USA / Main dishes

Classic beef burgers

Name: Classic beef burgers
Prep time: 15 min
Cook time: 20 min
Yield: 4 portions
Cuisine: USA
Ingredients: 500 g ground beef; 4 burger buns; 1 tbsp oil; 4 lettuce leaves; 1 tomato, sliced; 0.5 tsp salt

Classic beef burgers for a relaxed home table, with straightforward preparation and familiar ingredients.

Prep15 min

Cook20 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Divide beef into four equal patties without overworking. Make a shallow dip in each center and season.
Heat oil in a frying pan over medium-high heat and cook patties, turning once, until centers reach 71°C / 160°F.
Use a clean plate for cooked burgers. Toast the split buns in a separate pan or under a grill.
Assemble buns with washed lettuce, tomato and a hot patty. Add condiments to taste and serve.

A little kitchen note

Untested editorial home-cooking adaptation; timings vary with equipment.

Allergen notes

Wheat; check buns. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 385 kcal
Protein: 26.8 g
Carbs: 15.9 g
Fat: 23.2 g
Fibre: 1.2 g
Total sugar: 2.3 g
Sodium: 519 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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