How to Grill Burgers: A Beginner's Guide to Juicy Burgers

To grill burgers, shape 80/20 ground beef into ¾-inch patties with a small dimple in the center, season with salt and pepper, and cook over clean, oiled grates at about 400 to 450°F for roughly 4 to 5 minutes per side. Flip once, don't press, and take them off when an instant-read thermometer reads 160°F, the USDA's safe minimum for ground beef.

Grilled burgers are simple, but a few small habits make the difference between dry pucks and juicy, charred burgers. Here's the whole process, step by step.

1. Start with the right beef

Use ground beef with about 20% fat (labeled 80/20). Fat keeps burgers juicy over high heat, and leaner beef dries out quickly on the grill. Ground chuck is the most common 80/20 option. Read our guide to choosing ground beef for more on blends.

Keep the meat cold until you're ready to shape it. Cold fat stays in the patty instead of smearing onto your hands.

2. Shape the patties gently

• Form patties about ¾ inch thick and slightly wider than your buns, because they shrink as they cook. Around 5 to 6 ounces each is a good size for most buns.
• Handle the meat as little as possible so the burgers stay tender. Overworked beef turns dense and springy.
• Press a shallow dimple into the center of each patty to stop it puffing up into a dome.
• Make every patty the same size and thickness so they finish at the same time.
• If you shape them ahead, keep them covered in the fridge until the grill is ready.

3. Season just before grilling

Season both sides generously with salt and pepper right before the patties go on the grill. Salting ground beef long in advance can make the texture firmer and more sausage-like. For blends and other ideas, see how to season burgers.

4. Get the grill hot and clean

Heat the grill to medium-high, around 400 to 450°F at the grates. Thin patties can handle up to about 500°F.

• Gas: preheat with the lid closed for 10 to 15 minutes.
• Charcoal: wait until the coals glow orange and are covered in light gray ash.
• Set up two zones: keep one side hot and one side cooler. Move burgers to the cool side if flare-ups start or if thick patties need to finish gently.

Scrub the grates clean with a grill brush, then wipe them lightly with an oiled paper towel held in tongs. Clean, oiled grates help the burgers release without tearing.

5. How long to grill burgers

For ¾-inch patties over medium-high heat, these times are a good starting point:

• Medium-rare (130-135°F): about 3 minutes per side
• Medium (140-145°F): about 3½ to 4 minutes per side
• Medium-well (150-155°F): about 4 to 4½ minutes per side
• Well-done (160°F): about 5 minutes per side

Thinner or thicker patties, frozen burgers, and windy days all change the timing. Our how long to grill burgers chart covers ½-inch to 1-inch patties.

6. Flip once, and don't press

Put the patties on dimple side up and leave them alone until the bottom has a good crust and releases easily, usually 3 to 5 minutes. Flip once with a wide spatula. Resist pressing them down: it squeezes out the juices and the dripping fat causes flare-ups.

If flames jump up, move the burgers to the cooler side for a moment rather than spraying water on the coals.

7. Check the temperature

The USDA recommends cooking ground beef to 160°F (71°C), and ground turkey or chicken to 165°F. Color isn't a reliable sign: USDA research found that some patties turn brown before they're safely cooked, and others stay pink after they reach 160°F. An instant-read meat thermometer is the only reliable way to check. Insert it from the side into the center of the thickest part.

Cooking burgers to medium-rare or medium is a personal choice that carries more risk, and it's best avoided for young children, older adults, pregnant people and anyone with a weakened immune system. See our temperature guide for every doneness level.

8. Add cheese and toast the buns

Add cheese in the last minute of cooking and close the lid to melt it. American, cheddar and pepper jack all melt well; see the best cheese for burgers for more options. Toast the buns cut-side down over medium heat for 30 to 60 seconds while the burgers rest.

9. Rest, then build

Let the burgers rest for 2 to 3 minutes so the juices settle. Then build them with your favorite toppings. Not sure where to start? Our list of the best burger toppings has ideas, and our classic backyard cheeseburger puts it all together.

Common grilling mistakes to avoid

• Starting with a cold or dirty grill, which makes burgers stick and tear.
• Using very lean beef, which dries out.
• Flipping too early, before the crust forms and the patty releases.
• Guessing doneness by color or by cutting into the burger.
• Putting cooked burgers back on the plate that held raw patties. Use a clean plate to avoid cross-contamination.

FAQ

How hot should the grill be for burgers?

Medium-high, about 400 to 450°F. That's hot enough for a good crust without burning the outside before the center is done.

How many times should you flip a burger on the grill?

Once is enough for most patties. Wait until the first side releases easily from the grates, then flip and finish the second side.

Should I close the grill lid when cooking burgers?

Closing the lid helps thicker burgers cook evenly and melts cheese quickly. For thin patties, an open lid makes it easier to watch them, but either approach works.

How do I keep burgers from sticking to the grill?

Preheat fully, scrub the grates clean, oil them lightly, and don't try to flip until the crust has formed. A burger that sticks usually isn't ready to flip yet.