Classic Burger Recipe

This is a straightforward homemade version of the Outback Steakhouse Outback Classic Burger — beefy, no-fuss, and comes together with stuff you probably already have. Just egg, crumbs, and ground beef. Great for busy nights or when you want something filling without overthinking it.

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Quick Summary

• Prep time: 10 mins
• Cook time: 12–16 mins
• Flavor: savory, meaty, simple
• Great for: casual dinners, BBQ nights, burger cravings

Why I Like This Recipe

Honestly? I just wanted a good burger. Didn’t feel like defrosting anything fancy. Threw this together with what I had. Solid. Juicy, holds up on the grill, doesn’t fall apart. You can dress it up or just throw it on a bun and call it.

Ingredients

• 1 large egg
• ½ tsp salt
• ½ tsp ground black pepper
• 1 lb ground beef
• ½ cup fine dry bread crumbs

How To Make Classic Burger

1. Mix the wet stuff: Beat the egg with salt + pepper in a bowl.
2. Add the meat: Toss in the beef and breadcrumbs. Mix gently.
3. Form patties: Make 4 thick ones, about ¾ inch each.
4. Grill time: Medium-high heat. 6–8 mins each side with the lid down.
5. Check temp: You want 160°F inside.
6. Done: Serve hot, however you like it.

Tips for Success

• Don’t overmix — that’s how you get tough patties.
• Bread crumbs help bind but don’t overdo them.
• Use a thermometer if you’ve got one. Saves guessing.
• Rest them 2–3 mins off the grill. Holds the juice in.

Storage and Reheating

• Fridge: Wrap ‘em up and refrigerate up to 3 days.
• Reheat: Skillet works best. Low heat, a little water if dry.
• Freezer: Raw or cooked — both freeze well. Wrap tight.

Frequently Asked Questions

• Q: Can I pan-fry instead of grill?
  A: Totally. Cast iron works great.
• Q: What kind of beef should I use?
  A: 80/20 or 85/15 — you need a little fat for flavor.
• Q: Can I skip the egg?
  A: Wouldn’t. It helps keep the patties together.
• Q: Any topping ideas?
  A: Cheese, grilled onions, whatever’s in the fridge.
• Q: How do I keep them from sticking to the grill?
  A: Oil the grate. And don’t flip too early.

Common Mistakes and How to Dodge Them

• Overmixing. Just combine things till they stick — don’t mash it.
• Undercooking. Use a thermometer. 160°F is the safe zone.
• Dry patties. Lean beef with no fat = sad burger. Go for 80/20.
• Flipping too much. Let one side cook before messing with it.
• Not resting them. Pull off the grill and let ‘em sit a sec — the juice stays in.

Nutrition Facts (Per Patty)

• Calories: ~295 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 95mg
• Sodium: 320mg
• Potassium: 300mg
• Total Carbohydrate: 7g
• Dietary Fiber: 0.5g
• Sugars: 0g
• Protein: 24g