Ultimate Guide for How to Grill the Best Burgers

How to Grill the Best Burgers

Let’s be real for a second, mkay? There is NO way I could get through an entire grilling series without talking burgers. Burgers are basically their own food group in the summer. My husband and now son request them on a weekly basis so trust me, I’ve tried all the things and can now tell you my foolproof method to grilling the BEST burgers out there.

These burgers will be bringing all the “boys to the yard.” haha! They’re wonderfully simple, so juicy, and full of flavor that you’ll be daydreaming about for days.

What Ground Beef Is Best For Burgers?

You can make amazing Turkey Burgers, Portobello Burgers or even Salmon Burgers. But if you’re a beef-loving Texan like me, you’re gonna go with ground beef! Now that we’ve established the type of meat, let’s talk fat ratio. Most research out there will tell you the more fat the better when it comes to burgers, after all it cooks out when it’s on the grill. That being said the most popular ratio used across the board is 80/20. However, recently I started using 85/15 and I like it better. You still end up with a great juicy flavorful burger, but just with a little less fat. No dry burgers here! If your store doesn’t have an 85/15, I’d recommend buying one package of 80/20 and one package of 90/10, then combining the two. It will be perfect!

How to Form Burgers

1. Don’t over handle or mix the meat. It will become tough and dry out faster.
2. Use a burger press to get the perfect shape every time. This is the one I use and you can measure it out based on 1/4 lb., 1/3 lb. or 1/2 lb. patties. 
3. Bigger is better. Remember the burgers will shrink when you put them on the grill. So as a general rule I form the patties about 3/4″ larger than the bun itself.

Do I need to add anything to my burgers to make them stick together?

When it comes to meatballs or meatloaf I usually add an egg or breadcrumbs to the mixture to help them hold together.  However, burgers with a high-quality fat content ranging between 15%-20% fat shouldn’t need anything. No need for fancy seasonings either. I like to use salt, pepper and sometimes a little garlic powder. 

How Hot Should the Grill Be?

You want to get your grill nice and hot here. The higher temperatures do a great job at getting the outside of the burger crispy and-just-the-right-amount-of-charred while leaving the center juicy. I suggest heating your grill to medium-high heat (between 350-400°F).

If you are using a charcoal grill, it is beneficial to set yourself up with a high heat zone and a low heat zone. Arrange the coals on one side of the grill. That’s your high heat zone. The other side is your low heat zone. Grill on the high heat zone but, if the grill flares up, quickly move the burgers to the low heat zone until things calm down. No more burned burgers!

Grilled Burgers Cooking Times

Everyone’s got their preferences around how they like their burgers done. The level of doneness of a burger refers to the internal temperature to which it is cooked. I would say that the majority of people like their burgers cooked to medium rare, but the choice is yours. This guide will help you figure out how to get your burger to your desired level of doneness.

• Rare burgers. Cook for 4 minutes total (125°F)
• Medium-Rare burgers. Cook for 5 minutes total (135°F)
• Medium burgers. Cook for 6 to 7 minutes total (145°F)
• Well-done burgers. Cook for 8 to 9 minutes total (160°F)

The above times and temperatures refer to a 1/2 pound burger. Please note that if you are working with 1/4 pound or 1/3 pound patties, the cook time will be slightly shorter.

Pro Tip: Burgers vary in size and thickness, and grills vary in temperature. So be sure to use a meat thermometer to double-check the internal temperature of the burgers.

How Often Do You Need to Flip Them?

Once. Just once. It can be tempting to move your grilling patties around and flip them multiple times to check if they’re browning properly. Don’t do it. Each time you move a patty, it loses some of its juices. Too much of this will end you with dry, less flavorful burgers.

Tips for Juicy Grilled Burgers

As you can imagine, I’ve made 1000 of burgers over the years. Some good. Some bad. But I have perfected the art of how to grill burgers and I’m sharing all my tips with you!

• Make a divot in the center of each patty. The patties will puff up in the center as they grill. Press the center of the uncooked patties down for an evenly thick final product.
• Keep it Simple. No need to go overboard with spices and seasonings. Keep it simple with salt, cracked black pepper, and maybe a little garlic powder.
• Don’t over-handle the meat. Over-handling ground beef can produce a tough, dry burger. Handle it as little as possible, particularly when shaping the patties. Also, be sure to sprinkle your seasoning onto the patties instead of mixing it in to prevent over-handling.
• Never Press Burgers Down. I seriously don’t know why people do this. Every time you press down on a burger, you are literally pressing the juice and moistness out of your burger – aka making it dry. DON’T press down on your burgers.
• Use a Meat Thermometer. I can give you general grill heat and times, but every grill is different, and the thickness of every burger varies as well. So using a meat thermometer to ensure your burger is at the desired temperature is key. 
• Let it Rest. The heat from the grill will cause the burger’s juices to rush to its center. Allowing your burger to rest for 5 minutes after cooking will give the juices a chance to redistribute to every bite.

Our Favorite Burger Toppings

You can’t go wrong with the classics but sometimes it’s fun to jazz up your toppings and make burgers like a restaurant or even make a burger bar. (which I’ve so done before and it’s glorious)

• Classic: Serve on a toasted bun with lettuce, tomato, onion and pickles.
• Baja Style: Serve on a toasted bun with lettuce, pico de gallo, guacamole and pickled jalapeños.
• Bacon Cheeseburger: Serve on a toasted bun with melted cheddar cheese, crispy bacon, lettuce, tomato, and grilled onions.
• Keto Style: Very similar to my Keto Bacon Cheeseburger, the best way to make a burger keto is serving on a “lettuce bun” with cheese and bacon to up the “fat” and lower the carbs.
• Low Carb Lover: Serve burger on a “lettuce bun” and top with your favorite toppings.
• Texas BBQ: Serve on a toasted bun with melted cheddar cheese, smoky bbq sauce, grilled onions and pickles.
• Mushroom Burger: Serve on a toasted bun with melted swiss cheese, sautéed mushrooms and onions then topped with a creamy horseradish sauce like this Low Carb Mushroom Burger.