a difference. I also, sometimes, if I remember to cook, add crumbled bacon, as well.
Marcelle
1Best burger! Made exactly as directed, aside from making 3 burgers instead of 4, and I will never make burgers any other way! We placed our burgers on top of lettuce and topped with red onion, mini-Bella mushrooms, Vermont Seriously Sharp Cheddar…wow…an amazing flavor combination! 👏👏👏
Thank you!
Maya | Wholesome Yum
0Thank you so much, Marcelle! Yes, totally fine to make bigger burgers if you prefer. Those toppings sound amazing.
Lori
1I honestly didn’t know what to think with such a simple ingredient list for burgers. I’ve never used olive oil in the burger, but always for frying the burger in my cast iron pan. This was really good! They did not fall apart and I even use this recipe for smash burgers. Very moist and flavorful.
Caroline
1This is the best burger recipe I’ve ever made and is honestly better than 95% of restaurant burgers. I get high-quality 80/20 ground beef, cook the burgers in a cast iron skillet, top with an extra sharp cheddar, and pair with a homemade burger sauce. Absolutely phenomenal!
Maya | Wholesome Yum
0Thank you so much, Caroline! Agree, homemade is much better!
emmett
1this was so good! I loved this!
Brian
0Thank you for sharing your recipe. I made these for my guys at work and they were so moist and flavorful! I also have a friend that raises the beef and their own butcher shop. With this recipe and good quality beef this recipe is a keeper!!! Thank you again.
Maya | Wholesome Yum
0I’m so glad you liked these, Brian! What a treat to make them with quality beef like that. Enjoy!
Josephine Parent
1I have a hard time to cook hamburgers, but when I tried your recipe for father’s day oh my goodness! Everyone loved it. Thanks Maya for this recipe.
Marc Sirois
1Wow this recipe is so easy and the burgers are so good. Thanks!
Alisa
0Terrible. Way too salty. I’d leave out the garlic:
Maya | Wholesome Yum
0Sorry to hear that, Alisa. If you usually like foods less salty, I would use 1/2 or 3/4 the amount of salt next time. I like garlic and this is not a huge amount, but you can leave that out as well if you’re not a fan.
Denise Gonzales-Simon
0I’m so happy I searched easy, juicy HB meat patty recipe!! I liked all the positive reviews and jumped into making these for my teenagers that are home on Christmas break and eating me out of the house! lol. I had everything but the worcestershire sauce.. but had A-1, so I said WTH I’ll substitute it.. All I’m gonna say is this was the easiest and most juicy, yummiest burgers I have ever made! My teens raved over the flavor and I will continue to use this recipe. I now have the worcestershire sauce on my shopping list! Thank you for sharing such an easy to go to recipe. 5 Stars!
Wholesome Yum D
0I’m so excited to hear that, Denise! I love that your teens devoured them and I totally laughed at “eating me out of the house!” A-1 was a smart swap, but I hope you try it again with Worcestershire next time and see which you like better!
Carolyn
0What the heck?? Just adding a little bit of Worcestershire and Olive oil made such a difference! I was so sick of dry burgers. This is a miracle.
Wholesome Yum D
0I’m thrilled you liked it, Carolyn! Sometimes it’s those tiny tweaks that make the biggest difference, so glad this one fixed your dry burger problem!
Linda D.
0The burgers were excellent tasting. I loved the Worcestershire sauce. They were super juicy. Will have these again.
Wholesome Yum D
0I’m so glad you loved them, Linda! The Worcestershire really does add such a great depth of flavor. Happy to hear they’ll be making a repeat appearance!
Monika
0This recipe is so simple and sooooooooooooooooooooo delicious. Who knew hamburgers made at home could taste this good and be this juicy without much?! Thank you.
Wholesome Yum D
0I’m so happy you loved it, Monika! It’s always the best when something so simple turns out that delicious. Thanks for the kind words!
Beryl Feist
0I would like to know what type of bun you use for this burger. It looks like normal bread to me.
Maya | Wholesome Yum
0Hi Beryl, Those are store-bought gluten-free buns. I have some other serving options listed above as well.
Anne
0Hi, If I use 3 pounds of meat to make burgers for a crowd, do I simply triple the recipe? And use one TBSP oil per pound?
Maya | Wholesome Yum
0Hi Anne, Yes, that’s right, triple everything if you’re using 3 pounds of beef.
Gloria Ansley
0I have always wondered how to cook juicy burgers. Now I know. Thank you so very much.
Wholesome Yum D
0That’s wonderful to hear, Gloria! Juicy burgers can be tricky, but I’m so glad this recipe helped you get them just right. Hope it becomes a go-to for you!
Sandra Hawpetoss
0Absolutely incredible burgers. Highly recommend!
Wholesome Yum D
0That’s wonderful to hear, Sandra! I’m so happy you enjoyed the burgers!
