The Best Grilled Burger Recipe

5 from 4 votes

An easy recipe and all of the tips that you need for perfect, juicy grilled hamburgers!

Course Dinner

Cuisine American

Keyword grilled burger recipe, grilled burgers, grilled hamburger recipe, grilled hamburgers, grilling hamburgers

Prep Time 10

Cook Time 8

Chilling Time 1

Total Time 1 18

Servings hamburgers

Calories 271kcal

Author Blair Lonergan

Place all ingredients in a large bowl. Use a fork (or your fingers) to gently, evenly distribute the seasonings. Be careful that you don’t overwork the meat, which can result in a dry, dense burger.
Divide the mixture into 6 equal portions. Use cupped hands to gently toss one portion of meat into the shape of a loose ball. Flatten into a 1-inch patty, pressing a small dimple in the middle. This small indentation will prevent the burgers from “puffing up” during cooking. Repeat with remaining beef to shape 5 more patties. Place the patties on a tray that has been lined with wax paper or parchment paper. Cover loosely with plastic wrap and refrigerate for at least 1 hour.
Heat a gas grill or grill pan on high (about 450-500°F). Oil the cooking grate and cook until burgers are lightly charred on each side (about 3-4 minutes per side). The total cooking time will depend on the temperature of your grill and the thickness of your patties. Serve on buns with your favorite toppings.

Keep the Meat Cold: Shape the patties quickly, and then give them time to chill in the refrigerator before cooking. If the meat gets too warm while you're forming the patties, the fat may melt and smear. This causes the fat to separate from the lean meat, so that more fat drips off during the cooking process and yields a dry, dense burger. The chilling time also helps the meat hold together so that your patties don't fall apart on the grill (since we're not using any binders like egg or bread crumbs).

Don't Over-Mix: Be gentle when combining your ingredients and shaping your patties. Over-mixing the meat will yield a dry, dense burger.

Toast the hamburger buns. This is personal preference, but a toasted bun is a nice finishing touch. Slice the buns in half, slather them with butter, and toast them in a toaster oven, on a griddle, or on the back of the grill away from the direct heat.

Double the ingredients to make 12 patties, or cut the ingredients in half for just 3 patties.