Hamburger recipe

Here’s how to make the perfect burger recipe

We’ve all been there: that moment when the craving for a juicy and delicious burger hits you and takes your breath away. And if you’re like us, not just any simple burger will do. We need the best and only the best to satisfy this desire for one of America’s most popular fan favorite foods. Fortunately, we have the Chef Tony Matassa of BBQLy guys (where they have TONS of great grill recipes) to help us create the perfect grill from the comfort of our home. Chef Tony has over 12 years of grilling expertise, so he knows a thing or two about cooking something really special (which will also satisfy any craving). Check out his classic burger recipe he shared with HELLO ! United States for National Burger Day.

Classic hamburger recipe by Chef Tony Matassa from BBQGuys


  • 2 lb 80/20 ground chuck
  • 1 ½ teaspoon of coarse salt
  • ¾ teaspoon of crushed fresh black pepper
  • tsp cayenne pepper
  • 1 lb thick sliced ​​bacon, precooked and refrigerated
  • 6 hamburger buns each


  • Mayonnaise
  • Mustard
  • Rocket
  • Cheddar cheese, thinly sliced
  • Red onion, thinly sliced
  • Pickles
  • Tomato, thinly sliced


  1. Pre-mix black pepper, cayenne pepper and coarse salt and set aside.
  2. Cut the ground beef into looser pieces and spread it evenly on a baking sheet. This will make it easier to evenly mix our seasoning.
  3. Sprinkle with half of your seasoning mix and half of the chopped bacon pieces.
  4. Mix the meat lightly, avoid overworking it, it will dry out.
  5. Sprinkle with remaining half of seasoning mix and bacon pieces, and toss to incorporate.
  6. Distribute 6 sparsely wrapped meatballs, this will make it easier to add the remaining meat to each meatball so that your patties are even.
  7. Take each meatball and gently press them into patties only a few times, again, avoid compressing the meat too much to keep it juicy.
  8. Make a thumbprint in the center of each patty, this allows the burgers to cook flat instead of ending up looking like a tennis ball.
  9. Avoid lighter fluid when lighting charcoal, all you need is pieces of paper towels and a fireplace starter.
  10. Let all your natural charcoal ignite and pour them in a heap on the base of the grill.
  11. (Optional) Depending on the size of your grill, you may need to add another chimney full of unlit charcoal to the stack of lit charcoal.
  12. Allow the unlit charcoal to catch fire and distribute all of the lit coals on the grill.
  13. Place the grates on the grill and close the lid to allow the grill to preheat for about 5 minutes.
  14. Once preheated, place your burgers on the grill and let them sear with the lid open so that they get great grilling.
  15. Once the juice from the burgers rises to the top and the sides start to turn gray, they’re ready to flip.
  16. Once the second side of the burgers has seared, move them to the outer edges of the kettle grill.
  17. Place the cover and close the top and bottom vents until a slight crack opening. This will lower the temperature and allow the burgers to finish cooking with a large amount of smoky flavor.
  18. After 2 to 5 minutes of smoke, the burgers should be ready to peel.
  19. Place the burgers on a baking sheet and let them sit for 5 minutes while you toast your buns. Now is a good time to put sliced ​​cheese on the patties so that it melts while the burgers are resting.
  20. Dress your burger with the toppings of your choice, serve and enjoy!

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