Learn the secrets of grilling an excellent burger on a gas or charcoal grill in your own backyard. It is so easy if you know a few tricks. Great burgers can be yours every day with almost no work.
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Introduction and My Rating
This is a technique I use almost weekly. The burger goes from refrigerator to your mouth in less than 20 minutes. So please enjoy learning how I frequently cook at home.
If you're an accomplished griller, just move on. This is a tutorial for newbies and those who just can't seem to get it right.
This is not the gourmet burger. I'm not grounding meat. I'm not stuffing the burger, and I am not mixing in various things. We are going to learn to grill store-bought ground beef and make a darn nice meal easily in a way you don't have to keep looking back at a recipe. How is that for a goal?
Like many things, once you get your basic method down, then the variations can flow. This is a darn good burger as made and is basically what I have done a thousand times. Not to say it is not a special meal, but it is an excellent quick everyday type of meal.
I won't tell you this is the greatest burger in the world, but it is a very good everyday meal. So let's do our burgers right. You will be glad you did.
Funny story (skip this paragraph if you just want to get on with it). In Lee Iacocca's autobiography, there is a section that talks about the Ford Motor Company executive dining room having the best burgers ever. When the chef was asked about his technique, he demonstrated the method starting with a whole beef tenderloin going into the meat grinder. Great starts will give great results. I don't start that way, and I assume you won't either.
My Rating
I love this. I'm sure I have done this a thousand times.
🐄The Meat
Most of us will start with store-bought ground beef, which is fine. Use 80/20 ground beef is an easy answer. Skip to the next section if you want.
There is a difference between hamburger and ground beef. Ground beef has a variable amount of fat, but the fat is from the beef being ground. Hamburger can have up to 30% fat and fat, from trimming other cuts can be added. Please choose #1, not #2.
Most burger gurus suggest 20% fat for the moistest, tasty burger. I think they are right. Fat does taste good. 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.
♨️The Grill
Your grill can be a gas grill or charcoal grill. It does not matter for this to work. Just get it as hot as you can.
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 about the same.
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.
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.
Cook for about 5 minutes (I use a watch with a second hand) on the first side, flip and cook another 3-4 minutes on the second side. I then check the temperature and will add cheese in the last 30-60 seconds if you want.
Three Secrets
- Do not compress the meat. Pat it into shape. If you use a burger press, just use it to shape.
- 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'm starting with a ¾ inch thick burger and compress a 1-inch diameter area about ¼ inch.
- Flip once. Don't play with your food, and don't keep poking it to check the temp when you know it's not done. I think the more you flip, the more juices drain and the more flare-ups. The more pokes, the more moisture drains.
⏰Time
8 to 10 minutes is the best answer for cooking time. There is no exact answer. But the real correct answer is as long as it takes to get to 160° internal temperature.
But there are lots of 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 are the most important ones.
🌡️Temperature
The minimum safe internal temperature for ground beef is 160°. I like to go to 165° to be sure all areas are done but not much higher, or you have a hockey puck.
I'm playing the Doctor's card here. You will not eat or serve ground beef that has not reached 160°. No discussion allowed.
A good thermometer is a must. I use a Thermapen, and it is worth every cent of the almost $100 it cost. But you can get good results for $15. You can see specific models in The Cooking for Two Shop.
🖊️Tips
Buns, seasoning, and add-ons
I'm a big fan of good baked goods. A cheap bun will ruin your great grilling. The meat needs to fit the bun.
I'm OK with the burger overflowing the bun some, but I don't like a large bun and 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.
Seasoning, just some salt and pepper will do. I'm using my Homemade Everyday Seasoning Salt - 7:2:2 since we love some garlic. But season as you wish.
But I Need a Vegetarian Option: When ready to cook, the grill should be on high. This recipe fits quite well with my Grilled Portobello Mushrooms
📖Burger Recipes
Smokehouse Burger on a Gas Grill
🖼️Photo Instructions
Some images from different grillings so images may vary some.
Preheat grill on high. Clean and oil.
Start with 80/20 burger and divide into ⅓ to ½ pound balls. They are the size of a tennis ball 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.
Give them a good sprinkle of salt and pepper on both sides. I'm using my 7:2:2 (salt, pepper, garlic).
