These broiled burgers are juicy and flavorful. Simply mix the meat with spices, shape it into patties, and broil for three minutes on each side. I like to top them with sauteed onions and smoked gouda. You can use your favorite toppings.
These broiled burgers have a wonderful smoky flavor thanks to smoked paprika and a topping of melted smoked gouda. The combination of well-seasoned beef and melted cheese is phenomenal. The broiler is a great tool for cooking hamburgers. Just keep an eye on them to make sure they don't become overcooked.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Ground beef: I use lean (85/15) ground beef. In my experience, a leaner mixture will result in dry hamburgers, so I don't recommend it.
- To season: Kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Sauteed onions: These are an optional topping, but I highly recommend them. They greatly enhance the flavor of these burgers. If you don't have them on hand, you can use one of two recipes - sauteed onions or caramelized onions.
- Cheese: Smoked gouda is wonderful in this recipe. Other tasty options include extra-sharp cheddar cheese and smoked cheddar.
Variations
- A great way to vary this recipe is to experiment with different cheeses. I love using smoked gouda, but you can try several other types of cheese, such as sharp cheddar, provolone, and smoked cheddar.
- You can also try different spices in the beef mixture. Good options I tried and liked include chili powder and dried thyme or oregano. You can use ½ to 1 teaspoon of each additional spice.
- You can use ¼ cup of finely diced onions and a tablespoon of fresh minced garlic instead of the powders.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these burgers:
Your first step is to gently work the spices into the meat. Divide the seasoned ground beef into four portions and shape them into patties. Arrange the patties in a cast-iron skillet. Gently push down on the center of each patty to create a dimple.
Broil the patties for 3-4 minutes per side, depending on your preferred degree of doneness. I broil them for 3 minutes per side. Note that the USDA recommends cooking ground meat to an internal temperature of 160°F.
Turn the oven off. Top each burger with sauteed onions and cheese, and return the pan to the still-hot oven to melt the cheese. Serve immediately.
Recipe Tips
- To avoid dense burgers, try to handle the meat lightly during all steps of this recipe, including seasoning the meat and shaping the patties. They'll still taste great even if they're a bit dense, but they're better and juicier if you're gentle.
- The reason we make a shallow dimple in each burger is that this helps prevent them from puffing too much and losing their shape. This is not 100% foolproof, and as you can see in the photo below, my burgers sometimes slightly puff up, but the dimples do minimize that.
Recipe FAQs
Yes! Frying or grilling works best to create a wonderful crust on the patties, sealing the juices in. These grilled burgers are super juicy! But broiled burgers, while not as browned, are also very good, and broiling is easier than grilling or pan-frying.
As for baked hamburgers, they are delicious and super easy, but they are the least juicy out of all these cooking options.
Yes. The cheese greatly enhances them, but they are very good without it. I do encourage you to top them with sauteed onions, especially if you skip the cheese.
Admittedly, using freshly ground chuck is always best. But I find that these well-seasoned burgers, made with vacuum-packed 85/15 ground beef, are just as good as the fancy ones I sometimes order at upscale restaurants.
Serving Suggestions
I don't bother with buns when serving these burgers. It's been a long time since I had any kind of bread. Sure, cloud bread and 90-second bread can serve as buns. But I find that bunless burgers are just as enjoyable.
As for side dishes, not surprisingly, these broiled burgers are great with fries. I often serve them with jicama fries or zucchini fries. They also pair well with homemade coleslaw, creamy cucumber salad, or cucumber vinegar salad.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. Start with about 30 seconds per side per patty and see if they're heated through.
You can also freeze the completely cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge and reheat them in the microwave.
Recipe Card
Broiled Burgers with Sauteed Onions and Cheese
Video
Ingredients
- 1 pound ground beef - 85/15; see notes below
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ cup sauteed onions
- 4 ounces gouda cheese - smoked, thinly sliced
Instructions
- Preheat the broiler on high and position an oven rack directly (3-4 inches) below the heating element.
- Sprinkle the Kosher salt, black pepper, garlic powder, onion powder, and smoked paprika on the meat. Work the spices gently and evenly into the meat.
- Divide the seasoned meat into four 4-ounce portions and gently shape them into patties, 3.5 inches in diameter and ½ inch thick.
- Arrange the patties in a 12-inch cast-iron skillet. Push down on the center of each patty to create a dimple. This will help the burgers stay flat as they cook.
- Broil the burgers to medium, about 3 minutes per side (see notes below).
- Turn the oven off, top each patty with sauteed onions and cheese, and return the pan to the still-warm oven for just a few seconds, until the cheese is melted. Serve immediately.
Notes
- The USDA recommends cooking ground meat to an internal temperature of 160°F.
- A good alternative to smoked gouda is extra-sharp cheddar or smoked cheddar.
- I use lean (85/15) ground beef. In my experience, a leaner mixture will result in dry hamburgers, so I don't recommend it.
- You can use ¼ cup of finely diced onions and a tablespoon of fresh minced garlic instead of the powders.
- To avoid dense burgers, try to handle the meat lightly during all steps of this recipe, including seasoning the meat and shaping the patties.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. Start with about 30 seconds per side per patty and see if they're heated through.
- You can also freeze the completely cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge and reheat them in the microwave.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sewqueen says
These were the best burgers I've ever made. Thank you!
Vered DeLeeuw says
Yay! So glad you liked them!