93 7 Ground Beef Burger Recipe: Juicy, No-Bun Sliders With Smoky Spice Crust

This 93/7 ground beef burger recipe delivers the juiciest, most flavorful patties you'll ever make—with a smoky spice crust that transforms simple sliders into a restaurant-worthy experience.

The secret lies in the fat ratio: that extra 7% fat keeps these patties impossibly tender while preventing dryness, even when grilled to 160°F internal temperature. I've perfected this technique over years of testing, ensuring every bite stays succulent without compromising that satisfying crust.

The magic happens in two key steps: proper seasoning with coarse salt and freshly cracked black pepper (never pre-ground!), and shaping the patties just right—thicker in the center to prevent shrinkage.

A quick sear in a hot cast-iron skillet or on the grill locks in juices, while a final sprinkle of smoked paprika and garlic powder creates that signature crust.

These burgers are designed to shine without buns, though I'll admit they're even better when served on toasted brioche or a soft pretzel roll.

What you'll end up with is a patty that's juicy through the center, with a caramelized exterior that's slightly crispy in spots. The fat renders perfectly, creating pockets of flavor in every bite, while the smoky spice crust adds depth that takes these from basic sliders to something special.

The best part? They're ready in just 15 minutes of active time, with minimal effort but maximum impact.

Serve these burgers with classic toppings like crisp lettuce, sliced tomatoes, and tangy pickles, or go bold with caramelized onions and melted cheddar. The possibilities are endless, but the foundation—juicy, flavorful patties—is what makes this recipe a game-changer. Let's get cooking!

Ingredients for 93 7 ground beef burger

Eight ingredients transform ordinary beef into restaurant-worthy, smoky-crusted sliders—no buns needed.

The beef is non-negotiable here. 93/7 fat ratio from a trusted butcher (ask for freshly ground, not pre-seasoned) makes all the difference—Costco or Whole Foods are reliable sources. Look for bright red color with good marbling, not grayish ground beef that's been sitting too long. The salt and pepper aren't just seasoning—they're the foundation. Diamond Crystal kosher salt dissolves better than table salt, and freshly cracked peppercorns (never pre-ground) add complexity. I always grab a small bag of Penzeys smoked paprika for that authentic smoky crust—it's worth the splurge.

No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch, though it's not identical. Fresh garlic powder is ideal, but dried minced garlic at half the amount gets you close. The olive oil is just for shaping—don't use it for cooking. For the toppings, iceberg or butter lettuce stays crisp, while heirloom tomatoes add sweetness. Pickles should be tangy, not sweet—Claussen's or Vlasic are my go-tos. The butter for searing? Unsalted, cold, and cut into chunks—it browns beautifully without adding saltiness.

Keep your ground beef in the fridge for up to 2 days or freeze for 3 months in an airtight container. The patties themselves are best served immediately after cooking, but you can reheat them in a skillet over medium heat for 2-3 minutes per side. Toppings like lettuce and tomatoes stay fresh for 3 days in the fridge, while pickles last 6 months unopened. I always make extra patties—they freeze beautifully for quick lunches or game day snacks. Just thaw in the fridge overnight before reheating.

Step-by-step instructions for juicy 93/7 ground beef burgers

Here's how to craft perfect sliders with a smoky crust and melt-in-your-mouth texture.

Divide the 2 lb 93/7 ground beef into 8 equal portions, gently shaping each into a ball. I like to use my hands for this—just don't overwork the meat or you'll end up with tough burgers. Place each ball on a separate sheet of plastic wrap and flatten into ½-inch thick patties, about 2 inches in diameter for perfect slider size.

Create a small well in the center of each patty—this prevents bulging when they cook. Now for the secret to juicy burgers: place each patty between two sheets of plastic wrap and nestle them into a single layer of the 1 cup ice cubes. Freeze for 30 minutes. The ice chills the meat while keeping it compact, preventing spreading in the skillet.

Remove patties from the ice and carefully peel away the plastic. In a small bowl, combine the 1.5 tbsp coarse kosher salt, 1.5 tsp freshly cracked black peppercorns, 1 tbsp smoked paprika, 1 tsp garlic powder, and 0.5 tsp onion powder. Rub this mixture evenly over both sides of each patty, pressing firmly so the seasoning adheres. I like to use my fingertips for this—it helps the spices penetrate slightly.

Now for the olive oil trick: brush each patty lightly with the 1 tbsp extra-virgin olive oil. This creates a barrier that helps the patties hold their shape while cooking. Let them sit at room temperature for 10 minutes before cooking—this ensures even cooking through the center.

Heat the 1 whole cast-iron skillet over medium-high heat until it's screaming hot. Add the 2 tbsp butter and let it melt completely, swirling to coat the pan evenly. Place the patties in the skillet, leaving ½ inch between them for even cooking. Cook undisturbed for 2 minutes until the bottoms develop a deep brown crust with those beautiful smoke rings.

Flip carefully using a thin spatula and cook the other side for another 2 minutes. The butter should bubble vigorously—this is your signal that the patties are cooking properly. For medium doneness, insert a thermometer into the thickest part—it should read 140°F internally. If you prefer medium-well, cook for another 30 seconds per side.