Grilling hamburgers well is a skill that will make you a legend! I’ve got 10 easy tips for flavorful, juicy, grilled hamburgers so you can nail your cookout every time. There is even an easy trick to make perfect patties – no tools required! I’ve got some extra hints for making these into pineapple teriyaki burgers in a flash! And the are sooooooo good!
We LOVE grilling hamburgers! There is nothing like a hot, juicy, flavorful burger cooked just right, smothered with cheese. AmIRight?!? But we have all had bad burgers and that is just a major bummer.
Today I’ve got a top notch grilled hamburger recipe for you and 10 tips to make sure your burgers come out just right every time. These instructions are for how to grill hamburgers on a gas grill but you can also use this recipe over charcoal or even fried up in a pan on the stove top. (I might have run out of propane a time or two and done this….)
Grilling Hamburgers: 10 Tips and Tricks
Grilling hamburgers is easy but plenty of people don’t do it well! Try these easy tips and you will be a master of the burger like never before!
- Don’t cut the fat! Fat is flavor always and in a grilled hamburger it really matters. 20% is considered ideal but you can get away with 15% too. Using a lower fat can cause the patties to crumble apart.
- Make the Patty With Tools Already In Your Kitchen: Take the lid to a gallon jar or use mason jar ring. Line it with plastic wrap so it overhangs the edges. Place this on a kitchen scale and zero it. Then add the amount of meat you want to use gently press the meat flat. Press an indentation into the middle of the patty. This will help your burger cook out flat. Set the burger / plastic wrap aside and keep using the lid and new wrap until you have the number of burgers you want.
- Get The Serving Size Right: I use a pound of meat and divide it in quarters (about 4 1/2oz after it is mixed). Hungry man size is two patties. If you are serving a side dish, one patty per person is fine. For small children try using about 2 1/4oz of burger to make a patty.
- Add Salt At The Right Time: Adding salt to the burger mix draws water out of the meat which reduces the tender, juicy flavor. Salt the patties on one side and grill salt side down. Just before you flip the burgers salt the other (top) side. We like a seasoning salt such as Johnny’s. You can go uptown if you like and use kosher salt.
- Water Makes ‘Em Moist: Many chef burger recipes suggest adding 2-3 Tablespoons of ice water to every pound of hamburger meat. This literally replaces the water that is cooking out of the meat and helps protect the juicy factor. Give it a try!
- Start With a Clean Grill: Not rocket science here people. A clean, oiled grill prevents sticking and hamburger destruction. I also recommend brushing the burger patties with olive oil before grilling as another way to prevent sticking! This is extra helpful if you have an older grill that has been well used.
- Keep the Grill Lid Open: This prevents smoking the burgers in a bad way and helps them cook evenly.
- NEVER Push It: Thou shalt not press the patties flat with the spatula as they cook. This pushes the yummy juice out of it and your patty will be dry and sad.
- One Flip and DONE: Grill the first side for 2-3 minutes and then flip. Constant flipping prevents getting a good sear on your meat. If you are adding cheese, add it to the patty shortly after you flip.
- Check that Temperature: On a gas grill cook burgers on medium-high which is 375 F. Grilled hamburgers can be cooked to several different temperatures depending on personal preference. Don’t cook them beyond 160F or you get a dried out burger.
- Medium-Rare 125 F
- Medium 135 F
- Medium Well 145 F
- Well Done 160 F
Best Burger Seasoning for Grilling
I love the simple flavor of a grilled hamburger with salt and pepper but there are lots of other great ways to build amazing burger flavor!
This recipe uses black pepper, onion powder, garlic powder and liquid smoke to build a bold, juicy, grilled burger flavor. Everybody is always blown away by the seasoning results!
What to Serve With Your Grilled Hamburgers
- Best Coleslaw Ever (A sweet slaw like KFC!)
- Hawaiian Macaroni Salad
- Watermelon Trees
- Brown Sugar Roasted Pineapple
- Baked Beans With a Kick
- Smoked Sausage and Bacon Loaded Potato Salad
Grilling Hamburgers: The Best Recipe and Burger Grilling Tips
Ingredients
- 1 pound hamburger 20% fat is ideal
- 1 egg
- 1/4 cup Panko bread crumbs or gluten free Panko bread crumbs
- 1 tsp. black pepper
- 1/2. tsp onion powder
- 1/4 tsp. garlic powder
- 1 tsp. liquid smoke
- 2-3 Tbsp. ice water optional
- Seasoning salt or kosher salt for grilling
- 4 slices favorite cheese
- 8 slices pineapple optional
- assorted hamburger condiments
- olive oil for grilling
Instructions
- Gently combine all ingredients with your fingers just until they are mixed. Over mixing will destroy the tenderness.
- To form the patties, take the lid to a gallon jar or use mason jar ring. Line it with plastic wrap so it overhangs the edges. Place this on a kitchen scale and zero it. Then add the amount of meat you want to use gently press the meat flat.
- Press an indentation into the middle of the patty. This will help your burger cook out flat. Set the burger / plastic wrap aside and keep using the lid and new wrap until you have four burgers.
