Backyard Grilled Burgers
Thick, juicy grilled cheeseburgers with a dimple in the middle so they stay flat, cooked over a two-zone fire and served with all the fixings.
- Everyday Classics
- Grill
- Beef
- Dinner
- 30 min total
- Serves 4
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 2 lb ground chuck, 80/20, cold
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 4 slices cheddar cheese
- 4 brioche buns
- 1 tbsp butter, softened
- 4 leaves lettuce
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
- 8 slices dill pickles
- ketchup, mustard and mayo, to taste
Gear
- Charcoal or gas grill
- Wide spatula
- Instant-read thermometer
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Steps
Step 1: Divide the cold beef into 4 equal portions (8 oz each). Gently shape each into a patty about 3/4 inch thick and 1/2 inch wider than the bun. Don't pack it tight.
Step 2: Press your thumb into the center of each patty to make a shallow dimple. Refrigerate while the grill heats.
Step 3: Set up a two-zone fire: on a charcoal grill, bank the coals to one side; on gas, set one side to high and the other to low. Heat about 15 minutes. Clean and oil the grate.
Step 4: Mix the salt, pepper and garlic powder. Season both sides of the patties generously right before grilling.
Step 5: Grill the patties over the hot side, lid closed, 4 to 5 minutes until they release easily and have good char. Flip once.
Step 6: Cook 3 to 4 minutes more. If they're charring too fast, move them to the cooler side. Add the cheese for the last minute with the lid closed. Pull at 155°F; it will reach 160°F while resting.
Step 7: Butter the cut sides of the buns and toast on the grill 30 to 60 seconds.
Step 8: Build the burgers with lettuce, tomato, onion, pickles and your sauces.
Swaps
- Cheese: American for the meltiest burger, pepper jack for heat, Swiss with sautéed mushrooms.
- Smash style: For thin, crusty burgers, use the Blackstone Smash Burgers recipe on a griddle.
- Topping: A slice of grilled onion or a spoonful of barbecue sauce and bacon.
Tips
- Salt the outside right before grilling. Salt mixed into the meat early makes it dense and sausage-like.
- USDA recommends cooking ground beef to 160°F.
The story
HAM Cooking. Let’s fire it up.
The backyard burger is a summer rite of passage. You stand at the grill with a spatula and an important expression, nodding at people like you’re performing surgery. That’s half the fun. The other half is eating.
A few small things make a big difference. Use 80/20 ground chuck; the fat keeps the burger juicy. Handle the meat as little as possible and keep it cold, so the fat doesn’t melt into your hands and the patty stays tender instead of tough. The thumb dimple in the middle fixes the classic problem where burgers puff up into little meatballs as they cook. The center swells, the dimple flattens out, and you end up with a flat burger that fits the bun.
The two-zone fire gives you a safety net. Sear over the hot side, and if flames show up or the outside gets dark before the inside is done, just slide it over to the cooler side. No panic, no charcoal briquette burgers.
HAM out.
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