Best grilled burgers is an easy summer recipe for thick 80/20 chuck patties with cheddar, charred red onion and pickles, ready in under 30 minutes. That makes it a quick weeknight dinner or game day cookout main for potluck spreads, since the whole build comes together on the grill.
The step that matters is pressing a thumb indent into each patty, since that dip keeps the burger flat as the meat tightens over heat. Skipping it gives you a puffed dome that rolls off the bun and cooks unevenly.
Most burger recipes tell you to shape and grill without explaining why the patty shrinks or bulges in the center. This version covers the indent trick, exact seasoning per patty and the rest time, so every burger holds its shape and stays juicy.
Best Grilled Burgers
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes8
minutes965
kcalThick 80/20 ground chuck patties grilled with a thumb indent to stay flat, topped with melted cheddar, grilled red onion, lettuce, tomato and pickles.
Ingredients
2 pounds ground chuck (80/20)
Kosher salt and freshly ground black pepper
Vegetable oil, for the grill grates
4 slices cheddar cheese, 1 ounce each (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
Directions
- Form the patties: Divide the ground beef into four equal piles and shape into 8-ounce patties. Press a thumb indentation into the center of each patty to prevent shrinking during cooking.
- Season: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: Place patties indentation-side up on the grill and cook until marked on the bottom, about 4 minutes. Flip and cook about 4 more minutes for medium-rare. For cheeseburgers, top with a slice of cheese during the last minute and cover the grill to melt. Remove to a plate and let rest for 5 minutes.
- Grill the onions:While the burgers cook, place the onion rounds on the grill, keeping them together as a disk. Cook until golden, about 4 minutes, then flip, sprinkle with salt and cook until charred and softened, about 4 more minutes.
- Assemble: Toast the buns cut-side down on the grill. Top the bottom bun with a patty, grilled onion, lettuce and tomato. Spread the top bun with mayo, mustard and ketchup, add pickle chips and close.
FAQs
Why use 80/20 ground chuck?
Ground chuck with an 80/20 lean-to-fat ratio gives the best balance of flavor and juiciness, since leaner blends dry out over high heat. The fat melts into the patty as it cooks, which is what keeps the center moist and the crust golden.
How much salt and pepper should I use?
Season each patty with three-quarters teaspoon salt and a quarter teaspoon pepper per side, since thick patties need enough salt to reach the center. Seasoning right before grilling works fine, and the salt draws just enough moisture to help the crust form.
How long should I grill the burgers?
Grill for about four minutes per side over medium-high heat for medium-rare, since the high heat chars the outside while the center stays pink. Use an instant-read thermometer if you prefer precision: 135 degrees for medium-rare, 140 for medium.
Why do the burgers need to rest?
Letting the patties rest five minutes after grilling allows the juices to settle back into the meat, since cutting in too soon sends them running. The rest also lets the cheese finish melting evenly over the top.
Should I grill the onions separately?
Grilling the onion rounds right next to the patties saves time and adds a smoky sweetness that raw onion cannot match. Keep the rings together as a disk while grilling, and sprinkle with salt after the first flip so the seasoning sticks to the charred side.
