Garlic and Herb Burger Recipe
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These garlic and herb burgers are fresh, juicy, fluffy and delicious, and feel lighter on the gut than frozen pre-made “mystery” patties. When you make your own burger, you know exactly what goes into it and can avoid preservatives and chemicals by using quality beef. Plus I pulled the parsley right out of my garden – although I shouldn’t brag. I only have parsley because it beat the odds and grew back this year despite my complete neglect of my herb garden. Now you know the truth. It’s just a really pitiful looking box of dirt in my backyard. Maybe next year I’ll do better ;).
Ingredients for Garlic and Herb Burger Patties:
2 lbs ground beef (preferably 80/20 fat content – not too lean)
2 large cloves garlic, pressed or minced
2 1/2 Tbsp Worcestershire sauce
1/4 cup fresh parsley, finely chopped
1/4 tsp salt
pinch of black pepper
Topping and Condiment ideas:
6 burger buns
6 slices swiss cheese
Green leaf lettuce leaves
1 large or 2 medium tomatos, sliced
Sauteed mushrooms (In a little oil with salt & pepper)
Freshly sliced or Caramelized onions
Ketchup and mayo
How to Make burger patties:
1. Preheat Grill to medium/high heat. In a large bowl, combine 2 lbs beef, 2 minced garlic cloves, 2 1/2 Tbsp Worcestershire, 1/4 cup finely chopped parsley, 1/4 tsp salt and a pinch of pepper. It’s easiest to mix the meat with your hands or using a stand mixer with paddle attachment.
2. Divide beef mixture into 6 equal portions and form round patties (Each one was 5 1/2″ in diameter and weighed in at 5 1/2 oz – not that I weighed them all and made them perfectly even…). Push your fingers around the middle of your patty to create a slight well in the center. This is important for an even surface since burgers puff up as they cook.
3. For medium well burgers, grill 6 min on each side with the grill closed (we rotate them 45˚ after 3 min to create fancy grill marks). You know patties are done when you push on the top and juices run clear instead of white. Top with cheese in the last minute of grilling.
Garlic and Herb Burger Recipe
Ingredients
For the Burger Patties:
- 2 lbs ground beef, preferably 80/20 fat content - not too lean
- 2 large cloves garlic, pressed or minced
- 2 1/2 Tbsp Worcestershire sauce
- 1/4 cup fresh parsley, finely chopped
- 1/4 tsp salt
- pinch of black pepper
Topping and Condiment ideas:
- 6 burger buns
- 6 slices swiss cheese
- 6 Green leaf lettuce leaves
- 1 large tomatos, sliced
- 8 oz Sauteed mushrooms, In a little oil with salt & pepper
- 1/2 cup Freshly sliced or Caramelized onions
- Ketchup and mayo, to serve
Instructions
- Preheat Grill to medium/high heat. In a large bowl, combine 2 lbs beef, 2 minced garlic cloves, 2 1/2 Tbsp Worchestershire, 1/4 cup finely chopped parsley, 1/4 tsp salt and a pinch of pepper.
- It's easiest to mix the meat with your hands or using a stand mixer with paddle attachment.
- Divide beef mixture into 6 equal portions and form round patties (Each one was 5 1/2" in diameter and weighed 5 1/2 oz). Push your fingers around the middle of your patty to create a slight well in the center. This is important for an even surface since burgers puff up as they cook.
- For medium well burgers, grill 6 min on each side with the grill closed (we rotate them 45˚ after 3 min to create fancy grill marks). You know patties are done when you push on the top and juices run clear instead of white. Top with cheese in the last minute of grilling.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Have you tried making burgers from scratch? There is no comparable substitute to a homemade burger. Plus it’s easier than you think!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made your herb garlic hamburger recipe tonight. Both my daughter and son-in-law really liked them. My son-in-law had two burgers and asked me if I bought the burgers somewhere. I said no. I followed Natashaskitchen recipe.
That’s wonderful, Emil! Thank you for the feedback!
Thanks for your Herb & Garlic Burger Recipe. My wife cannot cook anymore and I have to do all the cooking. If I do not know what to do, I go to Natashaskitchen to obtain a recipe. All your recipes including the Herb Garlic Burger recipe has turned out excellent. I like your sense of humour.
