Grilling hamburgers shouldn’t feel like a gamble. With a simple method, you can make juicy, flavorful burgers on a gas grill—beginner-friendly and never dry.
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Featured Comment by Jane:
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"I am so excited!! This really worked for me. I am new to gas grills and have been struggling with it. Now I can make an awesome burger..."
😊 Why You’ll Love This Grilled Hamburger Recipe
- Beginner-proof: Clear, repeatable steps for juicy burgers every time.
- Grill it your way: Perfect for gas grills, but works just fine on charcoal too.
- Simple ingredients: Ground beef, seasoning, and a good bun. That’s it.
- Juicy, not dry: No more hockey pucks. Learn the secrets to doneness and moisture.
- Flexible toppings: Classic or creative—it works with whatever you like.
🐄 Ingredients for Juicy Grilled Burgers
Choose 80/20 ground beef or ground chuck.
That 80% lean and 20% fat ratio gives you the best balance of juicy and flavorful. You can use 85/15 if needed, but leaner meat tends to dry out. Fresh is better than previously frozen for moisture and texture.
Season simply
Salt and pepper work great, or use your favorite blend. I use my All Purpose Seasoning—7:2:1 and 7:2:2 (salt, pepper, garlic). Montreal steak seasoning is another solid choice.
Serve with:
- Burger buns – Toasted if you like, but use something sturdy and soft.
- Cheese – Add during the last minute of grilling. Cheddar, Swiss, Colby Jack, or even Velveeta all work.
- Toppings – Go classic with lettuce, tomato, onion, and pickles, or get creative.
✅ Want to use lean beef, ground chicken or turkey, or meat alternatives? See the Burger Alternatives section below for tips.
👨🍳Quick Overview: Grilling Burgers
1. Preheat the grill
Clean, oil, and preheat your grill to high—over 500°F. Get it fully preheated before grilling.
2. Form and season the patties
Use 80/20 ground beef and form patties ⅓ to ½ pound, about ½ inch wider than the bun. Dimple the center and season both sides.
✅Pro Tip: The center dimple helps the patties cook evenly without puffing up.
3. Grill over direct heat
Grill for 5 minutes, flip once, and cook another 3–5 minutes until the internal temp reaches 160°F.
✅Pro Tip: The USDA recommends 160°F as the safe final temperature for ground beef.
4. Rest and serve
Let the burgers rest 5 minutes before serving. Toast the buns if you like, and add your favorite toppings.
👇For full step-by-step instructions, scroll to the printable recipe card or keep reading for grilling tips and serving ideas.
⏲️ How Long to Grill Hamburgers
The total grill time is usually 8 to 10 minutes, depending on patty size, grill temperature, and fat content. Flip once, halfway through.
But time isn’t the final answer—temperature is. For safe, juicy burgers, cook ground beef to an internal temp of 160°F.
✅ Pro Tip: Use an instant-read thermometer. Rare or medium-rare burgers might look done, but aren’t safe to eat.
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🥣 Burger Patty Tips
Form your patties about ½ inch wider than the bun—usually 4 inches across and ¾ inch thick. Use ⅓ to ½ pound of ground beef; ¼ pound is doable, but thinner burgers are easier to overcook.
Keep the meat cold and work quickly. Unlike steak, burger patties should go straight from the fridge to the grill—don’t rest them at room temperature.
✅ Pro Tip: Press a dimple into the center of each patty, about 1 inch across and ⅓ deep. It prevents puffing so the burgers cook evenly without drying out.
🔥Grilling tips
Clean and oil the grill grates, then preheat your gas or charcoal grill to high—over 500°F. Mine gets close to 700°F, but anything in the 500–600°F range is fine.
You can grill with the lid open, but closing it helps maintain consistent heat—especially on gas grills.
Cook to an internal temperature of 160°F, then rest the burgers for 5 minutes to let the juices settle.
✅ Pro Tips:
- Flip once—no need to mess with them.
- Don’t press or poke. It just squeezes out the juices and invites flare-ups.
- And yes, that means don’t play with your food.
🍽️Serving Hamburgers
A good bun makes a big difference—skip the cheap ones. Toast them on the grill if you like, but lower the heat and brush with a little butter or oil first.
For cheeseburgers, add the cheese during the last minute of grilling or right after pulling them off. Sharp cheddar and Velveeta (yes, really) are go-to choices, but Swiss, Pepper Jack, Colby Jack, or Havarti all melt well.
Top them your way—classic or not. Think mustard, ketchup, mayo, lettuce, tomato, bacon, pickles, onions, BBQ sauce, or even a splash of Worcestershire.
Looking for the right sides? Try Microwave Corn on the Cob, Crispy Baked French Fries. Dessert? Strawberry Jello Pie or Brown Sugar Cinnamon Glazed Grilled Pineapple.
🧆 Burger Alternatives: Lean Meats and More
Want to use lean ground beef, chicken, turkey, or even go meatless? They can all work—but they cook differently and tend to dry out faster.
Check out these recipes for tips on getting great results:
- Low-Fat Burgers – Lean beef done right
- Grilled Chicken Burgers – Flavorful and juicy
- Juicy Lucy Burger – Stuffed with cheese for extra moisture
- Meatloaf Burgers – Moist and tender with a flavor boost
- Smoked Hamburgers – A slow-smoke twist if you're ready to level up
- Grilled Portobello Mushrooms – A satisfying vegetarian option
❓FAQs
Yes—don’t trust time or looks alone. Ground beef needs to hit 160°F for safety. I use a Thermapen (a pricey but excellent option), but you can find solid thermometers for $15 or less at big-box stores or online. I have a few favorites listed in The Cooking for Two Shop.
