Savory Beef Burgers

These beef burgers pack their flavor inside the patty, not on top. Italian seasoning, ground cumin, minced onion, cracked pepper, and salt get mixed right into the ground beef so every bite is seasoned throughout.

The cumin is the unexpected spice here. Just a quarter teaspoon adds a warm, earthy undertone that complements the Italian herbs and gives these burgers a savory depth that plain salt-and-pepper patties can’t touch.

Mix the seasonings in lightly. Overworking ground beef compresses it and makes the burgers dense and rubbery instead of juicy. Shape into half-inch thick patties and broil 3-4 inches from the heat, turning once, for about 10 minutes total.

These are served bunless on a bed of Bibb lettuce with thick tomato slices and red onion rings. It’s a lighter, low-carb presentation that lets the seasoned beef be the star.

Kitchen Tips

• Use 85% lean ground beef. Leaner beef dries out under the broiler. Fattier beef shrinks too much and gets greasy.
• Shape the patties slightly larger than 4 inches since they’ll shrink during cooking.
• Press a small indentation into the center of each patty with your thumb. This prevents the burger from puffing into a dome shape as it cooks.
• Let the patties rest for a minute after broiling so the juices redistribute.

Variations

• Add a slice of sharp cheddar or Swiss cheese on top during the last minute of broiling.
• Serve on toasted buns with your favorite condiments for a more traditional burger experience.
• Mix in a tablespoon of Worcestershire sauce with the seasonings for extra umami.