There’s nothing quite like a big juicy homemade hamburger on a warm summer evening. This burger is inspired by my original YouTube video where I made a giant burger on the terrace in Quebec, but I’ve adjusted a few things here to make the recipe easier to reproduce at home and more precise in terms of ingredients, cooking times, and technique.

We’ll use soft brioche-style burger buns, a well-seasoned beef patty with the right fat content, and a simple but addictive homemade burger sauce. If you love recipes like my juicy smash burger with bacon and cheddar, homemade Big Mac sauce, or authentic Belgian fries, this classic hamburger is the perfect addition to your backyard burger night.

Why you’ll love this juicy homemade hamburger

Soft brioche-style buns you bake at home, inspired by my foolproof homemade brioche bread, but adjusted so they’re less sweet and perfect for burgers.
Thick, juicy patties made with ground beef that stays tender and flavorful, with clear cooking temperatures for rare to well-done.
A simple burger sauce that’s easier to reproduce than the improvised sauce in the original video, but still creamy, tangy, and packed with flavor.
A fully detailed, step-by-step method that works whether you’re cooking in Montreal in the middle of summer or making comfort food in the middle of winter in Canada or the USA.

If you want to build a whole burger menu, pair this recipe with sides like Parmesan mashed potatoes, crispy beer-battered fish and chips, or a fresh Greek salad.

Ingredients

Brioche-style burger buns (8 buns)

500 g (4 cups) all-purpose flour
10 g (2 tsp) fine sea salt
30 g (2 tbsp) sugar
7 g (2 ¼ tsp) instant dry yeast
50 g (3 ½ tbsp) unsalted butter, softened
1 large egg (50 g / 1 ¾ oz), room temperature
280 g (1 ¼ cups) warm milk (about 100–110°F / 38–43°C)
1 large egg (50 g / 1 ¾ oz), for egg wash
10 g (1 tbsp) sesame seeds, white
10 g (1 tbsp) sesame seeds, black (or more white if needed)

Burger patties (4 large burgers)

800 g (1 ¾ lb) ground beef, 80/20 (about 20% fat)
10 g (2 tsp) fine sea salt
4 g (1 tsp) freshly ground black pepper
3 g (½ tsp) smoked paprika or mild chili powder
3 g (½ tsp) garlic powder
10 g (2 tsp) Dijon mustard
10 g (2 tsp) Worcestershire sauce
10–15 g (2–3 tsp) duck fat or neutral oil, for searing (optional but recommended)

Burger sauce

80 g (⅓ cup) mayonnaise
40 g (3 tbsp) ketchup
15 g (1 tbsp) Dijon or yellow mustard
20 g (2 tbsp) finely chopped dill pickles or relish
5 g (1 tsp) white wine vinegar or pickle juice
2 g (½ tsp) garlic powder
2 g (½ tsp) smoked paprika or sweet paprika
1–2 g (¼–½ tsp) sugar, to balance (optional)

Toppings

120 g (4 oz) sliced cheese (cheddar, Swiss or your favorite melting cheese)
80 g (3 oz) tomato slices
40 g (1 ½ oz) thinly sliced red onion (optional)
40 g (1 ½ oz) lettuce leaves (optional)
20 g (1–2 tbsp) softened butter, for toasting buns

Step-by-step instructions

1. Make the brioche-style burger buns

In the bowl of a stand mixer, combine the flour, salt, sugar, and instant yeast.
Add the warm milk, egg, and softened butter. Mix on low speed with the dough hook for 2–3 minutes until everything comes together.
Increase to medium speed and knead for 8–10 minutes, until the dough is smooth, slightly sticky, and elastic. If you like working with enriched dough, this will feel similar to my brioche bread recipe.
Form the dough into a ball, place it in a lightly oiled bowl, cover, and let rise at room temperature for 60–90 minutes, or until doubled in volume.
Gently deflate the dough and divide it into 8 equal portions (about 90–100 g each).
Shape each portion into a tight ball by folding the edges towards the center and rolling on the counter to create surface tension.
Place the dough balls on a parchment-lined baking sheet, spaced apart. Gently flatten the tops slightly with your hand to get the classic burger bun shape.
Cover loosely and let rise again for 45–60 minutes, until puffy.
Preheat the oven to 350°F (175°C).
Beat the second egg with a splash of water. Brush the tops and sides of each bun with egg wash.
Sprinkle with white and black sesame seeds.
Bake for 18–22 minutes, or until golden on top and cooked through. Let cool completely on a wire rack before slicing.

If you’re short on time, you can also use store-bought buns, but these homemade buns are much closer in spirit to the original giant burger from the video.

