grilled burgers

Make the perfect hamburger on a charcoal grill. From meat selection to toasting the bun and dressing the burger, watch Chef Tony make burger magic!

The Perfect Hamburger Recipe on a Kettle Grill

lbs 80/20 ground chuck

salt

tsp fresh cracked black pepper

cayenne pepper

lb thick cut bacon, precooked & chilled

hamburger buns

Mayonnaise

Mustard

arugula

Cheddar cheese, thin sliced

Red onion, thinly sliced

Pickles

Tomato, thinly sliced

Pre-blend black pepper, cayenne, and coarse salt together and set aside.

Break up the ground beef into looser pieces, and lay it out evenly in a sheet pan. This will make it easier to blend in our seasoning evenly.

Sprinkle in half of your seasoning blend and half of the chopped bacon bits.

Give the meat a light mix, avoid overworking the meat, this will dry it out.

Sprinkle in the remaining half of the seasoning blend and bacon bits, and toss to incorporate.

Portion out 6 loosely packed meatballs, this will make it easy to add any remaining meat to each meatball so that your patties come out even.

Take each meatball and gently press them out into patties only a couple of times, again avoid over compressing the meat so that it remains juicy.

Make a thumb indentation in the center of each patty, this allows the burgers to cook flat instead of ending up looking like a tennis ball.

Avoid lighter fluid when lighting charcoal, all you need is some paper towel pieces and a chimney starter.

Allow all of your natural lump charcoal to get lit and pour them out on the base of the grill in a pile.

(Optional:) Depending on your grill size, you may need to add another chimney full of unlit charcoal to the stack of lit charcoal.

Allow the unlit charcoal to catch fire, and spread all of the lit coals across the grill.

Place the grids on the grill, and close the lid to allow the grill to preheat for about 5 minutes.

Once preheated, place your burgers across the grill and allow them to sear with the lid open so that they get a great flame broil.

Once the burgers have juices rising to the top, and the sides begin to grey, they are ready to flip.

Once the second side of the burgers has a nice sear, move them to the outer edges of the kettle grill.

Place the lid on and shut the top and bottom vents down to only a slight crack opening. This will dwell down the temperature and allow the burgers to finish cooking with a great amount of smoke flavor.

After 2-5 minutes of smoke, the burgers should be ready to come off.

Place the burgers on a sheet pan and rest them for 5 minutes while you toast your buns. This is a good time to put some sliced cheese on the patties so that it melts while the burgers rest.

Dress your burger with your desired toppings, serve, and enjoy!

WOOD PELLET RECOMMENDATIONIn order bring out the bacon-like flavors in this recipe, we recommend using our Hickory Blend Hardwood Pellets.Note: This recipe uses Pit Boss Lone Star Brisket Rub.SPECIAL TOOLSDeep Fryer (For Onion Strings)DIET INFOFlexible Dieting

Lone Star Stuffed Brisket Burgers Recipe

Bacon, Cooked

Burger Buns

Flour

lbs Ground Brisket Burgers

tbsp Lone Star Brisket Rub

Onion, Sliced

American Cheese

Tomato, Sliced

Pit Boss Hickory Blend Hardwood Pellets

Fire up your Pit Boss pellet grill to SMOKE and let it run with lid open for 10 minutes then preheat to 450° F. If using a gas or charcoal grill, preheat to high heat.

Portion the ground meat into 8 smaller, thinner patties. Set 4 of them aside for the tops pieces of the stuffed burgers.

On each of the other patties, take a piece of cooked bacon and break it into 4 pieces and place it in the middle of the burger patty. Do the same with one piece of American cheese per patty.

Take the top patties and place over the stuffing and seal the edges with your hands molding the burger into what will look like a hockey puck.

Season the burgers heavily with Lone Star Brisket rub.

Make the onion rings: Set deep fryer to 350 degrees. Soak the onions in buttermilk for 4-5 minutes. Pull the onions out of the buttermilk and let any excess liquid drip off for a few seconds.

Toss in the flour until they are well coated. Fry for 2-3 minutes or until a crisp brown. Set aside.

Place the burgers on the grill over direct heat for 4-5 minutes each side.

Top the burgers with 2 slices of American cheese each. Once the cheese is melted, remove the burgers from the grill.

Build the burgers with lettuce and tomato on the bottom bun followed by the burgers, bacon and onion strings. Enjoy!

An easy recipe and all of the tips that you need for perfect, juicy grilled hamburgers!

The Best Grilled Hamburger Recipe

beef

onion

Worcestershire sauce

kosher salt

pepper

Place all ingredients in a large bowl. Use a fork (or your fingers) to gently, evenly distribute the seasonings. Be careful that you don’t overwork the meat, which can result in a dry, dense burger.

