Just six ingredients stand between you and perfectly grilled beef burgers! This recipe is so easy, it will quickly become your go-to burger recipe!
perfectly grilled beef burgers
For years my husband made THE most perfectly grilled beef burgers – he was the grillmaster and best burger maker and I never questioned it. If it meant I didn’t have to cook, he can have at it.
Except that I’ve become somewhat of a grillmaster myself this summer and Jason finally shared the recipe with me. And now…I’m sharing it with you!
what kind of beef to use
Obviously to make a solid beef burger you’ll want to use ground beef. I suggest a ground beef blend that is 80/20 or 85/15. You can also use ground chuck if you prefer, but again look for a blend that is 80/20 or 85/15.
The more fat in your beef, the more flavor! The fattier the burger, the more it will shrink on the grill. For this reason, we like to make our burger patties that are 1/3LB or approx 5.3 ounces on a scale. That sounds like a whopper of a burger, but it will shrink in size once grilled.
tips to make the best beef burgers
Perfectly grilled beef burgers are an easy, straightforward process, but there are a few steps to make sure you have a perfect burger every time. And once you know, you know for life and you’ll become the best beef burger maker with your people too.
- Season your meat. Keep it simple. If you have a quality ground beef, you don’t need much else. That being said, we do use 5-spices in our blend before throwing on the grill; salt, pepper, garlic powder, minced onions, and paprika. Simple and uncomplicated.
- Don’t overwork the ground beef. Do not overwork the meat when forming your burger patties! Form them into a loose ball and flatten, add a dimple (more below) and then get ready to grill. If the meat feels too warm after you form patties, you can refrigerate for 10-minutes to ensure the patties maintain their shape.
- “Dimple” the patties. Adding a slight indent into the center of each burger patty prevents it from puffing up too much during grilling. Using your thumb, you can add a ½-inch thick dimple in the middle.
- Flip sparingly. Once your patties are on the grill, let them be. Try to only flip your patties once. And do not flatten with a spatula. If you dimple the patties, they should not puff up much, so there is no need to flatten and lose all of the juice and flavor in your burger.
Ideal grilling temperature for beef burgers
You want the grill at a medium-high heat, approx 400 to 450F for direct heat. Similar burger recipes suggest grilling burgers using a two-zone method. I personally feel that grilling these patties quickly over direct heat will get the job done – and they will be delicious!
These burgers won’t take too long to grill – approx 5-7 minutes per side. Grilling times vary depending on the thickness of your burgers and your preferred doneness. Having a solid meat thermometer will help you know when your burgers are done.
BURGER INTERNAL TEMPERATURE
- Med Rare – 135 degrees F
- Medium – 145 degrees F
- Med Well – 155 degrees F
- Well Done – 165 degrees F
burger toppings to use
As-is, this burger recipe is flavorful and juicy. These burgers are naturally whole30, low-carb and clean making them perfect any night of the week.
This basic ground beef burger is simple for a reason – I want it to be your go-to base recipe for any beef burger so that you can top it however you like it!
- Keto: top with cheese + mayo, tomatoes, onions and pickles and wrap with lettuce.
- Whole30: Use a compliant mayo or burger sauce with fresh arugula, mustard, tomatoes, etc.
- Mushroom Swiss: top with swiss cheese and mushrooms, and sandwich between a sesame seed bun.
- Bacon BBQ: BBQ sauce with cheddar or monterrey jack cheese on a brioche bun.
sides to make with burgers
- 2 pounds ground beef - a blend of 80/20 or 85/15 suggested
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons dried minced onions - can also use onion powder
- 1 tablespoon garlic powder
- 1/2 tablespoon pepper
- 1/2 tablespoon paprika
- optional toppings: cheese, buns, lettuce, tomato, mayo, burger sauce, mustard, etc.
TO MAKE ON THE GRILL (CHARCOAL OR PROPANE)
- Prepare your grill for direct heat and preheat to medium-high (approximately 400F). While the grill preheats, gently blend ground beef and dried spices into a large mixing bowl.
- Gently form each patty into a loose ball weighing approx 1/3LB, press each patty down to a ¾-inch thickness, by about 4 ½-inches wide.
- Create a dimple indent in the center of each patty, about ½-inch deep. If the patties feel warm after handling, chill the meat before grilling so it holds its shape better. Refrigerate for 5-10 minutes, if needed.
- Clean the grates and grease with oil to prevent the burgers from sticking.
- Grill the burgers until golden brown and slightly charred on the first side, about 4 minutes. Flip patties. Cook beef burgers until golden brown and slightly charred on the second side, 4-5 minutes. Use a meat thermometer to determine doneness. Top with cheese, if using, and remove from heat.
- To serve, add any toppings you like and dig in.
IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON):
- Heat 1 tablespoon of neutral cooking oil in the pan or griddle over medium-high heat until hot. Cook the burgers until golden brown and slightly charred on the first side, about 4 minutes. Flip patties. Cook beef burgers until golden brown and slightly charred on the second side, 4-5 minutes. Use a meat thermometer to determine doneness. Top with cheese, if using, and remove from heat.
- To serve, add any toppings you like and dig in.
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