5 Ways to Grill Hamburgers

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5 Ways to Grill Hamburgers
5 Ways to Grill Hamburgers

Grilling hamburgers is easy and fun if a few instructions are followed. This article will put you on the right path to choosing the best meat, making the hamburgers and grilling them on the stove, gas grill or charcoal grill. Grab some creative spices and side dishes to make delicious burgers for a party or home night.


  • 900 grams of ground beef (makes 8 servings)
  • Seasonings such as salt, pepper, Worcestershire sauce, soy sauce, beef stock, barbecue sauce and onion (optional)
  • Cheese (optional)
  • 8 hamburger buns


Method 1 of 5: Making the Burgers

Grill Burgers Step 1

Step 1. Buy quality meat

Start with the right kind of meat and you'll be on your way to making a delicious hamburger. Whatever the place of preparation, the ideal is to use fresh, quality meat. If possible, ask the butcher to grind the meat on the spot. Choose meats with 75% to 80% less fat for juicier hamburgers.

  • You can choose leaner meat if you prefer. Those thinner than this are not ideal for hamburgers, as they are usually cooked at high temperatures. Low-fat meats can become dry when grilled.
  • If you can't ask for the meat to be freshly ground, choose one with a light pink color. The ground beef that is starting to turn gray has probably been sitting on the shelf too long.
  • Try ground chicken or turkey if you're avoiding beef.
  • It is also possible to use ready-to-eat frozen hamburgers.
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Step 2. Season fresh ground beef

Crush 900 grams of ground beef into a large bowl and sprinkle about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Use your hands to mix the meat and be careful not to stir too much. Gently stir the meat until the seasonings are well blended.

  • Stir the meat as little as possible. Heat from your hands can melt the fat on the hamburger, making it more dense.
  • Adjust the amount of seasoning based on your preferences. Try adding some ground sage or chili powder.
  • If you're using ready-made hamburgers, you can season them while they're cooking.

Step 3. Make the hamburgers

Take about 110 grams of ground beef and form a ball with your hands. Carefully flatten between your palms until it is about 1.5 cm thick. Flatten as evenly as possible.

  • Use your thumb or a spoon to make a shallow grip (2, 5 to 3 cm wide) in the center of the burger. That way it will cook more evenly and won't swell as much in the center.
  • The hamburger will shrink a little while cooking. Use the hamburger buns as a reference and make them slightly larger than the diameter of the bun. This way, the hamburgers will fit on the bread after they are ready.

Method 2 of 5: Grilling Burgers on a Charcoal Grill

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Step 1. Arrange the pieces of charcoal

Make two fire zones. This means putting charcoal to cover half of the grill to make medium to high temperature zones.

It is possible to use any type of charcoal for grilling. Coals that light themselves are the easiest to work with

Step 2. Light the barbecue

Use a match or lighter to light the ends of some pieces of charcoal. The flame will spread to others in the pile.

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Step 3. Light the charcoals with lighter fluid (optional)

If the type of charcoal you have calls for the use of lighter fluid, squirt the top and sides of the pile carefully. Squirt out the fluid and wait a minute or two for it to penetrate the coals. This will prevent any liquid from burning immediately. After waiting a while, squirt out a second layer, followed by a third, before lighting the charcoal. Avoid spilling too much liquid in one application (less is more). Lighter fluid can leave hamburgers with a chemical taste if used too much.

It doesn't take a lot of lighter fluid to start the fire. You only need to use about 50 ml of fluid for ½ kg of charcoal

Step 4. Allow the charcoal to heat up

It needs time to warm up and will not be ready to use right away. Wait for the flames to go down and the tips of the pieces of charcoal turn gray. After about 10 minutes, the charcoal will be completely covered in ash. Now you can grill your hamburgers.

Step 5. Grill the hamburgers

Place them on the grill and seal directly on top of the charcoal pile. This is the hottest part of the barbecue. Cook for about five minutes or until they are brown and crunchy underneath.

  • Avoid charring the meat and pressing it down with a spatula. This will squeeze out all the juiciness out of it.
  • During the cooking process, you will see flames rising. Do not panic; this is a result of the fat falling into the fire. Put the hamburgers on the coldest part of the grill if the flames get too high. Return them to place as soon as they go down.

Step 6. Turn the burgers over

Use a long-handled metal spatula to flip the burgers once. Seal the other side on the hot part of the grill for about a minute to trap the juices inside the meat.

Step 7. Add cheese (optional)

Now that the meat is in the final stage of cooking is the perfect time to add a slice of cheese and let it melt. Place the slice of cheese in the center of each burger and continue to cook until melted.

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Step 8. Toast the bread (optional)

Toasting bread is quick and easy. Simply cut them in half and place them on the grill with the cut end facing down. Place them in the coldest part to prevent them from burning or cooking too quickly. Grill the buns for about ten seconds and turn if you like..

  • Spread a little butter in the middle of the bread before toasting, if desired.
  • Watch out for buns as they will burn easily.

Step 9. Cover and cook

Once the meat is sealed, move it to the coldest spot on the grill (so it's no longer above the direct fire) and cover the grill with the lid. Continue cooking for three to five minutes until done. Below are two ways to check if the hamburgers are good:

  • Take out a hamburger and cut it. To be rare, the interior has to be pink, but not bloody.
  • Use an instant-read thermometer. The recommended internal temperature is 71°C.
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Step 10. Enjoy

Remove the hamburgers from the grill as soon as they are ready to avoid overcooking. They continue to cook after they are taken from the fire. Serve with condiments.

