These grilled hamburgers are ready in just 25 minutes and are truly easy to make.
Simply mix ground beef with tasty spices, form the mixture into patties, then grill them for 10 minutes. Voila - dinner is ready!
These tasty burgers are part of my easy weeknight-dinner rotation. They are juicy, intensely flavorful, and so easy to make! This is such an easy recipe, and it produces reliably juicy patties.
I mix and form the patties in the morning and refrigerate them. When it's time for dinner, I grill them in a grill pan for ten minutes.
Served with a simple side dish such as a tomato salad or cucumber salad, this is as easy as dinner can get.
When I tire of beef burgers, I make bison burgers, lamb burgers, or turkey burgers.
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Ingredients
Here's an overview of what you'll need to make these grilled hamburgers. The exact measurements are listed in the recipe card below:
- Ground beef: I use a lean ground beef mixture, 85% lean and 15% fat.
- Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the burgers could turn out too salty.
- Spices: I use garlic powder, onion powder, smoked paprika, and chili powder.
- Oil for the grill: I prefer using avocado oil, which is very suitable for high-heat cooking.
Variations
- If you'd like to make cheeseburgers, you can 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 dried thyme. If you'd like to make them spicy, add a pinch of cayenne pepper.
Grilled Hamburgers Instructions
Making these tasty burgers is so easy! Scroll down to the recipe card for the details. Here are the basic steps:
- Season the beef. Mix a pound of lean ground beef with salt, pepper, and spices. (Images 1, 2).
- Shape into patties. Divide the mixture into four parts and form them into patties. (Images 3, 4).
- Cook the burgers. At this point, you can either grill the hamburgers right away or refrigerate them for a few hours. (Images 4, 5).
Expert Tip
As stated above, 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.
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 block 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 quite dry and not as flavorful.
You can simply season them with salt and pepper. So you could shape the patties, then 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.
There's some controversy on whether one should make a dimple in burgers prior to cooking to help them stay flat.
I do make a dimple, but it's completely up to you. I can't say that the dimple is all that effective anyway!
Serving Suggestions
- I usually serve these burgers on cloud bread, although sometimes we just skip the bread (like we do with this bunless burger) and use a knife and a fork. 90-second bread is also good, and easier to make than cloud bread.
- As for side dishes, I like to 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 an excellent 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 the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze these burgers for up to three months.
More Burger Recipes
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Recipe Card
Juicy Grilled Hamburgers
Ingredients
- 1 lb. lean ground beef - (85/15)
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Avocado oil - for the grill
Instructions
- In a large bowl, use clean hands to mix together all the ingredients except the oil.
- 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.
- With your thumb, make a slight depression in the center of each patty, to help the hamburgers cook evenly and maintain their shape.
- Cook the hamburgers, dimpled side up, for 4 minutes. Turn and cook them on the other side, about 3 more minutes for medium doneness.*
- If you'd like to make cheeseburgers, you can top each burger 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.
Video
Notes
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
linda
This was perfection!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Linda! Thank you for the comment.
Jessi Jean
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
I'm glad you enjoyed these burgers, Jessi!