Grilled Hamburgers
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds ground beef, about 20 percent fat
- Kosher salt and black pepper
- Cheese slices (optional)
- 4hamburger buns, split
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
585 calories; 38 grams fat; 15 grams saturated fat; 2 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 35 grams protein; 516 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Start a charcoal fire or heat a gas grill. (Check out our grilling guide for how.) Form the patties into ¾-inch burgers, being careful not to make them too loose or too large, then make a deep depression in the center of each burger with your thumb. Season both sides of the each burger aggressively with kosher salt and black pepper.
- Step 2
Place burgers on a hot grill and cook, without moving, for about 3 minutes. Use a spatula to turn the hamburger over. If using cheese, lay slices on the meat. Continue to cook until the burgers are cooked through, about another 3 to 4 minutes for medium-rare. Remove the burgers from the grill and allow to rest for a few minutes while you toast the buns. Top the burgers as you desire.
Private Notes
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Cooking Notes
Rebecca Brown
If you put a divot or depression in the center of the patty, you ensure that the center will expand and cook uniformly with the edges. Plus your toppings will sit better on the burger once cooked. Otherwise, the sides will cook faster and become well-done while the center plumps up and stays more rare.
ECS
what is the function of the depression?
mlp
I also add a little garlic on the outside. When I feel wild and crazy, I'll mix a bit of BBQ sauce and scallions into the meat. Half pounders … 10-11 mins for my husband and 8 mins for me. Delicious.
Kate
You need to put the cheese on later than this suggests or you risk having it melt off...
Howard
Thumb imprint down. The protein contracts as it cooks. No dimple will form the classic fat belly hamburger. The dimple will result in a hockey puck shape. Both taste the same.
Bill
Just the simple perfect recipe. Done it! Nailed it! Prefer a potato bun
Dianne Pogoda
I use one package (about a pound) of "meatball mix" -- ground beef, veal and pork -- along with a pound or two of regular ground beef, 20% fat... the burgers are very juicy, even done to "medium." I also use a packet of onion soup mix with a little water. Adds nice flavor. Finally, season the patties with onion salt and or pepper, sometimes a splash of Worcestershire. Happy Summer!
Tatatinche
Good foundational grilled burger recipe! Turned out great.
Jesse
If you are really looking to make a splash with this, replace the burger with thinly sliced carrots and the bread bun with two slices of onions. To counter the punch of the fresh onions, try spreading some horseradish sprinkled with fennel. Take this to the next picnic and you won’t take any leftovers home!
Mort G
I topped each burger with a sliced of mozzarella cheese. The burgers were good, but they lacked kick, even when seasoned with an "aggressive" amount of salt and pepper.
Karen Salomone
Try omitting salt & pepper and substitute Penzey's English Prime Rib Rub. It's wonderful with venison burgers too. This recipe is a great guide for those of us that are tempted to turn burgers over constantly.
AZ Cook
How do you keep the burgers from falling apart on the grill? My husband always complains they don't stay together unless an egg or some other binding agent is used.
Laura H
Sometimes when we're feeling droopy we add some Worcestershire (had to look that one up!) sauce... or A-1 steak sauce
Curt Clingman
If you form the burgers in advance and let them rest, seasoned for an hour to temper I find that the patty doesn’t do that puffed up, trying to be a meatball thing.
Y, Jane Belt
Put and ice cube in the center instred of indenting with thumb. Works
m
For Filipino style burgers, mix in minced onion and soy sauce then form the patties.
barbara
The best burgers are a combination of brisket or short rib meat with chuck. Ask your butcher to grind them together or perhaps add them on a regular basis to their meat department. I'm sure they will sell out quickly!
PatC
I almost always mix in some shredded cheddar or pepper Jack cheese and a little finely diced onion plus some salt and pepper and maybe a dash of steak or BBQ sauce. Much more flavorful than beef alone—and keep them fairly thin. Not more than 3/3 of an inch. Grill quickly over a very hot fire.
Jeff
Seriously, this is a recipe? My paraphrase of this recipe in five words: Take ground beef. Make patties. Grill.
gbclimber
Good recipe, but ...... if you make the beef patties as directed but slightly smaller, about 6 oz each max you’ll be happier.
MichelleInMaine
1.5 lbs = 24 oz 24 oz / 4 = 6 oz This recipe produces 4 hamburgers that are 6 oz each! But as I type this, it occurs to me that maybe I am not catching on to a subtler humor than this site usually elicits? :)
Verna Linney
Used ground chuck, a 1.29 lb package. On grams kitchen scale (WW) measure out 170 grams meat twice, left overs into freezer. Had them at lunch time. Lord a mercy but it stuck to the ribs. Ate no added sugar low fat ice cream sundaes for supper as it was 90 degrees. Happy 4th!
Will Borger
Char on hot grill about 1 minute per side. Finish in microwave 1 minute plus. Will be fully cooked and juicy on the inside. Only 1 minute.
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