Thank you, Emil! I’m so glad my website is helpful. 🙂
Can you add the nutrition content to the recipe please, thanks
Hi Amy, I have added the nutrition label which includes the bun, cheese and toppings
Natasha , can you freeze the garlic and herb burgers and do they not fall apart without egg or filler in them
Hi Linda, we have always just cooked them fresh, but I think that would work fine to freeze the patties. You would probably want to cook them from frozen.
Loved this recipe, so simple and delicious. I substituted cilantro because I love the way it tastes instead of parsley.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Very good, juicy burger. I could have eaten two of them but resisted the temptation. I normally don’t care for Worcestershire but I am a new fan of it and will be sticking to this recipe.
🍔
Cheryl, thank you for sharing a wonderful review, looks like you have a new favorite 😀.
Hi Natasha, quick question are these patties good to be frozen? we are leaving to cabins and I want to make some ahead of time and take it with us..
Hi Lily, these are best fresh but I do think it would work, just don’t make them too thick if you’re planning to grill them from frozen patties. Also, I suggest placing wax or parchment paper between layers so they don’t stick together. I hope you have a great time! A cabin trip sounds like so much fun!
They turn out exactly the same if you freeze them. We have done it many times and they turn out great. You just plop them frozen on the grill
Thank you so much for sharing that with us.
Hi Natasha what would be good sides for these?? Look delicious 😀😀
Hi Lana, the first thing that comes to mind are potato wedges – yum!
Is there anything other than potatoes thanks😆😆
Hi Lana, I would say corn on the cob or refrigerator (malasoniy) pickles but those are kind of out of season! These zucchini bites might be a good option: https://natashaskitchen.com/2014/06/28/crisp-zucchini-bites-with-garlic-aioli-dip/, or any green salad would work: https://natashaskitchen.com/2015/04/30/blt-salad-with-avocado/
Not a fan of burgers but decided to give this a try and I’m so glad I did it was absolutely amazing!
I’m so glad you loved them! Thanks for the awesome review! 🙂
Do you think you could add to the recipe how to make these on a skillet for those of us who don’t own a grill? Would really appreciate it. Thanks.
It’s going to be about the same cook time over medium high heat (turn the heat down if they brown too quickly). Cook until desired doneness (4-5 min per side) Also make sure you put them on a very hot skillet to sear in the juices. I think it would work best in a cast iron pan.
These are the best burgers we have made at home and we made hem from organic meat so you cant beat the benefits of making your own. They are so juicy and fluffy and flavorful i gobbled mine up and my husband had two. So good I cant stop raving about them. Thank you sooo much for this new family tradition
That is fantastic!! I’m so happy you loved them 🙂
Now that’s a manly burger :). Looks great!
My husband agrees :). Thanks!
Your photos are stunning, but even better are your clear recipes! I have to make this recipe. I just have no choice.
Thank you Caroline for such a sweet comment, its very much appreciated :).
Wow, organic beef. I’m impressed, Natasha!:) Good for you for investing into better ingredients and your health!:)
When my 2nd one was a baby I had the same situation in my garden – only parsley that grows back every year. I had 0 flowers. I simply had no time to water anything. I do much better now. So, there is hope for you. LOL
Ha ha yeah that’s pretty much my situation right there! 🙂
Do you think I could bake the meat ? I don’t have a grill currently but really want to try these they look delicious 🙂
I’d probably sear it on a skillet and sauté it rather than baking it. I think baking would dry out the patties.
These burgers look amazing Natasha! They look so juicy and flavorful!
Thank you Shelby :). To be honest I crave them all over again every time I look at pictures.
Your comment about parsley made me laugh. You described my own garden box lol
Yes! I’m not alone! haha. 😉
I never made burger from scratch, but you convincing me to by just looking at your delicious made from scratch burger.
Valya, it tastes as good as it looks :), give it a try.
Beautiful. Love that you flavor the patties. Most people don’t and that always baffled me.
These look delicious!
Coco, I agree, its such an easy add-in and totally enhances the flavor :).
I totally know what you mean about those frozen patties ~ they are so gross! My in-laws always buy them so I eat them and smile but fresh, organic meat is so much better. I love the parsley here, I’ve never added parsley before to a burger. But then again, I’ve never tried swiss cheese and I’m eager to try both. Thanks. Ready to finish up summer strong with the burgers =)
Laura, I think you’ll like parsley. It adds freshness and depth of flavor to these burgers. My husband worked at Chilis before and said that they used swiss cheese in their burgers.
This looks delicious. I want to take a bite out of that top picture!
Thank you Linda! 🙂