How To Make Juicy Burgers On The Grill

The Secret To Grilling The Perfect Burger Avoiding These Common Pitfalls

How To Grill Juicy Hamburgers

Plain or piled with toppings, grilling the perfect burger is the key to any great cookout. If youve ever volunteered to wield the tongs, you know the pressures on. The pitfalls of a seemingly simple burger are legion: too dry, overdone, underdone, oddly tough, falling apart, charred outside but somehow raw in the middleTheres only so much ketchup can cover up.

Want to grill a tender, juicy burger with just the right blush of pink in the middle? Avoid these common mistakes cooks make when grilling burgers.

How To Make Juicy Burgers On The Grill

Of course, nothing beats smoky, juicy burgers on the grill. The process for how to make juicy burgers on the grill is very similar to stovetop burgers.

Prepare the meat like above while you heat up the grill. Once its hot, add the burgers and close the lid. Resist the urge to open it too often!

Flip the burgers after about 4 or 5 minutes. The signs are the same clear or brownish juices. After flipping, cook for a few more minutes. The time will vary depending on thickness and how much you want them done. More on that below!

Just like stovetop burgers, the tips below will apply to making juicy burgers on the grill, too.

The Best Juicy Burger

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Learn all about how to make the juiciest burgers ever! Youll find tips for creating a deliciously juicy burger at home, well seasoned and cooked perfectly every time.

We are big fans of burger nights in this house, and with good reason. Who doesnt love a juicy burger on the grill, oven, or on the stove top?

If you love burgers as much as my family, youve got to check out this fun burger bar set-up, juicy sliders, along with my best tips for making burgers in the oven. We also love these incredible bratwursts for an easy family dinner night!

Are we burger experts? Maybe not quite yet, but were definitely getting close! The love runs deep, and they will always be a favorite around here.

Today Im giving you all my best research and tips for creating the juiciest burgers ever. Im getting hungry just thinking about it!

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Mistake #: Relying On Pre

Picking up a bag of pre-made burger patties at the grocery store is definitely tempting, especially if youre pressed for time. But the best results start with the freshest possible meat. Youll also have more control over the type and fat content of your meat .

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How To Top Your Hamburger

Juicy Grilled Burgers Recipe (How to Grill Burgers)  Cravings Happen
  • The Basics: Lettuce, tomato, onion, pickles and cheese are typically offer
  • Condiments: Ketchup, mustard and mayonnaise are the most common.
  • Make it Extra: Top your burger with just about anything you love! Avocado, BBQ sauce, pineapple, onion rings, guacamole, chili, fried egg, sautéed mushrooms. The possibilities are practically endless!

Like the meat, having a good quality bun is essential to the perfect hamburger, so splurge a little and get the good ones!

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Classic Bread Stuffing Recipe

From fast food drive-throughs to backyard barbecues, a hamburger is the iconic American food. Whether youre simply topping it with ketchup or dolling it up with fancy fixings, the key to a successful burger lies in proper handling and cooking. Thats because the simple act of grinding meat profoundly changes the way it cooks, which makes grilling a hamburger a bit trickier than grilling a steak. Here, well discuss the relationship between ground meat and high heat, and how to marry the two for the tastiest burger around.

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Place Hamburger Patties On The Grill

Oil your grates. Place your patties on the grill, making sure you space them out. If one area of your grill is hotter than the rest, the burgers placed in that area will cook more quickly. Check for hot spots and adjust your patty placement as needed to cook them uniformly. When youre happy with your positioning, close up the grill.

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What Is The Best Cut Of Meat For Burgers

In my opinion, chuck steak is the best meat for creating a truly craveable burger. You dont want it to be greasy and dripping everywhere, but you do want it to hold moisture and it needs to right fat content to do that.

80-85% is generally the best bet for your ground chuck for burgers. You can certainly go leaner to save yourself some calories, but its easier to accidentally dry out a leaner burger, regardless of cooking method.

How To Serve Juicy Burgers

How to Make Juicy Grilled Pork Burgers

Follow these tips, incorporate the secret ingredients, and youll end up with perfectly seared, juicy burgers every time.

I serve mine over lettuce with some tomato, avocado, and whole grain mustard most of the time. But, I also love to add cheese and low carb ketchup, too. Sometimes I even add sugar-free barbecue sauce.

And even though this blog is low carb, Im sure some readers may not be so it goes without saying that you could easily add your favorite bun. If youre looking for a low carb bun option, try the flattened version of my almond flour biscuits or simple low carb hamburger buns.

Whos ready to add this juicy burger recipe to their barbecue?

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Gently Handle The Meat

This step is crucial! The less you mix the ground beef the better. The more you handle the meat, the more packed together it will become. This potentially makes the texture tough and rubbery without the addition of a starchy panade. Simply portion the meat into equal sizes, about 6 ounces per patty. Gently form each into a ball, lightly press it down into ¾-inch thickness then slightly reshape the sides into a round. It doesnt have to be perfect.