Divide the mixture into 6 equal portions. Use cupped hands to gently toss one portion of meat into the shape of a loose ball. Flatten into a 1-inch patty, pressing a small dimple in the middle. This small indentation will prevent the burgers from “puffing up” during cooking. Repeat with remaining beef to shape 5 more patties.

Place the patties on a tray that has been lined with wax paper or parchment paper. Cover loosely with plastic wrap and refrigerate for at least 1 hour.

Heat a gas grill or grill pan on high (about 450-500°F). Oil the cooking grate and cook until burgers are lightly charred on each side (about 3-4 minutes per side). The total cooking time will depend on the temperature of your grill and the thickness of your patties.

Nothing is better than a good grilled French onion burger - flavorful, juicy &amp; SO satisfying. This easy French onion soup burger recipe has been in my family since I was a kid. Serve 'em up plain &amp; simple, or dress 'em up with crispy bacon, caramelized onions &amp; a light + fluffy brioche bun. A restaurant-quality homemade beef burger recipe perfect for weeknight cooking or backyard BBQs!

3-Ingredient French Onion Burgers

1-ounce envelope onion soup seasoning mix

Morton coarse kosher salt

sweet onions, thinly sliced

olive oil

unsalted butter

Morton coarse kosher salt

balsamic vinegar

mayonnaise

Dijon mustard

garlic,

Morton coarse kosher salt & ground black pepper,

Prep

Prepare the grill for medium-high direct grilling, 450-500 degrees F. Prep any toppings &amp; condiments as desired (see below). 

Mix &amp; form the burger patties

Add the ground beef, onion soup seasoning mix, Worcestershire sauce &amp; kosher salt to a large mixing bowl. Using your hands, mix just until well combined. Be careful not to overmix as it yields a dryer, tougher burger. Divide the mixture into 4 equal portions. Press each portion into a 1-inch thick burger patty. Use your thumb to press a slight indent in the center of each burger patty. 

Grill the burgers: 

Place the burger patties on the grill grates, directly over the flame. Grill 3 minutes per side for medium doneness. If you prefer a less/more done burger, grill for 1 minute less/more. If making a cheeseburger, add the cheese to the burger patties in their last minute of grilling. Toast the St Pierre Brioche Burger Buns while you&#8217;re at it &#8211; see below!

Serve the French onion burgers: 

Build your burgers as desired. At our house, the toasted St Pierre brioche buns get a quick schmear of Dijonnaise, topped with leafy lettuce, a French onion burger, crispy bacon, &amp; caramelized onions. Serve immediately. Enjoy! 

Toasted St Pierre Brioche Burger Buns

Lightly spritz the buns with nonstick cooking spray. In the final minute or so of grilling the burgers, place the buns on the grill grates over direct heat. Cook for 1 minute or so, until as toasty &amp; crisp as desired. Remove from the grill &amp; serve immediately. 

Dijonnaise

Add all listed ingredients to a small bowl, whisking to combine. Feel free to add a hint of honey for some honey-mustard vibes, or a dash of your favorite spice blend. Set aside, or store in an airtight container in the refrigerator for up to 5 days. 

Easiest Crispy Bacon

Preheat the oven to 375 degrees F. Line a large baking sheet with aluminum foil for easy clean-up. Place the bacon on the prepared baking sheet. Bake for 10-12 minutes, until the rendered &amp; crisp as desired. Remove from the oven &amp; transfer the bacon to a paper towel-lined plate. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. 

Caramelized onions: 

Place the olive oil &amp; butter in a large pan over medium-high heat. Once the butter is melted, add in the onions. Season with kosher salt &amp; toss to coat in the oil. Reduce the heat to low. Cook for 45-60 minutes, stirring occasionally, until the onions are deeply brown &amp; caramelly. In the last 5-10 minutes of caramelizing, deglaze the pan with the balsamic vinegar. Remove from the heat &amp; serve immediately or store in an airtight container in the refrigerator for up to 5 days. 

Toppings &amp; Condiments:

This is a very good recipe! Such good topping combo and the burgers themselves are one of the easiest I've made! Been loving all your summer grilling recipes!

Ommmmgg! Another hit (obvi). So easy but so good!

I've loved making all your burgers but this one is a must! Easy, delicious and I highly recommend going full out wth the toppings, Game changer!

These burgers were so good! Definitely our go-to recipe now.

As always, another super easy and delicious PWWB recipe. I have been craving a juicy burger to kick off the summer and this hit the spot. Took 20 minutes or less from start to finish.

Juicy half-pound burgers are stuffed with tasty homemade pimento cheese and grilled to perfection. These are the best pimento cheese-stuffed burgers you&#039;ve ever had and are perfect for your summer cookouts!

