Super juicy and flavourful rosemary thyme quarter pound burgers made with fresh herbs add such an incredible depth of flavour. Just 10 minutes of prep work.
- 1 lb. lean ground beef
- 1/4 cup Panko breadcrumbs
- 1/4 cup cheddar cheese, shredded
- 2 tablespoons pickle juice (or cold water)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cooking oil (to grease the skillet)
- 4 hamburger buns, sliced
- 1/4 cup mayonnaise, divided
- 4 pieces of lettuce
- 4 slices tomato, 1/4-inch thick
- 1/2 cup onions, sliced
- 1 cup pickles, sliced
- 1/4 cup ketchup
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. This helps the beef mixture bind together to yield firm patties. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight.
- Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is 1/2-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 (1/4 pound each). Add the scraps evenly amongst the 4 patties.
Cook the Hamburger Patties:
- 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.
- At the same time, you can cook some onion rings on one side of the skillet to add on top of the burger.
Assemble the Hamburgers:
- Slice the hamburgers and toast the slices on the grill, if desired.
- On each hamburger bun, spread 1 tablespoon mayonnaise onto the bottom half of the bun. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with 1 slice of tomato, 2 or 3 slices onions and sliced pickles. Add a tablespoon ketchup on the top half of the bun. Place the top half of the bun on top to assemble the hamburger.
- Serve with a side of crispy french fries.
How to check if a 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 cook on the grill: Brush oil over the grill pan and heat pan over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F. It takes about 10 minutes total.
How to freeze hamburger patties: You can freeze the uncooked hamburger 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 an airtight ziploc 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. You can 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.
- Category: Burger
- Method: Grill
- Cuisine: American
Keywords: rosemary thyme quarter pound burgers, thyme burgers, rosemary burgers, herbed beef burgers, juicy hamburgers, homemade quarter pounder,