Hamburger Recipe

This classic Hamburger Recipe captures the distinct, nostalgic flavor of the world’s most famous drive-thru burger by utilizing rehydrated onions and a savory MSG seasoning blend. With a perfectly seared thin beef patty and the iconic “five dots” of mustard and ketchup, it delivers that unmistakable fast-food taste straight from your own skillet.

Jump to Recipe

Hamburger Recipe Ingredients

The Beef & Seasoning:

• 1 lb Ground Chuck (80/20): You need the fat content for flavor and juiciness in these small patties.
• The “Secret” Seasoning: A mix of 1 tbsp salt, 2 tsp black pepper, and 1/4 tsp Accent seasoning (MSG). The Accent is the key to that savory, crave-able fast-food umami profile.

The Fixings:

• 2 tbsp Dehydrated Onions: Rehydrated in warm water. These offer a milder, slightly sweet flavor and unique texture compared to fresh raw onions.
• 8 Hamburger Buns: Plain, small buns are traditional here.
• 16 Dill Pickle Slices: Crinkle-cut for the classic look.
• Condiments: 4 tbsp Ketchup and 3 tbsp Yellow Mustard.

How To Make Hamburger

1. Hydrate the Onions: In a small bowl, combine the dehydrated onions with warm water. Let them sit for about 10-15 minutes until they puff up and soften. Drain any excess water well. Chef’s Note: This step is non-negotiable for the authentic texture.
2. Mix the Seasoning: In a shaker jar or small bowl, stir together the salt, black pepper, and Accent seasoning. Set aside.
3. Form the Patties: Divide the pound of ground chuck into 8 equal portions (2 ounces each). Press them into very thin, flat patties. They should be slightly wider than the buns to account for shrinkage. Do not overwork the meat; keep it loose.
4. Toast the Buns: Heat a clean skillet over medium heat. Toast the cut sides of the hamburger buns until they are light golden brown.
5. Sear the Meat: Increase the skillet heat to medium-high. Place the patties in the hot pan. Press them down firmly with a spatula for a few seconds to ensure contact. Sear for about 1-2 minutes, then flip. immediately sprinkle the cooked side generously with your prepared seasoning blend. Cook for another minute until done.
6. Assemble: Lay out the bottom buns. Place a hot beef patty on each. Top with a spoonful of rehydrated onions and 2 pickle slices. Cover with the top bun, which should be dressed with 5 small dots of mustard and 5 small dots of ketchup.

Recipe Tips

• The Accent (MSG) Factor: Many home cooks skip this, but Accent is the flavor enhancer that makes fast food taste like fast food. It wakes up the beef flavor. If you are sensitive to MSG, salt will work, but the flavor profile will differ.
• Why Dehydrated Onions? Fresh onions are too sharp and watery for this style of burger. Rehydrated minced onions have a concentrated, mellow flavor that mimics the “steamed” onion taste found in foil-wrapped burgers.
• The “Dot” Technique: Applying the condiments in small dots ensures equal distribution without creating a sauce explosion when you bite down.
• Patty Thickness: These are meant to be thin, snack-sized patties, not pub burgers. If you make them too thick, the ratio of bread-to-meat-to-pickle will be off.

What To Serve With Hamburgers

• Shoestring Fries: Salty, thin fries are the mandatory side.
• Milkshake: A chocolate or vanilla shake completes the diner vibe.
• Apple Slices: A fresh crunch to cleanse the palate.
• Chicken Nuggets: For a full “Happy Meal” style dinner at home.

How To Store Hamburgers

• Storage: These are best eaten immediately. The buns steam quickly and get soggy.
• Reheat: If you have leftover patties, store them in the fridge for 3 days. Reheat in a skillet and assemble with fresh buns and condiments.
• Freeze: You can freeze the raw, shaped patties separated by wax paper for up to 3 months. Cook directly from frozen (add 1 minute to cook time).

Hamburger Nutrition Facts

• Calories: 300 kcal
• Fat: 14g
• Carbohydrates: 28g
• Protein: 14g
• Sodium: 650mg

Nutrition information is estimated per assembled burger.

FAQs