Grilled Pimento Cheese-Stuffed Burgers

cheddar cheese (freshly grated)

cream cheese (softened)

pimentos (drained)

mayonnaise (I recommend Duke's!)

Worcestershire sauce (such as Lea & Perrins)

garlic powder

onion powder

smoked parika

Salt and black pepper (to taste)

beef turkey

panko breadcrumbs

smoked paprika

mustard powder

black pepper

Brioche buns (toasted)

lettuce, tomato, and red onion (for topping)

To a medium mixing bowl, add the grated cheddar, cream cheese, pimentos, mayonnaise, garlic powder, onion powder, smoked paprika, hot sauce, salt, pepper, and Worcestershire sauce. Use a wooden spoon to mix all of the ingredients together until combined. Refrigerate the pimento cheese while you prepare the burgers.

To a large mixing bowl, add the ground meat, panko breadcrumbs, Worcestershire sauce, seasonings, and egg. Use your hands to massage the ingredients together until everything is evenly mixed into the meat.

Divide the ground meat mixture into 8 evenly sized portions and pat them into uniform patties using your hands. Using a two-tablespoon cookie scoop or a measuring spoon, scoop two tablespoons of pimento cheese onto the palm of your hand and flatten it into a small disc that will fit into the center of the burgers.

Place the pimento cheese disc in the center of a burger patty and place another burger patty on top of the pimento cheese. Gently shape the burgers and seal the edges so that the pimento cheese is fully enclosed.

Repeat this process for the remainder of the burgers until you have 4 stuffed burgers. Place the burgers on a plate or baking sheet lightly coated in olive oil so they do not stick and refrigerate the burgers while you heat your grill or grill pan.

Prepare your grill or grill pan by heating it over medium-high heat and lightly coating the cooking surface with olive oil.

Once the grill or grill pan is hot, place the burgers on the grill and cook for 4-5 minutes per side, or until grill marks appear and the burgers are cooked through. Serve pimento cheese-stuffed burgers on toasted brioche buns with red onion, lettuce, and tomato!

Grilled Double Cheeseburgers are a weeknight favorite that is quick and easy enough to make you skip the drive-thru.

Double Cheeseburgers

beef (80/20)

American cheese

burger buns

butter

onion flakes

ketchup

lettuce, sliced tomatoes, sliced red onion

Divide the ground beef into 1/4 pound patties,...

Divide the ground beef into 1/4 pound patties, mashing into thin patties. Season with salt and pepper.

Prepare a grill fire to 375° using hickory...

Prepare a grill fire to 375° using hickory or pecan for smoke flavor.

Melt butter and brush over both sides of...

Melt butter and brush over both sides of the buns. Sprinkle onion flakes over tops of buns.

Cook burger patties over direct fire. Cook with...

Cook burger patties over direct fire. Cook with the grill closed about 3 minutes.

Turn the patties and continue cooking another 2-3...

Turn the patties and continue cooking another 2-3 minutes, until burgers reach 165° using a digital meat thermometer.

Top half of burgers with a slice of...

Top half of burgers with a slice of cheese, then stack another burger on top.

Remove burgers to a platter.

Lightly toast the buns.

Build the burgers by adding favorite condiments and...

Build the burgers by adding favorite condiments and toppings with the double cheeseburgers patties.

Serve immediately.

Homemade hamburgers only require a few simple ingredients, but the process is key for perfect burgers. This recipe breaks down those steps so you can have a delicious, juicy, burger. 

Perfect Hamburgers

chuck (80/20 ground beef)

onion soup mix

cheese (optional)

buns, tomatoes, onions, lettuce, condiments, etc

Place the ground beef in a large mixing bowl and add in the Worcestershire sauce and Onion Soup Mix.

Gently mix the seasonings into the meat using your hands until just incorporated.

Score the meat into 4 sections. And then shape each section into a patty that is about 3/4 to 1 inch thick and slightly larger than the bottom of your burger bun.

Using your thumb, press down on the center of each burger about 1/4 inch deep, forming an indentation in each burger.

Place the hamburger patties back into the refrigerator until ready to grill.

Preheat the grill to medium-high heat.

Add the burgers to the grill and cook for 4 minutes on the first side.

Flip the burgers, resisting the urge to press down on the patty. Cook until the burgers reach 155 degrees Fahrenheit.

Remove burgers from the grill and place onto a plate or a rack on a baking sheet. Top with sliced cheese if desired, and loosely tent with aluminum foil. Let burgers rest for 10 minutes before assembling the burger.

Assemble the hamburgers by placing onto a bun and then topping as desired.

https://content.jwplatform.com/videos/NcqVc8d7.mp4

A recipe for making perfect hamburgers on the grill or pan-fried.

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Top 8 grilled burgers recipes from across the web

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Top Tags

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The most viewed grilled burgers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine