How to Grill the Best Burgers on Charcoal or Gas Grill
If you’ve ever struggled with dry burgers, flare-ups, or just want that perfect juicy bite every time—this one’s for you. I’m walking you through exactly how to grill the best burgers, whether you’re using a gas or charcoal grill. These are the same tips I use at home to get that flavorful sear on the outside and keep the inside tender and juicy. No fancy ingredients or complicated steps—just simple, solid grilling techniques that work.
Servings 4 burgers
Calories 601kcal
Equipment
Ingredients
- 1 pound 80/20 ground chuck beef or 4 pre-made patties
- 1 teaspoon liquid smoke
- 1 teaspoon Worcestershire sauce
- 1 teaspoon olive oil
Homemade Burger Rub (See notes for substitution)
- 1 teaspoon brown sugar or sweetener
- 1 teaspoon smoked paprika Regular paprika is fine if you wish.
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons dried minced onions
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper Optional
Burger Assembly
- 4 slices cheese Any cheese you prefer.
- 4 brioche buns
Instructions
- Drizzle olive oil onto the grill grates to prevent sticking. I like to use a cooking brush or towels.
- Preheat grill to medium-high heat/450 degrees.
- Season the ground beef with liquid smoke, Worcestershire, olive oil, and the burger seasoning. Form 4 burger patties. Be careful not to overwork the mixture. This will result in burgers that crumble.
- Ensure your meat is cold prior to grilling. If necessary, place the seasoned and formed burgers into the fridge to cool until you are ready to grill. If you grill the burgers at room temperature, this will result in dry burgers that will likely fall apart.
- Place the burgers onto the grill, but don't press down. This squeezes the fat from the burger and dries them out. Feel free to flip the burgers repeatedly to ensure even cooking.
- Total cook time will vary based on how done you like your burgers. You can also use a meat thermometer to gauge: 4 minutes, 125 degrees rare5 minutes, 135 degrees medium rare6 minutes, 145 degrees for medium7 minutes, 155 degrees for medium-well9 minutes, 160 degrees for well done.
- A minute prior to removing the burgers from the grill, top each burger with a slice of cheese (if preferred). Cook for an additional minute. You can add buns here for toasted buns.
- Allow the burgers to rest and cool for 10 minutes. Serve on buns.
Video
Notes
- I use the pre-made burgers from Butcher Box, the meat is 100% grass-finished and grass-fed.
- Make sure your grill grates are clean prior to grilling. Leftover residue will lead to sticking.
- If you don't want to make a Homemade Burger Rub, feel free to use 2 tablespoons of your favorite rub.
- Liquid smoke is added for additional grilled flavor. Omit if you wish. There is no substitute.
- I also like to add a little oil to the burgers. This just provides another precaution, to prevent sticking. The oil also helps with getting those perfect grill marks on the patty.
- Prior to shaping the patties (if not using pre-made), Take a look at your buns and shape the patties so that they are larger than the actual bun you will be using.
- According to the USDA, hamburgers should be cooked to a safe minimum internal temperature to destroy harmful bacteria that may be present. Use a food thermometer to be sure they have reached a safe minimum internal temperature of 160 °F. If you’re cooking turkey burgers, they should be cooked to 165 °F.
Nutrition
Serving: 1burger with bun | Calories: 601kcal | Carbohydrates: 28g | Protein: 33g | Fat: 40g