Shape Those Burgers Right
When forming a burger for the grill, aim for a ¾” to 1″ thickness and a 3″ to 4″ diameter. The burgers will shrink slightly as they cook, so you want the raw patties to skew a little larger than the buns onto which theyll eventually land. Make a small dimple in the center of the pattythis indentation will prevent your burger from puffing up like a balloon, ensuring an even and picturesque patty. Work quickly but gently, and dont compress the patty too much: The enemy of any burger is overworked meat.
How To Make Butter Burgers
Step 1: Using the fine side of a box grater, grate the butter.
One stick of butter looks like a lot when its grated, but remember its still only one stick.
Step 2: Add the ground beef and grated butter to a mixing bowl. Mix it thoroughly by hand and loosely form the patties, about 1/2 thick. Once patties are formed, add salt and pepper. I like a generous amount of both, but use what youre comfortable with.
Step 3: Preheatyour flat top griddle or cast iron skillet over medium-high heat.
Step 4: Pour 1 tablespoon vegetable oil on the cooking surface and allow it to heat up for about one minute. Place onions on oil and sauté about 3 minutes before adding the burgers.
Step 5: Next to the onions, add remaining oil, place burgers on the hot surface, and cook for 2-3 minutes per side, depending on the burgers thickness. I always recommend checking the internal temperature of the burger with a reliable instant read thermometer to ensure theyre safe for eating.
Step 6: Once the burger is flipped, place a slice of American cheese on top of each patty, then top with sautéed onions and another piece of cheese.
Step 7: Cover with a griddle dome or lid and allow the burgers to finish cooking. The dome will trap in the steam and melt the cheese.
Step 8: While cheese is melting, use a pastry brush to lightly baste the cut side of the bun surface with rendered fat and butter from the burger. Place the buns face down on the flat top to get them lightly toasted.
Tips To Make The Most Flavorful Hamburger Patties
A delicious homemade burger on the grill starts with a great patty. Follow these tips for making the best patties:
- The Meat Mix: The best hamburger meat for grilling is 85% lean ground beef. This ratio is better than leaner beef mixes because most of the fat drips away during grilling but leaves moisture and flavor behind. If you use extra-lean beef, you’ll end up with drier burgers.
- Buy Good Beef: Make sure your meat is fresh. This may seem like an obvious tip, but you want to use bright pink ground beef without any dark spots or unpleasant odor for the best burgers.
- Don’t Overwork It: When mixing the ground beef with any seasonings or add-ins, work the burger mixture as little as possible. You’ll end up with tough burgers if you overwork raw meat.
- Even Patties: To form equal-size patties, gently pat all your meat into one large square, then cut it into fourths . Then roll each square into a ball.
- Add a Dimple: Pat each ball into a ¾-inch thick circle. Use your fingers to press lightly into the center of each patty to form a shallow indentation. This dimple will prevent your burgers from shrinking while they’re cooking and help each patty cook evenly .
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Buy An 80/20 Mix Of Ground Beef
A burger can be seasoned a hundred ways to Sunday, but it means nothing without a solid foundation. For a juicy, flavorful burger, skip the extra-lean ground beef patty blends and use ground beef with a higher fat content.
Ground beef with an 80/20 mix is the best for grilled burgersthis means a mix 80 percent lean beef and 20 percent fat. The 80/20 ground beef you would buy in the supermarket is usually ground chuck, which is great for burgers.
Raichlen actually prefers mixing ground chuck and ground sirloin to create his own mix of 80 to 83 percent beef and 17 to 20 percent fat
I opted for 80/20 ground chuck because its easily available in most supermarkets, but dont be afraid to ask your butcher to grind your own blend or grind a higher fat-to-beef ratio.
Ingredients For Grilling Hamburgers
This is just a quick overview of the ingredients that you’ll need for grilling hamburgers. As always, specific measurements and complete step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Ground beef: as noted above, the best meat for this grilled hamburger recipe is either an 80/20 mix or an 85/15 mix.
- Onion: adds savory flavor and a bit of moisture to the patties.
- Worcestershire sauce: for salty umami flavor. This is a key “secret” ingredient!
- Kosher salt and ground black pepper: to enhance the natural flavor of the meat.
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Ways To Cook Hamburgers
You can cook burgers on the stove, grill, oven, or air fryer. If youre cooking them on the stove, youll want to use a cast-iron skillet or grill pan so that the hamburgers get nice and crispy on the outside.
If youre grilling them, make sure to oil the grill grates before cooking so that the burgers dont stick. Read on for instructions on each cooking method.
The Best Hamburger Patties
What makes this absolutely the Best Hamburger Patty Recipe?