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A Couple Of Tips And Tricks To Make These Bbq Burgers :

  • Remove ground meat, or patties at least 15-20 minutes before ready to grill.
  • Never press down on a burger with your spatula. Its tempting, but dont do it. It causes the good juices to squeeze out and causes your burger to be dry.
  • Use a medium flame. Its better to do them low and slow to retain the moisture and not dry out your burgers.
  • Never overflip. You should only need to flip the burger once. A rule of thumb for medium heat and about ¼ lb. burger, is to cook the first side for about 4 minutes before flipping . Once flipped the remaining side should need roughly that same amount of time until the internal temperature is at least 135 degrees F.

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Burger Construction: Building A Better Burger

Once you have your burger game in place, think about the condiments and toppings you want to serve with them. Ketchup, mustard, and mayo are all traditional, with lettuce, tomatoes, onions, and pickles for classic burger fixings.

Soft, pillowy burger buns make such a huge difference in your burger game, so don’t waste your time on boring, stale buns from the store. Brioche buns are the best for burgers, in my opinion, but potato rolls are good too. We love our buns toasted on the grill during the last minute or two of cooking our burgers!

I’m probably the last person to realize this, but I recently learned that if you place your lettuce under the burger it will help keep the bottom bun from getting soggy.

Best Hamburger Patty Recipe

Juicy Grilled Burgers Recipe (How to Grill Burgers)  Cravings Happen

Best Hamburger Patty Recipe Thick or thin, made on the grill or stovetop, this is the best and easiest all-purpose recipe for perfect hamburger patties every time! These juicy, delicious homemade hamburgers are ready in less than 30 minutes and are a must-make for your next cookout.

Close your eyes, and picture the perfect hamburger.

Is it a thin diner-style hamburger patty, or a thick steakhouse-sized burger? Seared to the peak of juiciness on a grill or in a flat griddle?

With or without cheese?!

Make burgers your way and have them come out flawless every time with what I consider to be the Best Hamburger Patty Recipe, in my humble opinion.

Its a classic all-American recipe for mouthwatering burgers that can be cooked on the grill, on the stovetop, as thick 1/3 pound patties, or as ultra-thin griddle patties.

Get ready, because you are about to make the burger of your dreams, people!

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How Hot Should The Grill Be

Raging hot, but not for the entire cooking time. The intense heat of a grill creates a deeply browned crust, one of the hallmarks of a great burger. Surface browning begins to occur around 250°F, when the meats sugar and protein react with each other, forming an unstable structure, which then breaks down into hundreds of flavorful compounds that make the meat taste more savory, caramelized, and delicious. The higher the heat, the more intense the browning reactions, and the more complex the flavor.

But if left over high heat for too long, a burgers crust can go from browned to burnt. To prevent this, set up your grill with both high-heat and low-heat zones. Start by grilling burgers over the high-heat zone to create deep surface browning, and then move them to the low-heat zone to finish cooking, a strategy known as indirect grilling. Also, be sure to preheat the grill for at least 15 minutes, brush the grate clean, and lubricate it with an oil-soaked paper towel just before adding the burgers.

Add All Ingredients And Mix

The key to a moist, juicy burger is to not overwork the meat. You still need to incorporate everything together, though, so the trick is to be gentle. Dump all your ingredients except the Worcestershire sauce in a bowl and then gently mix it together with your hands. When the seasoning is evenly incorporated, add the Worcestershire sauce and give it another few good turns.

Dont overdo it, but make sure its consistently mixed in. Then add your Worcestershire and simply turn it a few more times. Let this all sit together in the fridge and incorporate together while you ready your grill. Keep it cold before forming into patties to help the fat keep from melting out. You want it later while it cooks on the grill.

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Im A Celebrity Chef My Bizarre Grilling Trick Makes Very Juicy Burgers

A CELEBRITY chef has revealed a bizarre grilling trick that will make very juicy burgers for a Memorial Day BBQ.

Graham Elliot a chef known for his judging role on Master Chef says the key to grilling a delicious burger is one ingredient.

The 45-year-old American chef and restaurateur insists its beneficial to put ice cubes in the middle of the burger patty prior to putting it on the grill.

Speaking to FoxNews.com, Graham said: Make your patties, then put your little ice cube in there and then when you grill it, it keeps it moist and keeps it from getting dried out.

Graham also advises that the meat doesnt need to be prepared in a special way.

He explained: People always end up doing the same mixture for a burger as they do with meatloaf or a meatball, they put all the pepper and onion in it.

You dont want to do that. You want it to be just straight meat.

And according to Gourmet Grill Master, the ice cube trick likely works the best with grilling as opposed to other methods.

The grilling blog explains: The moisture might stay within the burger better if you make your patties on the stovetop in a skillet.

The high heat of the grill surface typically extracts the natural juice and moisture out of the meat.

You can certainly give it a try, but we think this method works best at the grill.

