NYT Cooking’s Hype Worthy Beef Recipe Tested

Name: NYT Cooking's Hype Worthy Beef Recipe Tested
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 pounds ground beef (80/20); 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 1/4 cup ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 1 teaspoon smoked paprika; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 4 beef hamburger buns, split; Butter, for toasting buns

Posted on January 7, 2026

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I Tried NYT Cooking’s Most Popular Recipe of 2025—Is This Ground Beef Worth the Hype? It’s no secret that we’re all on the eternal quest for that perfect weeknight meal. The one that’s comforting, relatively quick to whip up, and boasts a flavor profile that makes everyone at the table ask for seconds. When I saw that NYT Cooking had crowned a particular ground beef dish as their most popular recipe of the year, my curiosity was immediately piqued. Could this humble combination of ingredients truly deliver that wow factor we all crave? What makes a recipe so universally loved that it ascends to the top of a culinary giant’s list? I’m talking about the kind of dish that becomes a staple, the one you can rely on when you’re short on time but still want to impress. The allure of this particular ground beef recipe lies in its promise of rich, satisfying flavor without demanding hours in the kitchen. Let’s dive in and see if this highly acclaimed dish truly lives up to its reputation.

Table of Contents

Ingredients:

1.5 pounds ground beef (80/20 is ideal for flavor and moisture)
1 large yellow onion, finely chopped
3 cloves garlic, minced
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
4 beef hamburger buns, split
Butter, for toasting buns
Optional toppings: lettuce, tomato slices, pickles, cheese slices

Preparing the Ground Beef Mixture

Step 1: Sautéing the Aromatics

The foundation of any great burger lies in building flavor from the start. I begin extract by finely chopping the large yellow onion. The finer the chop, the more evenly the onion will cook down and meld into the beef, distributing its sweetness and moisture without overwhelming the texture. Next, I mince the garlic cloves. It’s crucial to mince the garlic rather than chopping it roughly, as this releases its pungent oils more effectively, infusing the entire mixture with its distinct aroma. In a large skillet, I heat a tablespoon of neutral oil (like vegetable or canola) over medium heat. Once shimmering, I add the chopped onion and cook, stirring occasionally, until it’s softened and translucent, about 6-8 minutes. This process, known as sautéing, caramelizes the natural sugars in the onion, adding a depth of sweetness that raw onion simply can’t provide. I then add the minced garlic to the skillet and cook for just another minute until fragrant, being careful not to burn it, as burnt garlic can turn bitter.

Step 2: Combining the Flavor Base

Once the onions and garlic are beautifully softened and fragrant, I remove them from the skillet and set them aside in a medium bowl. This allows them to cool slightly before being incorporated into the ground beef. In the same bowl with the sautéed aromatics, I add the ketchup, Worcestershire sauce, and Dijon mustard. Ketchup provides a sweet and tangy base, Worcestershire sauce contributes a savory umami depth with subtle notes of anchovy and vinegar, and Dijon mustard adds a sharp, slightly spicy kick that cuts through the richness of the beef. I also stir in the smoked paprika, which lends a subtle smokiness and a beautiful reddish hue to the mixture. Finally, I season generously with salt and freshly ground black pepper. I always recommend starting with the suggested amounts and then tasting the raw mixture (yes, it’s safe to do so with raw ground beef if you’re mindful) to adjust seasoning to your personal preference. Some like it saltier, some prefer more pepper.

Forming and Cooking the Patties

Step 3: Incorporating the Beef and Forming Patties

Now for the star of the show: the ground beef. I add the 1.5 pounds of 80/20 ground beef directly to the bowl with the prepared flavor base. The 80/20 ratio is key here; the 20% fat content will render during cooking, keeping the burgers incredibly juicy and preventing them from becoming dry and crum extractbly. Gently, but thoroughly, I mix everything together. It’s important not to overmix the ground beef, as this can lead to tough burgers. The goal is just to distribute the seasonings evenly throughout the meat. Once everything is combined, I divide the mixture into four equal portions. For each portion, I gently form it into a patty, about 3/4-inch thick. I like to create a slight indentation in the center of each patty with my thumb. This helps to prevent the burgers from puffing up into a dome shape as they cook, ensuring they remain relatively flat and cook more evenly.

Step 4: Achieving the Perfect Sear

I heat a large skillet (cast iron is my preferred choice for its superior heat retention and even cooking) over medium-high heat. I add a tablespoon of high-heat cooking oil, like avocado or grapeseed oil. You want the pan to be hot enough to create a good sear but not so hot that it burns the outside before the inside cooks. Once the oil is shimmering, I carefully place the four formed patties into the skillet, ensuring not to overcrowd the pan. If your skillet isn’t large enough, it’s better to cook them in batches. I let the burgers cook undisturbed for about 3-4 minutes per side for medium-rare, or longer for your desired level of doneness. Resist the urge to press down on the burgers with your spatula, as this will squeeze out all those delicious juices. The goal is to let the heat do its work and develop a beautiful, flavorful crust.

Finishing Touches and Assembly

Step 5: Toasting the Buns and Final Assembly

While the burgers are resting for a minute or two after cooking (this allows the juices to redistribute throughout the patty, making for a more tender burger), I prepare the buns. I lightly butter the cut sides of the beef hamr hamburger buns and place them butter-side down in the same skillet used for the burgers (or a separate pan if you prefer). I toast them over medium heat until they are golden brown and slightly crispy. This adds a delightful texture and prevents the bun from becoming soggy. Once the burgers have rested and the buns are toasted, it’s time for assembly. I place each cooked burger patty on the bottom half of a toasted bun. Now, you can add your favorite toppings. I usually opt for crisp lettuce, juicy tomato slices, and some tangy dill pickle slices. If you’re a cheese lover, this is also the time to add a slice of your favorite cheese (cheddar, American, or Swiss are classic choices) and let it melt slightly over the warm burger. Finally, I cap it all off with the top half of the toasted bun.

Conclusion:

So, there you have it! After diving deep into the much-talked-about “I Tried NYT Cooking’s Most Popular Recipe of 2025—Is This Ground Beef Worth the Hype?”, I can confidently say that this recipe delivers on its promise of flavor and satisfaction. It’s a wonderfully adaptable dish that proves simple ingredients, prepared with care, can create something truly remarkable. The rich, savory notes of the ground beef, complemented by the freshness of the accompanying elements, make for a truly memorable meal. I genuinely encourage you to give this recipe a try; you might just find your new go-to weeknight dinner!

For serving, this dish is incredibly versatile. It shines alongside a simple green salad, fluffy rice, or even a side of roasted vegetables. Don’t hesitate to get creative with variations! Consider adding a pinch of chili flakes for a touch of heat, swapping out the fresh herbs for cilantro or parsley, or even incorporating other vegetables like finely diced bell peppers or zucchini into the beef mixture. The possibilities are endless, and each tweak will offer a unique and delicious twist.

Frequently Asked Questions:

What makes this recipe so popular?

The popularity likely stems from its ability to be both comforting and sophisticated, using accessible ingredients to create a deeply satisfying flavor profile. It’s a well-balanced dish that’s perfect for everyday cooking but special enough for guests.

Can I substitute the ground beef?

Absolutely! While the recipe is designed for ground beef, you could certainly experiment with ground turkey, chicken, or even a plant-based crum extractble for a vegetarian option. Adjust cooking times as needed for different proteins.