Jennifer Taylor
0Thank you for your thumbprint note. Somehow, in my 71 years, no one else told me about the thumbprint Or to grill the flat side first. I was wondering why my hamburger patties shrink and have a protruding middle, like a fat human belly, too small to cover grocery store buns. The grandkids don’t complain but I’m looking forward to surprising them with your thumbprint burgers, flat and large enough to overhang buns. Thank you for teaching me how to cook hamburger patties flat enough to be able to pile on pickles, tomatoes, lettuce, cheese and condiments without them sliding off.
Maya | Wholesome Yum
0You’re very welcome, Jennifer! I’m so glad that was helpful. Enjoy your burgers!
Rick
0This is now our go-to recipe for grilled burgers!
Wholesome Yum D
0Rick, I love hearing that it’s become your go-to! So glad you’re enjoying the grilled burgers!
Carol
0Just wondering why you put the spices, oil, and sauce in the bowl first. I did as you said and it was weird trying to get it all thru the meat.
Tasted great however! Very juicy!
Maya | Wholesome Yum
1Hi Carol, I don’t just put them in the bowl first, I mix them first. I do this to minimize the amount of mixing with the meat, because the more you mix the meat, the tougher it gets. I covered this in my tips above. I’m glad you liked the burgers!
Michal Shalon
0I am allergic to soy so I can’t have Worcestershire Sauce (also allergic to coconut so no coc. aminos either). Any substitutions that might offer up a juicy burger? I’ve heard baking soda helps but it didn’t work for me.
Tasha
0I can’t have soy either, but can have coconut, so coconut aminos worked well in this recipe. However, I have seen (but haven’t tried) a San-J product that is No Soy Tamari and it’s coconut free. It’s made from peas. Maybe that would work for you? Don’t know where you are in the world, but iHerb carries it.
Maya | Wholesome Yum
0Hi Michal, Sorry, those are the only good substitutes for it that I know of. Also tamari but that’s soy-based as well. I would just leave it out but follow the rest of my recipe and tips. I have never added baking soda.
Paty
0Hi Maya, I like to thank you for this delicious burger recipe. My husband and I made it and sampled the burger. Awesomely delicious. Got to make about 20 burgers last night and froze them or our upcoming Fathers Day BBQ. I know it’s going to be a hit! THANK YOU SO MUCH 😊
Wholesome Yum D
0Thanks for sharing that, Paty! I love that you and your husband made a big batch, perfect for Father’s Day. I have a feeling they’re going to be a huge hit!
Carol
0My whole family loved the burgers and we are switching to this recipe!
Wholesome Yum D
0That’s great to hear, Carol! I love that it’s becoming your new go-to. Thanks for giving it a try!
Lindy
0Great recipe! I’m always looking at burger recipes because we too love a great burger! Your recipe is the same as mine, except I use an egg yolk instead of olive oil. I also sometimes add onion powder. You suggest using minced garlic instead of powder, but I find if I use fresh garlic &/or fresh onion they fall apart!
Maya | Wholesome Yum
0Thank you for sharing, Lindy!
Barbara Elliott
0This is my go-to recipe for hamburgers. I tried a different recipe yesterday and they turned out tough and not so good. I will stick with this one from now on.
Maya | Wholesome Yum
0I’m so happy my recipe is your go-to Barbara! Thank you.
Pjams
0Well, after years of my daughter not eating burgers anymore, I made these. I was skeptical of the reviews because come on, look at the ingredients! They’re so basic.
But you know what? She ate the fricken burger. And my son, who always loves burgers said it was the best burger he’d ever had. So I had to come back and leave a review.
Maya | Wholesome Yum
0That’s so great to hear! Thank you for sharing and coming back to review, I really appreciate it.
Morgan C
0Okay had to come back here to leave a review because THESE ARE SOOO GOOOOOD!! Oh my gosh. So juicy and the perfect little crispiness on the burger from not moving it around.. and the timing was perfect. So easy and delicious. I also made your garlic parm fries with sweet potatoes and they were also delicious!! Great recipes!!
Wholesome Yum D
0Wow, Morgan! I’m so happy you came back to leave a review. So glad both the burgers and fries were a hit.
Sim
0Question: if you only have “regular” ground beef on hand (in my area that means the meat has 35% fat content)….would you still add the olive oil or omit it? Thank you.
Maya | Wholesome Yum
0Hi Sim, 35% fat content is not typical for regular ground beef, this sounds like ground brisket or short rib meat. It’s perfectly fine to use, but I’ve only tested this burger recipe using 85/15 (most often), 80/20, and 90/10, so I can’t say for sure if the olive oil is still needed for 65/35 — maybe not. Let me know how it goes if you try it one way or the other!
Julie
0This was by far the best flavored juiciest hamburger I’ve ever made and eaten. I followed recipe exactly except I cooked it a few min longer. I think they were to thick for the time in the recipe. Even my super picky daughter liked them. The burger was put on a brioche roll and all the regular fixings added. No cheese though. Definitely a keeper from now on my burgers will be made this way. Must be the olive oil that keeps them so juicy! Thank you.
Maya | Wholesome Yum
0I’m so happy to hear that, Julie! Yes, the cook time can vary depending on the thickness. The olive oil really does make a difference. Hope you make them again soon!