2. Prepare the burger sauce

In a small bowl, combine mayonnaise, ketchup, mustard, chopped pickles, vinegar or pickle juice, garlic powder, smoked paprika, and sugar (if using).
Mix until smooth and creamy.
Taste and adjust seasoning with more vinegar, sugar, or pickles if needed.

This sauce is somewhere between a special burger sauce and a simplified version of my homemade Big Mac sauce, but easier to whip up on a weeknight.

3. Shape and season the burger patties

Place the ground beef in a mixing bowl.
Add salt, pepper, smoked paprika, garlic powder, Dijon mustard, and Worcestershire sauce.
Gently mix with your hands just until combined. Don’t overwork the meat or your burgers will be dense.
Divide into 4 equal portions (about 200 g / 7 oz each).
Shape into patties slightly wider than your buns, as they will shrink a bit when cooking.
Press a small indentation in the center of each patty with your thumb to help them stay flat during cooking.
Chill the patties in the fridge for at least 20–30 minutes while you prepare toppings and preheat your pan or grill.

If you love beef recipes like my Salisbury steak or American goulash, you already know the importance of seasoning and resting the meat.

4. Cook the patties

You can cook these burgers in a cast-iron skillet, on a plancha, or on your backyard grill.

Preheat your pan or grill over medium-high heat. Add duck fat or oil if using.
Place the patties on the hot surface and cook without moving them for 3–4 minutes on the first side, until nicely browned.
Flip and cook for another 3–4 minutes for medium (about 140°F / 60°C internal temperature).
- Rare: 125°F / 52°C
- Medium: 140°F / 60°C
- Well done: 160°F / 71°C
During the last minute of cooking, place a slice of cheese on each patty. Cover the pan or close the grill lid to help the cheese melt.
Transfer the patties to a plate and let them rest for 3–4 minutes while you toast the buns.

5. Toast the buns and assemble

Slice the brioche buns in half.
Spread a thin layer of softened butter on the cut sides.
Toast the buns in a dry skillet, on the grill, or under the broiler until golden.
To assemble each hamburger:
- Spread a generous spoonful of burger sauce on the bottom bun.
- Add lettuce (if using), then the cheesy beef patty.
- Top with tomato slices and red onion if you like.
- Add a little more sauce on the top bun and close the burger.

Serve immediately with sides like homemade Belgian fries, Parmesan mac and cheese, or a Greek pasta salad.

Substitutions and variations

Buns: Use store-bought brioche buns if you’re short on time. For a lighter bun, try my easy homemade crepes as a fun “burger wrap” alternative.
Cheese: Cheddar, Swiss, provolone, or even a blue cheese sauce inspired by my Roquefort sauce for steak.
Sauce: Swap the burger sauce for my homemade mayonnaise, ranch dressing, or tartare sauce.
Patty flavor: Add a spoonful of my homemade chimichurri on top for a steakhouse-style burger.

FAQ

Can I make the buns ahead of time?
Yes. Bake the buns earlier in the day or the day before, let them cool completely, and store them in an airtight container. Reheat or toast just before assembling the burgers.

Can I freeze the burger buns?
Absolutely. Freeze them well wrapped for up to 3 months. Thaw at room temperature and toast before serving.

What’s the best meat for a juicy hamburger?
An 80/20 grind (about 20% fat) is ideal. Leaner meat will be drier. If you only have lean ground beef, add a bit of duck fat or beef fat to compensate.

Can I cook these burgers in the oven?
You can, but you’ll miss the strong sear. If you must use the oven, sear quickly in a pan first, then finish in the oven at 375°F (190°C) until your desired temperature.

Can I make this recipe with chicken or turkey?
Yes, but you’ll need to cook poultry patties to 165°F (74°C). For chicken recipes, you might also enjoy my creamy mustard chicken or creamy Cajun chicken.

What to serve with homemade hamburgers (suggested posts)

Ultimate Homemade Hamburger with Brioche Buns (Quebec-Style Backyard Burger)

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Prep Time 10

Cooking Time 20

Category Main Course

Cuisine American

Portions 4 Portions

Calories 550 kcal

Ingredients

Brioche-style buns (8 buns)

500 g 4 cups all-purpose flour
10 g 2 tsp fine sea salt
30 g 2 tbsp sugar
7 g 2 ¼ tsp instant dry yeast
50 g 3 ½ tbsp unsalted butter, softened
1 large egg 50 g / 1 ¾ oz
280 g 1 ¼ cups warm milk
1 large egg 50 g / 1 ¾ oz, for egg wash
20 g 2 tbsp sesame seeds (white and/or black)

Burger patties (4 burgers)

