When it comes to the great American Burger, every bite should deliver a satisfying balance of texture, flavor, and juiciness. But the truth is, not all Burger patties are created equal. If you’ve ever wondered how to make the best Burger at home—or why some Burgers seem to shrink, dry out, or crumble apart—this guide is for you.

At Schweid & Sons, Burgers are more than just food—they’re a craft worth obsessing over. We’ve spent over 40 years perfecting the best way to make Burger patties so that home cooks like you can enjoy a restaurant-quality experience with minimal fuss and maximum flavor.

Let’s break down the ideal traits of a Burger patty and show you exactly what makes The Very Best Burger.

Size Matters: Why Our Burger Patties Are Just Right

One of the most common complaints we hear about making Burgers from scratch is that they shrink too much during cooking. That’s why every Schweid & Sons Burger is portioned at 5.3 oz—a sweet spot that’s big enough to deliver a hearty bite without overwhelming your bun.

Our patties are designed to:

• Stay thick and juicy (thanks to their 3/4″ thickness)
• Fit standard-sized buns (with a diameter of 3.88″)
• Hold their shape on the grill or skillet
• Remain tender—never dry or crumbly

This consistency and dedication to excellence is why so many people say Schweid & Sons Burgers just taste better. They’re built to deliver that perfect bite, every time.

Fat = Flavor: The Ideal Lean-to-Fat Ratio

A great Burger starts with great beef—and truly great beef needs the right balance of lean to fat. That fat content is what keeps your patty moist and flavorful without needing fillers or extra ingredients.

At Schweid & Sons, we offer our retail Burgers in 75/25 and 80/20 lean-to-fat ratios. Here’s how they differ:

• 75/25: Extra rich, juicy, and full of flavor—ideal for grilling and those who like a melt-in-your-mouth texture. Also, a great lean-to-fat ratio for Smashburgers!

• 80/20: A bit leaner but still packed with flavor. Perfect for stovetop cooking or those who prefer a slightly firmer, but still juicy bite.

Freshness Makes All the Difference

Ask any chef and they’ll tell you: when it comes to meat, fresh is best. Frozen patties lose moisture during freezing and thawing, which can result in a tough, dry Burger. Schweid & Sons Burgers are always fresh, never frozen. That means:

• Better texture
• Better flavor
• Faster cook time
• No need to thaw—just season and cook

If you’re serious about how to make a perfect Burger patty, starting with fresh, high-quality beef is non-negotiable.

How to Make a Burger Patty Stick Together (Without Egg or Breadcrumbs)

If you can only get your hands on Schweid & Sons 1lb Ground Beef Bricks, you’ll need to form the Burger patties yourself. One of the most common Burger myths is that you need to add egg or breadcrumbs to keep a patty from falling apart. That might work for meatloaf, but not for a great Hamburger patty. 

Here’s the secret: don’t overwork the meat.

• Start with high-quality ground beef (like Schweid & Sons).
• Gently shape it into a patty—don’t knead or mash. Or, go the easy route and start with our pre-formed patties.
• Press an indentation in the center with your thumb to help it cook evenly and prevent shrinkage.
• Season simply with salt and pepper after forming the patty.

That’s it. No binders needed. A good cut of beef with the right lean-to-fat ratio will hold itself together beautifully.

What Makes a Burger Patty Juicy?

If you’re wondering how to make the best Burger—one that’s extra juicy and satisfying— remember three words: fat, form, and fire.

• Fat: As we mentioned, 75/25 and 80/20 blends help lock in natural juiciness.
• Form: Don’t flatten your patty with a spatula while it cooks—unless you’re making our Very Best Smashburger, of course. Why? You’re squeezing out the juices when you do! 
• Fire: Use medium-high heat to sear the outside and keep the juices inside. And only flip your Burger once halfway through the cooking time!

Another tip? Let your Burger rest for a few minutes after cooking. This lets the juices redistribute so they don’t all spill out with your first bite.

The Only Ingredients You Really Need

You don’t need a long list of ingredients to make a really good Burger. In fact, we’ve found simplicity is key. The best way to make Burger patties? Stick to the essentials:

• Fresh Ground Beef
• Kosher Salt
• Freshly Cracked Black Pepper

That’s it. (Though, you’re welcome to get more creative—here’s our 5 favorite Burger seasoning blends.)

Skip the fillers and let the meat shine. Once you’ve nailed the patty, you can play with different Burger recipes, swapping out buns, cheeses, toppings, and sauces. But the foundation should always be a perfectly cooked, perfectly sized, ultra-flavorful Burger patty.

How to Build a Better Burger, One Patty at a Time

As you can see, making a great Burger doesn’t require a culinary degree or a mile-long ingredient list. All you need is high-quality beef, a light touch, and a bit of know-how.

Schweid & Sons takes the guesswork out of it by offering perfectly portioned, restaurant-quality Burger patties made from fresh, premium beef. Whether you’re grilling for a weekend BBQ or throwing together a weeknight dinner, you’ll have everything you need for how to make the best Burgers at home—every time.

Ready to make the perfect Burger patty? Explore our full line of fresh retail Burgers and see why Schweid & Sons is trusted by restaurants and home cooks alike.

• Find all Schweid & Sons’ premium Burger blends here.
• Shop your local grocers for Schweid & Sons using our store locator link here.
• Tag us with your perfect Burger on Instagram using @schweidandsons or #schweidandsons.
• Sign up to get all the latest recipes and product news via email.