Learn How to Grill Hamburgers on a Gas Grill—it is easy and quick once you learn a few simple steps. Juicy and flavorful grilled burgers will become a family favorite.
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This tutorial is for beginners and those who can't seem to get grilling burgers right on that big box store gas grill. If you're an accomplished griller, you can move on or stick around for some tips.
👍Why you will use this recipe
- We will cover everything from the choice of meat, seasoning, grill temperature, how long to grill, and final internal temperature.
- You will learn to make a delicious hamburger with store-bought ground beef and simple seasonings. We are not grounding meat, stuffing, and no magic ingredients.
- The burger goes from the refrigerator to your mouth in less than 20 minutes.
- Once you get your primary method perfected, the variations can flow.
So, let's do our burgers right. You will be glad you did.
👨🍳How to Grill Burgers—perfect every time
- Preheat the grill to high.
- Form burgers of ¼ to ½ pounds and about 4 inches in diameter.
- Season to your taste.
- Press an indentation 1-inch diameter and ⅓ of the thickness of the pattie into the center of one side.
- Grill over direct heat and flip after 5 minutes.
- Grill another 3-4 minutes and check the temperature. Get to 160° to 165°—remember you are cooking to the final internal temperature and NEVER by time alone.
✔️Top 3 secrets for the best grilled burgers
- Indent the center of the burger to prevent "puffing." This seems strange, but it is a must-do. Without this, the center will puff thicker, making reaching the correct internal temperature hard. 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.
- Flip once and do not press. 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.
- Do not compress the meat. Pat it into shape. If you use a burger press, use it to shape. Keeping the meat cold will keep the fat and make a more tender burger so work quickly. Do not rest at room temperature before cooking like we sometimes do other meat.
✔️Tips
- GRILL TIPS
- Cook on high direct heat.
- Preheating the grill will get that nice charred surface. Lower temperatures will get the inside fully cooked before the surface is charred.
- If you want, you can grill with an open lid on the grill, but closing the lid gives you better control—so closing is recommended.
- BURGERS TIPS
- Use 80/20 ground beef or ground chuck—fat does taste good.
- Up to 85/15 can still give excellent results, but leaner ground beef will not be as moist.
- To use leaner ground meat, see the recipes below in "Other Burger Recipes."
- Make the patties the size of your buns, usually about 4 inches, and use ¼ to ½ pounds of ground meat—I usually use ⅓ pounds.
- Dimple the burger in the center to prevent puffing of the pattie during cooking, making it hard to get the correct internal temperature before the outside burns.
- Put the "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 TIPS
- Just some salt and pepper will do for most people.
- We 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 TIPS
- 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.
- The 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 correct answer is as long as it takes to get to 160° internal temperature.
❓FAQs
The minimum safe internal temperature for hamburgers is 160°. It also gives a moist and tasty burger.
For safety, the USDA 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.
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.
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 from your big box store or Amazon. You can see specific models in The Cooking for Two Shop.
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.
🍽️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 is about 4 inches in diameter and fits a ⅓ to ½ pound burger well.
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
Other Burger Recipes
Smokehouse Burger on a Gas Grill
Grilled Portobello Mushrooms for the vegetarians.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Note: Some images are from different grillings, so some may vary.
Preheat the grill to high. Clean and oil the grill grates.
Start with 80/20 ground beef and divide it into ¼ to ½ pound balls (⅓ pound suggested.) They are about the size of a tennis ball and then form into patties about 4-inch diameter and ½ to ¾ inches thick. Safety note: Always wash your hands for safety before and after touching ground meat.
Give them a good sprinkle of kosher salt and black pepper on both sides. I'm using my 7:2:2 (salt, pepper, garlic). Another seasoning is fine.
THE BIG SECRET TO GOOD RESULTS. Press an indentation of 1-inch diameter and ⅓ the thickness in the center of one side of the pattie.
Grill over direct heat with a closed lid preferred, but you can do open grilling. Flip with a spatula after 5 minutes.
Grill another 3-4 minutes and check the temperature. Get to 160° to 165°, then add cheese for 30-60 seconds if using cheese.
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.
Recipe
How to Grill Hamburgers on a Gas Grill
Ingredients
- 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
Instructions
- Preheat grill on high. Clean and oil grill grates.
- Start with 80/20 ground beef and divide it into ¼ to ½ pound balls (⅓ pound suggested.) They are about the size of a tennis ball and then form into patties about 4-inch diameter and ½ to ¾ inches thick. Safety note: Always wash your hands for safety before and after touching ground meat.
- Give them a good sprinkle of salt and pepper on both sides. I'm using my 7:2:2 (salt, pepper, garlic). Another seasoning is fine.
- THE BIG SECRET TO GOOD RESULTS. Press an indentation of 1-inch diameter and ⅓ the thickness in the center of one side of the pattie.
- 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.
- I don't feel a 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.
Your Own Private Notes
Recipe Notes
Pro Tips
- I suggest 80/20 ground beef for routine use. We prefer ⅓ to ½ pound per burger, although you can use ¼ pound patties.
- Wash hands for safety before and after touching ground meat.
- 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.
- Cooking time varies by your grill and the burger, so cook to a final temperature, never by time alone.
- 160° is the minimum safe internal temperature for ground beef, but I prefer to use 165° to ensure all areas are done.
- REMEMBER: Times are given as estimates. You are cooking to the final internal temperature and NEVER by time.
- Follow the secrets listed below.
- Nutrition is calculated for meat only and does not allow for fat drainage. Salt is my estimate of "to taste."
The Three Secrets To Getting it Right
- Do not over-compress the meat.
- Indent the center of the burger
- Flip once if possible. Don't keep poking 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
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Editors Note: Originally published August 17, 2013, Updated with expanded options, refreshed photos, and a table of contents to help navigation.
George
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
Really, really enjoy your baby pictures. All of your dogs are beautiful.
Enjoy the recipes and instructions also.
Brianna Halbrook
Yum! Damn good recipe. Best burgers we've grilled at home.
Brian
The best way to cook burgers on a gas grill is to toss the gas and get a charcoal grill.
Dave
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
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
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
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
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
FANTASTIC article! Thanks so much, so informative, very clear! Not all of us are master grillers! Much appreciated!