These delicious grilled burgers are ready in 25 minutes. Simply mix ground beef with spices, form the mixture into patties, and grill for 10 minutes. Easy!
These grilled burgers are part of my 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
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Ground beef: I use lean ground beef, 85% lean and 15% fat. I wouldn't go any leaner than that when making burgers, or the patties will end up too dry.
- To season: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder.
- Oil for the grill: I use avocado oil.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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
- You can simply season the burgers with salt and pepper. So, you could shape the patties, sprinkle them with salt and pepper, and grill. But I like to use several 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.
- 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.
- Make ahead: Once you've shaped the burgers, you can grill them immediately or cover and refrigerate them for a few hours, as shown in the photo below. I often shape them in the morning and grill them at dinnertime.
- 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.
- Storage: 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 the cooled burgers in freezer bags for up to three months.
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 sautéed 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!
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 the cooled 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!