GRILLED HAMBURGER PATTIES
A classic, smoky, tender hamburger patty recipe designed specifically for grilling. Includes seasoning tips, shaping techniques, cooking temperatures, and serving ideas.
Ingredients (Makes 6 large patties or 8 medium patties)
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2 pounds ground beef, 80/20 (80% lean, 20% fat recommended for juiciness)
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1 small onion, finely minced or grated (optional but adds moisture)
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2 cloves garlic, minced
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1 tbsp Worcestershire sauce
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1 tbsp yellow mustard (or Dijon for sharper flavor)
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1 tsp kosher salt, or to taste
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1 tsp black pepper
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1 tsp smoked paprika (adds grilled smoky depth)
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½ tsp onion powder
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½ tsp garlic powder
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¼ tsp cayenne pepper (optional for mild spice)
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2 tbsp cold water or beef broth (keeps patties tender)
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Vegetable oil or melted butter, for brushing before grilling
Instructions
1. Prepare the Meat Mixture
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Place ground beef in a large cold mixing bowl.
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Add minced onion, garlic, Worcestershire sauce, mustard, and seasonings.
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Drizzle in 2 tablespoons cold water or broth—this helps create a softer, juicier patty.
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Gently mix with your hands, lifting and folding rather than squeezing.
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Overmixing creates compact patties that become tough on the grill.
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2. Forming the Perfect Patties
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Divide mixture into 6–8 equal portions.
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Using lightly damp hands, shape each into a round patty about ¾–1 inch thick.
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Press a thumb-sized indentation in the center of each patty.
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This prevents puffing up on the grill.
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Set patties on a tray, cover, and refrigerate 20–30 minutes to help them firm up before grilling.
3. Prepare the Grill
For a Charcoal Grill:
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Light charcoal and let it turn gray and ashy, about 20–25 minutes.
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Bank coals to one side to create direct and indirect heat zones.
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Oil the grates lightly with tongs and a paper towel dipped in oil.
For a Gas Grill:
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Preheat grill to medium-high (around 400°F / 205°C).
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Brush the grates clean and oil lightly.
4. Grill the Hamburger Patties
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Brush each patty lightly with oil or melted butter.
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Place patties on the hot side of the grill over direct heat.
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Grill for 4–5 minutes without pressing down (pressing squeezes out juices).
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Flip gently and cook an additional 4–5 minutes.
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If flare-ups occur, move patties temporarily to indirect heat.
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For cheeseburgers, add cheese during the last minute, cover grill to melt.
5. Internal Temperature Guide
Use a meat thermometer for accuracy:
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Medium-rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
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Medium-well: 150–155°F (65–68°C)
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Well done: 160°F+ (71°C+)
Ground beef should be cooked to 160°F for food safety, though many grillers choose medium by preference.
6. Resting the Patties
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Once cooked, allow patties to rest 5 minutes.
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This redistributes juices and improves tenderness.
7. Serving Suggestions
Buns
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Toasted brioche rolls
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Sesame seed buns
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Potato buns
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Sourdough rounds
Cheeses
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Cheddar
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American
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Swiss
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Pepper jack
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Provolone
Toppings
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Crisp lettuce
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Tomato slices
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Sautéed mushrooms
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Caramelized or grilled onions
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Dill pickles
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Bacon strips
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Jalapeños or pickled peppers
Sauces
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Classic mayo
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BBQ sauce
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Special sauce (mayo + ketchup + relish + mustard)
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Garlic aioli
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Chipotle mayo
8. Extra Flavor Variations
Smoky BBQ Patties:
Add 1–2 tablespoons BBQ sauce into the meat mix.
Spicy Grill Patties:
Add ½–1 teaspoon chili powder + extra cayenne.
Herb-Infused Patties:
Add 1 tablespoon chopped parsley, chives, or basil.
Butter-Boosted Juicy Patties:
Mix in 1–2 tablespoons grated cold butter before shaping.
INGREDIENTS
- 1 lb. ground meat (to make 4 patties)
- 1/2 tsp. dried onion
- 1/2 tsp. garlic
INSTRUCTIONS
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