Juicy Homemade Burgers

5 from 1 vote

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This is the best juicy homemade burger you will ever make. I have three tricks for ensuring incredibly tender and juicy burgers: an egg for moisture, a bit of parmesan cheese for added richness, and an easy but game-changing indentation tip, which I describe in the recipe method. I also add a bit of onion powder and fresh garlic for a blast of flavor. Serve these up from your grill, and you will be crowned the barbecue king or queen.

Juiciest Homemade Burgers

Tender, juicy, flavorful burgers made with a bit of parmesan and garlic.
5 from 1 vote
Course: Main Course
Cuisine: American
Servings: 4 burgers
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 8 minutes


  • 1 pound (500 grams) ground meat of your choice, (see notes)
  • 1 teaspoon  onion powder
  • 1 large egg
  • 1 cup freshly grated parmesan cheese
  • 3 cloves garlic, minced


  • Add the ground meat, onion powder, egg, parmesan, and garlic to a large bowl. Using clean hands, mix all the ingredients together until well incorporated, about 1 minute.
  • Divide the meat mixture into 4 equal-size portions (or 8 mini portions), and using your hands, flatten into patties.
  • This step here is very important: make sure you make a little indent with your fingers in the center of each patty. This is so important because the meat will shrink and this will ensure the burger cooks evenly all throughout.
  • Fire up the grill or warm a skillet on the stovetop over high heat. If making these on the stove, lightly grease the skillet before adding the patties. Cook the burger patties for about 7 to 9 minutes on each side, depending on your preferred doneness. Your burgers may take more or less time depending on how thickly you've shaped the patties and how high the heat is on your grill. The best way to test for doneness is to use a meat thermometer.


You can use any kind of ground meat here: turkey, beef, pork, chicken, veal, etc. I like to use a mixture of 1/2 grass-fed beef and 1/2 pork for the ultimate juiciness. 
To freeze these burgers, place the raw, formed patties on a baking sheet lined with parchment paper and keep in the freezer until fully frozen through, about 12 hours. Transfer the frozen patties to a Ziploc bag, placing a piece of parchment paper between each patty. Seal tightly and freeze for up to 3 months. 
You can use any kind of grated cheese here: mozzarella, cheddar, asiago, etc. 

Additional Info

Course: Main Course
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

5 from 1 vote (1 rating without comment)

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