Bity
Nothing says summer quite like grilled burgers sizzling over the coals. These are everything a backyard burger should be, deeply savory, a little smoky, juicy in the middle, and crusty on the outside. Honestly, the secret is not a long list of fancy ingredients. Instead, it is good beef, a handful of simple seasonings, and a couple of easy tricks that keep the patties flat and juicy on the grill.
I have made a lot of burgers over the years, and this is the recipe I come back to every single cookout. In fact, a spoonful of BBQ sauce mixed right into the meat keeps them moist and adds a subtle sweet, tangy backbone, and a little thumbprint in the center stops them from puffing up into meatballs. Fire up the grill, grab your favorite buns, and let us make the best grilled burgers of the summer.
Quick Breakdown
Why You’ll Love These Grilled Burgers
- Juicy every time. An 80/20 beef blend plus a little BBQ sauce mixed in keeps these burgers moist, not dry.
- Simple seasonings. Just salt, pepper, garlic powder, and onion powder. No fillers, no fuss.
- No binders needed. Good ground beef holds together on its own, so there is no egg or breadcrumb to mess with.
- Feeds a crowd. The recipe makes eight burgers, perfect for a cookout, and it doubles easily.
- Foolproof shape. A cookie cutter and a thumbprint give you smooth, even patties that cook flat.
Ingredient Notes
Great burgers start with just a few good ingredients. Here is what you need and why.
- Ground beef. An 80/20 blend, meaning 80 percent lean and 20 percent fat, is the sweet spot. That fat is what makes a burger juicy and flavorful, so do not reach for extra lean here.
- BBQ sauce. Just a tablespoon mixed into the meat adds moisture and a gentle sweet, smoky depth. It is my favorite little upgrade.
- Salt and black pepper. The essentials. Season generously so the beef really tastes seasoned all the way through.
- Garlic powder and onion powder. These build a savory, classic burger flavor without any chopping.
- Buns and toppings. Soft burger buns plus whatever you love, cheese, lettuce, tomato, onion, and pickles are all fair game.
How To Make Grilled Burgers
Here is the step by step. Full amounts and timing are in the recipe card below.
1. Season and mix. First, in a bowl, combine the ground beef, BBQ sauce, salt, pepper, garlic powder, and onion powder. Mix with your hands just until it comes together, and stop there. Overworking the meat makes tough burgers.
2. Shape the patties. Next, divide the beef into 8 equal portions and shape smooth, even patties. Pressing each into a round cookie cutter gives you those clean, uniform edges.
3. Add a thumbprint. Then press a shallow dent into the center of each patty with your thumb. This keeps them from doming up into a ball as they cook, so you get flat burgers that sit nicely on a bun.
4. Grill. Finally, cook the patties over direct heat for 3 to 4 minutes per side, moving them to a cooler part of the grill if you get flare ups. Toast the buns for the last 20 to 30 seconds, then build your burgers.
How Long to Grill Burgers
For patties about three quarters of an inch thick over medium high heat, plan on roughly 3 to 4 minutes per side. Of course, the exact time depends on how thick your patties are, how hot your grill runs, and how done you like them. Still, the most reliable way to nail it is an instant read thermometer in the center of a patty. Here is a quick guide.
| Doneness | Internal temperature | Time per side (medium high) |
|---|---|---|
| Medium rare | 130 to 135 degrees F | about 2 to 3 minutes |
| Medium | 140 to 145 degrees F | about 3 to 4 minutes |
| Medium well | 150 to 155 degrees F | about 4 minutes |
| Well done | 160 degrees F and up | about 4 to 5 minutes |
Keep in mind that for food safety, the USDA recommends cooking ground beef to a safe internal temperature of 160 degrees Fahrenheit. Cook to the level you are comfortable with, and always lean on a thermometer rather than guessing.
How to Grill Frozen Burgers
No time to thaw? You can grill frozen patties too. Instead, cook them over medium heat rather than high so the outside does not burn before the middle cooks, and expect them to take a few extra minutes per side, usually about 5 to 6 minutes each. Season the tops as they cook, and as always, check that they reach a safe internal temperature before serving.