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 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.
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
How to Grill an Excellent Hamburger – A Beginner Tutorial
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.- Start with 80/20 burger and divide into ⅓ to ½ pound balls. They are the size of a tennis ball 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.
- Give them a good sprinkle of salt and pepper on both sides. I'm using my 7:2:2 (salt, pepper, garlic).
- 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.
- 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 Notes
Pro Tips
- I suggest 80/20 ground beef for routine use. We prefer ⅓ to ½ pound per burger.
- 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 internal temperature for ground beef but I prefer to use 165° to be sure all areas are done.
- Follow the secrets listed below.
The Three Secrets To Getting it Right
- Do not compress the meat.
- Indent the center of the burger
- 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
Editors Note: Originally published August 17, 2013, Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jake getting old. Taken on the day of the original post.
Nutrition is calculated on meat only.
K Franklin
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
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
You are so good!
Thank you for such a quick answer, and good explanation.
Roger
Do you adjust the cooling time for 1/4 pound burgers?
Roger
I meant cooking time?
Dan Mikesell AKA DrDan
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
Tyler Johnson
That's a good idea to make sure that you put the cheese on the burger at the end of it's cooking time. I always put it on afterward before now. I'll have to try putting it on and melting it since that sounds like it will taste better. I am pretty bad at making burgers so that might help. I'll have to try that and if that doesn't help then there is always the burger restaurant.
DrDan
Hi Tyler,
Welcome to the blog.
I do this all the time. The most important step is the center dimple and then the final internal temperature.
Thanks for the note.
Dan
Rita M
How would you grill a butterflied chicken? Only tried once but wasn't satisfied. I would like it crisp but mine (skin) stuck to the grill. I have read that you have to wait until the chicken " lets go" ???? Thanks 2.21.2019
DrDan
Hi Rita,
Welcome to the blog.
I have a butterflied chicken around here somewhere. While it mirrored many other recipes, I'm not that happy with the technique now. I would start skin up then flip to skin down to get to a near done color then flip back to skin up until 165 internal temperature. All over 400-450 degree grill.
BUT I would not do butterflied normally for a whole chicken. Check out https://www.101cookingfortwo.com/grilled-whole-chicken-on-a-gas-grill/ which I now do. The skin is great and meat moist and tender.
Dan
Kellie
Hello. Loved the reading. Thank you. I gave up gas grills years ago. I had a hard time cooking on them. Same as a gas stove. I prefer electric. People think Inam crazy hehe Anyway. One thing I like to do when cooking my burgers is use smoking chips. To make a GREAT tasting burger is to butter one bun and put it on the grill to crisp it while the other bun is on top of cheese melting on the burger. Close the lid for a few minutes. If you forget them you will burn your buns hehe I also like to slice onions and cook them under the burgers. I do the same with steak.
Jane
I am so excited!! This really worked for me me. I am new to gas grills and have been struggling with it. Now I can make an awesome burger that tastes like it was grilled on charcoal. Always love your style.
DrDan
Hi Jane,
Welcome to the blog.
Glad it worked so well for you.
Thanks for the note.
Dan
Michelle
I am bookmarking this recipe. My hubs is not a talented griller and I have never grilled. We are 69 and 52, never too late to learn right? But I just got him a grill we can take in the camper. So we are testing it tonight with burgers. I am hoping our results will be better than in the past!
Glen Luehrman
Just a side note. DO NOT USE A WIRE BRUSH TO CLEAN YOUR GRILL. The metal bristles can break off and get into the food. I am a physician and I have seen it many times. It requires a trip to the hospital and an endoscopy to remove if you are lucky. JustFYI
Seth Borneman
Or... just avoid carelessness when cleaning your grill. There is no reason that a wire should be left on the grill after a proper cleaning.
Dan Mikesell AKA DrDan
Hi Seth,
Welcome to the blog. You are right that taking a peak after cleaning is a good idea. Dr. Glen does have a point that this can happen but in over 40 years, I have only heard of it once or twice.
Thanks for the note.
