Hamburguesa de Carne (beef hamburger) is a ground beef patty cooked and served between two toasted buns with classic toppings like lettuce, tomato, cheese, and condiments.
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It's one of the most iconic and customizable sandwich-style meals enjoyed worldwide. Whether grilled, broiled in the oven, or seared in a skillet, homemade hamburgers are a quick and satisfying option for lunch, dinner, or backyard cookouts.
At our house, Friday night means burgers-unless it's pizza night. It's a tradition that the whole family looks forward to every week.
My husband has been making homemade burgers for years, and his favorite cooking method was always the flat top for that irresistible, caramelized sear-until we discovered the magic of broiled burgers.
To our surprise, broiling burgers in the oven delivered the same perfect sear we love from the flat top while keeping the inside incredibly juicy and flavorful.
The trick is to place the patties as close to the broiler as possible so they develop a delicious crust. We now prefer broiled burgers over grilled ones because they deliver all the flavor without the hassle of cooking outdoors-perfect for any day, especially when it's raining. 🍔😋
But if you love grilling, pan-searing, or cooking in a cast-iron skillet, this recipe works well with any method-so you can make your perfect burger your way.
Try broiling your burgers, and you might just discover your new favorite way to enjoy a homemade hamburger.
Ingredients You'll Need
- Ground beef: I use 80/20 for juiciness and flavor, but 90% lean works too-just slightly less rich in flavor.
- Salt and pepper: Simple seasoning is all you need to let the beef shine.Make sure to season generously on both sides for the best flavor.
- Lemon zest (optional): A touch of finely grated zest adds subtle freshness and helps balance the richness of the meat.
- Burger buns: Any sturdy hamburger bun will do-just make sure to toast them lightly for the best texture.Want to make your own? Check out my Pan de Hamburguesa recipe.
- Condiments: Mayo is a classic and helps tie all the flavors together, but you can use your favorite sauce instead. For an extra touch, try my Mayonesa Casera recipe-it's creamy, simple, and so much better than store-bought.
- Cheese (optional): Melting a slice of cheese adds richness and that classic burger touch. We love American cheese, but cheddar, pepper jack, Swiss, or any melty cheese works great.
See the recipe card for quantities.
How to Make Hamburguesa de Carne
Note: Full instructions are provided in the recipe card below.
- Preheat the broiler to high with the rack 3 inches or as close as you can from the heat source. Use a broiler pan or a foil-lined baking sheet with a rack.
- Divide 2 pounds of ground beef into 6 equal portions, each ¾ inch thick. Press a thumbprint in the center and season both sides with salt and pepper. Optional: add lemon zest on top.
- Place the patties on a pan and broil for 6-7 minutes per side for medium, or 8-9 minutes for well-done. Remove when 5°F below final temp.
- Rest burgers under foil for 5 minutes. Toast buns 1-2 minutes. Spread with mayo, add patties, cheese, and toppings. Serve immediately.
Hint: Make sure to season the patties generously on both sides-some of the seasoning will fall off during cooking, so don't be shy; otherwise, your burger may end up tasting bland.
Storage, Make Ahead, & Freezing
Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or the microwave at 50% power to maintain juiciness.
Make ahead: Shape the patties up to 1 day in advance. Layer them with parchment paper and store them tightly covered in the fridge.
Freezing uncooked patties: Place the patties on a baking sheet and freeze until they are solid. Transfer to a freezer-safe bag or container, separating each layer with parchment paper. Freeze for up to 3 months. Thaw in the fridge before cooking.
Camila's Tips & Variations
- For even cooking: Press a thumbprint in the center of each patty to prevent it from puffing up.
- Thinner burgers: Flatten slightly and reduce the cook time.
- Rest the burgers: Let them sit for 5 minutes after cooking to retain their juiciness.
- Panade option: Mix 1-2 slices of crustless white bread with ¼ cup milk, mash into a paste, and gently mix into the beef for patties that stay tender and moist.
- Boost flavor: Add Worcestershire sauce or finely minced garlic for extra depth.
- Spicy kick: Mix in chipotle powder or cayenne.
- No broiler: Cook in a hot skillet (preferably cast iron) for 3-4 minutes per side.
Frequently Asked Questions
Can I use leaner beef?
Yes! While 80/20 is ideal for juicy burgers, 90% lean works too-just slightly less rich in flavor.
How do I know when the burgers are done?
Use a meat thermometer: 160°F (71°C) for well-done, 145°F (63°C) for medium. Remove from the oven 5°F early, as they'll continue cooking while resting.
🔗 More Burger Tips from the Pros
For additional expert advice on shaping and cooking burgers, check out this guide from America's Test Kitchen.
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Recipe
Hamburguesa de Carne
Equipment
- Aluminum foil (optional)
Ingredients
- 2¼ lbs 80/20 ground beef
- Kosher salt and freshly ground black pepper
- 2 lemon zest (optional)
- 6 slices cheese (optional)
- 6 hamburger buns , split; toasted, if desired
Instructions
- Position your oven rack about 3 inches or as close as you can from the broiler element and preheat the broiler to high (or 500°F if your oven has a specific temperature setting).
- For best results, use a broiler pan with a rack to allow the fat to drain. If you don't have a broiler pan, use a rimmed baking sheet fitted with a metal cooling rack, and line the bottom of the pan with double foil to catch the drippings.
- Divide 2 lbs (1 kg) of ground beef into 6 equal portions. Form each portion loosely into a ¾-inch-thick patty and press a deep indentation into the center of each with your thumb to prevent puffing during cooking.
- Season both sides of each burger liberally with salt and pepper. Finely zest the lemons and gently pat a small amount onto the tops of the burgers to adhere, if desired.
- Place the patties on the prepared broiler pan or baking sheet, leaving about 1 inch of space between them. Broil for 6 to 7 minutes per side for medium doneness, or 8 to 9 minutes per side for well-done, flipping halfway through.
- Adjust the time based on your preferred level of doneness. Remove the burgers from the oven when they're 5°F below your desired final temperature, as they'll continue to cook slightly after being removed from the broiler.
- Transfer the burgers to a plate and tent loosely with foil to rest for 5 minutes. Meanwhile, toast the buns under the broiler for 1 to 2 minutes, until they are lightly golden.
- Remove from the oven, spread with mayonnaise or your favorite condiment, and add the rested burger patties. Top with cheese, if using, and finish with sliced tomato, onion, lettuce, or any other toppings you prefer. Sandwich the burgers and serve immediately.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
