An easy recipe and all of the tips that you need for perfect, juicy grilled hamburgers!
A summertime classic, juicy Grilled Hamburgers require just 5 ingredients and a few minutes over a hot flame! These tips and tricks yield perfect restaurant-quality grilled burgers every single time. Serve on a bun with lettuce, tomato, pickles and a side of potato salad for an easy dinner that the whole family will love!
Best Grilled Hamburger Recipe Ever
I live in a house with four boys, so needless to say, big, juicy grilled hamburgers are a staple in our meal rotation. We’ve tried many versions over the years, but my taste-testers always agree — this simple combination of ground beef, onion and seasoning yields the best grilled hamburger recipe ever! You don’t need fillers like breadcrumbs or egg…just let the flavor of the meat shine!
Meat for Hamburgers
The meat is the most essential component of any homemade burger recipe. After all, if you start with the wrong type of beef, you’ll end up with tough, dry burgers. No, thank you!
The best ground beef for grilled hamburgers is either “ground chuck” (80/20 mix) or “ground round” (85/15 mix). You need enough fat in the meat to keep the burgers juicy, but not too much that it causes flare-ups on the grill. Using leaner meat (such as a 90/10 mix like “ground sirloin”) yields a dry hamburger, so if that’s all that you have on hand, you’ll want to add some fat to the mix (such as olive oil or bacon).
How to make Grilled Hamburgers
Making foolproof grilled burgers is so easy with just a handful of ingredients and a few simple tips!
Ingredients for Juicy Grilled Hamburgers
- Ground beef
- Onion
- Worcestershire sauce
- Kosher salt
- Pepper
Step 1: Combine
In a large bowl, use your fingers or a fork to gently combine the ground beef, diced onion, Worcestershire sauce, salt and pepper.
Step 2: Divide
Portion the meat into 6 equal segments.
Step 3: Chill
Use cupped hands to gently toss one portion of meat into the shape of a loose ball. Flatten into a 1-inch patty, pressing a small dimple in the middle. This small indentation will prevent the burgers from “puffing up” during grilling. Repeat with remaining beef to shape 5 more patties.
Place the patties on a tray that has been lined with wax paper or parchment paper. Cover loosely with plastic wrap and refrigerate for at least 1 hour.
Step 4: Grill Burgers
Grill the hamburgers on a propane gas grill or indoor grill pan over high heat for about 3-4 minutes per side (or see the chart below for more specific cooking times).
Burger Grill Time Chart
Make sure that you preheat your propane gas grill or indoor grill pan to “HIGH” heat, which should be a temperature of 450 degrees F – 500 degrees F. Here’s a handy burger grill time chart that I created to help you gauge the general cooking time for your perfect hamburger. Of course, these times are only estimates. The total cooking time for grilled hamburgers varies depending on the temperature of the grill and the thickness of the patties.
Please note that the USDA recommends cooking ground meats to an internal temperature of 160 degrees F, which is well-done without any pink in the center. If you prefer a more rare burger, consume at your own risk. And as always, an instant-read meat thermometer is the best way to know when your grilled hamburgers have reached your preferred temperature.
What to Put on a Burger
Pile your grilled hamburgers high with any of your favorite toppings! Here are a few ideas to get you started:
- Ketchup, mustard or mayonnaise
- Pickles
- Sliced red onions or caramelized onions
- Sautéed mushrooms
- American cheese (for a classic cheeseburger) or Swiss cheese (for a delicious combination with sautéed mushrooms and onions)
- Crispy fried bacon
- Lettuce
- Sliced tomato
- Guacamole or sliced avocado
- Fried Green Tomatoes and Pimento Cheese for a Southern burger!
What to serve with Grilled Hamburgers
Burgers are the ultimate summer cookout meal! They go well with any of the following sides:
- Easy Potato Salad
- Classic Pasta Salad
- Southern Macaroni Salad
- Baked Beans, Ranch Style Beans, or Crock Pot Pork and Beans
- Baked Potato Wedges
- Tomato, Cucumber & Onion Salad
- Creamy Stovetop Mac and Cheese
- Deviled Eggs
- Rice Salad with Corn and Bacon
- Sauteed Zucchini
- Classic Wedge Salad
- Broccoli Salad with Bacon
Don’t forget the cold drinks to serve with your burgers, too! We love Sweet Tea, Homemade Lemonade, or Blackberry Lemonade!
Storage Tips
- Make Ahead: Prepare the patties up to 24 hours in advance. Keep covered in the refrigerator until ready to grill.
- To Freeze Raw Hamburger Patties: Place in a single layer in a freezer bag (separated by parchment paper if you plan to stack them). The frozen patties will last in the freezer for up to 3 months. When ready to use you can thaw the patties in the refrigerator overnight, or grill them frozen — just add a few extra minutes of cooking time and use your meat thermometer to make sure that the hamburgers reach your desired temperature.
