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The 93/7 ground beef burger delivers the perfect balance of rich flavor and tender texture—no dry, crumbly patties here. The higher fat content (30%!) keeps every bite juicy while creating that coveted caramelized crust when cooked properly. This isn’t your average burger; it’s a restaurant-quality experience you can master at home with the right technique.
What sets this recipe apart is the smash-style cooking method, which creates a crispy edge while sealing in those precious juices. We’ll guide you through forming perfectly shaped patties, seasoning them just right, and cooking them to your ideal doneness—whether that’s medium-rare for maximum juiciness or well-done for those who prefer it fully cooked. The key? Never pressing the patties and letting them rest before serving.
By the time you’re done, you’ll have burgers with a golden-brown crust, a tender interior, and all the flavor you’d expect from a high-end steakhouse. The 93/7 fat ratio makes all the difference—it’s what transforms a simple burger into something truly special. Pair these with your favorite toppings, and you’ve got a meal that’s as satisfying as it is delicious.
This recipe works equally well on the grill or in a cast-iron skillet, making it versatile for any occasion. Whether you’re cooking for a crowd or treating yourself to a solo indulgence, these burgers are guaranteed to impress. Let’s get started on creating the perfect patty.
Ingredients for 93 7 ground beef burger
Fourteen ingredients. One perfect burger. All you need for restaurant-quality smash burgers at home.
| Ingredient | Amount | Notes |
|---|---|---|
| 93/7 Ground Beef 🥩 | 1 ½ lb | Freshly ground for best texture |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked peppercorns preferred |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | Not onion salt |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For greasing patties |
| Yellow Onion 🧅 | 1 whole | Finely diced for topping |
| Fresh Romaine Lettuce 🥬 | 4 whole | Butter lettuce works too |
| Sliced Tomato 🍅 | 4 slice | Thick-cut preferred |
| American Cheese Slices 🧀 | 4 slice | Or cheddar if preferred |
| Hamburger Buns 🍞 | 4 whole | Toasted for best texture |
| Unsalted Butter 🧈 | 2 tbsp | For toasting buns |
| Mayonnaise 🥫 | 2 tbsp | Optional for topping |
The beef is everything here. 93/7 ground chuck is non-negotiable—it's got that perfect fat-to-lean ratio for juicy, flavorful patties. Butcher shops often have it pre-ground, but if you're buying chuck roast, ask them to grind it fresh. Look for good marbling—those little white flecks of fat are what make these burgers sing. I usually grab mine from Whole Foods or my local Costco for big batches, but any quality grocery store should have it. Pro tip: let the beef sit out for 20 minutes before forming patties—it cooks more evenly when it's closer to room temp.
No 93/7 ground beef? 80/20 is your next best option, but expect slightly less juiciness. Swapping out the onion powder for finely minced fresh onion adds a nice brightness. The olive oil is just for greasing—don't skip it, but don't overdo it either. For the buns, Potato buns add a nice sweetness, but classic sesame buns work too. If you're making these ahead, portion the seasoned beef into 1/4 lb patties and refrigerate them on a plate (not stacked)—they'll hold their shape better. And yes, you can freeze the raw patties for up to 3 months if you want to prep ahead.
These burgers taste even better the next day—honestly, the flavors meld together perfectly after resting. Store leftovers in an airtight container with parchment between patties for up to 3 days. The cheese gets a little rubbery when reheated, so I usually skip it on leftovers. For freezing, wrap individual patties tightly in plastic wrap, then put them in a freezer bag. Thaw overnight in the fridge before cooking. And trust me, toasting those buns with butter makes all the difference—it's worth the extra minute.
Why You'll Love This Recipe
- Here’s what sold me: that perfect sear on the outside with a melt-in-your-mouth center. The garlic and onion powders sneak in depth without overpowering, and the kosher salt? It’s the secret to locking in flavor.
- Five-Ingredient Magic: I swear by this combo—just beef, salt, pepper, and those two powders. No fancy binders or add-ins to overcomplicate things. The fat from the 93/7 keeps it juicy while the spices wake up every bite.
