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๐Ÿ Home ยป Recipes ยป Grill Recipes

How to Grill Hamburgers: A Beginner's Guide to Juicy, Flavorful Burgers

Updated: May 17, 2025 ยท Published: Mar 19, 2024 by Dan Mikesell AKA DrDan ยท 46 Comments

Jump to Recipe
Time: 19 minutes mins

No more dry, overcooked burgers. Grilling juicy, flavorful hamburgers is easier than you think, thanks to step-by-step instructions, seasoning tips, and guidance on grill temperature and timing. Even beginners can cook perfect burgers every time.

grilled burger on a bun.
Jump To (scroll for more)
  • ๐Ÿ„Ingredients
  • ๐Ÿ‘จโ€๐ŸณQuick Overview: Grilling Burgers
  • โฒ๏ธHow long to grill hamburgers
  • ๐ŸฅฃBurger patty tips
  • ๐Ÿ”ฅGrilling tips
  • ๐Ÿฝ๏ธServing Hamburgers
  • ๐Ÿ˜ŠOther Burger Recipes
  • โ“FAQs
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions

quote mark
Featured Comment by Jane:
โญโญโญโญโญ
"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..."

This tutorial is for beginners and those who are struggling to learn how to grill hamburgers properly on their big box store gas or charcoal grill. I want them to love and enjoy their grill by easily creating great food.

It's really simple, with just a few steps, but there are some options and common points where novices may unknowingly or inadvertently affect the results or cause safety issues. So, let's review options and the few pro tips you need for your best burger.

๐Ÿ„Ingredients

Balls of burger with seasoning and cheese.

Selecting the right meat

Use 80/20 ground beef or ground chuck. An 80/20 blend refers to a meat composition that contains 80% lean beef and 20% fat, providing the ideal balance for juicy, flavorful burgers.

You can use an 85/15 blend and still achieve excellent results, but leaner ground beef will not be as moist. Lower-fat ground beef or alternative meats need special attention. Refer to the alternative burger recommendations section below for additional options.

Freshness matters; previously frozen meat will not yield as moist results. So the best choice is freshly ground 80/20 ground beef.

Other factors, such as grass-fed, Angus, and others, are a matter of personal taste.

Seasoning options

Most people will be able to season with just salt and pepper. We use my All Purpose Seasoningโ€”7:2:1 and 7:2:2โ€”which adds garlic powder. Montreal seasoning is a very popular choice, but you can use the season of your choice.

๐Ÿ‘จโ€๐ŸณQuick Overview: Grilling Burgers

1. Preheat grill

Clean, oil, and preheat your grill to high heatโ€”over 500ยฐF.

Cleaning grill grates.

2. Form and season patties

Use 80/20 ground beef and form patties โ…“ to ยฝ pound, about ยฝ inch wider than the bun. Dimple the center and season to taste.

seasoning burgers.

โœ…Pro Tip: Dimpling the center prevents puffing of the patties that interfere with even grilling.

3. Grilling

Grill for 5 minutes, then flip once. Cook to an internal temperature of 160ยฐF.

flip burgers after 5 minutes.

โœ…Pro Tip: Ground beef's minimum safe internal temperature is 160ยฐF according to the USDA.

4. Rest and serve

Remove from heat and rest for 5 minutes, then serve on a bun with your favorite toppings.

two hamburgers on buns.

๐Ÿ‘‡For complete step-by-step instructions, scroll down to theย printable recipe cardย or keep reading for tips, flavor options, and serving ideas.

โฒ๏ธHow long to grill hamburgers

The total cooking time is about 8 to 10 minutes, but the exact time may vary depending on your grill and the thickness of the meat. The correct answer is that it takes as long as it reaches an internal temperature of 160 ยฐ.

๐Ÿ‘Pro Safety Tip: According to the USDA, ground beef should be cooked to 160ยฐF to be safely consumed. Always measure with an instant-read thermometer. Rare or medium-rare burgers are not safe to eat.

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๐ŸฅฃBurger patty tips

Make the patties the size of your buns plus about ยฝ inch, which is usually about 4 inches in diameter and ยพ inch thickโ€”do not overcompress. Use โ…“ to ยฝ pound of ground beefโ€”I typically use โ…“ pound. ยผ pound is the minimum.

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 with other meat.

๐Ÿ‘ Pro Tip: Indent the center of the burger to prevent "puffing." This may seem unusual, but it's a must-do. Without the dimple, the center will puff thicker, making it hard to reach the correct internal temperature. The outside will almost burn and will dry out โ€” all bad things. I start with a ยพ-inch thick burger and compress a 1-inch-diameter area โ…“ of the depth of the patty.

๐Ÿ”ฅGrilling tips

Clean and oil the grill grates. Use a gas, charcoal, or other type of grill. Thoroughly preheat the grill to its highest setting. Mine goes to almost 700ยฐF, but anything over 500ยฐF will be fine.

If you prefer, you can grill with the lid open on the grill; however, closing the lid provides better control, so it is recommended.

Cook to an internal temperature of 160ยฐF using an instant-read thermometer. Be sure to rest the burger for 5 minutes after removing it from the heat to give the juices time to reabsorb into the meat cells.

๐Ÿ‘Pro Tips: 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 the moisture, making the final burger dryer.

๐Ÿฝ๏ธServing Hamburgers

Excellent baked goods yield great results, so choose a good bun. A cheap bun will ruin your hamburger. You can toast the buns briefly on the grill, but turn the heat down and butter or oil them slightly before toasting.

