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+ servings
hamburger with cheese, lettuce, tomato and pickle on an onion bun

Perfect Grilled Burgers

A perfect grilled burger is juicy, flavorful, smoky, and perfectly browned. This recipe has all that, plus of course, your special touch at the grill.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Resting time 10 minutes
Total Time 25 minutes
Servings 6 ⅓ pound burgers
Calories 335kcal
Cost $15


  • Optional: Stand Mixer
  • gas grill


  • 2 pounds ground beef
  • 2 tablespoons steak seasoning
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon liquid smoke
  • 6 hamburger buns I like a seeded bun

Optional toppings

  • ketchup, mustard, mayo, lettuce cheese, tomato, pickles, onion, bacon, blue cheese, barbecue sauce, avocado


  • Combine ground beef, steak seasoning, worcestershire sauce and liquid smoke in a large mixing bowl. Mix until combined. I like to use a stand mixxer with a paddle attachment, if you don't have one, it works best to use your hands.
  • Divide the meat into 6 (or 8) equal portions. If you’re super particular, use a kitchen scale to weigh each section. Or-- just eyeball it! Form each section into a round ball, then press flat into a disc and shape into a circle.
  • Make a large well in the center. It’s often recommended to put a thumbprint in your burger to help keep it from swelling up during the cooking process. I’ve found it to work better if you have a larger well. So I recommend building the edges up a little bit (see pictures).
  • Heat grill to 400 degrees. Place burgers on the grill and cook to desired temperature, flipping only once. Rare = 145°; Med. rare = 160°; Well = 170°
  • Remove the burgers, lightly tent with foil and let them rest for 5-10 minutes.
  • Optional- toast the buns! Lightly butter the buns and toast on the grill for 1-3 minutes.
  • Build your burger with all your favorite toppings.


  • The best ground beef to use is 80/20 ratio (20% fat). This allows for the juiciest burger. Ground chuck is an excellent option.
  • Letting the burgers rest is another key to a juicy burger. While cooking the meat juices come to the surface, letting it rest allows those juices to redistribute back into the meat.
  • Do not smash your burgers on a grill, this pushes all the juice out and you will have a dry, crumbly burger.
  • For added flavor and texture, up your game on the buns. Try onion buns, kaiser rolls, or a seeded bun. These look great too.
  • If you're staying away from the carbs, a Keto bun works great. Crisp, crunchy, lettuce leaves also make a great substitution. Try Romaine, Green Leaf, or Iceberg.


Calories: 335kcal | Carbohydrates: 24g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 373mg | Potassium: 632mg | Fiber: 1g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 6mg