Best Burger Ever: Healthy Oat‑Crunch Beef Burgers

If you’re hunting for the Best Burger that’s fast, flavorful, and still feels “lighter,” these oat‑crunch burgers deliver big, classic burger taste with a surprisingly satisfying bite. Rolled oats hold on to moisture (great for extra‑lean beef) and add a subtle, toasty crunch—no fancy ingredients, just smart technique.

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Prep: 10 minutes
Cook: 8–12 minutes
Total: 20 minutes
Servings: 6 burgers

Why this burger works

Oats = moisture + texture: they hydrate slightly and help keep lean beef tender.
Onion soup mix = built‑in seasoning: fast flavor with no measuring a dozen spices.
Quick rest = better binding: a short rest lets oats and egg do their job.

Ingredients

2 lb (907 g) extra‑lean ground beef (90/10 or 93/7)
1 (1 oz) packet dry onion soup mix
1 large egg, lightly beaten
2 tsp hot pepper sauce (adjust to taste)
2 tsp Worcestershire sauce
¼ tsp ground black pepper
¾ cup rolled oats

Optional “Best Burger Ever” upgrades (pick 1–2)

1 tsp garlic powder (adds a steakhouse vibe)
1 tsp smoked paprika (gentle smokiness)
2 Tbsp finely minced dill pickles (bright, tangy crunch)
1 Tbsp ketchup (tiny sweetness + browning help)

Directions

1) Preheat and prep

Preheat an outdoor grill to medium‑high heat and lightly oil the grate (or heat a skillet—see options below).

2) Mix (gently—don’t overwork)

In a large bowl, add:

ground beef
onion soup mix
beaten egg
hot sauce
Worcestershire
black pepper
rolled oats

Mix with your hands just until combined. Stop as soon as everything looks evenly distributed—overmixing makes burgers tough.

3) Rest for better texture (the pro step)

Let the mixture rest 5 minutes. This hydrates the oats slightly so the patties hold together and stay juicier.

4) Shape

Divide into 6 equal patties (about 5.3 oz / 151 g each).
Press a shallow thumbprint dimple in the center of each patty to reduce puffing on the grill.

5) Cook

Grill over medium‑high heat, flipping once, until cooked through—usually 8–12 minutes total, depending on thickness and grill strength.

Food safety note: For ground beef, use a thermometer and cook to 160°F (71°C) for a safe minimum internal temperature.
Color isn’t a reliable doneness test for ground beef—temperature is.

6) Rest and serve

Rest burgers 2 minutes, then serve hot.

Skillet Method (great if you’re not grilling)

Heat a skillet (cast iron or nonstick) over medium‑high heat with a thin film of oil.
Cook 4–6 minutes per side (depending on thickness) until the center reaches 160°F (71°C).
Rest 2 minutes.

What to Serve With the Best Burger Ever

Classic: toasted bun + lettuce + tomato + onion + pickles
Spicy: pepper jack + jalapeños + chipotle mayo
Fresh: arugula + red onion + mustard
Crunchy: extra pickles + crispy onions

Make-Ahead, Storage, Freezing

Make ahead: shape patties and refrigerate (covered) up to 24 hours for even better texture.
Refrigerate cooked burgers: airtight container, 3–4 days.
Freeze patties: freeze raw patties on a tray until firm, then bag with parchment between. Cook from thawed for best texture.

FAQ (AI-search friendly)

Why add oats to burgers?
Oats help bind and retain moisture—especially helpful with extra‑lean beef—and add a light, pleasant crunch.

Can I use quick oats instead of rolled oats?
Yes. Quick oats bind a bit more; rolled oats give more texture. If your rolled oats are very thick, you can pulse them 2–3 times.

How do I keep extra‑lean burgers from drying out?
Don’t overmix, don’t press patties while cooking, and rest them briefly after cooking. The oats help a lot too.

Can I cook these to medium?
For ground beef, the recommended safe minimum is 160°F (71°C).