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The Best Grilled Burgers Recipe

The Best Grilled Burgers

iamwinfred
These classic grilled burgers feature juicy, perfectly seasoned beef patties with a beautifully charred exterior. Made with simple ingredients and proper technique, they deliver restaurant-quality results every time you fire up the grill.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 6 burgers
Calories 340 kcal

Equipment

  • Gas or charcoal grill
  • Instant-read meat thermometer
  • Large mixing bowl
  • Grill spatula Wide enough to flip burgers
  • Grill brush For cleaning grates
  • Measuring spoons
  • Small bowl For mixing seasonings

Ingredients
  

For the Burgers

  • 2 pounds ground beef 907g, 80/20 lean-to-fat ratio
  • 2 tablespoons Worcestershire sauce 30ml
  • 1 tablespoon Dijon mustard 15ml
  • 1 1/2 teaspoons kosher salt 9g
  • 1 teaspoon garlic powder 3g
  • 1 teaspoon onion powder 3g
  • 3/4 teaspoon black pepper 2g, freshly ground

For Serving

  • 6 hamburger buns toasted
  • cheese slices optional, cheddar, Swiss, or American
  • lettuce optional
  • tomato optional, sliced
  • onion optional, sliced
  • pickles optional
  • condiments optional, ketchup, mustard, mayonnaise

Instructions
 

  • Preheat grill to 375-400°F for gas or until charcoal is covered with white ash. Clean and oil the grill grates.
  • In a small bowl, mix Worcestershire sauce, Dijon mustard, salt, garlic powder, onion powder, and black pepper. Pour over ground beef in a large bowl and gently mix just until combined.
  • Divide beef into 6 equal portions and shape into patties 3/4 to 1 inch thick. Press a shallow dimple in the center of each patty to prevent doming.
  • Place patties on grill, close lid, and cook for 4-5 minutes without touching. Flip once and cook 3-5 minutes more until desired doneness (160°F internal temperature for well-done).
  • During the last 1-2 minutes of cooking, place buns cut-side down on cooler part of grill and toast until lightly golden, 30-60 seconds.
  • Remove burgers from grill and let rest 2-3 minutes. Place on toasted buns and add desired toppings and condiments.

Notes

  • The 80/20 lean-to-fat ratio is crucial for juicy burgers. Leaner meat will result in dry burgers.
  • Don't overwork the meat when mixing or forming patties, as this makes tough, dense burgers.
  • The dimple in the center prevents the burger from puffing up into a dome shape during cooking.
  • Flip burgers only once to retain moisture and develop a good crust.
  • Never press down on burgers with your spatula, as this releases flavorful juices.
  • For cheeseburgers, add cheese during the last minute of cooking and close the lid to melt.
  • Internal temperatures: 130-135°F medium-rare, 135-145°F medium, 145-155°F medium-well, 160°F well-done.
  • Store leftover cooked burgers in an airtight container in the refrigerator for up to 3-4 days.
  • Raw patties can be formed ahead and refrigerated for 1-2 days or frozen for up to 4 months.
  • Reheat leftover burgers in a covered skillet with a splash of water for best results.

Nutrition

Serving: 1burgerCalories: 340kcalCarbohydrates: 2gProtein: 28gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 520mgPotassium: 380mgSugar: 1gVitamin A: 2IUCalcium: 2mgIron: 15mg
Keyword bbq, beef burgers, grilled burgers, hamburgers, summer grilling
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