This classic pub burger recipe with Worcestershire sauce is the perfect hamburger to grill at home! These flavorful burgers are easy to grill on a gas grill, pellet grill, Blackstone, or an indoor grill! Make these Worcestershire sauce burgers and enjoy the juiciest burger ever!
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Jump to:
- Why You Should Make This Best Hamburger Recipe
- Ingredients and Substitutions
- What is a Pub Burger Made Of?
- How to Make This Delicious Burger Recipe
- How to Make a Smash Burger or Sizzle Burgers
- Cast Iron Skillet Method
- Recipe Variations
- What Toppings Can You Put On a Burger?
- What is a Good Side For Burgers?
- Expert Tips
- Recipe FAQs
- Other Delicious Summer Burger Recipes You'll Love!
- Best Pub Burger Recipe with Worcestershire Sauce
Why You Should Make This Best Hamburger Recipe
Here are the top 3 reasons you need to make these flavorful hamburgers:
- The best juicy burger with so much flavor - not your regular burger!
- These are the best homemade hamburgers that are so easy to make!
- They taste just like steakhouse burgers or Shake Shack smash burgers!
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
What is a Pub Burger Made Of?
Ground beef. The best type of beef for burgers is one with a higher fat content, such as 80/20 (also known as ground chuck). Lean ground beef has less fat but tends to produce less juicy burgers.
If you want to use lean beef, use 90/10 versus extra lean 93/7.
You could also make spinach and turkey burgers or chicken burgers using this recipe.
Worcestershire sauce provides delicious flavor enhancement with a sweet and savory umami flavor - we also use this in our turkey burger sliders and Blackstone smash burgers.
Ketchup and mustard are typical burger sauce toppings that are so delicious with the burger meat. They provide tangy flavor and moisture.
BBQ sauce would also be a great substitute. We use BBQ sauce in these air fryer turkey burgers.
Milk combined with a slice of bread provides moisture and helps the burger to stay together. You could also use breadcrumbs if you do not have bread.
Simple seasonings like kosher salt, black pepper, and garlic powder season the meat and provide incredible flavor. Onion powder is also a delicious seasoning that makes the best burgers.
How to Make This Delicious Burger Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1 - Season the Meat
Place the hamburger meat into a large bowl. Season the meat with salt, pepper, and garlic powder.
Step 2 - Add Remaining Ingredients
Add the bread, milk, mustard, and ketchup to the top of the meat. Allow the milk to soak into the bread for a few minutes.
Step 3 - Form the Patties
Use your hands to incorporate the meat mixture, without over-mixing. Form the meat into four hamburger patties and place them on a baking sheet lined with a piece of parchment paper or wax paper in a single layer.
Step 4 - How Do You Cook Thick Pub Burgers?
Place the ground beef patties onto a very hot griddle heated to medium-high heat (around 400°F). Cook the burgers for 3-4 minutes per side.
If you are using cheese, place the slice of cheese on top of the burger after you flip it during the last 2 minutes of grilling.
How to Make a Smash Burger or Sizzle Burgers
To make a smash burger recipe, follow the preparation directions through the steps for combining the meat mixture. Form the meat into 8 equal-sized balls.
Once the grill is hot, smash the burgers down onto the grill with a flat tool like a large, wide spatula or a cast iron grill press. This will create a caramelized outside and edges.
Smash burgers will cook faster than traditional burgers. Cook them for 2-3 minutes per side.
If you like smash burgers, check out these turkey smash burgers.
Cast Iron Skillet Method
To make this recipe on the stovetop, heat a cast-iron skillet over medium-high heat.
Place the prepared burger patties in the pan and cook for 4 minutes per side.
Recipe Variations
- Gluten-free. Substitute white sandwich bread for gluten-free bread to make the burger filling. Use gluten-free burger buns.
- Dairy-free. Substitute dairy milk for unsweetened plain almond milk.
- Turkey burgers. Substitute ground beef for ground turkey to make turkey pub burgers.
What Toppings Can You Put On a Burger?
Serve the burgers on hamburger buns or in a burger salad with your favorite burger toppings.
Here are our top 10 favorite burger topping ideas:
- Lettuce
- Tomato
- Grilled onions, caramelized onions, or raw onions
- Fried Egg or bacon
- Guacamole
- Sauteed mushrooms
- American or cheddar cheese
- BBQ sauce, buffalo sauce, ketchup, mayonnaise, or mustard
- Crispy onions or onion rings
- Pickles
What is a Good Side For Burgers?
Side dishes like French fries, sweet potato fries, or grilled corn are some of the best side dishes for a finished burger.
During the summer, a light and refreshing salad like watermelon salad, spinach quinoa salad, or roasted potato salad makes the best side dishes for burgers or hot dogs.
Pasta salads are another favorite burger side dish, especially for summer holidays like the 4th of July or Memorial Day. Italian veggie pasta salad, pesto tortellini salad, Greek cheese tortellini pasta salad, and pesto orzo salad are a few of our favorites!
Expert Tips
- Do not use very cold beef when forming the meat mixture. If possible, allow the meat to sit at room temperature for 15-30 minutes before assembling.
- Use a meat thermometer to measure the internal temperature of the burger to ensure you are cooking it to your preferred liking.
- Use your thumb to put a small imprint in the middle of the patty to prevent it from rising too much during grilling.
- Butter your hamburger buns and place them on the hot grill (turned off) to lightly toast the buns.
Recipe FAQs
Worcestershire sauce provides excellent flavor to a beef burger. You can either drop splashes of Worcestershire sauce on the top of a cooked burger or follow the recipe and incorporate it during assembly.
Pub burgers are generally thicker than smash burgers and are bigger in size than a regular burger.
I recommend a sesame seed bun or a brioche bun. Pretzel buns are also great for burgers.
Pub burgers can be dry if the meat mixture is overworked or the patties are pressed too hard.
Work the meat gently and use a meat thermometer to ensure your preferred cooking temperature.
Burgers tend to shrink a bit during cooking. To avoid excess shrinking, use beef with enough fat and do not over-handle the meat.
Press your thumb into the burger patty and shape them slightly larger than the bun size to get patties that fit the bun.
To avoid a soggy bun bottom, lightly toast or grill the burger buns. Also, place a barrier like lettuce between the bun and the patty to absorb the moisture.
I recommend a sharp cheddar or white cheddar cheese. You can use any cheese you like including American, blue cheese, or pepper jack.
Other Delicious Summer Burger Recipes You'll Love!
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Best Pub Burger Recipe with Worcestershire Sauce
Ingredients
- 1 pound ground beef 80/20 recommended
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper
- ½ teaspoon salt more to taste
- 1 tablespoon ketchup
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 piece bread
- 3 tablespoon white milk more as needed
Instructions
- Remove the beef from the refrigerator 15-30 minutes before making the burgers. Place the beef into a large mixing bowl. Season the meat with salt, pepper, and garlic powder.
- Place the piece of bread on top of the meat. Pour the Worcestershire sauce, milk, ketchup, and mustard over the top of the bread. Allow it to sit for 5 minutes to soak in. Preheat the grill to 400 F.
- Use your hands to incorporate all of the ingredients. Use your hand to score the meat mixture down the center and then across the bowl. Form four patties.
- Place the patties on the hot grill or griddle. Cook for 3-4 minutes per side or until desired doneness. Serve on buns and with burger toppings.
Notes
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