- Crispy-Juicy Balance: Here’s what sold me: that perfect sear on the outside with a melt-in-your-mouth center. The garlic and onion powders sneak in depth without overpowering, and the kosher salt? It’s the secret to locking in flavor.
- Weeknight Workhorse: Between us, this is my go-to when I’m dragging after work. Toss it on the grill, in a skillet, or even the oven—no fuss. Honestly, I’ve served it for game nights, lazy Sundays, and even as a quick lunch when I’m starving.
Step-by-step instructions for 93/7 ground beef burgers
Here's how to craft burgers with a perfect smash-style crust and juicy core every time.
Prepare the Patties with the Right Technique
Divide the 1.5 lb 93/7 ground beef into 4 equal portions (about 3.75 oz each) and place them on a clean surface. I like to use my hands—warm them first under cold water for a second to keep the meat from sticking. Gently shape each portion into a loose oval, being careful not to overwork the meat. Overworking makes burgers dense and tough.
Here's the secret: don't press too hard. The patties should hold together when you pick them up, but they'll naturally flatten as they cook. This loose shape ensures a juicy center while still getting that perfect crust. If they feel too loose, just press them very gently with your fingers—just enough to keep them intact.
Season Generously and Smash for Crust
Place a cold skillet over medium-high heat and add 1 tablespoon extra-virgin olive oil. Once the oil is shimmering (about 30 seconds), place one patty on the skillet. Here's where the magic happens: press down firmly with a spatula for 10 seconds—this creates that signature smash-style crust while keeping the inside juicy.
Immediately sprinkle the patty with 1.5 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. I like to use my fingers to press the seasoning into the meat so it sticks. Let it cook undisturbed for 2 minutes until the edges start to crisp and lift easily from the pan.
Cook to Perfect Doneness
Flip the patty and cook for another 2-3 minutes on the second side, depending on your preferred doneness. For medium-rare, aim for an internal temperature of 130°F—use an instant-read thermometer to check. If you don't have one, just remember that 130°F is about 1 minute before it reaches 140°F (medium).
I know it's tempting to press down on the patties, but resist! Pressing squeezes out the juices, making them dry. Instead, let them cook freely. When the patties are done, transfer them to a plate and tent loosely with foil to keep them warm while you assemble the burgers.
Toast the Buns and Assemble
Heat a clean skillet over medium heat and add 2 tablespoons unsalted butter. Toast each hamburger bun for 30 seconds per side until golden brown. This step adds incredible flavor and prevents soggy buns. While the buns toast, finely dice the 1 whole yellow onion and set aside.
To assemble, spread 1 tablespoon mayonnaise on the bottom half of each bun (optional but recommended). Place a romaine lettuce leaf, sliced tomato, american cheese slice, and the cooked patty on top. Add the diced onion and top with the other bun half. Serve immediately for the juiciest bite!
Pro Tips For Making 93 7 Ground Beef Burger
- CRANK THE HEAT FIRST: I learned this the hard way—93/7 beef needs a screaming-hot pan from the start. Let it sear for 30 seconds per side before you even think about shaping, or you’ll end up with a dense, greasy patty instead of a juicy, crusty burger.
- SALT THE MEAT BEFORE SHAPING: My grandmother swore by this, and she was right: work the salt into the raw beef before forming patties. Use about 1.5 teaspoons per pound—it distributes evenly and seasons the meat all the way through, not just the outside.
- SKIP THE OVERMIXING: I was skeptical until I tried it: handle the beef just enough to combine the spices. Overworking it heats up the fat and makes the patties tough. Wet your hands slightly if it sticks—it’s the only time moisture helps.
- USE A THERMOMETER, NOT GUESSWORK: 93/7 beef hits 160°F fast, and pulling it too early means dry burgers. Bury the probe in the thickest part—when it reads 155°F, rest the patties 3 minutes under foil. They’ll carryover to perfect doneness without shrinking into hockey pucks.
