Updated Sep 17, 2025

I used to wonder how to grill burgers just right, but now I’ve got it nailed down. Follow my recipe for Juicy Grilled Burgers and you’ll get perfectly cooked, juicy burgers every time. I love firing up the grill and impressing my guests with the best grilled burgers they’ve ever had!

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5-Star Review

“Such a great family dinner recipe! My kids loved every last bite of this juicy burger! Delish!” -Beth

Easy Juicy Grilled Burger Recipe

Now that grilling season is here, that means one thing…burgers! A well-cooked burger is the star of any backyard BBQ, and my tried-and-true method guarantees juicy, flavorful results every time. With this foolproof process, you’ll be mastering burgers in no time.

Tips for Beginners

Room temperature burgers. The burger patties should be at room temperature before going on the grill.
Freshly-ground chuck is fantastic. Use a butcher you trust and ask them to freshly grind the meat for you.
If using already ground. If you buy already-ground beef, choose 20% fat content ground chuck.
Do NOT overwork the meat. Simply divide it into equal (5 oz. or so) balls, and gently press into patties.
If you don’t have a grill. Cook these juicy grilled burgers in the oven, on the stove, or in the air fryer.

Recipe Card

Juicy Grilled Burgers Recipe

4.72 from 25 votes

Prep: 20

Cook: 10

Total: 30

Servings: people

Author: Becky Hardin

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I used to wonder how to grill burgers just right, but now I’ve got it nailed down. Follow my recipe for Juicy Grilled Burgers and you’ll get perfectly cooked, juicy burgers every time.

Step-by-step photos can be seen below the recipe card.

Ingredients

▢ 4 ground chuck patties, 20% fat content 5 oz. each
▢ kosher salt
▢ freshly ground pepper
▢ 4 slices cheese your favorite
▢ 4 burger buns buttered and toasted

Toppings and Sauces (optional):

▢ sliced tomatoes, sliced onions, dill pickles, lettuce leaves, ketchup, mustard, avocado, pineapple slices
▢ burger sauce
▢ mayonnaise

Instructions

Divide burger meat into 4 equal, 5-ounce portions. Gently press each round (without overworking the meainto a patty ½-inch wider than the bun and about ½-inch thick (depending on the size of the bun). Gently turn the patty around while slightly pressing an indentation around the edge (kind of like pressing a moat inside the burger’s edge). This will keep the burger from developing a mound in the middle and keep the burger flat while cooking. Place the burger on a plate and repeat the process with the remaining portions.
4 ground chuck patties, 20% fat content
Generously season the burgers with kosher salt and freshly ground black pepper.
kosher salt, freshly ground pepper
Fill a grill chimney with charcoal and light the charcoal. When the charcoal is burning and is covered with grayish-white ash, spread the coals evenly over one half of the coal grate. Replace the cooking grate, cover the grill and preheat the grill 5 minutes. Clean and oil the grate after it preheats.
Place the burgers directly over the hot coals, close the lid and open the vents. Cook the burgers, turning & flipping them often, until the center of each burger registers 145°F on an instant-read meat thermometer.
Set the burgers over the cooler side of the grill and place a slice of cheese, if desired, on each burger and cook until the cheese is melted and the internal temperature reads 155°F. Transfer the burgers to a plate and cover with foil until ready to eat.
4 slices cheese
Serve on toasted buns and serve with your favorite burger toppings. Enjoy!
4 burger buns, sliced tomatoes, sliced onions, dill pickles, lettuce leaves, ketchup, mustard, avocado, pineapple slices, burger sauce, mayonnaise

Calories: 482kcalCarbohydrates: 22gProtein: 40gFat: 25gSaturated Fat: 12gCholesterol: 122mgSodium: 482mgPotassium: 537mgFiber: 1gSugar: 3gVitamin A: 280IUVitamin C: 0.6mgCalcium: 293mgIron: 4.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Juicy Grilled Burgers Step by Step

Shaping the ground beef into patties and placing them on a wooden cutting board.

Prepare the meat: Divide the burger meat into four 5-oz portions, gently pressing each into a patty that’s ½-inch wider than the bun and about ½-inch thick.

Shape the patty by pressing a small indentation around the edge to prevent it from developing a mound in the middle. Set it on a plate and repeat with the rest.

Season the burgers with kosher salt and freshly ground black pepper.

Get the grill going: Fill a grill chimney with charcoal and light it. Once the coals turn gray-white, spread them evenly over half the grate. Replace the cooking grate, cover, and preheat for 5 minutes, then clean and oil it.

Cook the burgers: Place the burgers over the hot coals, close the lid, and open the vents. Cook, turning and flipping often, until the middle of each burger reaches 145°F on an instant-read meat thermometer.

Placing a slice of cheese on each burger.

Add cheese: Set the burgers over the cooler side of the grill and place a slice of cheese on each burger and cook until the cheese is melted and the internal temperature reads 155°F. Transfer the burgers to a plate and cover with foil until ready to eat.

Three juicy grilled burgers served with fries

Serve: Serve on toasted buns with your favorite burger toppings.

How to Store

Leftover burgers will keep in an airtight container in the fridge for 3-4 days. Reheat over the stove or in the oven.

Freeze uneaten burgers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. I like to flash freeze my burgers on a cookie sheet beforehand so they don’t stick together. This way I can defrost them one at a time.

Close up of a juicy grilled burger with toppings.

Serving Suggestions

Delicious, juicy, and packed full of flavor—the only tricky thing is to decide which toppings to pile on! I love adding pickle relish and red onions, but the options are limitless. I always serve these burgers with homemade fries and fry sauce.