How to Grill the Best Burgers: 8 Great Tips

Burgers are always a great answer to the age-old question, "What's for Dinner?" Follow these tips to make your best burgers ever.

1) Start with ground chuck. The ratio of fat to lean in chuck meat is perfect for making the juiciest, most flavorful homemade burgers. Try this Onion & Cheddar Burgers recipe for a real treat!
2) Make sure the meat is well chilled before forming the patties to make it a little easier. 
3) When you grill burgers, use about 1/2 pound of meat per patty. They should be 1/2- to 3/4-inch thick, but press a dimple in the middle so it’s a bit thinner than the rest of the burger. This will prevent the burgers from puffing up or curling into a ball while they cook. Make the patties slightly larger in diameter than that of the buns you’ll be using, since they'll shrink when cooked.
4) Preheat your grill, using a high flame, and make sure the grill grates are clean.
5) Season the patties generously on both sides with salt and pepper.
6) Sear the burgers over a high flame to start to get nice grill marks and to seal in the juices, then finish cooking them over indirect heat so they don’t dry out.  They’ll take about 3-4 minutes per side to cook.  Don’t press on the burgers with a spatula while they’re cooking, as it will force the juices out of the meat.
7) To check doneness, you can use an instant-read thermometer inserted into the center of the burger. The USDA recommends that ground beef reach an internal temperature of at least 165 degrees, which is about medium doneness.
8)Don’t forget to wash your hands and any utensils thoroughly after handling raw hamburger or any raw meat.
9) Now for the best part—enjoy your delicious, juicy burger with all your favorite toppings.

If you're looking for more cooking tips, see our story on how to peel potatoes fast. And check out all of CookingVillage's other delicious meat recipes—you're sure to find one you'll love!