These burgers offer a rich and meaty taste, with a punch of zesty herbs that can be customized with your preferred flavors. A few simple key ingredients help to consistently create juicy hamburger patties, no matter which cooking method you prefer.
And while youll love the terrific savoriness of these homemade hamburgers on their own, they are excellent for loading with your favorite toppings to create truly one helluva great burger. This is sure to be your go-to recipe for easy burger patties from scratch!
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What You Need For The Best Beef Burgers
Grilled burgers are the perfect picnic or large gathering food. Skip the frozen burgers and make your own for the best tasting!
- 80/20 Ground Beef: Make sure your beef is cold and not at room temperature.
- Garlic cloves: Freshly minced will give the best flavor.
- Minced onion: Dried minced onion will give tons of flavor without the bulk.
- Worcestershire sauce: This is a must in homemade burgers, it adds the best umami flavor.
- BBQ sauce: Gives a bit of sweet, a bit of tang and heat all in one.
- Salt and Pepper: Add to taste:
- Buns: Because homemade burgers deserve the best Homemade buns!
Toasting Burger Buns On The Stove
Split your buns and heat your pan to medium-high. If you are using a nonstick pan, lightly coat with oil or butter. If you are using a grill pan or cast iron pan, you can toast them dry or butter the cut side.
Place them cut side down on the pan. Toast the buns for about 1 minute or until they are golden brown. Remove from the heat.
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How To Tell If Your Meat Is Cooked Through
Most cooked ground beef is cooked through, but it can take 20 minutes or more for all the juices to leave the meat. By the way, even after an hour, the outside of the meat can still be quite pink and red that is, your meat should not be pink in the middle.
That is, the meat should not be warm . If the meat is not warm, move it to the side or put it in a cooler part of your grill for 20 minutes.
Even if your meat is fully cooked, there is always room for some browning on the outside of your hamburger. This is what you are waiting for.
It’s also the trick that will produce the best texture, color and flavor for the burger. If you want it really good, then when it’s time to flip, go ahead and brown the meat a bit more.
But it shouldn’t be too brown, or the burger will not be super juicy or tender.
Let The Flavors Mingle
Leave the meat mixture in the refrigerator for several hours to allow all the flavors to mingle. To form patties, wet your hands a little to keep the meat from sticking to them. If you make patties ahead of time, stack them on a plate separated by waxed paper and cover with plastic wrap before you put it in the refrigerator.
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A Tip For Grilling Burgers Indoors
At the time of this writing, I did not have a grill. So, to simulate the high-heat grilling environment, I bought a heavy-duty, cast iron grill pan from Williams-Sonoma for the task.
They also sell Calphalon pans . But the Calphalon simply cannot hold the high heat that cast iron can to match the heat of a real grill.
Eventually, the high heat will warp the Calphalon pan. The brand I picked up was Lodge for less than $25. They also carry Le Creuset for somewhat more.
Best Grilled Hamburger Recipe Ever
I live in a house with four boys, so needless to say, a big, juicy grilled hamburger recipe is 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 hamburgers ever. You don’t need fillers like breadcrumbs or egg…just let the flavor of the meat shine!
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Tips For Making A Butter Burger
The Mix: For the best distribution of the butter into the patty, freeze the butter beforehand, then grate it using the small grating surface of a box grater.
The Patty: Dont overly work or compress the patty. Doing so will make the burger have a tougher bite than youll enjoy. Spend as little time manipulating the burger into a patty shape as necessary.
The Buns: Use a pastry brush to lightly coat the buns cut side, before toasting them in the pan or on the flat top over medium heat.
The Cup: Using your thumb, press a small indent into the center of each burger. This will prevent the burgers from cupping during the cooking process.
Hamburger 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°F – 500°F. Here’s a handy 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 time for grilling 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°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.
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Ask An Expert: Steven Raichlen
Steven Raichlen, author of more than 30 books, founder of BBQ University, and television host to multiple shows on the subject of grilling and smoking, including the recently released Project Fire, generously took time out of his day to teach me a few things about how to grill the perfect burger. We discussed charcoal verses gas grills, the best fat to meat ratio, and one mistake newbies make when tackling the all-beef patty.
Armed with information from Raichlen, a mountain of research, my own experiences, and emails from friends and family members, I set out to make my version of a Classic Backyard Burger.
Amazing Grilled Beef Burgers
I love everything about summer. The pool parties, vacations, and of course the food! Fresh fruits and vegetables are everywhere and everyone is getting their grills out! Some of the best foods come from over the open flame. From shrimp, to corn and even fruit, grilling just makes heavenly food! These beef burgers are going to be a favorite addition to your grilling recipes.
Do not let grilling scare you, it is so easy and I have all the tips and tricks so you can make the BEST hamburgers Ever! These beef burgers will come out perfectly juicy, full of flavor and grilled to perfection. Everyone loves a good burger, but a grilled burger is epic, and it all starts here! So lets grill!
