Juicy Grilled Hamburgers

Name: Juicy Grilled Hamburgers
Prep time: 22 min
Cook time: 14 min
Total time: 36 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds (907 g) ground chuck (80% lean / 20% fat), cold, straight from the refrigerator; 2 teaspoons (8 g) kosher salt; 1 teaspoon (2½ g) black pepper, freshly ground; 1 large (about 8 oz) (225 g) large red or yellow onion, peeled and sliced crosswise into four ¼-inch (6 mm) thick rings; 4 buns (280 g) hamburger buns, split; 2 tablespoons (30 ml) vegetable oil, for oiling the grates and brushing the onion

From the MyKitchenBank Kitchen

Thick, well-seasoned chuck patties grilled over high heat with a deep crust and a juicy center, piled on toasted buns with grilled onion. Simple technique, big backyard flavor.

Prep: 22 min
Cook: 14 min
Wait: 23 min
Total: 59 min
Makes: 4 burgers

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Steps

Before you start

Use ground chuck with about 20% fat (80/20). Leaner beef makes dry burgers.
Keep the meat refrigerated until you form the patties. Cold fat keeps the burgers juicy.
Have a spatula, tongs and an instant-read thermometer ready before you light the grill.
Do not mix salt into the meat. Season only the outside of the patties just before grilling.

1
Divide the beef
- Line a rimmed baking sheet with parchment.
- Gently divide the cold ground chuck into 4 equal portions of about 8 oz (227 g) each.
- Do not knead or mash the meat.
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Ready when: Four equal, loose mounds
Tip: Overworking the meat makes dense, rubbery burgers.
2
Shape and chill
- Gently pat each portion into a disk about 4½ inches (11 cm) wide and ¾ inch (2 cm) thick, slightly wider than the buns because patties shrink as they cook.
- Press a shallow dimple, about ½ inch (1 cm) deep, into the center of each with your thumb.
- Refrigerate on the baking sheet for 20 minutes.
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Ready when: Patties feel firm and cold to the touch
Tip: The dimple keeps the centers from puffing up into a dome.
3
Heat the grill
- About 10 minutes before the chilling time ends, set up the grill for direct high heat.
- For gas, turn all burners to high, close the lid and heat 10 minutes until it reads 450–500°F (230–260°C).
- For charcoal, light a full chimney of coals, spread them over the grill when covered in gray ash, open the vents and replace the grate.
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Ready when: You can hold your hand 5 inches above the grates for only 2–3 seconds
Tip: A thoroughly preheated grill gives a crust and prevents sticking.
4
Prep onion and grates
- Brush both sides of the onion rings with 1 tablespoon (15 ml) of the vegetable oil.
- Scrub the hot grates with a grill brush.
- Fold a paper towel, dip it in the remaining 1 tablespoon (15 ml) oil, and use tongs to wipe the grates.
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Ready when: Grates look glossy
Tip: Hold the oiled towel with tongs, not your fingers.
5
Season the patties
- Right before grilling, mix the salt and pepper in a small bowl.
- Sprinkle evenly over both sides of the patties (about ½ teaspoon salt per patty in total) and press lightly so it sticks.
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Ready when: Surface is evenly speckled
Tip: Salting early draws out moisture and makes the texture firm and sausage-like.
6
Grill the onions
- Place the onion rings on the grill over direct high heat.
- Cook 3 minutes per side with the lid closed, turning once, then move to a plate.
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Ready when: Dark grill marks and tender but slightly crisp
Tip: Don't walk away. Onion rings can scorch quickly.
7
Grill the burgers
- Place the patties dimple-side up on the grates.
- Close the lid and cook 4 minutes without pressing or moving them.
- Flip once with a wide spatula and cook another 3–4 minutes with the lid closed.
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Ready when: Deep brown crust, and an instant-read thermometer in the side of the patty reads 160°F (71°C)
Tip: Never press down on the patties. It squeezes out juices and causes flare-ups.
8
Toast the buns
- During the last 1–2 minutes of cooking, set the buns cut-side down on a cooler part of the grill or the warming rack.
- Toast until golden.
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Ready when: Cut sides are golden brown with light grill marks
Tip: Watch closely. Buns burn in seconds.
9
Rest and assemble
- Transfer the burgers to a clean plate and rest 3 minutes so the juices settle.
- Set each patty on a bottom bun, top with a grilled onion ring, and add the top bun.
- Serve right away.
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Ready when: Burgers are steaming but not dripping

Good to know

Tips

Cold meat, minimal handling and a hot grill are the three keys to a juicy burger.
Resist pressing on the patties while they cook.
For cheeseburgers, add a slice of cheese in the last minute and close the lid so it melts.
Always use a thermometer: ground beef must reach 160°F (71°C).

Make ahead

"Shape the patties (unseasoned) up to 8 hours ahead. Cover and refrigerate on the lined baking sheet. Season right before grilling."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: store cooked patties in an airtight container up to 3 days. Freezer: wrap cooked patties tightly and freeze up to 3 months. Reheat in a covered skillet over medium-low heat 4–5 minutes per side until steaming and 165°F (74°C) in the center."

Substitutions

ground chuck (80% lean / 20% fat) → Ground beef, 80/20 blend. Avoid 90% lean beef, which turns out dry.
hamburger buns → Brioche buns or potato rolls. Soft, rich buns toast faster, so watch them closely.
large red or yellow onion → Raw thinly sliced red onion. Adds sharp crunch instead of sweet char.
kosher salt → Fine sea salt, 1½ teaspoons (9 g). Fine salt is denser, so use less.