You can grill with the lid open for thinner patties, but I recommend keeping it closed. It helps maintain a steady temperature and speeds up cooking, especially on gas grills.
Yes—shape and season them up to a day in advance. Just keep them cold and covered in the fridge. Don’t let them sit at room temp before grilling.
You’ll need to thaw it first. Frozen beef doesn’t shape well, won’t cook evenly, and tends to dry out on the grill. Thaw in the fridge for best results.
📖The Recipe Card
Juicy Grilled Hamburgers on a Gas Grill (Beginner-Friendly)
Video Slideshow
Ingredients
- 1 pound 80/20 ground beef - ⅓ pound patties suggested
- Salt and pepper to taste or other seasoning
- buns and fixings
Step-by-Step Instructions
Preheat the grill
- Clean and oil grill grates. Preheat the grill on high (over 500°F), and let it fully preheat before grilling.
Form and season the patties
- Start with 80/20 ground beef. Divide into ⅓ to ½ pound balls—about tennis ball size—and shape into patties roughly 4 inches wide and ½ to ¾ inches thick.
- Sprinkle both sides with salt and pepper (or your preferred seasoning)—I use my All Purpose Seasoning 7:2:2 (salt, pepper, garlic). Another seasoning is fine.
- ✅ Press an indentation of 1-inch diameter and ⅓ the thickness in the center of one side of the patty. It prevents puffing and helps the burger cook evenly.
Grill over direct heat
- Grill with the lid closed (preferred) or open if you prefer. Flip after 5 minutes.
- Continue grilling 3–4 more minutes, until the internal temperature reaches 160°F. You're cooking to temperature, not time.
Rest and serve
- Remove from heat and let rest for 5 minutes before serving.
Recipe Notes
Pro Tips
- Use 80/20 ground beef for best results—juicy, flavorful, and grill-friendly.
- Always cook to a final temp of 160°F using an instant-read thermometer.
- Avoid pressing or poking during cooking—it drains juices and causes flare-ups.
- Resting helps the juices reabsorb, keeping your burger tender and moist.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published August 17, 2013, updated with expanded options, refreshed photos, and a table of contents to help navigation.
George says
This is the last burger recipe I ever needed. The technique I learned from this recipe is sound and has led me to make a perfect burger every time. The same is true for your steak recipe. Thank you for sharing.
kl says
Really, really enjoy your baby pictures. All of your dogs are beautiful.
Enjoy the recipes and instructions also.
Brianna Halbrook says
Yum! Damn good recipe. Best burgers we've grilled at home.
Brian says
The best way to cook burgers on a gas grill is to toss the gas and get a charcoal grill.
Dave says
I use an instant read thermometer on everything I grill except burgers. Other than that I use your exact instructions: hot grill, five minutes then flip, around four on other side, then add cheese for one last minute.
I found that inserting a thermometer into the burgers caused lots of juices to run out and the burgers seemed to be a bit dry and not as juicy.
Dan Mikesell AKA DrDan says
Hi Dave,
Welcome to the blog.
I understand what you are saying but studies show it is insignificant fluid lost (it just looks like more) and for safety (especially for ground meat) I want to encourage you to use your instant read.
Glad you are enjoy the blog and thanks for the note.
Dan
Gary Compton says
Try using EXTRA sharp cheddar rather than sharp. A tasty step-up. I also use a lot more ground pepper than salt, But I do salt the burgers.
Gary
Pat says
I live in an upper apartment and am only allowed to use an electric grill. Got any suggestions on how to get a tasty, moist hamburger?
Dan Mikesell AKA DrDan says
Hi Pat,
About the same really. Preheat as hot as it will go. Flip at about 5 minutes, cook until 165°. If it has a hood/top of some type then leave it closed as much as possible. So the basics are as hot as it will go, preheat, flip at 5 minutes, cook to 165°.
I would assume it will get to about 450°-500° so it will wake a few minutes longer then the estimates (a total guess there).
You must be able to measure the final internal temperature or don't try.
Dan
Brandi says
FANTASTIC article! Thanks so much, so informative, very clear! Not all of us are master grillers! Much appreciated!
K Franklin says
How does this work to make several burgers ahead and then freeze them? Should I thaw when ready, or throw them on the grill, frozen? And allow more time?
Dan Mikesell AKA DrDan says
Welcome to the blog.
Cooking frozen with this method is not a good idea. The surface will probably burn before the internal temperature is safe. So, of course, you can freeze burgers raw but please thaw before cooking this way.
A few more comments. Cooking frozen can be done, the grill temperature will need to be lower to give more time for the internal temperature to rise before the surface is damaged. And the cooking time will be longer. The thickness of the meat will cause a lot of variability.
Second comment. Burger is MUCH BETTER fresh. I only use previously frozen ground meat for things like sauces and casseroles where the liquid helps the texture. You will be much happier with fresh.
Dan
K Franklin says
You are so good!
Thank you for such a quick answer, and good explanation.
Roger says
Do you adjust the cooling time for 1/4 pound burgers?
Roger says
I meant cooking time?
Dan Mikesell AKA DrDan says
Hi Roger,
Welcome to the blog.
I assumed that. I have autocorrect errors all the time.
Cooking time for 1/4 pound will be slightly less. Of course there are the variables of grill temperature, thickness etc. still apply and cook to a final internal temperature of 165. Try 4 on the first side and about 4 on the second side on my grill then check the temp.
Dan