Perfect Grilled Burgers (2024)

There’s nothing better than an outdoor barbecue with the family! And for a successful outing, I’m sharing my tips on how to master grilled burgers. It’s all about choosing the right type of ground beef, correctly forming the patties, and prepping the grill.

It’s time to fire up the grill and cook a fun & flavorful meal in the backyard! At our house, juicy burgers are the go-to favorite when it comes to satisfying the kids and adults. The customizations make it perfect for picky eaters and those like me who like it a little more gourmet.

A delicious burger starts with choosing the right ingredients, but there’s a particular way to form the patties to ensure the right texture when cooked. I’m also a big fan of using Kingsford Charcoal to infuse smoky-woodfired flavor into the meat. I’ll show you how to set up your two-zone fire for grilling properly. It’s an easy culinary technique to know for perfect burgers every time.

Ground beef selection

There are various types of ground beef you can use for burgers, but my top choice for the most flavor is ground chuck. It typically comes in 80% lean meat to 20% fat. Try ground sirloin, which is 90% lean meat, for a leaner option. Remember that the hamburger patty shrinks as the fat melts, and the proteins pack closely together when cooked by about 20 to 25% is expected.

Gently handle the meat

This step is crucial! The less you mix the ground beef, the better. The more you handle the meat, the more packed together it will become. This potentially makes the texture tough and rubbery without adding a starchy panade.

Portion the meat into equal sizes, about 6 ounces per patty. Gently form each into a ball, lightly press it down to ¾-inch thickness, then slightly reshape the sides into a round. It doesn’t have to be perfect.

Dimple the patties

Adding a slight indent into the center of each burger patty prevents it from puffing up during grilling. Just add a ½-inch thick dimple in the middle. The intense heat inside the grill causes the connective tissue in the ground beef to shrink quickly.

When the meat compresses, it pushes the inside up. A simple indent prevents the dome effect from happening and keeps the surface level, perfect for stacking garnish and sauces.

Keep the seasonings simple

For a delicious hamburger seasoning, all you need is kosher salt and freshly ground black pepper. But I also like adding more aromatic, savory notes with garlic and onion powder. It’s essential to sprinkle them on both sides right before grilling. If you add it too soon, the high salt concentration will dissolve the meat proteins, which will bind them more closely together like sausage.

Charcoal grilling vs. gas grilling

One big difference is that charcoal produces more smoke from the combustion of organic molecules, which yields a more diverse range of flavor molecules. Gas creates carbon dioxide and water, which has no flavor.

You’ll notice a lot of smoke generated as the fat drippings from the meat hit the hot coals below. This adds that characteristic barbecue taste, which gets even more concentrated when cooking foods like ribs for a longer period.

Use a two-zone fire setup

Our goal is beef burgers with golden brown sear marks and a slightly pink center (medium-rare). It starts with creating a two-zone environment in the barbecue with high heat direct radiation and another area with indirect heat for gentle cooking and flare-ups.

For those who like well-done burgers, move the patties over to the grill’s indirect side to finish cooking without the fear of burning the surface.

Ideal grill temp for burgers

Target around 400 to 450ºF (204 to 232ºC) inside the barbecue when covered, although the actual temperature of the grill grates will be much higher. Charcoal can easily get up to this range, so adjust the vents on your grill accordingly, open to increase the heat and close to reduce the heat. Exposure to oxygen makes the coals burn faster and hotter.

If the coals are losing firepower, add more briquettes on top of the hot coals, this will take 15 minutes to turn grey and heat up, so don’t wait too long. Otherwise, you can start another chimney with new coals. For the gas grill, turn the burners to high, cover, and let heat up for about 15 minutes.

How long to grill burgers?

Place the burgers on the direct heat side of the grill, and sear the first side until a golden-brown crust is visible and some juices begin to pool on top, about 3 to 5 minutes. Flip and cook the other side for 2 to 5 minutes for the desired doneness. Use a meat thermometer inserted on the side of the patties to check the internal temperature, as grill times can vary.

When to add the cheese

Add your favorite slice of cheese, like American, cheddar, or Swiss, about 1 minute before the patties are done cooking. Move the patties to the indirect heat side, then add the cheese, cover and let it melt.

Toasting the buns

While the cheese melts, toast the hamburger buns cut-side down on the same indirect side of the grill. Wait until you see charred grate marks on the bread, and remove them before the edges burn. Sesame seed, brioche, and potato buns, pretzel, and whole wheat buns are all great choices to pair with these beef burgers.

Elevate your sauce game!

A good sauce brings the entire meal together, but instead of using a typical bottle of ketchup, mustard, or mayonnaise, make a creamy and tangy combination. A mix of ketchup, mayonnaise, honey, relish, salt, and apple cider vinegar. This is our family’s secret sauce, dramatically elevating these juicy beef burgers to gourmet levels.

More topping ideas

I like to give my hungry family options by customizing their burgers with colorful toppings like crispy bacon, lettuce, onion, avocado, pickles, and tomato. Some homemade barbecue sauce adds a Southern twist!

Tasty sides to pair with

• All-American Potato Salad
• Baked Potato Wedges
• Grilled Corn
• Grilled Asparagus