how to make perfectly grilled beef burgers

These juicy grilled beef burgers are made with just a handful of simple ingredients and cooked to perfection on the grill. Easy to make and packed with classic burger flavor, this foolproof recipe is perfect for backyard cookouts, weeknight dinners, and summer gatherings.

For years, my husband made the best grilled hamburgers. He was the grillmaster of the house, and honestly, I never questioned it. If it meant I didn’t have to cook, I was more than happy to let him handle dinner.

But this summer, I’ve become a bit of a grillmaster myself. Jason finally shared his burger recipe with me, and now I’m sharing it with you! These juicy, beefy burgers are a staple at Casa de Crews, and no matter who makes them, someone always asks for the recipe.

I love serving these burgers with a batch of air fryer French fries or my easy side salad. If we’re hosting friends for a cookout, I’ll often add a drizzle of burger sauce for even more flavor.

Now that I’ve mastered these classic grilled burgers, along with my juicy turkey burgers and whipped feta burgers, I can confidently say this is the burger recipe we come back to again and again.

The Secret to the Best Grilled Beef Burgers

You only need two things to make these grilled beef burgers: ground beef and a handful of dried spices. That’s it! No fillers, breadcrumbs, eggs, or complicated ingredients needed.

For the best flavor and texture, I recommend using ground beef that is 80/20 or 85/15. You can also use ground chuck, but look for a similar fat ratio. The fat helps keep the burgers juicy and flavorful on the grill.

One of the not-so-secret ingredients in our burger seasoning is paprika. I’ve tested burgers with and without it over the years, and paprika adds just the right amount of savory flavor while helping create that beautiful color on the outside of the burger.

Because burgers naturally shrink as they cook, we like to portion our patties to about 1/3 pound each (roughly 5 ounces). It may seem like a large burger before it hits the grill, but you’ll end up with the perfect-sized burger once it’s cooked.

tips to make perfect 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.

how to make burgers on the grill (ideal grilling temperature)

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 Topping Ideas and Variations

Once you’ve mastered the perfect grilled burger, it’s time for the fun part: toppings! Here are a few of our favorite ways to serve these beef burgers.

• Classic Burger: Top with cheddar cheese, lettuce, tomato, red onion, pickles, and your favorite burger sauce on a toasted bun.
• Low-Carb Burger: Skip the bun and wrap your burger in crisp lettuce. Add cheese, mayo, tomatoes, onions, and pickles for all the classic burger flavors.
• Mushroom Swiss Burger: Melt Swiss cheese over the burger and top with sautéed mushrooms. Serve on a toasted sesame seed bun.
• Bacon BBQ Burger: Add crispy bacon, sharp cheddar or Monterey Jack cheese, and your favorite barbecue sauce on a brioche bun.
• Arugula Burger: Spread a little burger sauce or mayo on the bun and top with fresh arugula, sliced tomato, and red onion for a simple but elevated burger.

Perfectly Grilled Beef Burgers

These juicy grilled beef burgers are made with just a handful of simple ingredients and cooked to perfection on the grill. Easy to make and packed with classic burger flavor, this foolproof recipe is perfect for backyard cookouts, weeknight dinners, and summer gatherings.

4.09 from 12 votes

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 6

Calories: 247kcal

Author: Nichole Crews

Ingredients

• 2 pounds ground beef - a blend of 80/20 or 85/15 suggested
• 1 tablespoon 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.

Instructions

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.

Notes

New to charcoal grilling? Here is my step-by-step guide.

nutrition info is for burger patties only and does not include any condiments, toppings or buns/wraps you may use.

Nutrition

Serving: 1g | Calories: 247kcal | Carbohydrates: 1g | Protein: 28g | Fat: 16g

Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!

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