Experience the gooey cheese, sautéed veggies, and juicy meat in this messy burger recipe. There’s nothing like sinking your teeth into a good burger!
Messy Burger Video
How To Make A Messy Burger
Making this simple messy burger requires only 10 ingredients and a little bit of prep. The onions and mushrooms on top is my favorite part of the burger! Load up on the caramelized toppings and say bye, bye to the fast food drive-thru!
- Sauté the veggies: Slice the onions and mushrooms and fry them over high heat in a skillet with olive oil. Season to taste with salt and pepper and set aside.
- Make the burger patties: In a large bowl, mix the ground beef and seasonings until well combined, then form the patties.
- Cook the burgers: Place the patties on the skillet and cook them for five minutes on each side. If desired, add a slice of cheese a minute shy of the meat being done.
- Assemble the burgers: Assemble the burgers starting with a bun, then continuing with the cheesy burger patty, veggie toppings, and the top bun. Add mayo and ketchup as desired.
Messy Burger Toppings
Are you looking for inspiration on how to make your messy burger even “messier” with great flavors and textures? My belief is that if your burger isn’t messy goodness, it’s not worth eating! So, load up on the toppings!
- Cheese: Use your favorite sliced cheese, or swap out the slices of cheese for blue cheese or feta crumbles. I love a thick slice of cheddar!
- Pickled veggies: For a salty, crunchy addition, add in slices of pickled cucumbers, pickled onions, or pickled jalapenos for a kick of heat.
- Classic veggies: Add on the classic burger veggies — lettuce, tomatoes, and fresh onions.
- Egg: Do you love a runny egg? Add it on your burger for more protein and an extra layer of flavor (p.s. this is my husband’s favorite!).
Handy Tips for the Perfect Messy Burger
How do you make the perfect burger? These six tips tell you all about it!
- Opt for lean ground beef: Use a leaner ground beef to prevent your burgers from turning out too greasy.
- Make the patties slightly larger: If you like the patty to fit perfectly with the bun, shape the ground beef into a circle slightly larger than the bun. The patty inevitably shrinks as it cooks.
- Use the same skillet: Cook the burgers in the same skillet as the veggies. The veggie drippings lend so much flavor to the burgers. Whatever you do, don’t wash the flavor out!
- Avoid extra grease: The leftover olive oil from the veggies and the natural fat from the burgers have more than enough grease to keep the burgers from sticking. There’s no need to add anymore – especially if you want the outside of the patty to get a nice crisp!
- Cook on low heat: Keep the burgers from burning and/or splattering oil all over the stovetop by cooking on low heat.
- Assemble right before serving: For the best combination of flavors and textures, assemble your burger right before serving. Otherwise, the crispy textures may turn soggy!
Love a bacon cheeseburger? Whip up some crispy air fryer bacon and pop it on the burgers. If you don’t have an air fryer, check out our guide on how to bake perfect bacon.
Serving Suggestions
For a classic, all-American meal, pair the messy burger with a pickle spear and a big side of air fryer french fries. If you prefer a salad, pair the burger with a creamy Caesar salad or a classic garden salad (with homemade ranch dressing of course!). Other classic pairings I love is corn on the cob or a cool caprese pasta salad.
Hot tip: For a quick “secret” burger sauce, mix a little mayonnaise with ketchup and relish.
Storing & Reheating
If you anticipate leftovers, keep the extra ingredients separate from each other (in other words, don’t assemble the burger.) Then, store everything separately in airtight containers.
- Refrigerating: Store the sauteéd veggies and cooked burger patties in the refrigerator for up to three days.
- Reheating: Reheat the patties and veggies (if desired) in the microwave or briefly in a pan until warmed through.
Hot tip: Avoid freezing the cooked portions of the messy burger as the texture of the ingredients changes after freezing. If you find yourself with extra raw patties, lay them out on a baking sheet, freeze, then transfer to an airtight container. They will stay fresh for up to three months.
More Sandwiches & Burgers to Try
- Steak Sandwich Recipe – Steak, onion, and Havarti sandwich
- Easy Philly Cheesesteak Recipe (The Ultimate Guide) – Steak, bell pepper, and cheese sandwich
- Popeyes Chicken Sandwich (Copycat) – The famous fried chicken sandwich
- Easy Cheeseburger Sliders – Mini appetizer cheeseburgers
Recipe
Ingredients
Condiments
Instructions
- Slice the onions into half rings and the mushrooms into thin pieces. On high heat, sauté the veggies until they are golden brown. Season to taste with salt, then set aside.
- In a large bowl, mix the ground beef and seasoning together with your hands. Form burger patties about 3/4-inch thick, slightly larger than the size of the burger buns.
- In a large pan, cook patties on medium heat while pressing down on the patty, about five minutes per side or until the internal temperature reaches 165°F. If desired, add the cheese close to when the meat is all done.
- Assemble the burger by starting with the bun, then layering on a cheesy burger patty, a handful of the onion and mushroom mixture, and topping with the top bun dressed in your choice of condiment. Repeat until all the burgers are dressed.
- Let the burgers rest for a few minutes, then enjoy!
Hi! What seasoning do you add aside from salt?
Hey Yana, I keep my seasoning pretty simple - just salt or salt and pepper. But feel free to add your favorite steak seasoning, or whatever else you like.