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 just a few 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, or the patties will end up too dry and could also fall apart.
- To season: Salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder.
- Oil for the grill: I recommend using oil appropriate for high-heat cooking. I typically 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 until they are done to your liking. I grill them for about 4 minutes per side over medium-high heat.
Serve immediately. Look at these gorgeous, juicy burgers! And they were so easy to make.
Recipe Tips
- How to season: 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 mixed 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.
- Cooking tip: Don't press down on the patties with your spatula while they cook. It can be tempting, but pressing releases those flavorful juices onto the grill instead of keeping them inside the 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.
Recipe FAQs
Yes. 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. The image below shows a plate that includes a cheeseburger with melted cheese on top. 
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. It's not foolproof, but I think it helps. 
Use an instant-read thermometer inserted sideways into their middle. I aim for an internal temperature of 145°F, which is medium. However, the USDA recommends cooking ground meat to an internal temperature of 160°F, which is well-done.
You can keep the leftovers in an airtight container, like the one shown in the photo below, 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
Bun Options
To keep the meal low-carb, 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. Another option is using store-bought keto buns like the one shown below.
Sides
As for side dishes, fries and chips pair beautifully with burgers. I often serve them with jicama fries, zucchini fries, or the carrot chips (plus ranch dip) shown in the image below.
Salads are another great side, and when I choose them, I often go with the homemade coleslaw shown below.
Toppings
If you happen to have roasted onions, caramelized onions, or sautéed onions (or the patience to make them), they make the perfect topping for burgers. Another delicious option is these pickled red onions. The image below shows one of the burgers topped with caramelized onions.
Recipe Card
Juicy Grilled Burgers
Video
Ingredients
- 1 pound lean ground beef - 85/15, not leaner
- ½ teaspoon sea salt
- ¼ 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.1 pound lean ground beef, ½ teaspoon sea salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon chili powder
- Form the mixture into four patties, each weighing about 4 ounces, 3.5 inches in diameter, and ½ inch thick.
- Preheat a grill or a grill pan over medium-high heat. Lightly brush the grill with oil.1 tablespoon Avocado 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 for about 3 more minutes for medium doneness. (See notes below).
- 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.
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- 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.
- Don't press down on the patties with your spatula while they cook. Pressing releases flavorful juices onto the grill instead of keeping them inside the 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 products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Stella says
Great recipe! simple and healthy
Vered DeLeeuw says
Thank you so much, Stella! I appreciate the review.
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!