There’s nothing quite like biting into a juicy burger fresh off a hot grill.
Whether you’re team gas grill or die-hard charcoal grill fan, mastering the cooking process is essential to making the perfect hamburger.
And trust me—there’s a fine line between a great burger and a dry burger.
Over the years, I’ve grilled everything from turkey burgers and salmon burgers to the ultimate bacon cheeseburger.
I’ve learned that the best results come down to a few key things: the right meat, proper grill temperature, and understanding the cooking time for your desired level of doneness.
So if you’re wondering how long to cook burgers on the grill, this guide is for you.
First Step: Choosing the Right Meat
Before you even light the grill, the first step to a flavorful burger is choosing the right meat. I always recommend using ground chuck with a fat content of around 80/20. That’s 80% lean beef to 20% fat, which gives you the juiciest burger without it falling apart.
You can use store-bought ground beef, but if you want to take your burger game to the next level, grind your own meat using a meat grinder or visit a local butcher or butcher shop.
Some of my favorite blends include chuck + brisket or chuck + short rib—the fat tastes incredible when grilled.
Seasoning: Keep It Simple
When it comes to seasoning, I like to stick to the basics. A little black pepper, salt, garlic powder, and a dash of Worcestershire sauce will do the trick. Avoid overmixing your hamburger patties, as this can make for a tough burger patty.
Pro tip: Make a small indentation in the center of each patty before grilling. This helps the thick patty cook evenly and prevents it from puffing up into a ball.
Grill Setup: Gas vs. Charcoal
Both gas grills and charcoal grills can make delicious burgers, but they cook a little differently.
Gas grill
Faster start, better control over grill temperature, and easier to maintain medium heat or high heat.
Charcoal grill
Gives burgers that amazing smoky flavor, especially if you add a handful of wood chips to the coals.
No matter your heat source, make sure to preheat your grill and clean the grill grates with a grill brush. Then, brush them with vegetable oil or olive oil using a folded paper towel to prevent sticking.
Grill Temperature and Cooking Method
The best way to grill burgers is over medium-high heat (around 375–400 degrees Fahrenheit) for most beef burgers. You’ll want a hot grill to sear the outside, locking in juices.
If you’re grilling larger or pound burgers, try using indirect heat—that means placing the patties near, but not directly over, the flame. This lets them cook more evenly without burning.
Burger Cooking Times by Doneness
The exact time will depend on the thickness of your burger, whether your patties were chilled or at room temperature, and your personal preference for doneness. Here’s a helpful breakdown:
- Rare burgers (120–125°F): 2–3 minutes per side
- Medium-rare (130–135°F): 3–4 minutes per side
- Medium burger (140–145°F): 4–5 minutes per side
- Medium well (150–155°F): 5–6 minutes per side
- Well done (160°F+): 6–7 minutes per side
Always use an instant-read thermometer or meat thermometer inserted into the center of the burger to check doneness. The safe internal temperature for cooking ground meats is 160°F, especially if you’re cooking for a family member who prefers it fully cooked.
Pro Tips for Juicy, Flavorful Burgers
Want to avoid dry burgers? Keep these best tips in mind:
- Avoid pressing down on the patties while they cook. This squeezes out juices.
- Flip only once during the cooking process to help them stay tender.
- Let burgers rest for 5 minutes before serving. Thanks to carryover cooking, they’ll finish reaching the right temp off the grill without drying out.
- Also, adding cheese during the last minute of cooking is a good idea—it melts perfectly without burning.
The Best Way to Grill Different Types of Burgers
If you’re experimenting beyond classic hamburgers, here are a few adjustments:
- Turkey burgers: Use indirect heat and lower temp (about 350°F). Cook until 165°F internal.
- Salmon burgers: Grease the grates well and cook on medium heat for 4–5 minutes per side. Use a fish spatula for flipping.
- Vegetarian burgers: These vary widely, but many grill best on a cast-iron skillet over the grill to avoid crumbling.
Burger Size and Thickness
The thickness of your burger plays a huge role in the cooking time. Pound patties (1/3 to 1/2 lb each) need longer to cook through than thinner ones. A thick burger can take an extra minute or two per side.
To shape your patties, don’t overwork the meat—gently form into disks about ¾–1 inch thick. And again, that little divot in the center really does help!
Toppings, Sides, and Finishing Touches
Once your burgers are grilled to perfection, it’s time to build your masterpiece. Whether you’re into classic burgers with ketchup and mustard, or loaded creations with BBQ sauce, grilled onions, and jalapeños, the perfect burger is all about favorite toppings.
A few of mine:
- Cheddar or blue cheese
- Caramelized onions
- BBQ sauce
- Arugula or shredded lettuce
- Sliced pickles
- Avocado
Don’t forget hot dogs for the grill, a side of fries or grilled veggies, and maybe a beer (or glass of red wine, if you’re feeling fancy).
Don’t Forget the Toasted Buns!
Here’s one last pro tip that takes your perfect burger to the next level: toast your buns! Brush the cut sides with a little oil or olive oil and place them face-down on the grill for 30–60 seconds.
This adds a buttery crunch, helps hold your favorite toppings, and keeps the bun from getting soggy. It’s a small step, but one of the best tips for building the ultimate burger.
Frequently Asked Questions
Q: What’s the best fat content for burgers?
A: 80/20 is the gold standard for a juicy burger. If you go leaner (like 90/10), you risk ending up with a dry burger unless you’re adding extra fat or moisture.
Q: Can I make burgers ahead of time?
A: Yes—form your hamburger patties and store them between sheets of paper towel or parchment. Let them come to room temperature before grilling for best results.
Q: Should I grill burgers with the lid open or closed?
A: For high heat, leave the open lid—you’ll get a better sear. For thicker patties or indirect heat, close the lid to help the interior cook more evenly.
Q: Is homemade ground meat better than store-bought?
A: Absolutely! Home-ground burgers give you control over texture, fat content, and freshness. Use a meat grinder and try blends like brisket + chuck + short rib for the ultimate burger.
The best burgers aren’t complicated—but they do take a little love.
Whether you’re using a gas grill, firing up a charcoal grill, or even trying a cast-iron skillet on the stovetop, the key is knowing your cooking method, starting with quality meat, and aiming for the perfect doneness.
So next time you’re grilling for friends or a family member, don’t just wing it—use this guide, grab your instant-read thermometer, and cook with confidence.
I guarantee your guests will thank you!