Method 3 of 5: Grilling Burgers on a Gas Grill

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Step 1. Preheat your barbecue

Light it and put it on high power. Close the lid and let the grill heat up for 10 to 15 minutes. Scrape the hot grill with an iron brush to clean. Brush the hot grill with oil to prevent the meat from sticking. (optional).

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Step 2. Grill the hamburgers

Place them on the grill and seal on one side for three minutes. Avoid pressing while they roast.

  • Maybe you see some flames rising. This is because the fat drips into the flames below. Carefully move the hamburgers to the highest grill or to a cooler part until the flames go away.
  • On a gas grill, the cooler parts are on the higher grills or on the edges of the equipment, away from the flames.
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Step 3. Turn the meat over

Using a long-handled metal spatula, turn the burgers over and seal them on the other side to hold the juices. Continue grilling until it reaches the desired point. Below are some tips to consider:

  • Cook for about three and a half minutes to get rare. The hamburger is ready when it reaches an internal temperature of 55 to 57 °C.
  • Cook for four minutes to get the meat to the point. They will be ready when they reach an internal temperature of 57 to 65 °C.
  • Cook for four minutes or more to get well browned. The hamburger will be ready when it reaches an internal temperature of 65 to 74 °C.
  • The hamburgers will be well done when the internal temperature reaches 74°C or more. Serve immediately.
  • Put cheese on the hamburgers at the last minute of cooking so it has time to melt.
  • Toast the buns in the coldest spot on the grill or on the highest grill during the last minute of cooking. Spread a little butter on the inside if you prefer.

Method 4 of 5: Grilling Burgers on the Stove

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Step 1. Heat the skillet

Cast iron ones are recommended for best results, but you can use whatever you have.

If using a cast iron, speed up the process by placing it in a preheated oven at 175°C for about 20 minutes and removing it with a kitchen glove. Starting with a hot skillet is the key

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Step 2. Test the pan temperature

Put a small amount of oil in it; don't put more than a tablespoon. If the oil smokes, it's too hot. Take it out of the fire and try again in a few minutes. When the oil drops spread evenly and brightly, the skillet is ready.

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Step 3. Grill the hamburger

Place it in the middle of the pan and let it cook. It will hiss as soon as it comes into contact with the metal, and may even smoke; This is a good sign. Cook for about 4 minutes.

Resist the urge to poke or poke the hamburger. Do not squeeze it in the pan. Leaving it undisturbed will form a delicious thick crust that will seal in the flavor

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Step 4. Flip the hamburger

As soon as you notice that the underside is turning brown, turn it over once. Cook for another four minutes on the other side.

  • The last few minutes of cooking are the perfect time to add a slice of cheese. Place it on the hamburger and let it melt for the last few minutes of cooking.
  • The hamburger is underdone at an internal temperature of 55 to 57 °C.
  • The hamburger is almost cooked at the internal temperature of 57 to 65 °C.
  • The hamburger is on point at the internal temperature of 65 to 74 °C.
  • The hamburger is well done at an internal temperature of 74°C or more.

Method 5 of 5: Variations

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Step 1. Get creative with meat

Try ground turkey, chicken or Italian sausage; for the sausage, cut it up and use the seasoned meat inside to make your hamburgers.

  • If you're using chicken, turkey, or other very lean meat, mix some breadcrumbs into the hamburger to help keep it in shape when grilling.
  • Also mix diced onions, garlic or peppers with the meat. Unleash the creativity!
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Step 2. Season the meat

Add sauces and other spices to hamburgers before cooking. Try plain hamburgers or add other flavors to your liking before grilling. Below are some classic hamburger seasonings that many people love (try putting in just a few teaspoons to test what tastes good; overseasoning is hard to fix):

  • Salt and pepper
  • well cut onion
  • Soy sauce
  • English sauce
  • Barbecue sauce
  • Broth
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Step 3. Make up sides for the sandwich

Have the classic lettuce, tomato and onion, but don't stop there. Try grilled mushrooms, peppers or onions. Add slices of avocado or jalapeno pepper. The options are almost endless. Put everything you want.

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Step 4. Try a variety of condiments

They can make the same sandwich taste completely different. The most common choices for beef burgers are ketchup, mustard, mayonnaise, barbecue sauce, pepper sauce or even beef stock.

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Step 5. Use wood chips on the charcoal grill

Toss a handful of cherry shavings onto the charcoal as soon as it gets hot. This will give the meat a smoky taste. If using a gas grill, place the chips on the surface, not the flames. Or, using an aluminum pan with holes, fill with wood chips and place on the surface.

Many people prefer the taste of meat grilled on traditional charcoal over briquettes

Grill Burgers Final

Step 6. Finished


  • When using a meat thermometer to check hamburgers, follow this temperature guide: rare: 55 to 57°C, almost to the point: 57 to 65°C, to the point: 65 to 74°C, well done: 74°C C or more.
  • Don't let anyone tell you what to put on your hamburger; do as you like!
  • Be careful not to crush the hamburger when cutting before serving.
  • Grilled foods are diet friends. They have less fat than many other cooking methods and taste wonderful!
  • Touch the meat as little as possible when forming the hamburgers and avoid piercing or squeezing during cooking.


  • Always wash your hands before and after handling raw meat.
  • Never squirt lighter fluid onto lit or hot charcoal.
  • Do not add flammable items during preparation.
  • Avoid illness - don't eat undercooked meat.
  • Do not add fluid or burning charcoal while food is on the grill.
  • Be careful not to let raw meat (or anything that has come in contact with it) touch other surfaces. It is recommended that the minced meat is cooked at least to a point at an internal temperature of 71 °C. If you prefer rare meat, you need to make sure it's fresh and has a quality source.

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