Ground Beef
Griddled patties ground beefGround Beef by the best everyday methods and appliances.
Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Step-by-step
- 1
Prep Ground Beef Patties
Use 80/20 ground beef for best juiciness. If frozen, thaw in the fridge about 1 day per pound. Divide into 5 oz portions and shape into patties slightly wider than your buns — they'll shrink. Handle the meat minimally to keep patties tender. Press a shallow dimple in the center of each patty to prevent puffing. Season with kosher salt just before cooking — salting too early draws out moisture.
- 2
Griddled Beef Patties
Preheat griddle over medium-high heat until a water drop skitters and evaporates on contact. Place patties with space between them — do not crowd. Do not press down after placing. Cook first side undisturbed for ~5 minutes until edges look set and juices pool on top. Flip once only. Second-side times for a 5 oz patty at medium-high heat: - Medium-rare (130°F): ~1 min (6 min total) - Medium (140°F): ~2 min (7 min total) - Medium-well (150°F): ~4 min (9 min total) - Well-done (160°F): ~5 min (10 min total) Total cook time: 8–12 minutes depending on thickness and doneness. Verify with an instant-read thermometer in the thickest part. USDA minimum for ground beef is 160°F.
- 3
Doneness, Rest, and Mistakes to Avoid
Pull patties at 160°F internal temp — don't go over or the meat dries out. Account for slight carryover cooking. Rest 2 minutes before serving to redistribute juices. Never judge doneness by color alone. Ground beef browns outside before reaching a safe temp. Use a thermometer every time. Add cheese only at the very end to avoid trapping steam and losing crust. Avoid: overworking meat, skipping preheat, pressing patties, flipping more than once, or pulling based on color instead of temp.
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