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    🏠Home » Recipes » Grilling Techniques

    How to Grill Hamburgers on a Gas Grill

    Jul 30, 2021 · Modified: Oct 27, 2022 by Dan Mikesell AKA DrDan · 44 Comments

    Recipe Table of Contents    
    4.37 from 80 votes

    Learn how easy it is to grill the best juicy burgers on your gas grill. We will cover it all from the choice of meat, seasoning, grill temperature, how long to grill, and final internal temperature.

    burger on a bun

    Jump To:
    • 👨‍🍳How to Grill Hamburgers
    • ✔️Top 3 Secrets
    • 🐄About Ground Beef
    • ❓FAQs
    • 🍽️Serving Hamburgers
    • Suggested Side dishes
    • Other Burger Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    This is a tutorial for newbies and those who can't seem to get it right on that big box gas grill. If you're an accomplished griller, you can move on or stick around for some tips.

    I have grilled hamburgers almost weekly for 40+ years. The burger goes from the refrigerator to our mouths in less than 20 minutes. So please enjoy learning how I frequently cook at home and have a delicious grilled hamburger at home.

    We are not making a gourmet burger— no grounding meat, stuffing, and magic ingredients. But you will learn to make a delicious hamburger with store ground meat and simple seasonings on your home gas grill. How is that for a goal?

    Like many things, once you get your primary method down, the variations can flow. A darn good everyday burger I have done a thousand times. It is not a special meal, but it is an excellent easy dinner in less than 30 minutes.

    So, let's do our burgers right. You will be glad you did.

    👨‍🍳How to Grill Hamburgers

    Preheat the grill to high heat.

    Clean and oil grates, then as hot as your gas grill will go. You are cooking a relatively thin patty of meat rapidly, so direct high heat is correct.

    While my very hot Weber runs 650° plus surface temperature, and you might "only" get 550°, the results will be similar. Some smaller grills will only get to about 500°, they will take a bit longer, but we are cooking to a final internal temperature and never by time alone.

    Charcoal Grills: Your grill can be a gas grill or charcoal grill. It does not matter for this to work.

    Some gurus suggest you must use charcoal. If true, I can't grill a burger since I don't have a charcoal grill. Use what you have. Just get it very hot, cleaned, and oiled.

    Prepare the hamburger patties.

    Start with 80/20 ground beef. Make the patties the size of your buns and use ⅓ to ½ pounds of ground meat.

    Put a "dimple" in the middle of one side—about 1 inch or a bit more in diameter and about ⅓ of the thickness of the pattie.

    Seasoning the hamburger patties.

    Just some salt and pepper will do. I use my All Purpose Seasoning - 7:2:1 and 7:2:2, which adds some garlic powder to the seasoning. Montreal seasoning is very popular, also. But season as you wish.

    Grilling the hamburger patties.

    Place over direct heat. Cook for about 5 minutes on the first side, flip and cook another 3-4 minutes on the second side. Then check the temperature.

    Total cooking time is 8 to 10 minutes, but the exact time will vary by your grill and the thickness of the meat. But the actual correct answer is as long as it takes to get to 160° internal temperature.

    ✔️Top 3 Secrets

    1. Indent the center of the burger to prevent "puffing." This seems strange, but it is a must-do. Without this, the center will puff up thicker, and it will be hard to get to the correct internal temperature. The outside will almost burn and will dry out — all bad things. I start with a ¾ inch thick burger and compress a 1-inch diameter area about ¼ inch.
    2. Flip once and do not press. Don't play with your food, and don't keep poking it to check the temp when you know it's not done. The more you flip, the more juices drain and the more flare-ups. The more pokes, the more moisture drains. Pressing the meat drains moisture making the final burgers dryer.
    3. Do not compress the meat. Pat it into shape. If you use a burger press, just use it to shape. Keeping the meat cold will keep the fat and make a more tender burger so work quickly.

    🐄About Ground Beef

    Using 80/20 ground beef is an easy answer. Most of us will start with store-bought ground beef, which is fine. I find ground chuck or sirloin has more flavor than other versions.

    Leaner will not be as moist, and you are going for taste here. Do not use "hamburger" meat.

    Most burger gurus suggest 20% fat for the moistest, most tasty burger. I think they are right. Fat does taste good.

