We have been starting to recipe test our upcoming fall dishes so you better believe that we have a fridge full of all the herbs -- rosemary, thyme and sage. If you love these herbs in creamy comfort food, then you will love them in super juicy and flavourful rosemary thyme quarter pound burgers. The depth of flavour that these herbs add to these burgers is on another level. Why not spend just 10 minutes to prep these and make them for dinner tonight. Plus, you can just throw them on a cast-iron skillet or on the grill. So easy!
Ingredients in Rosemary Thyme Burgers
- ground beef - I used lean ground beef.
- Panko breadcrumbs
- cheddar cheese - shredded cheddar.
- pickle juice - or use cold water if you don't have any pickle juice to spare. I often use pickle juice in my burger patties because they make the burger juicier and adds so much flavour.
- Worcestershire sauce
- thyme - finely chopped fresh thyme.
- rosemary - finely chopped fresh rosemary.
- garlic powder
- salt and pepper
- vegetable oil or cooking spray oil - for grilling.
- hamburger buns - I made my own easy homemade hamburger buns in under 3 hours with just 15 minutes of actual prep work. These soft, fluffy and airy buns are my favourite.
- toppings - top the burger with your favourite toppings. I used the classics -- mayo, lettuce, tomato, onions, pickles, and ketchup. I actually fried my onions alongside the burgers for that extra touch.
- cooking oil - to grease the skillet.
You will also need a mixing bowl, cast-iron skillet and a turner spatula. I also highly recommend a digital meat thermometer if you cook a lot of meat and want to check for doneness. Simply insert halfway inside the meat to get a quick measurement.
How to Make the Best Rosemary Thyme Quarter Pound Burgers
First, prepare the hamburger patties. In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, pickle juice (or water), Worcestershire sauce, thyme, rosemary, garlic powder, salt and pepper. Stir well with a spatula to combine everything together (or use your hands to press the ingredients together to evenly combine). Shape the ground beef mixture into a firm ball, and cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight.
Now it's time to shape the patties. Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8x8-inch square). You can also roll it out with a rolling pin. Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties (¼ pound each). Add the scraps evenly amongst the 4 patties.
How to Cook Hamburgers in a Skillet
Heat oil in a cast-iron skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.
You can also cook some onion rings on one side of the skillet to add on top of the burger.
To assemble the burgers, toast the buns, if desired. Then top each burger with your favourite toppings. I spread mayonnaise onto the bottom half, topped with a piece of lettuce and a hamburger patty., then topped with sliced tomato, fried onions and pickles. I added ketchup on top and placed the top half of the bun on top.
Tips for Making Burgers
- How to tell if a beef burger is cooked: The best way to check a burger for doneness is by using a digital meat thermometer. Simply insert halfway inside the meat to get a quick measurement.
- How to serve hamburgers: Serve these rosemary and thyme burgers with a side of crispy french fries or sweet potato wedges. Add in potato salad or an orzo pasta salad for a complete meal.
- How to freeze hamburger patties: You can freeze the uncooked burger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in a freezer bag and place back in the freezer. To use them, defrost overnight in the refrigerator and follow the recipe.
- Make your own artisan hamburger buns. Make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.
More Burger Recipes
- Classic Juicy Hamburgers
- Spinach and Feta Turkey Burgers
- 15-Minute Fish Burger with Homemade Tarter Sauce
- Veggie Burger with Lima Beans
- Lemongrass Chicken Banh Mi Sandwich
- Easy Homemade Hamburger Buns
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.