How to Make the Best Hamburgers

Preparation info

  • Difficulty


  • Four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

The less the hamburgers are handled the better the texture will be. Thus it is best to add salt and pepper and other seasonings after the hamburger is cooked. When cooked, douse the hamburger liberally with butter and add such other seasonings including parsley, raw onion, fried onion, and so on as desired.

The following hamburgers, pan-broiled, are excellent.


  • pounds ground round steak
  • Salt
  • freshly ground black pepper
  • 4 tablespoons (½ stick) butter
  • 1 teaspoon Worcestershire sauce
  • ¼ cup chopped parsley
  • Juice of ½ lemon


  1. Divide the meat into four portions and shape each portion into a round patty. Handle the meat lightly, pressing just enough so that it holds together. Sprinkle the bottom of a heavy skillet with a very light layer of salt and heat the skillet until very hot. Add the patties and sear well on one side. Using a pancake turner, turn the patties quickly and reduce the heat. Cook to the desired degree of doneness, 3 minutes or longer.

  2. When the hamburgers are done, sprinkle them with salt and pepper and top each patty with 1 tablespoon of butter. Transfer the hamburgers to a hot serving platter and sprinkle with Worcestershire sauce, parsley, and lemon juice. Serve on buttered toast or on toasted buns.