Grilled Hamburgers

By Sam Sifton

Grilled Hamburgers
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
15 minutes
Rating
4(720)
Comments
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We cook a lot of burgers indoors on a fat-slicked iron skillet, and you can do that on a grill as well. (Here’s our burger guide for more information and inspiration.) But sometimes you want a smoky grilled burger. For that, a charcoal grill is best, but a gas grill can do the trick, too. Resist the temptation to press down on the burgers with a spatula, which only spews juice and fat on the fire, causing the flames to flare up and the burger to lose flavor. If you feel your burger is cooking too quickly, use the cooler sides of the grill to rest them. And remember: lowering the top on the grill helps cheese melt.

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Ingredients

Yield:4 servings
  • 1½pounds ground beef, about 20 percent fat
  • Kosher salt and black pepper
  • Cheese slices (optional)
  • 4hamburger buns, split
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

585 calories; 38 grams fat; 15 grams saturated fat; 2 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 35 grams protein; 516 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Start a charcoal fire or heat a gas grill. (Check out our grilling guide for how.) Form the patties into ¾-inch burgers, being careful not to make them too loose or too large, then make a deep depression in the center of each burger with your thumb. Season both sides of the each burger aggressively with kosher salt and black pepper.

  2. Step 2

    Place burgers on a hot grill and cook, without moving, for about 3 minutes. Use a spatula to turn the hamburger over. If using cheese, lay slices on the meat. Continue to cook until the burgers are cooked through, about another 3 to 4 minutes for medium-rare. Remove the burgers from the grill and allow to rest for a few minutes while you toast the buns. Top the burgers as you desire.

Ratings

4 out of 5
720 user ratings
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Comments

Rebecca Brown

If you put a divot or depression in the center of the patty, you ensure that the center will expand and cook uniformly with the edges. Plus your toppings will sit better on the burger once cooked. Otherwise, the sides will cook faster and become well-done while the center plumps up and stays more rare.

ECS

what is the function of the depression?

Kate

You need to put the cheese on later than this suggests or you risk having it melt off...

Mark K

I make 3oz. burgers which are perfect for normal sized buns. Also instead of a deepression, form the burgers so they are flat on top and bottom like a hockey puck. Keeps the center expansion to a minimum. The small-ish size also reduces cooking time

fomo brood

I like caramlized onions with it, not raw. Anyone who is a fan of InnOut knows that. The bun is crucial. Where I live now its impossible to find a proper bun.

Embarrassed Bitbytr from the past weekend

You also (VERY MUCH) need to know the temperature of the grill and its associated vagaries (such as its hot- and cold-spots). Anything over 400F on my gas grill is a bust. One of two things happen: the burgers over cook far too quickly or the grill catches light producing prodigious amounts of nasty smoke rendering anyone on the grill at that point, rubbish. Ask me how I know! Hint: keep the bottoms of your grills super clean all the time.

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