What ingredient is best for grilled burgers?

The most important ingredient is the beef. For the best grilled burgers, use 80/20 ground chuck. It has enough fat to keep the burgers juicy and flavorful without becoming greasy. If you want an upgraded burger, try a custom blend with chuck, brisket, or short ribs. After that, keep the seasoning simple. Kosher salt and black pepper are all you really need.

Can I make grilled burgers ahead of time?

Yes. You can shape the burger patties up to 24 hours ahead of time. Place them on a parchment-lined baking sheet, cover tightly, and refrigerate until ready to grill. For longer storage, freeze the uncooked patties. Stack them with parchment or wax paper between each patty, place in freezer bags, and freeze for up to 3 months. Thaw overnight in the fridge before grilling. For the best texture, wait to season the outside of the burgers until right before cooking.

Should I mix seasoning into the burger meat?

For classic grilled burgers, season the outside of the patties right before grilling. Mixing salt into the meat can make the texture denser.

How hot should the grill be for burgers?

Medium-high heat is ideal. You want the grill hot enough to brown the outside while keeping the inside juicy.

Should I grill burgers with the lid open or closed?

Cook burgers with the lid closed to help the heat circulate and cook the patties evenly. Open the lid to flip, check the temperature, and add cheese.

Can I use turkey, chicken, or salmon instead of beef?

Yes. Turkey burgers, chicken burgers, salmon burgers, veggie burgers, and black bean burgers are all great alternatives. Just make sure poultry and seafood burgers are cooked through completely.

How do I keep grilled burgers from drying out?

Use 80/20 ground beef, don’t overwork the meat, avoid pressing the patties while they cook, and use an instant-read thermometer so you don’t overcook them.

Classic Grilled Burgers for Summer Cookouts

Description

Juicy, smoky, classic grilled burgers made with simple seasoning, melty cheese, toasted buns, and all your favorite toppings. Perfect for summer cookouts, easy family dinners, and casual backyard gatherings.

Ingredients

Units Scale

For the burgers

1 1/2 pounds 80/20 ground chuck
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 hamburger buns
4 slices American cheese, cheddar, pepper Jack, Swiss, or preferred cheese
Neutral oil, for oiling grill grates

For serving

Lettuce
Tomato slices
Red onion slices
Pickles
Ketchup
Mustard
Burger sauce
Grilled onions, avocado, bacon, or jalapeños, optional

Optional Burger Sauce

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1 clove of grated garlic

Cook Mode Prevent your screen from going dark

Instructions

Preheat a gas grill to medium-high heat, or prepare a charcoal grill for direct heat. Clean the grates and lightly oil them with neutral oil.
Divide 1 ½ pounds 80/20 ground chuck into 4 equal portions. Gently form each portion into a patty about ¾- to 1-inch thick and slightly wider than your buns.
Press a small indentation into the center of each patty with your thumb. This helps prevent the burgers from puffing up as they cook.
Season both sides of each patty generously with kosher salt and black pepper right before grilling.
Place the patties on the hot grill. Cook for 3 to 4 minutes on the first side, then flip once and cook for another 3 to 4 minutes, or until they reach your desired doneness.
Make the burger sauce by whisking together ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon sweet pickle relish, 1 teaspoon yellow mustard, 1 teaspoon Worcestershire sauce, ½ teaspoon paprika, and 1 clove of grated garlic until smooth. Taste and season with salt. Set aside.
During the last minute of cooking, add cheese slices and close the grill lid until the cheese is melted.
Place the buns cut-side down on the grill for 30 to 60 seconds, just until lightly toasted.
Spread sauce or condiments on the buns, add the grilled burgers, then layer with lettuce, tomato, onion, pickles, and any extra toppings. Serve immediately.

Notes

Do not overwork the meat when shaping the patties. A light touch keeps the burgers tender.
Season the outside of the patties right before grilling instead of mixing salt into the meat.
Do not press down on the burgers while they cook. That squeezes out the juices.
For the best flavor and texture, serve grilled burgers right away.
Patties can be shaped up to 24 hours ahead and refrigerated until ready to cook.

Shortcut Option

No time to shape patties from scratch? Use ButcherBox preformed burger patties straight from the freezer. Grill from frozen over medium-high heat, flipping as needed, until browned and cooked through. Frozen patties will take a few extra minutes, so check the internal temperature with a thermometer.