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
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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.
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
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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.
George says
This is the last burger recipe I ever needed. The technique I learned from this recipe is sound and has led me to make a perfect burger every time. The same is true for your steak recipe. Thank you for sharing.
kl says
Really, really enjoy your baby pictures. All of your dogs are beautiful.
Enjoy the recipes and instructions also.
Brianna Halbrook says
Yum! Damn good recipe. Best burgers we've grilled at home.
Brian says
The best way to cook burgers on a gas grill is to toss the gas and get a charcoal grill.
Dave says
I use an instant read thermometer on everything I grill except burgers. Other than that I use your exact instructions: hot grill, five minutes then flip, around four on other side, then add cheese for one last minute.
I found that inserting a thermometer into the burgers caused lots of juices to run out and the burgers seemed to be a bit dry and not as juicy.
Dan Mikesell AKA DrDan says
Hi Dave,
Welcome to the blog.
I understand what you are saying but studies show it is insignificant fluid lost (it just looks like more) and for safety (especially for ground meat) I want to encourage you to use your instant read.
Glad you are enjoy the blog and thanks for the note.
Dan
Gary Compton says
Try using EXTRA sharp cheddar rather than sharp. A tasty step-up. I also use a lot more ground pepper than salt, But I do salt the burgers.
Gary
Pat says
I live in an upper apartment and am only allowed to use an electric grill. Got any suggestions on how to get a tasty, moist hamburger?
Dan Mikesell AKA DrDan says
Hi Pat,
About the same really. Preheat as hot as it will go. Flip at about 5 minutes, cook until 165°. If it has a hood/top of some type then leave it closed as much as possible. So the basics are as hot as it will go, preheat, flip at 5 minutes, cook to 165°.
I would assume it will get to about 450°-500° so it will wake a few minutes longer then the estimates (a total guess there).
You must be able to measure the final internal temperature or don't try.
Dan
Brandi says
FANTASTIC article! Thanks so much, so informative, very clear! Not all of us are master grillers! Much appreciated!
K Franklin says
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 says
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 says
You are so good!
Thank you for such a quick answer, and good explanation.
Roger says
Do you adjust the cooling time for 1/4 pound burgers?
Roger says
I meant cooking time?
Dan Mikesell AKA DrDan says
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