Dan
Susie
I've so enjoyed your site! Thank you Dr Dan for sharing your recipes and excellent cooking advice. My hamburgers were those charred puffs you mentioned! Now, since trying them your way, they are delicious. :)
Brian
Great tutorial! I like to go back and see what James Beard was suggesting when he started us grilling in our backyards in the 50's and early 60's. Few know he is the father, indeed the inventor, of outdoor grilling in America. He thought it was a great place to showcase many of truly American our national dishes. Frequently, I find he already made many suggestions we are only now re-discovering. He'd be with you on every point: don't man-handle the meat, include enough fat, be sure the grill is hot, and make the center of the raw meat patty thinner than the periphery. And please lightly toast the bun, which should be a quality item!
The only thing he'd add, I think, is that if you want a burger with more moisture -especially if you are cutting back on the fat or cooking to "well-done"- try adding a bit of finely minced onion to the burger mix. It only takes a moment, and if you use a sweet onion, there is no added "bite". I like the boost in flavor as well.
Please keep the fine recipes and clear, sensible instructions coming!
Sophie Timmons
My burgers continue to shrink and puff up even after indenting the patties. Should the beef be cold or come to room temperature before grilling? Do you close the lid again after flipping the burgers? Any ideas? Thanks!
DrDan
Cold is fine. I don't rest ground meat to room temperature for safety reasons.
Make them a little thinner and the depression a little bigger. Lid is closed.
Let me know how it goes.
Dan
Rob
A critical piece of information that wasn't covered, but could very much change the outcome -
Dan, when you cook these, do you close the lid to the grill?
Thanks,
Rob
DrDan
Hi Rob,
Closed. As a good general rule, anything over 1/2 inch thick should have a closed lid. So a thin fish filet in a grill basket may not but most everything else should. Since I'm aiming at beginners, I have edited the post to be clear.
Dan
Shelley
When buying store bought meat, how do you know if it's 80/20? Would that be the meat that is labelled Lean or Medium?
Thanks
Shelley
DrDan
Hi Shelley,
I use three different stores but all label by percent. So the best thing to do is ask them how they label. My usual store also labels by cut. So hamburger is 75/25, ground beef 80/20, ground chuck 81/19 if branded and 80/20 if theirs, ground sirloin 85/15 and ground round 90/10. I usually do chuck. If I'm on a low fat kick, I do leaner but it can taste off some so mostly I use them for other than straight burgers.
Dan
LeRoy Soucie
I really enjoyed reading your article & can't wait to try my next burger thanks again
Paul
So you don't worry about the overall temp of the grill? Webber says 400-500 degrees. Honestly I can't get mine that hot anyway. I always over-cook them because I don't want any pink meat.
DrDan
Hi Paul.
Very few grills won't make at least 500. But just get it as hot as it will go. I use a grill surface thermometer that is about $8-$10. Never look at the thermometer on the grill hood... useless. Also long as you get 500 plus the 5 minutes on the first side will do. If you can only get 450 the maybe 6 minutes on the first side. If you can't get 450 then get a new grill.
Be sure to use a meat thermometer to determine 165 as the end point. There is no pink at 165. If you go much over that they will start to dry. Notice there is no specific time for the second side. That is were the variation in grill temp and thicken is account for.
Hope that helps.
Dan
Judy Handschug
I found the best grill a number of years ago for my hubby. You can use gas or charcoal. We love it.
DrDan
I bought my son-in-law a combination smoker-gas-charcoal for Christmas... I had it delivered and haven't seen it yet but hear it is huge. I love my natural gas. Hooked directly to the house and no bottles to fill or charcoal to light... I'm so lazy.
Pam
Your burgers look delicious and you are right on spot with the 80/20 and the indentation. Just wish I had one now because I am drooling over that photo!
Dan Mikesell
I'm surprised about how many don't know these things many of us take for granted. The indentation is so simple but really important to the final results. Thanks for the comment.
Chris
I've been craving burgers this weekend so this just made it worse. Thanks....I guess :)
Dan Mikesell
I frequently crave a burger and it is all I have time for...
Edwin J Grasmann
Your Golden Jake was so sweet. I lost my Yellow Lab of 12 years October, 2017
DrDan
Hi Edwin,
Sorry for your loss. Jake lasted another 8 months after that picture. He was blind and had a bad leg but cancer did him in.
Dan