    Ground Beef vs. Hamburger Meat

    There is a difference between hamburger meat and ground beef. Ground beef has a variable amount of fat, but the fat is from the beef being ground. Hamburger meat can have up to 30% fat from other cuts, which is not good. Please choose #1, not #2.

    Lower fat or alternative ground meat.

    Low Fat: You can sneak that amount of fat down a bit to 15% fat and still come out good, but less than 15% requires some special treatment.

    You can go lower fat by adding something to retain moisture like my Healthy Low Fat Burgers or American Test Kitchen, adding a panade of milk and bread.

    Alternative Ground Meat: Ground meat like chicken, turkey, or other meat substitutes needs different techniques.

    ❓FAQs

    Should the grill hood be open or closed?

    Since the meat is under 1 inch thick, you can grill with the hood open, but I prefer to keep the hood closed to keep the temperature high.

    What can affect that cooking time?

    There are many variables: The size and thickness of the burger, the start temperature of the meat and the grill, and how frequently you open the grill and flip it are the most important ones.

    What is the best final internal temperature for hamburgers?

    The minimum safe internal temperature for hamburgers is 160°. It also gives a moist and tasty burger.

    For safety, the FDA suggests all ground beef should be cooked to 160° internal temperature. 160° is the minimum safe temperature for any ground meat except ground poultry which should be cooked to 165° for safety.

    Please follow these guidelines for your safety. Rare or medium-rare burgers are not safe.

    I like to use 165° for beef hamburgers to ensure all areas are done but not much higher, or you have a hockey puck.

    Do I have to use a meat thermometer?

    Yes. You must cook to a final internal temperature and never by time or looks.

    A good thermometer is a must. I use a Thermapen, which is worth every cent of the almost $100 it costs. But you can get good results for $15. You can see specific models in The Cooking for Two Shop.

    🍽️Serving Hamburgers

    Hamburger Buns

    Excellent baked goods make great results. A cheap bun will ruin your great grilling.

    Most people want a burger to fit the bun and don't like a large bun and a smaller burger. Since we are learning the basics, a standard burger bun fits a ⅓ to ½ pound burger well, and that is what we will do here.

    When I want to be fancy, I will toast the buns briefly on the grill but turn the heat down and butter or oil slightly before toasting.

    Cheese

    Sharp cheddar or something like Velvetta (I know, but I like it) are the most commonly used. Other good choices are Swiss or Havarti.

    Who doesn't like cheeseburgers? I want to add cheese for about 30 to 60 seconds before removing the cooked burgers from the grill.

    Toppings

    In addition to bacon, the usual mustard, ketchup, lettuce, tomato slices, pickles, slices of onion, BBQ sauce, and other sauces like Worcestershire sauce—the list is endless.

    Suggested Side dishes

    Brown Sugar Cinnamon Glazed Grilled Pineapple

    Microwave Corn on the Cob

    Crispy Baked French Fries

    Other Burger Recipes

    Grilled Juicy Lucy Burger

    Healthy Low Fat Burgers

    Smokehouse Burger on a Gas Grill

    Moist Grilled Chicken Burgers

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Beef Recipes, Grill Recipes, Grilling Techniques
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Note: Some images are from different grillings, so some may vary.

    clean and oil grill crates

    Preheat grill on high. Clean and oil the grill grates.

    forming burgers into patties on red board

    Start with 80/20 ground beef and divide it into ⅓ to ½ pound balls. They are the size of a tennis ball and then form into patties about ¾ inch thick and about 4-inch diameter. Safety note: Always wash your hands for safety before and after touching ground meat.

    seasoning burgers with salt and pepper

    Give them a good sprinkle of kosher salt and black pepper on both sides. I'm using my 7:2:2 (salt, pepper, garlic).

    pressing a dimple into the center of tha burger

    THE BIG SECRET TO GOOD RESULTS. Press one inch round ¼ inch deep indentation into the center of one side.

    Grill over direct heat with a closed lid preferred, but you can do open grilling if you want. Flip with a spatula after 5 minutes.

    cooked burgers on grill grate

    Grill another 3-4 minutes and check the temperature. Get to 160° to 165°, then add cheese for about 30-60 seconds if using cheese.

    two cooked burgers on buns and orange plate

    I don't feel a great need to rest the meat before serving. By the time you place it on the bun and do things to it, it has been enough time.

