How to Grill Burgers

Grilled Beef Burgers are a year-round staple in our house. Juicy, flavorful, and incredibly simple to make and grill once you know what you’re doing, they feature a family favorite seasoning: Cajun seasoning. This is the burger recipe we make on repeat time and again.

The BEST Grilled Beef Burgers

Real talk: my family and I are exclusively grilling this summer because our kitchen is currently under construction.

However… firing up the grill during the warm months of the year, as well as during the wintertime, is a wonderful thing to do and a great way to cook various proteins, vegetables, fruits and more.

While it is heating up here in Texas and becoming more challenging to grill simply because it is just so darn hot, I will still be out there flipping burgers and various other things. 

Today, I am sharing this ultimate guide for how to grill burgers because once you know how to make a good burger, you’ll never reach for a pre-made patty again…

Why I love this recipe:

It’s hard not to love a classic grilled burger. 

Here are some things I adore about this particular recipe…

• They’re endlessly versatile. Keep it classic with lettuce, tomato and your favorite condiments, or go rogue and slather on some Cajun remoulade. Either way, you’re in for a hearty burger.
• Batch them. Season and form the patties ahead of time and pop them in the fridge (or freezer), then grill when ready! They’re a great choice for parties for this reason. (Also, who doesn’t love a burger?)
• The flavor is spot-on. We use salt, pepper and Cajun seasoning — which, yes, might surprise you on a burger, but trust me here. A friend pointed out that this was a unique choice when she watched me make these, and honestly, it just made me love them more.

More flavorful burger recipes to try: Spinach and Feta Burgers | Classic Salmon Burgers | Cajun Turkey Burgers | Juicy Lucy Burgers

What you need to make this recipe:

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• Large mixing bowl
• Parchment paper
• Metal spatula
• Instant-read thermometer
• Baking sheet

Here is what you need to get at the store to make this recipe:

• Ground beef — the fat content of your beef is KEY to a juicy burger. I recommend 80/20 ground beef so that your burgers have enough fat in them to have good flavor and to remain juicy throughout the cooking process. I do not recommend going with a leaner beef because your burgers could potentially become dry if you overcook them. Please note that grass fed beef cooks a little faster than traditional because it is leaner.
• Worcestershire sauce — this adds some umami flavor to the meat itself. There is no easy replacement for this.
• Cajun seasoning — we like a salt-free Cajun seasoning in our household. You can purchase Cajun seasoning from the store or you can make your own Creole seasoning and use that to season burgers.
• Salt and pepper — medium-grain kosher salt or similarly sized sea salt plus freshly-cracked black pepper will send these over the top. 
• Hamburger buns — purchase your favorite or use the best you can afford. Brioche buns are my favorite. Gluten-free buns work, too. And I won’t judge you if you want to skip the bun and enjoy this burger over a salad or as a lettuce wrap. (Though it’s a little messy!)

The best burger toppings:

Here are some ideas of what you can add to your burgers to take them up a notch…

• Cheese: If you want to make these into cheeseburgers, have at it! A slice of cheddar cheese is classic, or go for American, pepper jack, monterey jack, goat cheese, white cheddar or whatever your favorite is. 
• Lettuce: A leaf of butter lettuce or iceberg lettuce will work well here. 
• Tomatoes: Highly recommend homegrown or farmers market tomatoes if you can get your hands on them! Otherwise, a slice of roma or beefsteak tomato works well. 
• Onions: Go for slices of white onion or red onion, or step it up a notch with pickled onions, fried onion straws or caramelized onions. 
• Pickles: Use your favorite here, or skip if you’re not a pickle person. Dill pickles, bread and butter pickles or even fried pickles are all worth trying. 
• Bacon: make it into a bacon cheeseburger, if you’re feeling fancy! Cook the bacon first (either by baking or frying in a skillet) and serve on the cooked burger.
• BBQ sauce: A classic sauce is always a good idea.
• Cajun sauces: whether you use a cajun dipping sauce (which is like a Cajun-flavored burger sauce) or a Cajun remoulade sauce, you’re in for a saucy treat!
• Ranch: If you like ranch on your burgers, these would be great with homemade ranch dressing. 

