Recipe For Hamburgers On Grill

A Simple Mustard Sauce Is The Secret To These Perfect Grilled Burgers

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• ¼cupfinely chopped onion, leek, shallot, or green onions

• ¼cupgrated Parmesan, Romano, or Asiago cheese

• 2tablespoonsnipped fresh basil or parsley or 1 teaspoon dried basil or parsley, crushed

• 2tablespoonWorcestershire sauce or steak sauce

• 1 ½teaspooninstant beef bouillon granules

• 1teaspoongarlic powder

• 8onion buns, hamburger buns, or kaiser rolls, split and toasted

• 1recipe Mustard Sauce

• Thin red onion slices

• Dill pickle spears

• 2tablespoonbeer or apple juice

• 1tablespoonhoney

• ½teaspoonWorcestershire sauce or steak sauce

What Makes The Perfect Cheeseburger

Simple is always best when it comes to idea of the perfect burger. I realize that we all have differing thoughts and tastes when it comes to burgers but here are a few things that I find key to making a great burger:

• Beef: I tend to agree with the masses when it comes to the perfect fat to beef ratio in a burger. 80 percent beef to 20 percent fat ratio is my ideal for ground meat.
• Bun: No matter what buns you choose for your burger – make sure they are fresh and sturdy enough to hold the burger plus all your toppings. You want them to absorb the meat juices without falling apart. Grilling or toasting them with some butter on them is optional.
• Toppings: Fresh is key when it comes to your toppings. You want your lettuce to be fresh and your tomatoes to hold up – no mushy mealy ones here please. And I love sliced pickles that have some snap to them.
• Sauces: Choose the ones you love! My all time favorites are Mayo, ketchup and mustard. There are so many options though. My hubby loves bbq sauce and sriracha Mayo.
• Cheese: Choose your favourite cheese. Im a sucker for melty processed cheese and think it makes the perfect cheeseburger.for these burgers I used my go to Metros Selection Thick Cheddar Cheese Slices. I tend to use just one slice per burger but I will leave that up to you.

How Long To Grill Hamburgers

The only way to ensure that illness-causing bacteria has been destroyed is to make sure a food thermometer inserted into the center of the meat reaches 160 degrees F.

This recipe calls for about 4-5 minutes of grilling time on each side that should get you into the safe-zone .

Rare and medium-rare burgers will be ready more quickly, but they are a bit riskier when it comes to foodborne illness.

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Easy Cheese Stuffed Hamburgers

• 4 ounces Camembert cheese, rind removed if desired, or a cheese of your choice
• 4 soft hamburger buns or Kaiser rolls

Total time: 15 minPrep time: 10 min Cook time: 5 min Serves: 4 people

Directions:

1. In a large bowl, combine the beef, salt, pepper, and onion powder. Set the bowl aside while you preheat your grill.

2. Preheat the grill for approximately 5 minutes to high heat.

3. Divide the beef mixture into 8 equally sized balls. Roll the balls between your palms and press flat into 1/4 thick circular patties. Divide the cheese into 4 equal pieces. Each ounce of soft cheese can be flattened with your hands. Hard cheese can be sliced into 2 or 3 pieces to fill the inside of your burgers. Place the cheese on four of the patties. Add another patty on top of the cheese and press the edges of both meat patties together to encase and seal the cheese.

4. Remember to place the drip tray at the bottom of the grill. You can lightly butter your rolls and grill them, if desired, and set them aside. Grill the burgers for 3 to 5 minutes with the top closed.

5. Serve the hamburgers on rolls with toppings and sides

Ingredients For Grilling Hamburgers

This is just a quick overview of the ingredients that youll need for grilling hamburgers. As always, specific measurements and complete step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

• Ground beef: as noted above, the best meat for this grilled hamburger recipe is either an 80/20 mix or an 85/15 mix.
• Onion: adds savory flavor and a bit of moisture to the patties.
• Worcestershire sauce: for salty umami flavor. This is a key secret ingredient!
• Kosher salt and ground black pepper: to enhance the natural flavor of the meat.