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    📝Recipe

    burger on a bun

    How to Grill Hamburgers on a Gas Grill

    From Dan Mikesell AKA DrDan
    Learn how easy it is to grill the best juicy burgers on your gas grill. We will cover it all from the choice of meat, seasoning, grill temperature, how long to grill, and final internal temperature.
    Tap to leave a Rating
    4.37 from 80 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 9 minutes
    Total Time: 19 minutes
    Servings #/Adjust if desired 2 burgers

    Ingredients

    US Customary - Convert to Metric
    • 1 pound ground beef - 80/20. Use ⅓ to ½ pound per burger.
    • Salt and pepper to taste OR 7:2:2
    • buns and fixings
    Prevent your screen from going dark

    Instructions

    • Preheat grill on high. Clean and oil grill grates.
      clean and oil grill crates
    • Start with 80/20 ground beef and divide it into ⅓ to ½ pound balls. They are the size of a tennis ball and then form into patties about ¾ inch thick and about 4-inch diameter. Safety note: Always wash your hands for safety before and after touching ground meat.
      forming burgers into patties on red board
    • Give them a good sprinkle of salt and pepper on both sides. I'm using my 7:2:2 (salt, pepper, garlic).
      seasoning burgers with salt and pepper
    • THE BIG SECRET TO GOOD RESULTS. Press one inch round ¼ inch deep indentation into the center of one side.
    • Grill over direct heat with a closed lid preferred, but you can do open grilling if you prefer. Flip after 5 minutes.
    • Grill another 3-4 minutes and check the temperature. Get to 160° to 165°, then add cheese for about 30-60 seconds if using cheese. Times are given as estimates. You are cooking to the final internal temperature and NEVER by time alone.
      cooked burgers on grill grate
    • I don't feel a great need to rest the meat before serving. By the time you place it on the bun and do things to it, it has been enough time.
      two cooked burgers on buns and orange plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. I suggest 80/20 ground beef for routine use. We prefer ⅓ to ½ pound per burger.
    2. Wash hands for safety before and after touching ground meat.
    3. The grill should be on high. You can grill with the hood open, but I prefer to use a closed lid. It is easier to keep the grill temperature up.
    4. Cooking time varies by your grill and the burger, so cook to a final temperature, never by time alone.
    5. 160° is the minimum internal temperature for ground beef, but I prefer to use 165° to ensure all areas are done.
    6. REMEMBER: Times are given as estimates. You are cooking to the final internal temperature and NEVER by time.
    7. Follow the secrets listed below.
    8. Nutrition is calculated for the meat only and does not allow for the fat drainage. Salt is my estimate of "to taste."

    The Three Secrets To Getting it Right

    1. Do not compress the meat.
    2. Indent the center of the burger
    3. Flip once if possible. Don't keep poking it and flipping.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    How to Grill Hamburgers on a Gas Grill
    Amount Per Serving
    Calories 351 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 8g40%
    Cholesterol 130mg43%
    Sodium 184mg8%
    Potassium 528mg15%
    Protein 37g74%
    Calcium 30mg3%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Grill|Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editors Note: Originally published August 17, 2013,  Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    Jake getting old. Taken on the day of the original post.

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    1. Brianna Halbrook

      August 18, 2022 at 8:46 pm

      5 stars
      Yum! Damn good recipe. Best burgers we've grilled at home.

      Reply
      • Brian

        September 12, 2022 at 1:50 am

        The best way to cook burgers on a gas grill is to toss the gas and get a charcoal grill.

    2. Dave

      August 07, 2021 at 11:29 am

      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.

      Reply
      • Dan Mikesell AKA DrDan

        August 07, 2021 at 11:34 am

        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

    3. Gary Compton

      August 01, 2021 at 3:54 pm

      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

      Reply
    4. Pat

      July 31, 2021 at 2:34 pm

      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?

      Reply
      • Dan Mikesell AKA DrDan

        July 31, 2021 at 2:40 pm

        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

    5. Brandi

      June 15, 2021 at 7:20 pm

      5 stars
      FANTASTIC article! Thanks so much, so informative, very clear! Not all of us are master grillers! Much appreciated!

      Reply
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