How to Grill Beef Burgers

These burgers are super simple to put together. Let’s take it step by step together: 

Fire up the grill. Preheat it. We want it on a medium-high heat around 475°F-550°F. I like to turn all of my burners on to the highest setting and close the grill to let it get h-o-t.

When you open the grill, it will lose heat quickly, so we want it screaming hot.

Please note that I use a gas grill for my recipes, but you can use a charcoal grill to make these burgers, too. It will take a little longer to get things going.

Season the meat. Place the ground meat into a bowl. Season with Worchestershire sauce, Cajun seasoning, salt and pepper and mix the seasonings into the meat as best you can.

Form the burger patties. Divide the beef into six even portions. Form a rough ball with each. Place on a sheet of parchment or wax paper on a flat surface. Press the rounds of meat into burger patties with the palm of your hand, about 1 ¼” thick and about 4 ½” wide.

They do not need to be perfect circles, nor do they need to be worked a ton. You may oil your hands to prevent the meat from sticking to them.

Create an indention. Use your thumb or a spoon to create an indention in the middle of each burger to prevent the meat from warping as it cooks. 

If your meat feels warm, cover with plastic wrap and refrigerate for 15-20 minutes.

Grill! Place the burger patties in the middle of the grill and immediately turn the burners beneath them to the lowest setting possible. You may also turn them off if your other burners are turned high. (As with most things on the grill, I really like to use indirect instead of direct heat to prevent flare-ups.)

Flip the burgers only once. We cooked ours for 3-4 minutes on the first side, then another 2-3 on the second. 

Check the burger’s internal temp. Insert the tip of an instant read meat thermometer into the middle of each burger. When the burgers are cooked to your ideal temperature and personal preference (more on this below), remove them from the grill, and turn off the heat. 

Burger Temperature Guide

Burgers, like steak, continues to cook after it’s removed from heat, so pull it 5–10 degrees before your ideal temperature. Use an instant read meat thermometer* (affiliate link) to check.

Rare	Cool red center	125°F (52°C)
Medium rare	Warm red center	135°F (57°C)
Medium	Warm pink center	145°F (63°C)
Medium well	Warm pink center	150°F (66°C)
Well done	Fully cooked through	160°F (71°C)

Cook Steak Like a Pro

Eating raw or undercooked meat may increase your risk of food-borne illness.

Toast the buns. Place them directly on the grill grates, and toast for 2-3 minutes, or until the buns are slightly toasty.

Let them rest. This will take 10-15 minutes and will prevent you from burning your mouth.

Serve warm on buns with your favorite toppings and enjoy.

What to serve with grilled burgers:

Whether you are serving these at a potluck or having a grilled dinner at home, you’re going to want some classic burger sides.

You can never go wrong with French fries and ketchup. Sweet potato fries are excellent, too.

Consider a cold salad, like potato salad or pasta salad. Summery fruit salad is fun, too!

Coleslaw is a summertime classic that is also a BBQ favorite. You could also serve them with baked beans and mac ‘n cheese. 

And don’t forget the sweet stuff! For dessert, go for a no-bake dessert, campfire favorite or a refreshing summer treat.

