Juicy Grilled Burgers Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 people
- 4 ground chuck patties, 20% fat content 5 ounces each
- Kosher salt
- Freshly ground pepper
- 4 slices cheese your favorite
- 4 burger buns buttered and toasted
- Sliced tomatoes
- Slice onions
- Dill pickle slices
- Lettuce leaves
- Burger Sauce Our fave! Click for the recipe.
- Avocado slices
- Pineapple slices
- Whichever toppings you love!
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.
Generously season the burgers with kosher salt and freshly ground black 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°Transfer the burgers to a plate and cover with foil until ready to eat.
Serve on toasted buns and serve with your favorite burger toppings.
Note: Two important factors toward juicy burgers are the size of the burger patty and not overworking the burger meat.
Freshly-ground chuck is fantastic, but if you need to purchase already-ground beef, go with 20% fat content ground chuck. I usually go with this option and have never had one complaint.
The optimal size patty (in my opinion) is 4-5 ounces; pressed into patties ½-inch wider than the burger buns and about ½ inch thick – usually about 5 ounces per patty. Of course, the optimal best burger would be from freshly ground meat, but…I don’t have the equipment to grind fresh burger meat and you probably don’t either. With that said, use a butcher you trust and go with ground chuck. I don’t think you will be disappointed.
Please, please, please, do NOT overwork the burger meat. To ensure the beef isn’t overworked, simply divide the meat into equal (5 ounces, or so) balls gently pressed into patties. The jagged edges are a plus (trust me). Just work (enough) to make sure the patties don’t fall apart on the grill.
Calories: 482kcal | Carbohydrates: 22g | Protein: 40g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 122mg | Sodium: 482mg | Potassium: 537mg | Fiber: 1g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 0.6mg | Calcium: 293mg | Iron: 4.8mg