Curious about how to grill hamburgers? Follow my recipe for perfectly grilled, juicy hamburgers every time! Fire up the grill and serve your visitors the tastiest grilled hamburgers they’ve ever had.
The arrival of grilling season means just one thing: burgers! A perfectly prepared burger is the centerpiece of every backyard barbecue. I can’t wait for you to try out my method for consistently making burgers that please a crowd.
How to make Juicy Grilled Burgers
- Separate the burger meat into four 5-ounce chunks. Gently flatten each round (without overworking the meat) into a patty that is half an inch broader and half an inch thick than the bun (depending on the size of the bun). Turn the patties gently while pushing a little indentation along the edge (similar to pressing a moat into the burger’s edge). This will prevent the burger from creating a central mound and keep it flat during cooking. Place the burger on a dish, then repeat with the remaining parts.
- The burgers should be liberally seasoned with kosher salt and freshly ground black pepper.
- Fill the chimney of a grill with charcoal, then light the charcoal. When the charcoal is alight and covered with grayish-white ash, distribute the coals evenly across one-half of the coal grate. Replace the cooking grate, cover the grill, and allow it to preheat for five minutes. After the grill is heated, it should be wiped down and oiled.
- Place the hamburgers immediately on top of the hot coals, then close the lid and open the vents. Cook the patties, rotating and tossing them frequently until an instant-read meat thermometer reads 145°F in the center of each patty.
- Place the patties on the cooler side of the grill and, if preferred, top each with a slice of cheese. Cook until the cheese is melted and the internal temperature reaches 155°F.
- Transfer the burgers to a platter and cover with aluminum foil until serving.
- Serve on toasted hamburger buns with your preferred burger toppings.
Do you grill burgers with the lid open or closed?
Always close the cover of the grill while leaving the vents open for juicy burgers. This will guarantee that the burgers are uniformly and thoroughly cooked. When grilling quick-cooking meals such as shrimp and veggies, keep the lid open.
Are Grilled Burgers Healthy?
Since no additional oil is added, grilling burgers is unquestionably a healthier alternative to frying. To maintain juiciness, I prefer to use meat with a fat level of 20%, but if you want to reduce calories, you can use meat with a lower fat content. You may serve them on whole wheat buns for added fiber and with fresh and nutritious toppings. One of these burgers with condiments contains less than 500 calories.
How do I cook burgers if I don’t have a grill?
If you don’t have a grill, you can grill these delicious burgers indoors. Check out these guides for additional excellent burger-cooking ways!
Top tips for making the best Juicy Grilled Burgers
- The burger patties should be at room temperature before putting them on the grill.
- The grill should be preheated.
- Use a meat thermometer to ensure that the burgers are cooked through.
- Serve with our favorite Burger Sauce!
What to Serve with Burgers
I cannot wait for you guys to use this approach to grill your burgers this summer — juicy burgers for all! Delicious, juicy, and bursting with flavour, the only challenge is deciding which toppings to load on. Add some homemade fries with fry sauce to complete the meal.
- Grilled Ranch Potatoes
- Air Fryer Tater Tots
- Crispy Zucchini Fries
- German Potato Salad
- Grilled Potato Wedges with Chimichurri
Ingredients
- 4 ground chuck patties, 20% fat content 5 ounces each
- Kosher salt
- Freshly ground pepper
- 4 slices cheese your favorite
- 4 burger buns buttered and toasted
Toppings (optional):
- Sliced tomatoes
- Slice onions
- Dill pickle slices
- Lettuce leaves
- Burger Sauce
- Mayonnaise
- Ketchup
- Mustard
- Mayonnaise
- Avocado slices
- Pineapple slices
- Whichever toppings you love!
Instructions
- Separate the burger meat into four 5-ounce chunks. Gently flatten each round (without overworking the meat) into a patty 12 inches broader and about 12 inches thick than the bun (depending on the size of the bun). Turn the patties gently while pushing a little indentation along the edge (similar to pressing a moat into the burger’s edge). This will prevent the burger from creating a central mound and keep it flat during cooking. Place the burger on a dish, then repeat with the remaining parts.
- The burgers should be liberally seasoned with kosher salt and freshly ground black pepper.
- Fill the chimney of a grill with charcoal, then light the charcoal. When the charcoal is alight and covered with grayish-white ash, distribute the coals evenly across one-half of the coal grate. Replace the cooking grate, cover the grill, and allow it to preheat for five minutes. After the grill is heated, it should be wiped down and oiled.
- Place the hamburgers immediately on top of the hot coals, then close the lid and open the vents. Cook the patties, rotating and tossing them frequently until an instant-read meat thermometer reads 145°F in the center of each patty.
- Place the patties on the cooler side of the grill and, if preferred, top each with a slice of cheese. Cook until the cheese is melted and the internal temperature reaches 155°F.
- Transfer the burgers to a platter and cover with aluminum foil until serving.
- Serve on toasted hamburger buns with your preferred burger toppings.
Read Also:- Chicken Burger Recipe with Feta and Sun