How to Cook the Best Hamburger Ever (Your Taste Buds Will Thank You!)

How to Cook the Best Hamburger Ever (Your Taste Buds Will Thank You!)

There are hamburgers and then there are gourmet, flavor-infused burgers.  This recipe is the latter.  That’s because it was created from scratch, using a group of ingredients that’s been tried and tested over a few years.  And, once you get a bite of this burger, you’ll know just what we mean.

But, there are a few things every man should know about crafting specialty burgers - especially during the winter months when they can’t (easily) go on the Weber.  Fortunately, this recipe makes use of the grill in your oven - and a broiler pan to drain that excess grease.  Before getting into the recipe, here’s what you need to know.  

  • Unless you’re only using ground beef that you form into patties, you need something to hold the other ingredients in place.  Typically that’s done using eggs and breadcrumbs (though this recipe has a twist).
  • There’s no need to salt a patty before sticking it under the grill.  Pepper is fine, but salt the patties when they’re cooked as you don’t necessarily want to draw all the moisture out during the cooking process.  
  • Whenever you make your own hamburger patties, always leave time for them to set in the fridge before putting them on or under any heat.  If you form patties and add them straight to your pan, they’ll fall apart during the cooking process.  
  • When using the oven grill, most recipes assume that you will crank up the heat and place the tray so that there are just a few inches between the top of the food and the top heating element.  You should assume the same unless told to do otherwise in a recipe.

Now, let’s get cooking…

This recipe calls for 2 pounds of ground beef to make about 6-8 patties.  But, you can easily halve the amount of meat for an even 4.  (And, that’s a lot healthier than a gigantic hamburger, but, you know - sometimes you really have to go all out.)


  • 1 medium Onion, quartered
  • 3 cloves Garlic, peeled
  • 4 oz Corn chips, such as Doritos (try the cheese flavored chips, as we’ve done)
  • 2 pounds Ground beef (opt for the leanest you can get)
  • ¼-⅓ cup Salsa (or hot sauce or spaghetti sauce or even ketchup; Taco Bell hot sauce was used when creating the burger in the photo)
  • 2 medium Eggs (or 1 extra large eggs)
  • 1 teaspoon Cumin
  • dash of Worcestershire sauce (if you have it; it makes a delicious difference)
  • Hamburger buns or panini rolls + all your favorite burger fixings to serve
  • A bag of frozen fries that can be baked rounds this burger off nicely, but then, so do onion rings


If you have a food processor, add the onion, garlic and corn chips to it and whiz until everything is finely minced.  (If you don’t have a food processor, check our #1 fave here.  You’ll want it badly once you get the hang of these burgers.)  Or, mince your onions and garlic and crush your corn chips until everything is as fine as it can be.

Add the minced onions, garlic and corn chips to a mixing bowl.  Then add in all the other ingredients.  (You don’t need to pre-whisk the egg, but you can if you’re a purist.  Otherwise an extra minute blending all your ingredients is good enough.)

Roll up your sleeves, then dig into the bowl with your hands.  Mash and combine all the ingredients until they’re as blended as can be.  (Often, that’s long enough for you to really think about opening a beer - and then talking yourself into it.)  When the meat is well combined, form into patties.  You can use a tool, as featured before, or just go old school as we’ve done here.  Just opt for something that fits the buns.  And, if you want a steakhouse-styled burger, then make sure it’s a little more round in the center.  Transfer all the patties to a plate so that they’re side-by-side; do not stack them.  Let them chill in the fridge for at least an hour.

When it’s time (and before you remove your burger patties from the fridge), pre-heat the grill on the oven.  Turn it all the way up on the grill (or broiler) setting and adjust the oven racks so that your burgers aren’t too close to the top, but positioned towards it.  When the grill is hot, lay your hamburgers on a broiler pan (so the fat can drip away) and place under the grill.  

Cook for 5 minutes, then remove pan and flip burgers.  Cook for another 5 minutes before testing for doneness by cutting through the center of one burger.  Cook for a few more minutes if needed, or assemble into burgers and enjoy.

Editorial staff