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Cooking Hamburgers In An Air Fryer
Preheat the Air Fryer to 375°F/190°C and grease the air fryer basket with nonstick cooking spray. Add the hamburger patties in a single layer.
Cook in the preheated fryer for 6 minutes. Flip the hamburger patties and cook for an additional 5 to 7 minutes, or until the internal temperature reaches your desired doneness.
How Long To Cook A Burger On The Grill
The size of the burger patty and the temperature of the grill affect the amount of minutes a hamburger takes to reach the sought-after temperature, so keep in mind that these are estimates!
The times below are based on a one-inch thick patty that is four inches in diameter and grilled at 450° to 500°F.
- For a rare burger, cook for 2 minutes per side for 4 minutes total.
- For a medium-rare burger, cook for 2 minutes and thirty seconds per side for 5 minutes total.
- For a medium burger, cook for 3 to 3 1/2 minutes per side for 6 to 7 minutes total.
- For a well-done burger, cook for 4 to 4 1/2 minutes per side for 8 to 9 minutes total.
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How To Make Juicy Burgers On The Grill
Of course, nothing beats smoky, juicy burgers on the grill. The process for how to make juicy burgers on the grill is very similar to stovetop burgers.
Prepare the meat like above while you heat up the grill. Once its hot, add the burgers and close the lid. Resist the urge to open it too often!
Flip the burgers after about 4 or 5 minutes. The signs are the same clear or brownish juices. After flipping, cook for a few more minutes. The time will vary depending on thickness and how much you want them done. More on that below!
Just like stovetop burgers, the tips below will apply to making juicy burgers on the grill, too.
Choose The Best Burger Meat
Ground chuck is a great all-purpose, buy-it-anywhere choice for burger recipes. Whatever you do, look for beef with a fat content of 20%. That 80/20 ratio is the key to a perfect burger thats juicy but not greasy. Want to try a custom blend? Go for it. Ask your butcher to grind part chuck with short ribs or brisket and live your most bespoke life.
Not grilling beef patties? The alternatives are endless: chicken burgers, turkey burgers, even salmon burgers! Opt for dark meat poultry, fatty fish, or ground pork or lamb shoulder . Note that the poultry or seafood patties should be cooked through completely. Medium-rare is not a good look on a chicken or fish burger. Otherwise, the rules below should apply to these as with any beef burger.
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Grilling Burgers For Beginners
There are lots of little tidbits to keep in mind when you are making the best burgers. You will love how simple these grilled burgers come together!
- Resist The Temptation: Try not to press down on the burger while it cooks. This squeezes out all those lovely juices that are meant to be inside.
- Let it Rest: Let the hamburger rest for 5-10 minutes after grilling to redistribute the juices throughout the meat.
- Got Fire: If you get a flare up on your grill, cut off the oxygen to the flame by closing the lid. This should put it out. And have a glass of water on hand, just in case.
- Variations: There are many ways to vary your burger from the kind of meat you use, to the seasonings and the toppings. Once you feel you have the basics down good, experiment with flavors and textures. Keep in mind any time you change the meat, you will change the cook time, temperature, and seasonings. Besure to do your homework before working with different meats in your burgers so that you can still have the best, juiciest and most flavorful burger around.
- Toppings: Get creative with your tastebuds and try different toppings. Some ideas include grilled onions or mushrooms, pineapple and teriyaki sauce, pepper jack cheese and avocado spread. Melt blue cheese and top with bacon. The possibilities are endless. Let the grilling begin!
Secret Ingredients For The Best Juicy Burger Recipe
With grilling season in full swing, what better way to celebrate than with the perfect juicy burger recipe? This one is simple. Good juicy burgers are not about complexity.
What does make this juicy burger recipe special is two secret ingredients. Can you guess what they are?
Olive oil and Worcestershire sauce! Who knew? Its almost like a burger marinade, but they go in with the meat.
Surprisingly, I actually like to use relatively lean ground beef for making the best juicy burgers. Mainly its because the organic brand that I like comes in these ratios. It actually doesnt matter, as long as the meat you use is nice and fresh.
With this juicy burger recipe, youd never guess they are lean. Mixing olive oil and Worcestershire sauce into the meat prior to cooking locks in the moisture and flavors amazingly well.
As for seasonings, I like to keep it simple with sea salt, black pepper, and a little garlic powder. Feel free to add other spices if youd like!
The salt is actually the most important from a flavor perspective. A good rule of thumb is to use one teaspoon per pound of meat. I first read somewhere that this was Julia Childs recommendation for meat, and shes right!
Of course, there is more to the best juicy burgers than the ingredients. The preparation is actually the most important part.
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