Here's a refresher on how to grill a burger so it's juicy and flavorful - with inspiration for burger toppings that make them even better!
I've learned that the key to an irresistible burgers can lie in the embellishments. So, first, here are my tips for grilling burgers that are full of flavor and cooked to your liking. And then some ideas for condiments that will take the classic American backyard fare to a more delicious level.
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Essential Ingredients
Ground chuck: Choose ground chuck with a moderate fat content, typically ranging from 10% to 22%. Note that package labels may indicate the percentage of lean meat rather than fat. Opt for 85% lean ground chuck for enhanced flavor without excessive fat. While 80% lean is suitable for tasty grilled burgers, it may lead to grill flare-ups and significant shrinkage during cooking. Conversely, 90% lean ground chuck tends to lack flavor; a certain amount of fat is essential for taste.
Seasonings: For seasoning, stick to salt and pepper, reserving bold flavors for toppings.
Buns: When it comes to buns, opt for store-bought options, lightly toasted on the low-heat side of the grill. Sliced bread doesn't support the burger well, while rolls overpower the meat and toppings. After all, it's all about the burger.
5 Burger Toppings
Here’s how make a great grilled burger taste even better. Each topping yields enough for 4 burgers.
Tomato Chipotle
Sauté one small onion, thinly sliced in a little oil until softened. Add 2 Tbs. brown sugar and cook for 2 minutes. Stir in 12 oz. good-quality tomato puree, 2 tsp. tomato paste, 2 canned chipotle peppers (seeded and minced), 2 Tbs. cider vinegar, and 1 tsp. ground coriander. Simmer until thickened, about 25 minutes. Taste and adjust seasonings; let cool. Spread over warm burgers.
Roasted Bell Pepper & Goat Cheese
Grill or roast a medium red bell pepper, turning often, until skin has spots of char all over; seal in a bag to steam. Combine 1 tsp. aged sherry vinegar, 1 Tbs. extra-virgin olive oil, ½ tsp. kosher salt, ¼ tsp, ground black pepper, and ¼ tsp. crushed red pepper flakes. Peel and seed the pepper. Cut into wide strips, add to the marinade, and let sit 20 minutes. Top each warm burger with a slice or two of the peppers and a slice of goat cheese.
Bacon & Cheddar
Cook 8 slices bacon until crisp; drain on paper towels. Top each cooked burger with a thin slice of Vermont cheddar and 2 bacon slices. Move the burgers to a cooler part of the grill and cover briefly so the cheese melts.
Blue Cheese & Walnut
Mince 1 clove garlic and sprinkle with kosher salt and pepper; add 1 Tbs. chopped walnuts. Crumble 2 to 3 oz blue cheese; mash in the garlic and nuts until well blended. Smear each warm burger with a generous dollop.
Marinated Red Onions
Thinly slice 1 small red onion into rings. Add 2 Tbs. red wine vinegar, 1 Tbs. extra-virgin olive oil, 2 tsp. kosher salt, 1 tsp. sugar and a pinch of crushed red pepper flakes. Toss to blend and let site for at least 30 minutes. Top warm burgers with the onions.
Sun-Dried Tomato & Basil
Chop 3 oil-packed sun-dried tomatoes and drain well. Mix with 1T bs. extra-virgin olive oil, 1 tsp. red wine vinegar, a pinch of salt and fresh ground pepper, and few finely chopped fresh basil leaves. Top warm burgers with the onions.
More ideas
Try your favorite salsa, tapenade, or chutney recipe. For cheeseburgers, lay a medium-thin slice of cheese on during the burger's final minute or two of cooking, so the cheese begins to melt.
How to Grill a Burger
Ingredients
- 1 ½ lbs. ground chuck, preferably 85% lean
- Kosher salt and fresh ground pepper
- 4 hamburger buns
Instructions
- Prepare a medium-hot gas or charcoal fire. When the grill is hot, clean the grill racks by rubbing them with a grill brush and a wadded up paper towel.
- Put the ground meat in a medium bowl and add 1 tsp. salt and ½ tsp. pepper. Mix gently and briefly to avoid overworking the meat. Shape the seasoned meat into 4 patties about 1-inch thick.
- When the grill is hot, grill the burgers for 5 minutes on one side, and 4 minutes on the other for medium rare (see note below). Don't press down on the burgers as this will press out the juices.
- Transfer the burgers to a plate and tent with foil, while you toast the buns cut-side down. Serve the burgers wtih one of the toppings.
Notes
Nutrition
Comments and ratings
If you’ve tried this burger or any of the toppings, please leave a comment and rating below. We love hearing from you!
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