DinnerCountGrilled Hamburgers
Backyard burgers with crisp edges. The beef is 80/20 because the fat keeps them juicy over high heat, and a thumb dent in each patty keeps it flat as it cooks. Cheese goes on in the last minute while the buns toast. Then everyone builds their own from the lettuce, tomato, pickles, ketchup and mustard on the table.
30 minServes 4 as writtenGrillAmericanContains Milk, Wheat
Ingredients — serves 4
- Ground beef (80/20)1½ lb
- Hamburger buns4 buns
- American cheese4 slices
- Salt1½ tsp
- Black pepper1 tsp
- Lettuce¼ head
- Tomato1 each
- Pickles¼ cup
- Ketchup2 tbsp
- Yellow mustard1 tbsp
How much to make for 2, 4, 6 or 8
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Ground beef (80/20) | ¾ lb | 1½ lb | 2¼ lb | 3 lb |
| Hamburger buns | 2 buns | 4 buns | 6 buns | 8 buns |
| American cheese | 2 slices | 4 slices | 6 slices | 8 slices |
| Salt | ¾ tsp | 1½ tsp | 2¼ tsp | 3 tsp |
| Black pepper | ½ tsp | 1 tsp | 1½ tsp | 2 tsp |
| Lettuce | ¼ head | ¼ head | ½ head | ½ head |
| Tomato | ½ each | 1 each | 1½ each | 2 each |
| Pickles | 2 tbsp | ¼ cup | ½ cup | ½ cup |
| Ketchup | 1 tbsp | 2 tbsp | 3 tbsp | ¼ cup |
| Yellow mustard | 1½ tsp | 1 tbsp | 1½ tbsp | 2 tbsp |
| The pan | Written for 4 adult-size portions; you are cooking for about 2 — roughly 0.5× the recipe. Fewer pieces on the grate — the same time. | — | Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. At about 1.5× the recipe that’s more than one round on the grate (or both grates) — the time per piece is the same; keep the first round warm under foil. | Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. At about 2× the recipe that’s more than one round on the grate (or both grates) — the time per piece is the same; keep the first round warm under foil. |
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Steps
- Divide the beef into a ball for each bun and press each into a patty a little wider than the bun — they shrink as they cook. Press a shallow dent into the middle of each with your thumb so it stays flat. Season both sides with the salt and the pepper.
- Heat the grill on HIGH with the lid closed for 10 minutes. Check that the grates are hot — the lid thermometer, if the grill has one, reads about 450°F on high; a drop of water flicked onto the grate should skitter and vanish at once. Slice the tomato and separate the lettuce leaves while it heats.
- Keep about a third of the grate empty and cooler (one burner on low, or no coals under it). Grill the patties on the rest for about 4 minutes a side with the lid closed, flipping only once; if the fat flares up, move that patty to the cooler part until the flames die down. Check that the centers read 160°F on a thermometer — color is not a reliable test on a burger.
- Lay a slice of cheese on each patty for the last minute and close the lid. Set the buns cut-side down on the grill for the same minute. Check that the cheese has melted and the buns are lightly toasted. Move the cooked burgers to a clean plate — never the one the raw patties sat on.
- Set out the buns, the lettuce, tomato, pickles, ketchup and mustard so everyone builds their own.
Good to know
- Contains Milk, Wheat — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.
- 🌡 Hamburger — cook to 160°F at the thickest part , the USDA minimum for ground meat. A thermometer is the test; color is not.