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.
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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..."
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.
🐄Ingredients
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 Seasoning—7:2:1 and 7:2:2—which adds garlic powder. Montreal seasoning is a very popular choice, but you can use the season of your choice.
👨🍳Quick Overview: Grilling Burgers
1. Preheat grill
Clean, oil, and preheat your grill to high heat—over 500°F.
2. Form and season 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 to taste.
✅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 160°F.
✅Pro Tip: Ground beef's minimum safe internal temperature is 160°F 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.
👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏲️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 °.
👍Pro Safety Tip: According to the USDA, ground beef should be cooked to 160°F 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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🥣Burger patty tips
Make the patties the size of your buns plus about ½ inch, which is usually about 4 inches in diameter and ¾ inch thick—do not overcompress. Use ⅓ to ½ pound of ground beef—I typically use ⅓ pound. ¼ 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.
👍 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 — all bad things. I start with a ¾-inch thick burger and compress a 1-inch-diameter area ⅓ of the depth of the patty.
🔥Grilling 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 700°F, but anything over 500°F 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 160°F 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.
👍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.
🍽️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 condiments—mustard, ketchup, mayo, lettuce, bacon, tomato slices, pickles, onion slices, BBQ sauce, and other sauces like Worcestershire sauce—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.
😊Other 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.
❓FAQs
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.
📖The Recipe Card with Step-by-Step Instructions
How to Grill Hamburgers
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
- Clean and oil grill grates. Preheat the grill on high (over 500°F).
- 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 inches in 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 patty.
- Grill over direct heat with a closed lid preferred, but you can do open grilling if you prefer. Flip after 5 minutes.
- Grill for an additional 3-4 minutes and check the temperature. Get to 160°. Times are given as estimates. You are cooking to the final internal temperature and NEVER by time alone.
- Rest for 5 minutes before eating.
Recipe Notes
Pro Tips
- I recommend using 80/20 ground beef for routine cooking.
- Cooking time varies depending on your grill and the burgers, so cook to a final temperature, rather than relying solely on time.
- The minimum safe internal temperature for ground beef is 160°F.
- Nutrition is calculated for meat only and does not allow for fat drainage. Salt is my estimate of "to taste.
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