There are a million ways to build a burger, but a few simple techniques make a much bigger difference than piling on complicated ingredients. These are the same five tips I use at home and shared in my 5 Tips to BEST BURGERS video. They are simple, repeatable, and work whether you cook on a gas grill, charcoal grill, smoker, or over an open flame.
Quick Burger Formula
Start with fresh 80/20 beef, portion about 8 ounces per burger, form the patties gently with a 4.5-inch baking ring, season simply, cook over a hot grill, use an instant-read thermometer, add good-quality cheese near the end, and move the burger directly from the grill onto the bottom bun.
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Tip #1: Start With Fresh 80/20 Beef
For my burgers, 80/20 ground chuck or ground beef is the magic number. That means roughly 80 percent lean meat and 20 percent fat. The fat is a big part of what gives a grilled burger its flavor and juiciness.
I also prefer fresh, never-frozen beef when I can get it. Keep the meat cold and avoid working it more than necessary.
I usually make my burgers right around 8 ounces each, give or take depending on the person and how big they want their burger. The exact weight is less important than keeping the patties fairly consistent so they cook evenly.
Tip #2: Hand-Form the Patties With a 4.5-Inch Baking Ring
This is one of the most important parts of my burger process. I use a 4.5-inch baking ring from this cutter set to form the patties. It gives me a consistent diameter and thickness, and even after the burger renders down on the grill it still fills out the bun nicely.
Start by putting parchment paper on your cutting board. It keeps the raw patties from sticking and makes them easy to move to the grill.
I use a 4.5-inch ring to gently shape the patty without packing the meat too tightly.
Instead of rolling the ground beef into a tight ball and smashing it into the ring, tear or break the meat up loosely and place it inside the ring. Then gently press it down just enough to fill the edges and create a relatively flat surface. It does not have to be perfect.
Lift the ring away and lightly pat the edges into shape. The idea is to keep the meat loosely packed rather than compressing it into a dense puck. Breaking the meat up this way also helps keep the burger from puffing up as it cooks.
How I Season Burgers
Seasoning is personal preference, so I do not think there is one magic blend everyone has to use. Keep it simple and use your favorite burger or beef seasoning. If you want to go basic, salt, black pepper and garlic powder are all you really need. Season to your own taste.
I season the outside of the patties after they are formed. There is no need to mix a bunch of seasoning into the meat and work it excessively.
Bonus Grilling Tip: Stop Flipping the Burgers Constantly
One thing I see people do all the time is flip burgers over and over. You really only need a couple of flips. Give the first side time to develop a good browned crust because that crust adds a lot of flavor.
And once the burger is on the grill, resist the urge to mash it down with your spatula. You are not trying to squeeze the juices out of it.
Tip #3: Use a Meat Thermometer
An instant-read meat thermometer like the one I use is one of the easiest ways to improve your grilling. Cook time alone can fool you because patty thickness, grill temperature, weather and the starting temperature of the meat all affect how quickly a burger cooks.
Use internal temperature to get the burger where you want it rather than guessing.
Burger Doneness Temperature Guide
| Medium-rare | About 135°F |
| Medium | About 140-145°F |
| Medium-well | About 150-155°F |
| Well-done | 165°F+ |
Food-safety note: The USDA recommends cooking ground beef to an internal temperature of 160°F. If you choose a lower level of doneness, understand that it is below the USDA recommendation.
Tip #4: Use Good-Quality Real Cheese
If you are making a cheeseburger, use cheese that actually brings flavor to the burger. I like a good deli-quality American cheese, but use whatever cheese you enjoy. Cheddar, Swiss, pepper jack or your favorite burger cheese will all work.
In the original cook, I added the cheese when my burgers were around 130°F because I was getting close to my target temperature. Once the cheese was on, I turned off the flame, closed the lid, and let the residual heat melt it just until it started drooping over the sides.
I personally do not like the cheese melted into a puddle, but that part is completely up to you.
Tip #5: Put the Burger Directly Onto the Bottom Bun
This sounds almost too simple to matter, but it does. When the burger comes off the grill, put it directly onto the bottom bun.
A lot of people move the burgers onto a cutting board or platter first and then build them later. All of that goodness underneath the burger ends up on the cutting board. Put the burger right onto the bun and let those juices and that flavor soak into the bread instead.
I used brioche buns in the original video, but use whatever bun you like. Good-quality bread makes a difference. Toast it if you like toasted buns; leave it soft if you do not.
Build the Burger the Way You Like It
The five tips are about the process. The final toppings are up to you. In the video I built mine with thinly sliced red onion, tomato, mayonnaise, ketchup, mustard and dill pickles. If that is not your burger, change it. There is no reason everyone has to build the same one.
Can You Use These Tips on Charcoal, Gas or a Smoker?
Absolutely. I used a gas grill in the original video because I wanted to demonstrate the method in a way that would be familiar to a lot of backyard cooks. But the same ideas work on a charcoal grill, over open flame, with a smoked burger, or with a reverse-sear method.
Frequently Asked Questions About Grilled Burgers
What is the best ground beef ratio for burgers?
I prefer 80/20 ground chuck or ground beef. The 20 percent fat gives the burger more flavor and helps it stay juicy on the grill.
How big should burger patties be?
Mine are usually around 8 ounces each. I form them in a 4.5-inch ring so the diameter stays consistent and the cooked burger still fills the bun nicely.
How do you keep burger patties from puffing up?
I break the ground beef into loose pieces inside my 4.5-inch ring and press it only enough to form the patty. Keeping the meat loosely packed helps reduce puffing while it cooks.
Should you press burgers down while grilling?
No. For this style of thick grilled burger, I do not press down on the patty while it cooks because that squeezes out moisture and juices.
How often should you flip burgers?
You do not need to flip them constantly. I generally give them only a couple of flips and allow the hot grill to build a flavorful crust.
What should I season burgers with?
Use your favorite burger seasoning, or keep it simple with salt, black pepper and garlic powder. Season to taste.
When should you put cheese on a burger?
Add it near the end of the cook when the burger is approaching your desired internal temperature, then give it just enough heat to melt the way you like it.
Should hamburger buns be toasted?
That is personal preference. I like a good bun and often toast it, but it is not required for the method to work.
Want the Quick Version?
Get my free printable 5 Tips to Better Burgers guide with the exact method, 4.5-inch patty-forming technique, burger temperature chart, and quick-reference tips.
Watch the Original 5 Tips to BEST BURGERS Video
This is the original Everyday BBQ video that started it all:
Tools I Use for This Burger Method
4.5-inch cookie cutter / baking ring set — this is the set I use to form consistently sized patties.
Instant-read meat thermometer — use internal temperature instead of guessing when your burgers are done.
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