Grilled Onions and Topping Ideas
After all, toppings are where you make a burger your own. For grilled onions, toss thick onion slices with a little oil and grill them alongside the patties until soft and charred, about 8 to 10 minutes, turning once. Beyond that, here are some favorites to pile on:
- Melted cheese, added in the last minute on the grill so it gets gooey
- Crisp lettuce, tomato, red onion, and pickles
- Crispy bacon and a swipe of extra BBQ sauce
- Sauteed mushrooms or a fried egg for something heartier
Tips for the Best Grilled Burgers
- Do not overmix. Handle the meat as little as possible. Overworked beef turns dense and tough.
- Keep the beef cold. Cold patties hold their shape and sear better than room temperature ones.
- Make the dent. That thumbprint in the center is the difference between a flat burger and a puffy dome.
- Do not press down. Resist the urge to smash the patties with your spatula on the grill. You are just squeezing out all the good juices.
- Let them rest. Give the burgers a couple of minutes off the heat before serving so the juices settle back in.
What to Serve With Grilled Burgers
Grilled burgers are the star, but the right sides turn dinner into a proper cookout spread. A few go to pairings:
- Crispy fries, wedges, or onion rings
- A creamy, classic macaroni salad
- A cool, fruity pineapple salad to balance the richness
- Coleslaw, corn on the cob, or baked beans
Cooking for a crowd on the grill? My guide to the best temperature to grill steak is handy for the nights you want to switch things up.
Storage and Freezing
- Refrigerator. Store cooked burgers in an airtight container for up to 3 days.
- Freezer. Freeze the patties raw or cooked for up to 2 months. Stack them with a square of parchment between each so they do not stick.
- Reheat. Warm cooked burgers in a 350 degree F oven or a covered skillet until heated through, so they do not dry out.
- Make ahead. Shape the patties earlier in the day, cover, and keep them in the fridge until you are ready to grill.
Frequently Asked Questions
Grill Times and Temperature
How long do you grill burgers on each side?
For patties about three quarters of an inch thick over medium high heat, grill them for roughly 3 to 4 minutes per side. Thicker patties or a cooler grill will need a little longer, so use a thermometer to be sure.
What temperature should grilled burgers be cooked to?
For food safety, the USDA recommends cooking ground beef to an internal temperature of 160 degrees F. Medium is around 140 to 145 degrees F and medium rare around 130 to 135 degrees F, so cook to the level you are comfortable with.
How long do you grill frozen burgers?
Grill frozen patties over medium heat for about 5 to 6 minutes per side, a couple of minutes longer than thawed ones. Cook them lower and slower so the outside does not char before the center is done.
Gas grill or charcoal grill?
Both work great. Charcoal gives you more of that smoky, cookout flavor, while gas is faster and easier to control. Either way, set up a hot direct zone and a cooler zone so you can move burgers off the flames if they flare up.
Shaping and Make-Ahead
Do I need a cookie cutter to shape the patties?
No, it just gives you smooth, even edges and a uniform size. You can absolutely shape the patties by hand instead.
Do burgers need egg or breadcrumbs to hold together?
No. Ground beef binds well on its own, so no fillers are needed. Just avoid overmixing, and the patties will hold together beautifully on the grill.
Why do you put a dent in the middle of a burger?
Burgers puff up in the center as they cook. Pressing a shallow thumbprint into the middle counteracts that, so the patties stay flat and even instead of doming into a ball.
Can I make these burgers ahead of time?
Yes. Shape the patties, cover them, and refrigerate for up to a day before grilling, or freeze them raw with parchment between each for up to 2 months.
Ingredients
- 700 g ground beef 80/20, about 1.5 pounds
- 1 tablespoon BBQ sauce mixed into the meat
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For assembly (optional)
- 8 burger buns
- cheese slices, lettuce, tomato, onion, and pickles to taste
Instructions
- Prepare the grill with a hot direct heat zone and a cooler indirect zone, and heat it to medium high.
- In a bowl, mix the ground beef, BBQ sauce, salt, pepper, garlic powder, and onion powder until just combined. Try not to overwork the meat, or the burgers can turn out dense.
- Divide the mixture into 8 equal portions and shape into smooth, even patties. Pressing each into a round cookie cutter gives you clean, uniform edges.
- Press a shallow dent into the center of each patty with your thumb, which keeps them from doming up as they cook.
- Grill over direct heat for 3 to 4 minutes per side, moving them to the cooler zone if you get flare ups, until they are cooked to your liking.
- Toast the burger buns on the grill for 20 to 30 seconds if using.
- Assemble the burgers with your favorite toppings and serve warm.