- Start with a clean, oiled grill at medium-high heat (375F). Leave the lid open while you cook. For additional help preventing sticking brush both sides of the hamburger patty with olive oil.
- Grill 2-3 minutes on the first side before flipping for about two additional minutes. Salt patties as you go with seasoning salt or kosher salt.
- Add cheese right after you flip the patties.
- Grill patties to desired temperature: Medium-Rare 125 FMedium 135 FMedium Well 145 F Well Done 160 F
- Let burgers rest for about 5 minutes before serving.
Helpful Recipe Notes
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
I read each and every comment and I try to respond to questions asap, so ask away! If you’ve made a recipe, I would love to hear about it! Please come back and share your experience and give the recipe a 5-star rating so other people will know how much you loved it!
Faith (An Edible Mosaic) says
These are such great tips – I will definitely try the ice water technique! Your burgers look wonderful!!
Mirlandra says
Thank you! I hope it works great for you.
Lauren says
Great tips!
Mirlandra says
Thank You!
Abby says
Great tips & love the pineapple burger idea. My mom always put a small ice cube in the middle of her burgers, works great for keeping them moist.
Thanks
Mirlandra says
That is a great idea! Thank you.
Lydia @ Thrifty Frugal Mom says
Your burgers look amazing! And your tips are so helpful. I knew about the indention in the middle but never thought of you using a gallon jar lid to shape the patties. It makes so much sense!
Mirlandra says
Thanks, Lydia! It is one of those things we make a LOT and I love having them come out great again and again and again 🙂
Sue says
Your burgers look great! Your tips are very helpful. I plan on making these for the 4th of July.
Mirlandra says
Thanks! I’m glad it is useful to you!
Sherry says
if you have 2 lb’s of meat, do you exactly double the recipe?
Mirlandra says
Yep! It should work fine. Enjoy!
Lory says
Your techniques worked! I just made the most delicious hamburgers ever! I end up eating the 2nd one without the bun. That’s how tasty and tender it was. thank you so much for sharing with us. God bless you for your talent and heart!
Mirlandra says
Lory, you made my day big time! I’m so happy this helped you make something wonderful. Thank you for your blessings. I’m so touched.
Claudia says
Wow, made these tonight and they were absolutely delicious. My 2 year old and 4 year old devoured them, as did I!
Mirlandra says
That is great to hear!
Leigh says
It may be 6am but now I’m craving one of these burgers! Great tips!
Mirlandra says
Thanks! I can eat a great burger any time of the day or night!
Cindy says
Hi,
If I am cooking them in a skillet on stove, do you still recommend the 2-3 Tbs. of water?
Thanks, Cindy
Mirlandra says
Yes. It will still help with the moisture issue.
Marshall says
Thanks for the tips!
But here’s the question: by 2-3 TBS of water, you mean add it when making the patties or cooking them?
Mirlandra says
Thanks for asking! I add it to the meat when I am mixing it all together, then make the patties and cook!
Michael B. says
I added chopped onions to the mix. Otherwise just followed your guide. Med-rare (high-grade meat), wow good. Btw: you must be spoiled happy. Thank you.
Mirlandra says
Oh that sounds excellent! I love burgers with some onion mixed in. We are working on a new simple smash burger technique we will be sharing in the next few months. Stay tuned! And yes, I am wonderfuly spoiled 🙂 Life is good!
Nancy says
Loved them; very moist. Who knew just adding water would help so much. Also not flattening them. They disappeared too quickly.
Mirlandra says
I know, right! I love discovering a little cooking thing that makes food amazing! Glad you liked these too! Stay tuned – I’m working an an excellent grilled chicken recipe that is really yummy and moist and tender. I made a test batch last night and had about 16 people licking their plates!
Veronica says
Thank you for the great tips! I’m intrigued by the ice water idea and definitely planning to give that a try. What are your thoughts on freezing the pattties for future use? I have family coming into town, and I’d like to prepare as many things as possible in advance.
Mirlandra says
Well now I’m curious! I have not done this but I think it might work. Sometimes things separate a bit in freezing but I would think this would work out OK. If you try it please let me know how it goes for you!
Denise says
I’ve made these three times already! They are delicious. I add chopped jalapeños, cheese cubes, and onions to patties. I like to eat my burgers with sauté mushrooms and grilled onions. Thank you for the tips!
Mirlandra says
Oh YUM. That sounds excellent. I loved the jalapenos idea! I should make it that way for my hubby – it would be a runaway hit!
Kathi Hennessey says
Can you make these the day before you cook them? I was concerned with the egg in them.
Mirlandra says
Hi Kathi, Thanks for asking! There is no health reason why you can’t make them a day ahead and leave them tightly covered in the refrigerator. I’ve not done it the day before like this so it might change the texture a bit but I would give it a try!
Ray says
I’m making these now 🙂
I’m confused about the pineapples? Do you put them on the burger in the bun? Our serve them along side?
Thanks for posting your recipes!!
Mirlandra says
Hey Ray – Great question! I grill them up (see the notes section) and then serve them on the burger on the bun. If you look at the hamburger on the left in the image you can see that I put the rings on that one. It is a really lovely sweet/savory combo! Happy grilling!