- To Store Grilled Hamburgers: When tightly-wrapped, leftover grilled hamburgers will last in the refrigerator for 3-4 days or in the freezer for up to 3 months.
- To Reheat Grilled Hamburgers: Place the burgers on a baking sheet in a 350 degree F oven and warm just until heated through (this will only take a few minutes if the patties are at room temperature). You can also warm individual patties in the microwave for about 1 minute.
Tips for Perfect Grilled Hamburgers
- Keep the Meat Cold: Shape the patties quickly, and then give them time to chill in the refrigerator before cooking. If the meat gets too warm while you’re forming the patties, the fat may melt and smear. This causes the fat to separate from the lean meat, so that more fat drips off during the cooking process and yields a dry, dense burger. The chilling time also helps the meat hold together so that your patties don’t fall apart on the grill (since we’re not using any binders like egg or bread crumbs).
- Add Seasoning Before Grilling: Season the meat before you form the patties. This will ensure that your hamburgers are evenly seasoned all the way through — rather than just sprinkling some salt on top at the end.
- Don’t Over-Mix: Be gentle when combining your ingredients and shaping your patties. Over-mixing the meat will yield a dry, dense burger.
- Make Indentations in Your Patties: This small dimple in the middle of the hamburger patties will prevent the burger from puffing up into a round ball when it cooks on the grill.
- Don’t Press Down on the Burgers: Don’t press down on the burgers while they’re cooking on the grill. It might be tempting, but pushing down just squeezes out the fat that you want to keep inside for juicy, flavorful hamburgers.
- Toast the Buns: This is personal preference, but a toasted bun is a nice finishing touch. You can toast them in a toaster oven, on a griddle, or on the back of the grill away from the direct heat.
- Allow the Burgers to Rest: Don’t cut or bite into the hamburgers as soon as they come off the grill. Allow them to rest for a few minutes, which gives the juices time to redistribute through the meat. This way you end up with a nice, juicy burger!
More homemade burger recipes that you might enjoy:
Grilled Hamburgers
An easy recipe and all of the tips that you need for perfect, juicy grilled hamburgers!
Ingredients
- 2 lbs. ground beef (80/20 mix or 85/15 mix)
- ¼ cup finely diced onion
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoons kosher salt
- ¼ teaspoon pepper
- Optional, for serving: buns and other toppings
Instructions
-
Place all ingredients in a large bowl. Use a fork (or your fingers) to gently, evenly distribute the seasonings. Be careful that you don’t overwork the meat, which can result in a dry, dense burger.
-
Divide the mixture into 6 equal portions. Use cupped hands to gently toss one portion of meat into the shape of a loose ball. Flatten into a 1-inch patty, pressing a small dimple in the middle. This small indentation will prevent the burgers from “puffing up” during cooking. Repeat with remaining beef to shape 5 more patties.
-
Place the patties on a tray that has been lined with wax paper or parchment paper. Cover loosely with plastic wrap and refrigerate for at least 1 hour.
-
Heat a gas grill or grill pan on high (about 450-500 degrees F). Oil the cooking grate and cook until burgers are lightly charred on each side (about 3-4 minutes per side). The total cooking time will depend on the temperature of your grill and the thickness of your patties.
Recipe Notes
- Keep the Meat Cold: Shape the patties quickly, and then give them time to chill in the refrigerator before cooking. If the meat gets too warm while you’re forming the patties, the fat may melt and smear. This causes the fat to separate from the lean meat, so that more fat drips off during the cooking process and yields a dry, dense burger. the chilling time also helps the meat hold together so that your patties don’t fall apart on the grill (since we’re not using any binders like egg or bread crumbs).
- Add Seasoning Before Grilling: Season the meat before you form the patties. This will ensure that your hamburgers are evenly seasoned all the way through — rather than just sprinkling some salt on top at the end.
- Don’t Over-Mix: Be gentle when combining your ingredients and shaping your patties. Over-mixing the meat will yield a dry, dense burger.
- Make Indentations in Your Patties: This small dimple in the middle of the hamburger patties will prevent the burger from puffing up into a round ball when it cooks on the grill.
- Don’t Press Down on the Burgers: Don’t press down on the burgers while they’re cooking on the grill. It might be tempting, but pushing down just squeezes out the fat that you want to keep inside for juicy, flavorful hamburgers.
- Toast the Buns: This is personal preference, but a toasted bun is a nice finishing touch! You can toast them in a toaster oven, on a griddle, or on the back of the grill away from the direct heat.
- Allow the Burgers to Rest: Don’t cut or bite into the hamburgers as soon as they come off the grill. Allow them to rest for a few minutes, which gives the juices time to redistribute through the meat. This way you end up with a nice, juicy burger!
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