In a large mixing bowl, combine the ground beef, diced onion, breadcrumbs, beaten egg, minced garlic, Worcestershire sauce, ketchup, Dijon mustard, salt, freshly ground black pepper, smoked paprika, and dried oregano. Mix gently with your hands or a fork until all ingredients are evenly distributed. Be careful not to overmix, as this can make the patties tough.

Divide the mixture into four equal portions. Shape each portion into a round ball and then gently flatten it into a patty, approximately ½-inch thick and 4 inches in diameter. Press a shallow indentation in the center of each patty with your thumb to help it cook evenly and prevent it from puffing up in the middle.

Preheat a grill or a grill pan over medium-high heat—lightly oil the grates or pan to prevent sticking.

Cook the hamburger patties for 4-5 minutes on one side until they develop a nice sear and grill marks. Flip the patties and cook for an additional 3-4 minutes on the other side for medium doneness or until they reach your desired level of doneness. The internal temperature should read 160°F (71°C) for medium.

If desired, add a slice of your favorite cheese on top of each patty during the last minute of cooking, and cover the grill or pan with a lid to melt the cheese.

Remove the cooked patties from the grill or pan and let them rest for a few minutes to allow the juices to redistribute.

Assemble your hamburgers by placing each patty on a bun and adding your favorite toppings, such as lettuce, tomato, onion, pickles, and condiments.

Serve immediately and enjoy your delicious and juicy homemade hamburger patties!

Notes

Mix the patties until just combined. Be careful not to overmix the patties, as this can make the patties tough.

After flattening the patties, press a shallow indentation in the center of each patty with your thumb to help it cook evenly and prevent it from puffing up in the middle.

The patties are done when the internal temperature reads 160°F (71°C). for medium.

Preheat the grill before adding the patties to create a nice sear and lock in the juices.

Avoid pressing down on the patties with a spatula while they cook. This can squeeze out the juices and result in a drier patty.