Read Also: What Is The Best Cut Of Steak For Grilling

How To Know When Hamburger Patties Are Done:

When we grill burgers out on the Blackstone we like to use Blackstone Tools such as a burger press to make sure the burgers are done. We prefer that the hamburger patties not be medium rare when finished cooking.

Cooking time will vary but the hamburger patties are finished cooking after about 5 minutes on each side.

How Do You Make Burgers From Scratch

For your homemade burger recipe, start by adding your ground beef in a large bowl and add the Worcestershire sauce and seasonings. Mix with your hands without over-combining. Then divide the meat into fourths and shape into patties. They should be about ¾-inch to an inch thick. Indent the center of each with your thumb. Then cook over medium-high heat on your grill for 4 to 5 minutes per side. Add cheese if you like about 1 or 2 minutes before you pull them off the grill.

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Cajun Burgers With Spicy Rmoulade

Purists might tell you that burgers need to be 100% beef, but we see no problem in grinding up some spicy andouille sausage with the chuck to make extra-flavorful patties. We keep the Cajun theme going by topping the burgers with bell pepper, onion, celery, and a spicy rémoulade. Blue cheese isn’t Cajun, but the little bit of funk it adds here doesn’t hurt.

Choose The Best Burger Meat

Ground chuck is a great all-purpose, buy-it-anywhere choice for burger recipes. Whatever you do, look for beef with a fat content of 20%. That 80/20 ratio is the key to a perfect burger thats juicy but not greasy. Want to try a custom blend? Go for it. Ask your butcher to grind part chuck with short ribs or brisket and live your most bespoke life.

Not grilling beef patties? The alternatives are endless: chicken burgers, turkey burgers, even salmon burgers! Opt for dark meat poultry, fatty fish, or ground pork or lamb shoulder . Note that the poultry or seafood patties should be cooked through completely. Medium-rare is not a good look on a chicken or fish burger. Otherwise, the rules below should apply to these as with any beef burger.

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Argentine Asado Burgers With Seared Provolone And Chimichurri

Even if you’ve never been to an asadoa type of epic grilling feast native to the mountains of South Americayou can still make and enjoy this Argentine-inspired burger at home. A juicy patty of lightly packed and shaped beef is topped with a griddled slab of provolone cheese and spoonfuls of sharp, garlicky chimichurri, then sandwiched between two pieces of crisp bread.

How To Make The Best Burgers

You are going to start by making a nicely flavored panade in a large bowl. Add the torn or cut bread pieces, milk, kosher salt, onion powder , black pepper, minced fresh garlic, Worcestershire sauce and Dijon Mustard.

Mash that all together until it forms a smooth paste, this is your panade.

Now add the ground beef to the bread mixture. With clean hands or a fork mix until everything is combined. You do not want to overwork your patty mixture or you will end up with tougher meatball-like burgers.

Divide the mixture into 5-6 equal potions. This will be five pound burgers or six ¼ pound burgers.

To form the patties I like to roll the meat into a look meatball shape and then press to flatten. You can also shape them in the palm of your hand.

Form each burger patty about ½-1 inch larger than your buns. This allows for some shrinkage on the grill. Then your burgers will fit perfectly in your buns.

Pro Tip: using your thumb or a small spoon make an indention in the center of each patty. That will prevent your hamburgers from completely shrinking into little hockey pucks on the grill.

You can grill your burgers right away or pop them in the fridge, covered, for a day or two.

If you choose to refrigerate the raw patties then place them on a baking sheet covered with plastic wrap. OR you can stack the patties with a little square of parchment paper between the patties so they dont stick together, cover and refrigerate.

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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.

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The Best Hamburger Recipe

*Note: The full printable recipe card is at the bottom of this post.

• Add 80% lean ground beef to a large bowl.
• Add Worcestershire sauce, seasoning salt, garlic powder, and pepper.

• Mix with your hands until well combined.
• Divide the beef into fourths.

• Use your hands to form 4 hamburger patties 3/4 inch thick.
• Use your thumbs to make an indention in the middle of the patties.
• Grill over medium-high heat for about 4 minutes on each side.

• Serve on hamburger buns.

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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.

