Best Grilled Burgers Recipes

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BEST GRILLED BURGERS

Nice moist grilled burgers with just the right amount of seasonings. No more boring burgers! Adjust the seasonings as desired. These won't dry out, and they re-heat nicely!

Provided by Lisa Gay

Categories     Meat

Time 13m

Yield 4-6 burgers

Number Of Ingredients 8



Best Grilled Burgers image

Steps:

  • Mix all ingredients and shape into burgers.
  • Grill to desired doneness.
  • Top with a slice of your favorite cheese.
  • We especially like provolone or swiss.
  • Note: You can add oregano if you like Italian, or taco seasoning if you lie Tex-Mex!

1 lb lean hamburger
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/4 teaspoon seasoning salt
1/2 teaspoon Worcestershire sauce
1 egg, beaten
8 single saltine crackers, crushed
1 slice of your favorite cheese (optional)

THE BEST GRILLED BURGERS

When summer nights call for a grilled burger, this one is our go-to. We season only the outside of each patty right before grilling to help a build a nice crust. Our trick for forming the patties is a real time saver, especially if you are cooking for a crowd. You can also form them the day before; place in an airtight container with parchment paper in between to help with party-day prep.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11



The Best Grilled Burgers image

Steps:

  • Form the ground beef into four 8-ounce patties. A quick and easy way to do this is to divide the meat into 4 piles. Place a pile on the top of a deli container lid. Take a second deli container lid and place the top of it against the meat. Press down evenly and firmly and watch as a perfect patty forms. Repeat with the remaining meat. Make an indentation in the middle of each patty with your thumb to keep the burger from shrinking as it cooks.
  • Sprinkle each patty on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Lightly brush the grill grates with oil. Grill the patties, indentation-side up, until marked on the bottom, about 4 minutes. Flip and cook until marked and slightly firm, about 4 more minutes for medium-rare. For cheeseburgers, top with 1 slice cheese during the last minute of cooking if desired; cover the grill to melt. Remove to a plate and let rest for 5 minutes.
  • While the burgers cook, place the onion slices on the grill (try to keep them together in a disk). Cook until they are golden on one side, about 4 minutes, then flip with a metal spatula and sprinkle generously with salt. Cook on the other side until the onions are lightly charred and softened through, about 4 minutes, and transfer to a plate.
  • Right before serving, toast the buns cut-side down on the grill. Top the bottom bun with a burger patty and layer with grilled onion, lettuce and a slice of tomato. Spread the inside of the top of each bun with some mayonnaise, mustard and ketchup. Arrange the pickle chips on top. Flip over to top the burgers and secure with a toothpick if desired.

2 pounds ground chuck (80/20)
Kosher salt and freshly ground black pepper
Vegetable oil, for the grates
Four 1-ounce slices Cheddar (optional)
1 large red onion, cut into four 1-inch thick rounds
4 leaves green leaf lettuce
4 slices beefsteak tomato
4 seeded hamburger buns
Mayonnaise, mustard and ketchup, for serving
8 dill pickle chips
Prepare a grill for medium-high heat.

PERFECT GRILLED BURGERS

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0



Perfect Grilled Burgers image

Steps:

  • Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.

JUICY GRILLED BURGERS

These are super good burgers. I've made burgers like this for the past year, using salt and pepper instead of McCormick's.. I discovered McCormick's and tried it... Boy did it make a difference.... We usually eat these burgers with potato salad and baked beans...

Provided by gertc96

Categories     Meat

Time 17m

Yield 6 serving(s)

Number Of Ingredients 13



Juicy Grilled Burgers image

Steps:

  • Prepare your grill.
  • Combine the first 7 ingredients into a large bowl.
  • Pat out your burgers to desired size and thickness.
  • Place on a lightly oiled grill and grill on each side for 5-7 minutes or until done.
  • If topping with cheese, place cheese on burger as soon as it is taken off the grill.
  • Serve on your choice of buns with your choice of toppings.

1 1/2 lbs ground round (lean)
3 tablespoons fine dry breadcrumbs
2 teaspoons Worcestershire sauce
2 tablespoons onions (grated)
1/2 teaspoon garlic powder
2 tablespoons barbecue sauce
2 tablespoons hamburger seasoning (I use McCormick)
tomatoes, sliced (optional)
pickle, sliced (optional)
onion, sliced (optional)
lettuce (optional)
cheese, sliced (optional)
condiments, as desired

PERFECT GRILLED BURGER

Perfect for summer barbecues! Or if your just in the mood for a juicy burger. I used my indoor grill pan, but of course these can be done on an outdoor grill. I like cheddar cheese but you can use any cheese you like, or just leave it out.

Provided by Joanne

Categories     Lunch/Snacks

Time 15m

Yield 4 Burgers, 4 serving(s)

Number Of Ingredients 6



Perfect Grilled Burger image

Steps:

  • Heat your grill over medium/high heat.
  • place ground meat and worcestershire sauce in a large bowl.
  • mix to combine, do not over mix.
  • Divide the meat into 4 equal portions.
  • Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • Brush the burgers with the oil.
  • Grill the burgers for 3 minutes on the first side, then flip and cook for 4 minutes on second side for medium rare.
  • Add the cheese, if using at the last minute of cooking time and tent the burgers with foil so the cheese can melt completely.
  • Sandwich the burgers on the toasted bun and top with lettuce and tomatoes, ketchup, pickles anything you like. And serve immediately.

Nutrition Facts : Calories 714.8, Fat 46.5, SaturatedFat 19.7, Cholesterol 159.8, Sodium 747.5, Carbohydrate 25.1, Fiber 0.9, Sugar 4.6, Protein 46.2

1 1/2 lbs ground beef, 80/20
1/4 cup Worcestershire sauce
salt & fresh ground pepper, to taste
1 1/2 tablespoons canola oil
6 slices cheddar cheese
4 hamburger buns, split and toasted

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Estimated Reading Time 5 mins
  • Fat = Flavor. Use beef that is no leaner than 85 percent. Meat with a higher fat content will be juicier and more flavorful. But be aware, patties from higher fat meat will shrink more when they cook.
  • Build Additional Flavor. Add just about anything you like to your burger mixture. Here are a few flavoring suggestions: Fresh or dried herbs and spices.
  • Hold the Salt! Don't combine salt into the mixture, especially if you're not going to grill the patties right away. Salt will extract moisture from the meat, leaving you with dry burgers.
  • Don't Mix Too Much. Use a light touch when combining seasonings with the ground beef. If you mix it too much, your burgers will be dense and heavy.
  • Let the Flavors Mingle. Leave the meat mixture (or patties) in the refrigerator for several hours to allow all the flavors to mingle. To form patties, wet your hands a little to keep the meat from sticking to them.
  • Form a Good Patty. Don't form patties too thick or too thin. A 3/4-inch thick patty is ideal. To keep patties from swelling in the middle, make small indentations in the center.
  • Temperature Matters. Make sure the grill is the appropriate temperature. Medium-low to medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside.
  • Clean Your Grill. Always start with a clean, oiled grill grate. This keeps burgers from sticking, extends the life of your grate, and helps put those beautiful grill marks on your patties.
  • Turn Once and Don't Smash. It's hard to resist, but do not flatten your burgers with the spatula. It squeezes out flavorful juices.
  • Cook Thoroughly. How long to grill hamburgers? Cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry). For an accurate reading, insert the thermometer into the patty horizontally.
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