800 g 1 ¾ lb ground beef, 80/20
10 g 2 tsp fine sea salt
4 g 1 tsp black pepper
3 g ½ tsp smoked paprika
3 g ½ tsp garlic powder
10 g 2 tsp Dijon mustard
10 g 2 tsp Worcestershire sauce
10 –15 g 2–3 tsp duck fat or oil

Burger sauce

80 g ⅓ cup mayonnaise
40 g 3 tbsp ketchup
15 g 1 tbsp mustard
20 g 2 tbsp chopped pickles
5 g 1 tsp vinegar or pickle juice
2 g ½ tsp garlic powder
2 g ½ tsp smoked paprika

Toppings

120 g 4 oz sliced cheese
80 g 3 oz tomato slices
40 g 1 ½ oz red onion (optional)
40 g 1 ½ oz lettuce (optional)
20 g 1–2 tbsp butter, for buns

Instructions

Make the brioche-style burger buns

In the bowl of a stand mixer, combine the flour, salt, sugar, and instant yeast.
Add the warm milk, egg, and softened butter. Mix on low speed with the dough hook for 2–3 minutes until everything comes together.
Increase to medium speed and knead for 8–10 minutes, until the dough is smooth, slightly sticky, and elastic. If you like working with enriched dough, this will feel similar to my brioche bread recipe.
Form the dough into a ball, place it in a lightly oiled bowl, cover, and let rise at room temperature for 60–90 minutes, or until doubled in volume.
Gently deflate the dough and divide it into 8 equal portions (about 90–100 g each).
Shape each portion into a tight ball by folding the edges towards the center and rolling on the counter to create surface tension.
Place the dough balls on a parchment-lined baking sheet, spaced apart. Gently flatten the tops slightly with your hand to get the classic burger bun shape.
Cover loosely and let rise again for 45–60 minutes, until puffy.
Preheat the oven to 350°F (175°C).
Beat the second egg with a splash of water. Brush the tops and sides of each bun with egg wash.
Sprinkle with white and black sesame seeds.
Bake for 18–22 minutes, or until golden on top and cooked through. Let cool completely on a wire rack before slicing.

Prepare the burger sauce

In a small bowl, combine mayonnaise, ketchup, mustard, chopped pickles, vinegar or pickle juice, garlic powder, smoked paprika, and sugar (if using).
Mix until smooth and creamy.
Taste and adjust seasoning with more vinegar, sugar, or pickles if needed.

Shape and season the burger patties

Place the ground beef in a mixing bowl.
Add salt, pepper, smoked paprika, garlic powder, Dijon mustard, and Worcestershire sauce.
Gently mix with your hands just until combined. Don’t overwork the meat or your burgers will be dense.
Divide into 4 equal portions (about 200 g / 7 oz each).
Shape into patties slightly wider than your buns, as they will shrink a bit when cooking.
Press a small indentation in the center of each patty with your thumb to help them stay flat during cooking.
Chill the patties in the fridge for at least 20–30 minutes while you prepare toppings and preheat your pan or grill.

Cook the patties

You can cook these burgers in a cast-iron skillet, on a plancha, or on your backyard grill.
Preheat your pan or grill over medium-high heat. Add duck fat or oil if using.
Place the patties on the hot surface and cook without moving them for 3–4 minutes on the first side, until nicely browned.
Flip and cook for another 3–4 minutes for medium (about 140°F / 60°C internal temperature).
Rare: 125°F / 52°C
Medium: 140°F / 60°C
Well done: 160°F / 71°C
During the last minute of cooking, place a slice of cheese on each patty. Cover the pan or close the grill lid to help the cheese melt.
Transfer the patties to a plate and let them rest for 3–4 minutes while you toast the buns.
Toast the buns and assemble
Slice the brioche buns in half.
Spread a thin layer of softened butter on the cut sides.

Toast the buns in a dry skillet, on the grill, or under the broiler until golden.

To assemble each hamburger:
Spread a generous spoonful of burger sauce on the bottom bun.
Add lettuce (if using), then the cheesy beef patty.
Top with tomato slices and red onion if you like.
Add a little more sauce on the top bun and close the burger.

Video

Notes

Substitutions and variations

Buns: Use store-bought brioche buns if you’re short on time. For a lighter bun, try my easy homemade crepes as a fun “burger wrap” alternative.
Cheese: Cheddar, Swiss, provolone, or even a blue cheese sauce inspired by my Roquefort sauce for steak.
Sauce: Swap the burger sauce for my homemade mayonnaise, ranch dressing, or tartare sauce.
Patty flavor: Add a spoonful of my homemade chimichurri on top for a steakhouse-style burger.

FAQ

Can I freeze the burger buns?
Absolutely. Freeze them well wrapped for up to 3 months. Thaw at room temperature and toast before serving.

Keywords Beef, Burger

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