For burger lovers, nothing beats the thrill of the grill and the sizzle of fresh patties. Earning the title of Burger Master, however, requires a little strategy beyond just putting meat to heat. The right meat, proper patty formation, temperature control, and a little patience are all part of the recipe for cooking up the summer’s best burgers. Whether you like them piled high with cheese and all the fixings or simply unadorned with just the right amount of char, these smart tips will help to ensure perfect patties every time.
Choose the right ground beef
When making a beef burger, aim for 15 to 20% fat. This is the ideal choice for grilled hamburgers. Unlike the stovetop, where patties sit in rendered fat as they cook, the grill results in a leaner burger because the fat drips down through the grates. Opting for 80% or 85% ground beef will help to ensure your burgers are moist and flavorful, not dry. For a leaner burger, 90% fat is acceptable and a great option. Avoid beef with more than 20% fat, which could produce a greasy burger.
Avoid overworking patties
The tastiest burgers start with freshly made patties, but be careful not to overwork the meat. Start by dividing the beef into equal portions to ensure each burger cooks consistently (a kitchen scale can be useful here). Using a light touch, shape the meat into a patty, stopping as soon as it holds its shape. The more you handle the beef, the tougher and more rubbery it will become while cooking. For flat, even patties with minimal shrinking and puffing on the grill, use your thumb to create a small divot in the center of each patty.
Keep things cool
Another key to maintaining the shape of your burgers is to keep the patties chilled in the fridge until you’re ready to grill. A cold patty also helps slow the fat melting, resulting in a juicier burger with fewer flare-ups on the grill.
Don’t forget the seasoning
While the fat in the beef helps ensure flavor, a proper amount of salt—roughly a quarter to half teaspoon per quarter pound—is necessary to really make a grilled burger sing. To enhance the flavor, try adding a pinch of paprika, onion powder, garlic powder, or a blend of all three to your patties. Season patties just before grilling, not while they’re chilling, as the sodium will draw out moisture and result in a drier burger.
Prep the grill
To avoid burgers sticking as they cook, start with a hot grill. Preheat the grill for a minimum of 10 minutes to ensure it’s hot enough to achieve a nice sear. Once hot, scrub off any stuck-on bits from the grates using a grill brush.
Less flipping means more flavor
Once on the grill, let burgers cook for a few minutes without flipping to develop a deeply seared crust. In addition to boosting the flavor of your patties, searing helps to lock in moisture and prevent sticking.
Use an instant-read thermometer
The easiest and most accurate way to ensure that burgers are cooked to order is by checking the internal temperature using an instant-read thermometer. Grill each side of the patty for three to five minutes, depending on the size of your burgers and desired level of doneness, then insert a thermometer horizontally into each patty and follow the temperature guide below.
For ground beef burgers:
130°F for medium-rare
140°F for medium
150°F for medium-well
160°F for well-done
Ground turkey, chicken, or pork burgers should be cooked to well-done, 160°F to 165°F.
When you can’t use the grill
If you don’t have a grill or the weather isn’t cooperating, the stovetop or oven can be used instead. A seasoned cast-iron pan over medium-high heat will create a well-seared burger; just be sure to get it near-smoking hot by preheating for five minutes. To cook multiple patties at the same time with minimal cleanup, broil patties on a broiler pan or wire rack placed over a foil-lined sheet pan. An indoor grill pan on the stovetop, which allows some fat to drain off while also creating grill marks, is also a reliable cooking method. Cook patties three to five minutes per side and follow the temperature guide above. We love these BBQ Smash Burgers, which can easily be made indoors but have the look and feel of an outdoor bash.
Let burgers rest
Though it’s tempting to dig in right away, allow burgers to rest for five minutes before transferring them to buns. This allows the juices to redistribute, so the burger stays moist and flavorful, and the bun doesn’t get soggy.
Ready to get your burger on? Grab a spatula, fire up the grill, and try one or all of these tasty recipes.
Grilled Greek Turkey Burgers
This recipe shatters the idea that grilled turkey burgers are dry and bland. Grated zucchini helps to lock in moisture while fresh dill, oregano, and lemon zest add Greek-inspired flavor to ground turkey patties topped with a tangy homemade feta sauce.
Get the recipe: Grilled Greek Turkey Burgers
Pub Cheeseburgers
Make your backyard the new neighborhood hangout spot with these cheesy burgers that taste as if they came from the corner pub. Creamy, spreadable pub cheese adds luscious flavor and texture to beef burgers topped with red peppers that grill alongside the patties.
Get the recipe: Pub Cheeseburgers
Grilled Chicken Ranch Burgers
This lighter riff on burger night hits the table in just 15 minutes. A schmear of bottled ranch dressing is the cool, creamy topper for patties made with lean ground chicken and a blend of four spices and dried herbs.
Get the recipe: Grilled Chicken Ranch Burgers
Queso Cheeseburgers
Taco Tuesday meets burger night in this mashup recipe brimming with Mexican-inspired flavors. Beef patties flavored with cumin, cilantro, and chili pepper go next-level, topped with the mild heat of jarred queso and strips of bell peppers and jalapenos cooked on the grill.
Get the recipe: Queso Cheeseburgers
Grilled Greek Pork Burgers
Lean, affordable ground pork is a delicious alternative to beef when you’re trying to break out of the usual burger routine. Five ingredients are all you need for these pork burgers that take their cue from gyros, studded with spinach and feta and finished with a dollop of tzatziki.
Get the recipe: Grilled Greek Pork Burgers
Grilled French Onion Burgers
This recipe brings the flavor of French onion soup to the backyard barbecue. Onion soup mix in the patties and a layer of caramelized onions on top bring a double dose of umami-rich flavor to beef burgers topped with melted Swiss.
Get the recipe: Grilled French Onion Burgers
Grilled Chicken Parm Burger
No need for breading and frying with this satisfying burger that tastes like chicken Parmesan. Marinara, garlic, and shredded mozzarella boost the flavor of ground chicken patties cooked on the grill and finished with fresh basil, tomatoes, and more melty cheese.
Get the recipe: Grilled Chicken Parm Burger
Thai Turkey Burgers
A refreshing salad-turned-condiment is the star of these Thai-inspired turkey burgers. Mild grilled turkey patties get a boost of flavor and crunch from a topping of cucumber and red onion salad tossed in a tangy peanut dressing made with fish sauce and fresh lime.
Get the recipe: Thai Turkey Burgers
Green Chili Cheeseburger
These burgers come to the backyard grill by way of New Mexico, where they’re a local favorite. Two kinds of mild green chilis dial up the flavor of classic beef burgers topped with white American cheese.
Get the recipe: Green Chili Cheeseburger
Grilled Caprese Burger
This delicious mashup of an Italian caprese salad and an all-American burger is a dream. Drizzled with a balsamic glaze and topped with creamy mozzarella, herby pesto, and peak-season tomatoes, it’s a must-make this grilling season.
Get the recipe: Grilled Caprese Burger
Inside-Out Cheeseburgers
For a more classic cheeseburger with a twist, this simple recipe will become your new go-to. Simple lean ground beef is stuffed with American cheese for the ultimate ooey-gooey center.
Get the recipe: Inside-Out Cheeseburger
