Grilling hamburgers on your backyard gas (or charcoal) grill is fast and easy using store-bought ground beef and simple seasonings. Grilled over high heat for the best juicy homemade burgers, which will go from the refrigerator to your plate in under 20 minutes
🐄Ingredients
Ground beef—80/20 preferred. Use ⅓ to ½ pound per burger.
Seasoning—Salt and pepper to taste or other seasoning
Serving—buns, condiments, cheese, bacon, lettuce, tomatoes
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Featured comment from Jane:
"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 can't seem to get grilling burgers right on that big box store gas grill. I want them to love and enjoy their grill by creating great food easily.
I will cover everything from the choice of burger, seasoning, grill temperature, how long to grill, and final internal temperature. Once you perfect your primary method, the variations can flow.
So, let me help you do your burgers right—you will be glad you did.
👨🍳How to Grill Hamburgers—Step-by-Step
1. Preheat the grill to high. Clean and oil the grill grates. I prefer a gas grill for easy and quick preheat, but a charcoal grill is fine.
2. Form 80/20 ground beef into ¼ to ½ into burger patties about 4 inches in diameter and ½ to ¾ inches thick.
3. Sprinkle with seasoning of your choice or kosher salt and black pepper.
4. Press a dimple of 1-inch diameter and ⅓ the thickness in the center of one side of the pattie.
5. Grill over direct heat with a closed lid preferred, but an open top is acceptable.
6. Flip with a spatula after 5 minutes. Grill another 3-4 minutes to get to 160°. Time may vary.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏲️How long to grill hamburgers
The total cooking time is 8 to 10 minutes, but the exact time will vary by your grill and the thickness of the meat. The correct answer is that it takes as long as it reaches 160° internal temperature.
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.
Many variables are involved, including the burger's size and thickness, the meat, and the grill's start temperature.
✔️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 the dimple, 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.
- 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.
- 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.
Tips to make it perfect every time.
Grill over 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. Use either a charcoal or gas grill.
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.
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.
Make the patties the size of your buns plus about ½ inch, usually about 4 inches, and use ¼ to ½ pounds of ground meat—I typically use ⅓ pound.
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.
🍽️Serving Hamburgers
Excellent baked goods make great results, so pick a good bun. A cheap bun will ruin your great grilling. You can toast the buns briefly on the grill, but turn the heat down and butter or oil slightly before toasting.
For cheeseburgers, add a slice of the cheese of your choice 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 are Swiss or Havarti.
In addition to the usual condiments—mustard or ketchup, lettuce, bacon, tomato slices, pickles, onion slices, BBQ sauce, and other sauces like Worcestershire sauce—the list is endless.
Almost any side dish you like goes with burgers. I love Microwave Corn on the Cob and some Crispy Baked French Fries. 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 Smokehouse Burger on a Gas Grill. For healthy burger options, try Healthy Low Fat Burgers, Grilled Chicken Burgers, or Grilled Portobello Mushrooms for vegetarians.
❓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 be cooked to 160° internal temperature and ground poultry should be cooked to 165°. Rare or medium-rare burgers are not safe.
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.
📖 Recipe
How to Grill Hamburgers
Video Slideshow
Ingredients
- 1 pound ground beef - 80/20. Use ⅓ to ½ pound per burger.
- Salt and pepper to taste or other seasoning
- 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.
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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. Use either a gas or charcoal grill.
- 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.
- 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. And do not press, it will drain moisture.
Your Own Private Notes
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
© 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.
Tyler Johnson says
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 says
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 says
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 says
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 says
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 says
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 says
Hi Jane,
Welcome to the blog.
Glad it worked so well for you.
Thanks for the note.
Dan
Michelle says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
I really enjoyed reading your article & can't wait to try my next burger thanks again
Paul says
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 says
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 says
I found the best grill a number of years ago for my hubby. You can use gas or charcoal. We love it.
DrDan says
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 says
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 says
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 says
I've been craving burgers this weekend so this just made it worse. Thanks....I guess :)
Dan Mikesell says
I frequently crave a burger and it is all I have time for...
Edwin J Grasmann says
Your Golden Jake was so sweet. I lost my Yellow Lab of 12 years October, 2017
DrDan says
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