These delicious grilled burgers are ready in 25 minutes. They are so easy to make! Simply mix ground beef with a few spices, form the mixture into patties, and grill them for 10 minutes. Voila - dinner is ready!
These grilled burgers are part of my easy weeknight dinner rotation. They are juicy, flavorful, and easy to make. I form the patties in the morning and refrigerate them. When it's time for dinner, I grill them for ten minutes. Served with a simple side dish like tomato salad or cucumber salad, it's as easy as dinner can get!
Ingredients
Here's an overview of the ingredients needed to make these burgers. The exact measurements are listed in the recipe card below.
- Ground beef: I use a lean ground beef mixture, 85% lean and 15% fat.
- To season: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder.
- Oil for the grill: I use avocado oil.
Variations
- If you'd like to make cheeseburgers, top each patty with a slice of your favorite cheese during the last minute of grilling. Cover the grill or the grill pan so that the cheese can melt. Alternatively, finish cooking the burgers, top them with cheese, and briefly microwave them to melt the cheese, about 30 seconds for 4 burgers.
- You can experiment with different spices. I sometimes add ½ teaspoon of dried oregano or thyme. If you'd like to make them spicy, add a pinch of cayenne pepper.
Instructions
Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this recipe:
Mix a pound of lean ground beef with salt, pepper, and spices. Divide the mixture into four parts and form them into patties.
Grill the burgers for about 4 minutes per side over medium-high heat. Their internal temperature should reach 145°F. (Note that the USDA recommends cooking ground meats to an internal temperature of 160°F.)
Serve immediately. Look at these gorgeous, juicy burgers! And they were so easy to make.
Recipe Tips
- I use a lean ground beef mixture, 85% lean and 15% fat. I wouldn't go any leaner than that when making burgers, or the patties will end up too dry.
- Make ahead: Once you've shaped the burgers, you can grill them immediately or cover and refrigerate them for a few hours. I often shape them in the morning and grill them at dinnertime.
Recipe FAQs
Ideally, you would use fresh ground chuck from your butcher. But let's be realistic - most of us just grab a vacuum-packed package of ground beef when we cook at home. So it's fine to use that, but do use lean ground beef (85/15). If you use extra lean ground beef, your burgers will turn out dry and not as flavorful.
Yes. You can simply season them with salt and pepper. So, you could shape the patties, sprinkle them with salt and pepper, and grill.
But I like to use quite a few seasonings that I mix into the beef, including onion and garlic powders, paprika, and chili powder. When I have fresh parsley on hand, I add that, too (about ¼ cup). It makes for more flavorful burgers.
There's some controversy on whether one should make a dimple in burgers before cooking to help them retain their shape and stay flat. I do make a dimple, just in case, as shown in the photo below. 
Serving Suggestions
- I usually serve grilled burgers on cloud bread, although sometimes we skip the bread (like we do with this bunless burger) and use a knife and a fork. 90-second bread is also good, and it's easier to make than cloud bread.
- As for side dishes, I often serve them with jicama fries, zucchini fries, or homemade coleslaw.
- If you happen to have roasted onions, caramelized onions, or sauteed onions (or if you have the patience to make them), they make the perfect topping for burgers. Another delicious option is these pickled red onions.
- Another surprisingly good burger topping is pimento cheese!
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. You can also freeze these burgers in freezer bags for up to three months.
Recipe Card
Juicy Grilled Burgers
Video
Ingredients
- 1 pound lean ground beef - 85/15
- 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
- 1 teaspoon chili powder
- 1 tablespoon Avocado oil - for the grill
Instructions
- In a large bowl, combine the ground beef, salt, pepper, garlic powder, onion powder, smoked paprika, and chili powder.
- Form the mixture into four patties, each of them about 4 ounces in weight, 3.5 inches in diameter, and ½ inch thick.
- Preheat a grill or a grill pan on medium-high heat. Lightly brush the grill with oil.
- Make a shallow dimple in the center of each patty to help the burgers cook evenly and maintain their shape.
- Cook the burgers, dimpled side up, for 4 minutes. Turn and cook them on the other side, about 3 more minutes for medium doneness. (See notes).
- Serve immediately.
Notes
- The cooking time is just a guideline. How long you need to grill will ultimately depend on how hot your grill is, the thickness of the patties, and your desired level of doneness.
- Make ahead: Once you've shaped the burgers, you can grill them immediately or cover and refrigerate them for a few hours. I often shape them in the morning and grill them at dinnertime.
- The USDA recommends cooking ground meats to an internal temperature of 160°F.
- I use a lean ground beef mixture, 85% lean and 15% fat. I wouldn't go any leaner than that, or the patties will be dry and crumbly.
- If you'd like to make cheeseburgers, top each burger patty with a slice of your favorite cheese during the last minute of grilling. Cover the grill or grill pan so that the cheese can melt. Alternatively, finish cooking the burgers, top them with cheese, and briefly microwave them to melt the cheese, about 30 seconds for 4 burgers.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. Once completely cool, you can also freeze these burgers in freezer bags for up to three months.
Nutrition per Serving
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Disclaimers
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.
linda says
This was perfection!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Linda! Thank you for the comment.
Jessi Jean says
Thank you for posting this recipe. I really liked the combination of seasonings used. The first time I followed the recipe exactly, and found it a little too salty. This time, I used 2 lbs of ground beef instead, and they turned out perfect.
Vered DeLeeuw says
I'm glad you enjoyed these burgers, Jessi!