Frequently Asked Questions

Quick tips and tricks to making the best grilled burgers

• Go with 80/20 beef at a minimum. The fat is what keeps the burger juicy, so I recommend not going leaner than 85/15. (And honestly, I recommend steering clear of that.) If you can find 75/25 ground beef, that is even better.
• Use the thumbprint trick. Press an indention in the middle of the burgers so they don’t balloon as they cook.
• Manage the heat. Crank all the burners to high before you put the burgers on the grill but then turn the burners directly beneath the burgers to their lowest setting as soon as the meat hits the grill. This gives you a hot grill without the flare-ups.
• Use a meat thermometer to check the internal temperature. This way you are able to serve it to yourself and guests at the temperature that they like.
• Adjust the cooking time for the burger size. Thinner burgers won’t need as much time, but larger ones will need more time. Use the meat thermometer as your guide. 
• Let them rest. It sounds silly to let them sit for 10 to 15 minutes before you serve but you want to do this so that the juices redistribute. I know it’s hard to wait, but some people in our house have actually burned their mouths when skipping this step…
• Add cheese at the very end. Place the sliced cheese directly on top of the patty for the last minute or so of grilling. You want it to be on there just long enough to melt without dripping all over the grates.

Here’s how you can make these burgers at your house…

How to Grill Burgers

Servings: 6 burgers

Erin Parker, The Speckled Palate

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Grilled Beef Burgers are a year-round staple in our house. Juicy, flavorful, and incredibly simple to make and grill once you know what you're doing, they feature a family favorite seasoning: Cajun seasoning. This is the burger recipe we make on repeat time and again.

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Cook Time 20 minutes mins

Total Time 20 minutes mins

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EQUIPMENT

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• Large mixing bowl
• Parchment paper
• Metal spatula
• Instant read meat thermometer
• Rimmed sheet pan

Ingredients

 

Burgers

• 2 lbs. ground beef (80/20 is best)
• 1 ½ teaspoons Worcestershire sauce
• 1 teaspoon Cajun seasoning
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 6 burger buns

Toppings

• Lettuce
• Tomatoes
• Red onion
• Caramelized onions
• Condiments like ketchup, yellow mustard, mayonnaise, burger sauce, etc.

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Instructions

 

• Preheat the grill. We want it on a medium-high heat around 475°F-550°F. (Keep in mind that when you open the grill, it will lose heat quickly, so we want it screaming hot to begin with.)
• While the grill preheats, place the 2 lbs. ground beef into a bowl. Season with 1 ½ teaspoons Worcestershire sauce, 1 teaspoon Cajun seasoning, ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper Mix the seasonings into the meat as best you can.
• Divide the beef into 6 portions. Try to make them as equal as possible and quickly form a rough ball with each.
• Place the beef portions on a sheet of parchment paper on a flat surface.
• Press the rounds of ground meat into burger patties with the palm of your hand, about 1 ¼” thick and about 4 ½” wide. They do not need to be perfect circles, nor do they need to be worked a ton. You may oil your hands to prevent the meat from sticking to them.
• Use your thumb or a spoon to create an indention in the middle of each burger to prevent the meat from warping as it cooks. If your meat feels warm, cover with plastic wrap and refrigerate for 15-20 minutes.
• Brush the grill grates with a little avocado oil (or another high smoke point oil) before placing the burgers on the grill.
• Place the burger patties in the middle of the grill and immediately turn the burners beneath them to the lowest setting possible. This will help prevent flare-ups.
• Grill the burgers, flipping once. We grilled ours for 3-4 minutes on the first side, then another 2-3 on the second. If you are adding cheese to the burgers, add the cheese slice(s) about one minute before you take the burgers off the grill.
• Take the burger’s temperature with an instant read meat thermometer. When the burgers are cooked to your ideal temperature, remove them from the grill, and turn off the heat.
• Place the 6 burger buns directly on the grill grates, and toast for 2-3 minutes, or until the buns are slightly toasty.
• Let the burgers rest for 10 to 15 minutes then serve on buns warm with your favorite toppings (like Lettuce, Tomatoes, Red onion, Caramelized onions and Condiments) and enjoy.

Nutrition

Serving: 1burgerCalories: 507kcalCarbohydrates: 22gProtein: 30gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 107mgSodium: 527mgPotassium: 483mgFiber: 1gSugar: 3gVitamin A: 167IUVitamin C: 1mgCalcium: 92mgIron: 5mg

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