Grilling burgers is an all-American summer pastime. It’s not hard to make an amazing grilled burger, but there are a few little tips and tricks you’ll want to keep in mind. Here’s everything you need to know to turn out burgers that will live up to that American summertime burger hype.
Buy the Right Meat
A great beef burger starts with great beef. Whether you choose grass-fed, organic, or standard grocery store beef is up to you. Just make sure to choose an 80/20 blend: ground beef that is 80% meat, 20% fat. This higher ratio of fat to meat is key to a super juicy and flavorful burger. 80/20 actually used to be the most common blend of ground beef sold, but today it’s more common to find 90/10 or 85/15. You might have to look a little harder or pay a little extra for the higher fat percentage, but don’t be deterred. It will make a big difference in the flavor and texture of your burger.
Now let's talk about the amount of beef you're buying. Unless you're making a smash burger, you'll want to plan on 4-6 ounces per patty. So to serve 4 people, make sure to buy at least 1 1/2 lb. of ground beef. If you think some people might want seconds, get 2 lb. just to be safe.
Season the Meat Properly
Turkey or chicken burger patties might contain ingredients such as panko, egg, or other seasonings, but for a great beef burger, you don’t need anything but the meat and a hearty dusting of salt (and maybe a little pepper) on top. Avoid mixing salt into the burger meat before forming the patties or seasoning them too far in advance: the salt will dissolve the proteins in the meat and cause them to stick together as it sits, resulting in a tough, bouncy patty. For the most juicy, tender results, stick to a thorough sprinkling of salt on both sides of the burger just before they hit the grill.
Make the Patties
Let's talk about shape. If you form patties that are an even thickness and the same size as the bun, you will always be disappointed in the shape and size of the finished burger. As the patties cook, the proteins in the beef contract, causing the burgers to bulge in the middle and shrink so they no longer fit the bun properly. There’s no way to prevent the proteins from contracting, but you can set yourself up for success by forming patties that are wider than the bun and thinner in the middle. (I typically just make a big divot in the center of the burger with my thumb.) Then, even when the burgers shrink, they will still be relatively fat in the center and large enough for the bun.
Prep the Grill
Before the burgers hit the heat, you’ll want to be sure the grill is set up for success. Clean the grates thoroughly to remove any charred bits—you don’t want last night’s tilapia seasoning your burger (!)—and rub them down with a light coating of oil. When you start the grill, make sure to create two distinct heat zones: direct and indirect. The direct heat zone (i.e. the really hot one!) will be the primary place to grill the burgers, while the indirect heat zone (the cooler area) gives you a spot to finish any burgers that are perfectly browned on the outside but need to cook a little longer in the middle. It’s also a great cheese-melting station!
While you may be impatient to start cooking, it’s crucial to let the grill preheat for at least 10 minutes before adding the patties—15 minutes if possible. Thoroughly preheating the grill will create a nonstick surface on the grill grates by closing the microscopic pores on them, and this helps prevent sticking. The extra preheat time will also help you get better grill marks on your burgers, so it’s a win-win.
Cook the Burgers
Once the burgers go on the grill, leave them be for at least 2 minutes, or until they release easily from the grill when you try to flip them. (If they seem to be sticking, let them cook for another minute and then try again.) After this initial flip, feel free to flip them every minute or so—this will promote even cooking—until they reach your desired internal temperature. If they seem to be browning too quickly before reaching that internal temp, move them over to the indirect heat zone: that’s why it’s there!
Everyone has their own personal preferences on internal burger temp. Whatever you’re going for, keep in mind that the temperature of the burgers will continue to rise after they come off the grill, so it’s smart to pull them about 5 degrees shy of where you want them to be.
While an instant read thermometer is the only way to know for sure how cooked your burgers are, consider the following timelines a general guide:
Medium-Rare (135°): 5-6 minutes
Medium (145°): 6-7 minutes
Medium-Well (155°): 7-8 minutes
Well Done (160°): 9 minutes
How To Level Up Your Burgers
A perfectly grilled burger alone is already a win, but while you have the grill going, why not use it to take that burger to the next level? Use the indirect heat zone to melt some sharp cheddar (or a slice of American cheese) on top of the burger or toast the buns. Grill some onions to add texture and bite to your burger. Just don’t let all the side business take your attention away from grilling the burgers themselves. They’re the star of this grilling show, and nothing should take away from that.