For cheeseburgers, add a slice of your preferred cheese at the last minute of cooking or just after removing them from the grill. Sharp cheddar or something like Velveeta (I know, but I like it) are the most commonly used. Other good choices include Swiss, Pepper Jack, Colby Jack, or Havarti.

In addition to the usual condimentsโ€”mustard, ketchup, mayo, lettuce, bacon, tomato slices, pickles, onion slices, BBQ sauce, and other sauces like Worcestershire sauceโ€”the list is endless.

Looking for the perfect side dish? Check out our Microwave Corn on the Cob and some Crispy Baked French Fries recipe. For dessert, try Fresh Strawberry Pie or Brown Sugar Cinnamon Glazed Grilled Pineapple.

๐Ÿ˜ŠOther Burger Recipes

For some great options, try Juicy Lucy Burger, Meatloaf Burgers, or Smoked Hamburgers.

For healthy burger options, try our Low-Fat Burgers, Grilled Chicken Burgers, or Grilled Portobello Mushrooms, which are perfect for vegetarians.

โ“FAQs

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 from your big box store or Amazon. You can see specific models in The Cooking for Two Shop.

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.

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

burger on a bun

How to Grill Hamburgers

5 from 5 votes
From Dan Mikesell AKA DrDan
Grill juicy, flavorful hamburgers with ease! This beginner-friendly guide provides step-by-step instructions and simple seasoning with grill settings and timing, allowing you to cook perfect burgers every time with no guesswork and no dry patties.
Prep Time: 10 minutes minutes
Cook Time: 9 minutes minutes
Total Time: 19 minutes minutes
Servings #/Adjustable :3 burgers
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

US Customary - Convert to Metric
  • 1 pound 80/20 ground beef - โ…“ pound patties suggested
  • Salt and pepper to taste or other seasoning
  • buns and fixings

Step-by-Step Instructions
 

  • Clean and oil grill grates. Preheat the grill on high (over 500ยฐF).
    clean and oil grill crates
  • Start with 80/20 ground beef and divide it into ยผ to ยฝ pound balls (โ…“ pound suggested). They are about the size of a tennis ball and then form into patties about 4 inches in diameter and ยฝ to ยพ inches thick. Safety note: Always wash your hands for safety before and after touching ground meat.
    forming hamburger into patties.
  • Give them a good sprinkle of salt and pepper on both sides. I'm using myย 7:2:2ย (salt, pepper, garlic). Another seasoning is fine.
    seasoning burgers.
  • THE BIG SECRET TO GOOD RESULTS. Press an indentation of 1-inch diameter and โ…“ the thickness in the center of one side of the patty.
    putting dimple into burgers to prevent puffing.
  • Grill over direct heat with a closed lid preferred, but you can do open grilling if you prefer. Flip after 5 minutes.
    raw burger patties on the grill.
  • Grill for an additional 3-4 minutes and check the temperature. Get to 160ยฐ. Times are given as estimates. You are cooking to the final internal temperature and NEVER by time alone.
    flip burgers after 5 minutes.
  • Rest for 5 minutes before eating.
    two hamburgers on buns.

Recipe Notes

Pro Tips

  1. I recommend using 80/20 ground beef for routine cooking.ย 
  2. Cooking time varies depending on your grill and the burgers, so cook to a final temperature, rather than relying solely on time.
  3. The minimum safe internal temperature for ground beef is 160ยฐF.
  4. Nutrition is calculated for meat only and does not allow for fat drainage. Salt is my estimate of "to taste.

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.

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)

Calories : 384 kcal (19%)Protein : 26 g (52%)Fat : 30.2 g (46%)Saturated Fat : 11.6 g (58%)Polyunsaturated Fat : 0.8 gMonounsaturated Fat : 13.2 gTrans Fat : 1.9 gCholesterol : 107.4 mg (36%)Sodium : 101.3 mg (4%)Potassium : 408.2 mg (12%)Calcium : 27.2 mg (3%)Iron : 2.9 mg (16%)
Molly dog .on the deck.

Editor's Note: Originally published August 17, 2013,  updated with expanded options, refreshed photos, and a table of contents to help navigation.

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  1. George says

    April 22, 2023 at 6:06 pm

    5 stars
    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.

    Reply
  2. kl says

    March 28, 2023 at 6:47 pm

    5 stars
    Really, really enjoy your baby pictures. All of your dogs are beautiful.

    Enjoy the recipes and instructions also.

    Reply
  3. Brianna Halbrook says

    August 18, 2022 at 8:46 pm

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

    Reply
    • Brian says

      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.

  4. Dave says

    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 says

      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

  5. Gary Compton says

    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
  6. Pat says

    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 says

      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 165ยฐ. 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 165ยฐ.

      I would assume it will get to about 450ยฐ-500ยฐ 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

  7. Brandi says

    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
  8. K Franklin says

    January 28, 2021 at 10:07 am

    5 stars
    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?

    Reply
    • Dan Mikesell AKA DrDan says

      January 28, 2021 at 10:25 am

      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

      January 28, 2021 at 2:28 pm

      You are so good!
      Thank you for such a quick answer, and good explanation.

  9. Roger says

    May 27, 2019 at 5:48 pm

    Do you adjust the cooling time for 1/4 pound burgers?

    Reply
    • Roger says

      May 27, 2019 at 5:49 pm

      I meant cooking time?

    • Dan Mikesell AKA DrDan says

      May 27, 2019 at 5:58 pm

      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

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