Juicy Grilled Hamburgers
Tender, juicy backyard burgers made with 80/20 ground beef, salt, pepper, and a few simple grilling tips. The thumbprint trick and a hands-off grill technique are what keep these patties tender and packed with flavor.
Servings: 4 burgers
Ingredients
- 1.5 pounds 80/20 ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil
- Hamburger buns brioche or potato buns recommended
- Sliced cheese American, cheddar, or pepper jack
- Optional toppings: lettuce, sliced tomato, red onion, pickles, ketchup, mustard, mayo
Instructions
- Preheat an outdoor grill to medium-high heat, around 400 to 450°F. Clean the grates with a grill brush.
- In a large bowl, gently combine the ground beef, salt, pepper, and olive oil with clean hands. Mix just until combined.
- Divide the meat into 4 equal portions. Shape each into a round patty about 5 inches across and less than an inch thick. Press a shallow thumbprint into the center of each.
- Place the patties on the grill, indent side up. Close the lid and grill for about 4 minutes. When the patty releases easily, flip once, close the lid, and grill another 4 minutes.
- In the last minute, add a slice of cheese to each patty and close the lid until melted. Internal temperature should reach 160°F.
- Transfer to a clean plate, tent with foil, and rest for at least 5 minutes before serving on buns with your favorite toppings.
Notes
- Fat ratio matters. 80/20 ground beef gives you the juiciest result. If using leaner beef, add 2 teaspoons of olive oil to the mix.
- Don't overmix. Combine the meat just until evenly seasoned. Overworking it makes patties tough.
- Thumbprint trick. A shallow indent in the center keeps patties from doming as they cook.
- Hands off. Resist the urge to press down with a spatula. You're just squeezing juice out.
- Doneness. 160°F internal temperature is medium and the FDA-recommended minimum for ground beef. Use an instant-read thermometer for accuracy.
- Rest before serving. Letting the patties rest for 5 minutes keeps the juices in the meat instead of on the plate.
- Make ahead. Shape patties up to 24 hours in advance and refrigerate. To freeze, wrap individually and freeze up to 6 months. Thaw in the fridge before grilling.
- Bun matters. A sturdy brioche or potato bun holds up to a juicy patty without falling apart.
Nutrition
Calories: 393kcal | Carbohydrates: 1g | Protein: 32g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 403mg | Potassium: 502mg | Fiber: 1g | Sugar: 1g | Calcium: 26mg | Iron: 4mg
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