Hamburgers On The Grill

How Long to Grill Hamburgers

The length of time for cooking burgers depends on the heat of your grill and the thickness of the patties. But it will take approximately 4-5 minutes per side. Let them rest at least 5 minutes before serving.

How to Tell When its Cooked

Hamburgers should be cooked to at least 160 degrees F. Use tongs to lift up the patty and insert an instant read digital meat thermometer into the center of the burger.

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The Secrets To Making The Best Homemade Grilled Hamburgers

It is grilling season so that means it is time to share how we make the BEST Homemade Grilled Hamburgers.

If you follow our recipes, you know how much we love to use our gas grill, especially in the summer.

Not only do we grill beef hamburgers, we also use it to grill veggie burgers, ultimate bacon burgers,chicken, steak, diced potatoes and even our thin and crispy pizza crust!

Whatever we can think of, we throw it on the grill!

But one of the most common things that we make on the grill is homemade hamburgers.

Now, I am not against using pre-packaged frozen hamburgers from the store.

Those work great when feeding a crowd or when you are in a hurry to get something on the table for dinner.

However, you cant beat the taste of a homemade burger!

The flavor is so much better than the ones that you get from the freezer section of the grocery store.

And you can save yourself some money by making them from fresh ground beef rather than purchasing formed patties from the butcher.

But there are a few keys to making sure that you make the BEST homemade grilled hamburgers. But be sure to check out our popular Ultimate Bacon Cheeseburger recipe.

Grilled Burger Southwestern Recipes

Most grilled burgers are pretty simple- just grilled meat and some cheese on a bun. Why not experiment with a new filling for your next burger night? Southwestern grilled burgers are a great way to change things up!

There are so many delicious ingredients that you can use to create a flavorful grilled burger. Below, Ive listed some of my favorite grilled burger southwestern recipes. Im sure youll find something that youll love!

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What To Put On A Burger

Pile your grilled hamburgers high with any of your favorite toppings! Here are a few ideas to get you started:

• Ketchup, mustard, bbq sauce, or mayonnaise
• Sliced red onions or caramelized onions
• Sautéed mushrooms
• American cheese or Swiss cheese
• Crispy fried bacon

Dont forget the cold drinks to serve with your burgers, too! We love Sweet Tea, Homemade Lemonade, or Blackberry Lemonade!

Preheat The Grill To High Heat

Clean and oil grates, then as hot as your gas grill will go. You are cooking a relatively thin patty of meat rapidly, so direct high heat is correct.

While my very hot Weber runs 650° plus surface temperature, and you might “only” get 550°, the results will be similar. Some smaller grills will only get to about 500°, they will take a bit longer, but we are cooking to a final internal temperature and never by time alone.

Charcoal Grills: Your grill can be a gas grill or charcoal grill. It does not matter for this to work.

Some gurus suggest you must use charcoal. If true, I can’t grill a burger since I don’t have a charcoal grill. Use what you have. Just get it very hot, cleaned, and oiled.

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Grilling Burgers For Beginners

There are lots of little tidbits to keep in mind when you are making the best burgers. You will love how simple these grilled burgers come together!

• Resist The Temptation: Try not to press down on the burger while it cooks. This squeezes out all those lovely juices that are meant to be inside.
• Let it Rest: Let the hamburger rest for 5-10 minutes after grilling to redistribute the juices throughout the meat.
• Got Fire: If you get a flare up on your grill, cut off the oxygen to the flame by closing the lid. This should put it out. And have a glass of water on hand, just in case.
• Variations: There are many ways to vary your burger from the kind of meat you use, to the seasonings and the toppings. Once you feel you have the basics down good, experiment with flavors and textures. Keep in mind any time you change the meat, you will change the cook time, temperature, and seasonings. Besure to do your homework before working with different meats in your burgers so that you can still have the best, juiciest and most flavorful burger around.
• Toppings: Get creative with your tastebuds and try different toppings. Some ideas include grilled onions or mushrooms, pineapple and teriyaki sauce, pepper jack cheese and avocado spread. Melt blue cheese and top with bacon. The possibilities are endless. Let the grilling begin!