Dinner

Next Level Beef Burgers Recipe

ByEthan Lark November 9, 2025November 9, 2025

Introduction

These next-level beef burgers are juicy, flavorful, and perfect for impressing family and friends. Homemade soft buns, a tangy sauce, and dry-aged chuck steak come together to create the ultimate burger experience. Whether it’s a weekend treat or a special occasion, these burgers deliver delicious satisfaction every time.

The image shows three open-faced burgers and one closed burger on a white marbled surface with a wooden cutting board. Each burger has a bottom sesame seed bun. The burger on the cutting board has a green lettuce leaf, a tomato slice, a melted slice of yellow cheese, a thick grilled beef patty, more green lettuce, thin red onion rings, and a sesame top bun. Another burger with a bottom bun has leafy green lettuce, a thick beef patty, tomato slice, and red onion rings. A third burger has a melted cheese slice topped with red onion rings and lettuce on the bottom bun. The last burger has a green lettuce leaf, a beef patty with melted cheese, a tomato slice and some sauce underneath. There are small white bowls, one filled with green pickle slices and one with a creamy yellow sauce. A knife with a wooden handle lies on the cutting board. A blue drink with ice is also visible. The background is a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g plain white flour, plus extra for dusting
20g golden caster sugar
5g fast-action dried yeast
150ml milk
1 egg, beaten
50g butter, softened
Sesame seeds, for sprinkling (optional)
600g dry-aged chuck steak, cut into large chunks
Toppings of your choice, such as cheese, onions, tomatoes or lettuce
3 tbsp mayonnaise
2 tbsp ketchup or sriracha (or use 1 tbsp of each)
1 tbsp American mustard
1 small gherkin, finely chopped, plus extra to serve
Large pinch of garlic granules

Instructions

Step 1: To make the buns, combine the flour, sugar, yeast, and 1 tsp salt in the bowl of a stand mixer fitted with a paddle attachment. With the mixer running on medium speed, slowly add the milk, followed by half the beaten egg. Mix for a few minutes until combined.
Step 2: Gradually add the softened butter a little at a time and continue mixing for about 5 minutes until the dough is elastic and shiny. You can also do this by hand using an electric whisk.
Step 3: Divide the dough into four equal pieces and roll each into a round on a lightly floured surface. Place them spaced apart on a baking tray lined with parchment paper. Gently press down to spread slightly.
Step 4: Leave the dough in a warm place for 2 hours, or refrigerate overnight, until doubled in size.
Step 5: Preheat the oven to 200°C/180°C fan/gas mark 6. Brush the buns with the remaining beaten egg and sprinkle with sesame seeds if using. Bake for 13–15 minutes until golden and risen. Let cool. Buns can be made up to a day ahead.
Step 6: For the burger sauce, combine mayonnaise, ketchup or sriracha, American mustard, chopped gherkin, and garlic granules in a bowl. Stir well and chill until ready to use. The sauce can be made a day ahead.
Step 7: Chill the chuck steak, the blade of the food processor, and the food processor bowl in the freezer for 30 minutes until the meat is firm but not frozen solid.
Step 8: Remove the processor and meat from the freezer. Working quickly, pulse half the meat 8–10 times in the food processor to mince it without overworking. Transfer to a tray and repeat with the remaining meat.
Step 9: Mix the two batches of minced meat with ½ tsp salt. Divide into four portions and gently form each into a loose patty slightly wider than your buns. Handle the meat lightly to keep the patties tender.
Step 10: Heat a large heavy frying pan over medium heat. Split the buns and toast cut-side down in the pan until lightly browned. Remove and keep warm.
Step 11: Cook the burgers in the same pan, pressing down gently with a spatula. Cook for 4–5 minutes per side for medium rare, or 6–7 minutes for medium. Add cheese on top after flipping if desired.
Step 12: Assemble the burgers with buns, cooked patties, your choice of toppings, and the prepared burger sauce. Serve immediately and enjoy!

Tips & Variations

For extra flavor, add a pinch of smoked paprika or chili flakes to the burger mince before shaping patties.
Swap the dry-aged chuck steak for brisket or a mix of brisket and chuck for an even richer taste.
Use your favorite cheese like cheddar, Monterey Jack, or blue cheese to customize your burger.
Try swapping ketchup and sriracha with hoisin sauce for an Asian-inspired twist on the burger sauce.
If you don’t have a food processor, finely chop the steak by hand with a sharp knife for more texture.

Storage

Store any leftover buns in an airtight container at room temperature for up to 2 days or freeze for up to a month. The burger sauce can be kept chilled in a sealed container for up to 3 days. It’s best to cook the patties fresh, but uncooked patties can be refrigerated for a day or frozen for up to 2 months. Reheat cooked burgers in a pan or oven to keep them juicy.

How to Serve

The image shows several cheeseburgers in different stages of being made on a white marbled surface. One burger fully assembled has a sesame seed bun top with two slices of red onion, green lettuce, melted yellow cheese, a grilled beef patty, and a slice of red tomato at the bottom. Another burger without the top bun shows layers of green lettuce, a thick beef patty, and red onion rings on a light-colored bottom bun. A third burger has a layer of green lettuce, sliced red tomato, beef patty, some sauce, but no top bun. Around the burgers are white bowls filled with sliced pickles, sliced red onions, and a creamy sauce. A wooden cutting board with a sesame seed bun and a sharp knife rests in the center, and a white bowl of fresh green lettuce is on the side. Everything is arranged neatly with bright natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought buns instead of making my own?

Absolutely! Store-bought buns save time and still work well with this recipe, though homemade buns add a soft, fresh touch.

How do I know when the burgers are cooked to the right doneness?

For medium rare, cook the patties for about 4–5 minutes per side until the internal temperature reaches 57°C (135°F). For medium, cook 6–7 minutes per side until 63°C (145°F). Using a meat thermometer helps ensure perfect doneness.