Greg
0I liked your juicy burger a lot! I did make several minor tweaks, like an egg yolk, bread crumbs and topped with pepper jack cheese.
Maya | Wholesome Yum
0I’m glad you liked it, Greg! Thanks for sharing your variation.
Julie
0Nutrition doesn’t include the bun correct?
Maya | Wholesome Yum
0Hi Julie, Yes, that’s correct.
Ken Barton
0Made this recipe it was amazing
Maya | Wholesome Yum
0Thank you, Ken! Enjoy your amazing burgers!
KL
0I followed the recipe but the burgers are SO greasy!! Wasted 3lbs of hamburger!
Maya | Wholesome Yum
0Sorry to hear your burgers turned out greasy. They shouldn’t be, so it sounds like you might have used too much oil in the skillet, or possibly didn’t measure the oil correctly when adding it to the raw beef. Hope this helps for next time.
hi
0yumm
kris
0Followed instructions to the letter and the hamburger was completely raw inside. Guess I should know how to make a hamburger, but this was awful. Ended up chopping it up and cooking it double time, just to make sure it was no longer raw. YUK.
Maya | Wholesome Yum
0Hi Kris, Sorry to hear you had trouble. It sounds like you grill or pan (you didn’t say what you used) was not hot enough before adding the burgers, or it could be your burgers were too thick. Also, it doesn’t sound like you followed the instructions to the letter because my instructions say to cook on the first side until “the only juices visible are no longer red”, and if you did that it’s literally impossible for the inside to be completely raw after cooking on the second side. My timing on the recipe card is for medium doneness, so if you consider this raw, you can cook for longer. There is no need to chop the burgers if they are not done yet, you can just cook them for longer. Hope this helps for next time.
Meryl
0Awesome burgers thank you
Ryan Sharpe
0You are right! Best burger recipe ever! Made this for my wife and girls and said nothing to them (have made them burgers for years) and when they took their first bites they looked at me and said, this is awesome. Keep this recipe for life!
It is now are go to for burgers from now on. Thank you!
Maya | Wholesome Yum
0Thank you so much, Ryan! I’m so happy to hear this is now your go-to burger recipe. Enjoy!
Danielle
0Love these burgers! Fantastic!
emmett
0This burger was SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO GOOD! I made this recipe with home-made burger buns, absolutely amazing, Maya, absolutely amazing.
Ryan Sharpe
0Can you share your burger bun recipe?
Maya | Wholesome Yum
0Thank you so much, Emmett! Even better with homemade buns. Enjoy!
Becky
0Made these, One bite and the whole burger crumbled.
It tasted great but it seems to need a binder.
What do you think?
Krusatyr
0Suggestion: The burger meat may have been over-handled. The patties need to be well shaped and cohesive with as little handling as possible. 2 to 3 minutes on both sides, without pressing spatula into them may be enough for an adequately oiled, hot skillet.
Maya | Wholesome Yum
0Hi Becky, This sounds like your burger was overcooked and dried out. Burgers don’t normally have a binder. You can certainly add one if you like, though.
Bonnie Evans
0For the first time in my life, I have made a proper burger, and it’s all because of this terrific recipe. I used the stovetop method, and followed the directions faithfully, right down to the thumbprint. It worked beautifully! My husband grunted appreciatively. That’s all I needed to know. Thank you so much for all of these recipes. The details are crucial, and you describe them all. As someone who is beginning to cook after decades of not doing so, your site is a gift. Thank you again!
Maya | Wholesome Yum
0Awww, thank you, Bonnie! I’m honored! Your words mean a lot, truly.
Nancy
0I made cheeseburgers and topped them with slices of cheddar. My family loved them, and we served them with some homemade fries. This recipe is definitely going into our regular rotation for burger nights!
Karen Juszkiewicz
0Worcestershire and olive oil. Who knew? My buddy calls it “What’s this here sauce” lol
Fabulous recipe. My go to method for delicious burgers going forward. Thanks.
Maya | Wholesome Yum
0Haha, I love that name for it! So glad you liked the burgers, Karen!
Linda B
0Delicious! Have tried for years to make a good hamburger.
Thanks for the simply put directions & tips.
Olga
0It’s hard to believe this simple recipe made such a difference in the burgers. I used 93% lean ground beef. The burgers were cooked out on the grill and they turned out moist and just perfect. Thanks for this recipe !
Bob Nichols
0yum yummy
Cynthia
0I made these and was amazed how much better they tasted adding the olive oil. I was already using a meat that was 85 fat. We grilled so some fat was lost. I will always follow your recipe on this in future!
Glenn
0Great flavor. Will be making again…
Victoria
0How do 2 simple ingredients made all the difference in these burgers? I made this yesterday and I was amazed. The olive oil and the Worcestershire sauce (anchovy free) made such a difference. This is my go-to burger recipe. I’m having it again tonight!
Diane
0Had one last evening, moist and delicious, the best ever.
John D
0I do not like to use Worcester sauce: So, I’ve been making burgers for years with Coconut Aminos. I also mince a little cooked bacon and mushrooms for additional flavor.
ECS Craig
0Not her recipe at all 😂 this doesn’t sound very good.