Pro cooking tips for this dish
Smash vs. Traditional
The smash technique is what elevates these burgers from good to restaurant-quality. Unlike traditional patties that are gently formed, smashing creates a thin, crispy crust while keeping the center juicy. Here's how I do it: heat your skillet over medium-high heat until it's smoking hot, then place your patty in the center. Press down hard with a spatula or burger press for 10 seconds—this breaks down the meat fibers, creating that perfect crust. The key is speed: season immediately after smashing so the spices stick to the hot surface. 🔥
Fat Ratio Matters
Never skimp on the 93/7 fat ratio—this is non-negotiable for juicy burgers. The fat melts during cooking, keeping the meat moist while creating flavor. If you're using 80/20, expect slightly less juiciness but still delicious results. For extra flavor, I like to add 1/2 teaspoon smoked paprika to the seasoning mix. The higher fat content also means these patties won't shrink as much as leaner versions, so you can keep them slightly thicker when forming. 🥩
Doneness Timing
Medium-rare (130°F internal temp) is my go-to for these burgers, but adjust based on preference. Use an instant-read thermometer for accuracy—it's a game-changer. For well-done, aim for 160°F, but add 1-2 minutes extra cooking time after removing from heat to carry over. Pro tip: let the patties rest for 2-3 minutes before serving—they'll hold their shape better and stay juicier. Never cut into them too soon! ⏱️
Skillet vs. Grill
Both methods work, but skillets give you more control over the crust. For the grill, preheat to medium-high (400°F) and oil the grates well. I prefer skillets because they create a thicker crust from the direct contact with the hot surface. If using a grill, avoid pressing the patties with a spatula—just let them cook freely. For extra flavor, add 1/2 teaspoon garlic powder directly to the hot skillet before placing the patties. 🌡️
Seasoning Secrets
Freshly ground spices make all the difference. I always use Diamond Crystal kosher salt (it's coarser and dissolves better) and freshly cracked black pepper. For extra depth, add 1/4 teaspoon of Worcestershire sauce to the seasoning mix—it adds umami without overpowering. Press the seasoning into the meat with your fingers so it sticks. Don't be shy with the salt: 1.5 teaspoons per patty is perfect for this fat ratio. 🧂
Resting and Reheating
Resting patties for 2-3 minutes after cooking is crucial—they'll stay juicier and hold their shape better. For leftovers, store in an airtight container with parchment between patties to prevent sticking. Reheat in a skillet over medium-low heat for 1-2 minutes per side to revive the crust. Microwaving kills the texture, so always use dry heat. These burgers reheat beautifully—almost as good as fresh! ⏳
Nutrition facts
Frequently asked questions
Why does the 93/7 fat ratio make such a difference?
The extra fat (30%!) creates a juicier, more flavorful burger by preventing dryness and adding richness. The fat melts during cooking, keeping the meat moist while creating that perfect caramelized crust. Without it, burgers often turn out dense and dry—this ratio is what makes them restaurant-quality.
Can I make these burgers ahead of time?
Yes! Form the patties and refrigerate them on a plate (not stacked) for up to 24 hours before cooking. For longer storage, freeze raw patties for 3 months—just thaw overnight in the fridge. Cooking from frozen isn't recommended as it affects texture. The flavor actually improves slightly after resting overnight!
How do I fix dry burgers?
Dry burgers usually mean overworking the meat or pressing too hard while cooking. Next time, handle the beef gently and resist pressing the patties. If you've already cooked dry ones, try reviving them by wrapping in a damp paper towel and microwaving for 10 seconds—though they won't be perfect. The 93/7 fat ratio helps prevent this, but even with it, proper technique is key!
What's the best way to cook these on a grill?
Preheat your grill to medium-high (400°F) and oil the grates well. Cook patties for 3-4 minutes per side for medium-rare, flipping only once. Avoid pressing with a spatula—let them cook freely. For extra flavor, add 1/2 teaspoon garlic powder to the hot grates before placing patties. The smash technique works best in a skillet, but grilling still gives great results!
Can I substitute the beef with turkey or chicken?
Not recommended! Ground turkey or chicken lacks the fat and flavor of beef, resulting in dry, crumbly burgers. If you must use poultry, go for 85/15 ground turkey and add 1 tablespoon olive oil per pound to compensate. For best results, stick with beef—especially the 93/7 ratio that makes these burgers so special.