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.
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.
- 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).
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.
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!
- 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.
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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Juicy Grilled Hamburgers
- 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
- 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.