Meanwhile, if you find yourself barbecuing meat this holiday weekend, its important to cook burgers thoroughly.

Tip #: Baste With Butter

Make and Grill A Juicy Burger – Ace Hardware

Of course, adding more fat to the hamburger patties will also help make them more juicy. If youre making burgers on the stovetop , start by dolloping a few tablespoons of butter into the skillet, then basting the patties with the melty goodness as they cook. If youre grilling, periodically brush the burgers with melted butter.

Check out our recipe for homemade butter burgers if you want to learn more about this method.

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Mistake #: Skipping The Easy Trick To Making Perfect Patties

If youve ever shaped a meatball or worked extensively with ground beef, youll recognize this situation. Things begin smoothly as you mold the meat into shape. But then, gradually, globs of the greasy pink stuff start sticking to your fingers, making it harder and harder to manage. Pretty soon you cant form anything into shape.

To avoid the mess, start by dampening your hands with water. Thisll prevent the meat from clinging as you shape the burgers.

My Tips & Tricks For The Best Burgers

  • Don’t go too lean with your meat selection. A little extra fat is your friend when it comes to really excellent, flavorful burgers. Remember to use meat with a 15-20% fat content for the best burgers.
  • Season the meat well! Use coarse kosher salt and freshly ground black pepper to season the meat AFTER shaping them, rather than mixing it in, which can overwork the meat. Most people underseason their burger patties, which results in bland burgers. Season from high above the patty – at least 10 inches – to get more even coverage and season those patties to perfection.
  • Make sure the patties have an even thickness. Press the patties flat to about ¾- to 1-inch thickness with your hands, a flat-bottomed plate, or a burger press, if you have one. Also, you can make sure your patties are the same size by using a kitchen scale to weigh them before you shape them.
  • Make your patties about ½-inch wider than the buns. Burgers tend to shrink as they cook, so you need to account for that when shaping your patties.
  • Make an indent in the center of each burger patty with your fingers. This will help keep the burgers nice and flat while they grill and prevent them from balling up.
  • NEVER press the burgers while they are on the grill! It’s so tempting to press on the burgers with a spatula while they are grilling, either to flatten them out or to hear the sizzle they make as the fat hits the flame or coals below. But that is the sound of the flavorful juices being lost! Resist the urge to press!
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    Using A Charcoal Vs Gas Grill

    The charcoal vs gas grill debate is long and storied, and they both have their pros and cons. Gas grills heat up more quickly, and its easier to control the heat by turning a knob. On the downside, they tend to have hot spots, so youll need to move the burgers around the grill to make sure they all cook evenly. A charcoal grill can infuse more smoky flavor into your burgers, but it takes longer to heat up and learning how to adjust the vents to increase or decrease the heat is a process.

    In the end, any type of grill will make a delicious burger, so use the one youre most comfortable with.

    Do You Grill Burgers With The Lid Open Or Closed

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    I always close the lid when grilling my burgers, but truthfully, when cooking things like burgers over high heat, the lid doesn’t make much of a difference. Mostly I find it helpful to make sure the cheese is completely melted. And it also helps to put the lid back on when dealing with windy conditions, which we often have where we live.

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    Burger Time Chart: How To Tell That Burgers Are Done

    One other way to check that a burger is medium-rare is to touch it gently to see if its slightly springy yet. But dont overdo this method, because again youll squeeze the juices out.

    Definitely dont push down on the burger with a spatula or open it up to check. As mentioned above, this will make your grill or stovetop burgers dry.

    If you have a meat thermometer, thats the most reliable way to test for doneness. Use these temperatures as a guide:

    Doneness
    160 to 165 degrees71 to 74 degrees

    The USDA officially recommends at least 160 degrees Fahrenheit , but for juicy burgers I recommend medium. You make em how you like em!

    The Tips For The Best Hamburgers

    Like many other grilling recipes, people just need to slow down and pay attention to details and technique to achieve burger grilling deliciousness. Here are what I consider to be the key factors in hamburger perfection.

  • Use high heat and cook them fast! Like most thin meat products, its best to apply high and direct heat to your hamburger and cook it as fast as possible. Leave the lid open, crank up the heat and dont cook them too long or they will dry out.
  • Be gentle with that meat! Most people really pack the patties tight and then flatten them down too much. A loosely packed patty makes for a juicy hamburger! Otherwise you run the risk of drying out the meat and making them tough. The only thing I am going to recommend is to make an indention in the patty. But well talk about that in a bit
  • Dont squish! PLEASE, PLEASE, PLEASE dont EVER flatten or squish your burgers with a spatula while they are grilling. You might as well pick it up with your hands and squeeze out all of the juices. Why do people usually feel the need to do that? Because the burgers usually inflate or bloat in the middle during grilling, well talk about how to prevent that if you stick with me below
  • Dont skimp on buns. Why would you go through all of this trouble to learn how to make a better burger and then serve them between some bad buns? I like to go with french hamburger buns from my grocery stores bakery.
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