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Easy Simple Grilled Burgers

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A straightforward recipe for juicy, flavorful homemade grilled burgers using simple ingredients and smart grilling techniques. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 pound (450 g) ground beef (80/20 blend)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon onion powder (optional)
  • 4 hamburger buns (preferably brioche or potato buns)
  • 4 cheese slices (American, cheddar, or preferred melting cheese, optional)
  • 1 tablespoon butter (for toasting buns)
  • Condiments and toppings: lettuce, tomato slices, pickles, mustard or ketchup

Instructions

  1. Preheat your grill to medium-high heat (around 375°F or 190°C). If using charcoal, wait until the coals are covered with white ash.
  2. In a large bowl, gently mix the ground beef with salt, pepper, garlic powder, and onion powder. Do not overwork the meat; just combine enough to distribute seasonings evenly.
  3. Divide the meat into four equal portions (about 4 ounces or 115 grams each). Shape each into a round patty about ¾ inch (2 cm) thick. Press a slight indentation in the center with your thumb to prevent puffing up during cooking.
  4. Place the patties on the grill grates. Cook for about 4–5 minutes on the first side—avoid pressing down on them to keep juices inside. Flip once and cook another 3–4 minutes for medium doneness (160°F or 71°C internal temperature). Adjust time if you prefer rare or well done.
  5. If using cheese, place a slice on each patty during the last minute of cooking and close the grill lid to melt.
  6. While the burgers finish, butter the insides of the buns lightly and toast them on the grill for 1–2 minutes until golden and crisp.
  7. Assemble the burgers by placing each patty on the toasted bun bottom, adding your favorite toppings like lettuce, tomato, and pickles, then capping with the bun top.

Notes

Do not overwork the beef to keep burgers tender. Press a thumb indentation in the center of patties to prevent puffing. Avoid pressing down on patties while grilling to retain juices. Use a meat thermometer to ensure safe internal temperature of 160°F (71°C). Let burgers rest a few minutes before serving to redistribute juices. Toast buns while patties cook for texture contrast.

Nutrition

Keywords: grilled burgers, easy burger recipe, homemade burgers, backyard barbecue, juicy burgers, simple grilling, beef burgers

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