Learn how easy it is to grill the best juicy burgers on your gas or charcoal grill. From the choice of meat, seasoning, grill temperature, how long to grill, and final internal temperature—we will cover it all.
Introduction
I have grilled hamburgers almost weekly for 40+ years. The burger goes from the refrigerator to our mouths in less than 20 minutes. So please enjoy learning how I frequently cook at home and have a delicious grilled hamburger at home.
This is a tutorial for newbies and those who can't seem to get it right. If you're an accomplished griller, you can move on or stick around for some tips.
We are not making a gourmet burger— no grounding meat, stuffing, and magic ingredients. But you will learn to make a delicious hamburger with store ground meat and simple seasonings on your home grill. How is that for a goal?
Like many things, once you get your basic method down, the variations can flow. A darn good everyday burger I have done a thousand times. It is not a special meal, but it is an excellent easy dinner in less than 30 minutes.
So, let's do our burgers right. You will be glad you did.
Funny story (skip this paragraph if you want to get on with it).
In Lee Iacocca's autobiography, a section 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 excellent results. I don't start that way, and I assume you won't either. But really good starts and great technique can come close.
My Rating
I love this. I'm sure I have done this a thousand times.
🐄About Ground Meat for Hamburgers
Using 80/20 ground beef is an easy answer. Most of us will start with store-bought ground beef, which is fine. I find ground chuck or sirloin has more flavor than other versions.
Leaner will not be as moist, and you are going for taste here. Do not use "hamburger" meat.
Most burger gurus suggest 20% fat for the moistest, most tasty burger. I think they are right. Fat does taste good.
Ground Beef vs. Hamburger Meat
There is a difference between hamburger meat and ground beef. Ground beef has a variable amount of fat, but the fat is from the beef being ground. Hamburger meat can have up to 30% fat from other cuts, which is not good. Please choose #1, not #2.
Lower fat or alternative ground meat.
Low Fat: 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.
Alternative Ground Meat: Ground meat like chicken, turkey, or other meat substitutes needs different techniques.
👨🍳How to Grill Hamburgers
Preheat the grill on high heat.
Clean and oil grates, then as hot as your grill will go. 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 similar. Some smaller grills will only get to about 500°, they will take a bit longer, but we are cooking to a final internal temperature and never by time alone.
Your grill can be a gas grill or charcoal grill. It does not matter for this to work.
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.
Prepare the hamburger patties.
Start with 80/20 ground beef. Make the patties the size of your buns and use ⅓ to ½ pounds of ground meat.
Put a "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 the hamburger patties.
Just some salt and pepper will do. I 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 the hamburger patties.
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.
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 actual correct answer is as long as it takes to get to 160° internal temperature.
❓FAQs about Grilling Hamburgers
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.
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.
The minimum safe internal temperature for hamburgers is 160°. It also gives a moist and tasty burger.
For safety, the FDA 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.
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 cost to me. But you can get good results for $15. You can see specific models in The Cooking for Two Shop.
✔️The 3 Secret for the Best Grilled Hamburgers
- Do not compress the meat. Pat it into shape. If you use a burger press, just use it to shape. Keep the meat cold will keep the fat and make a more tender burger so work quickly.
- 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 and do not press. 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. Pressing the meat drains moisture making the final burgers dryer.
🍽️Serving Hamburgers
Buns
Great 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 fits a ⅓ to ½ pound burger well, and that is what we will do here.
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 Sidedishes
Brown Sugar Cinnamon Glazed Grilled Pineapple
Other Burger Recipes
Smokehouse Burger on a Gas Grill
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 grill on high. Clean and oil the grill grates.
Start with 80/20 ground beef and divide it into ⅓ to ½ pound balls. They are the size of a tennis ball and 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 kosher salt and black 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.
📖Recipe
How to Grill Hamburgers – A 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 ground beef and divide it into ⅓ to ½ pound balls. They are the size of a tennis ball and 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. Times are given as estimates. You are cooking to the final internal temperature and NEVER by time alone.
- 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.
My Private Notes
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 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 the meat only and does not allow for the fat drainage. Salt is my estimate of "to taste."
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 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.
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