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
- 1-2 teaspoons 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
- 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.
How to Make Smash Burgers
- Start with good ground beef, higher fat is better because dry burgers are a no over here. Lean beef falls apart easily. Roll it into loose balls, don’t pack it tight, that’s the first mistake people make. Don't overwork the meat. The burgers will fall apart.
- Season the top of the beef balls with spices. You will add more later.
- Get your skillet or griddle hot, cast iron if you have it (it works the best, a non-stick pan won't work here). I place the cast iron-the higher end of medium-high heat, just below high heat. Grease the pan with oil.
- Add the beef balls straight to the pan. Cook 1 at a time, depending on the size of your skillet and if you can fit more.
- Now here’s the key part, smash them immediately with a sturdy spatula or burger press. Press hard and don’t be shy. That’s how you get those crispy edges everyone wants. Season generously with the spices after you smash.
- Let the burgers cook untouched until a crust forms. Flip once, add cheese if you want, and let it melt while the second side finishes cooking.
- Serve on toasted buns.
Nutrition
Serving: 1burger with bun | Calories: 601kcal | Carbohydrates: 28g | Protein: 33g | Fat: 40g