Grilled Burger Patties

Finished cheeseburger on a sesame bun with lettuce, tomato, and red onion.

5 from 1 vote

This Grilled Hamburger Recipe makes juicy grilled burger patties with 85/15 beef, Worcestershire sauce, Dijon, egg, panko, and simple grill tips so they hold together with fewer flare-ups.

Prep Time15

Cook Time10

Chill Time30

Total Time55

Course: Main

Cuisine: American

Servings: burgers

Author: Brianna May

Equipment

Heavy Duty Grill Spatula

Ingredients

2 pounds 85/15 ground beef
1 recipe burger seasoning for 2 pounds beef
1 large egg
2 Tablespoons grated white onion
2 Tablespoons Worcestershire sauce
1 Tablespoon Dijon mustard
1/3 cup panko breadcrumbs
6 slices cheese optional, for cheeseburgers

Instructions

Mix the meat mixture: In a large mixing bowl, whisk together the egg, grated white onion, Worcestershire sauce, and Dijon mustard until combined. Add the ground beef, burger seasoning, and panko breadcrumbs. Use your hands or a fork to gently mix JUST until everything is evenly distributed. The mixture should look combined but still loose, not mashed, sticky, or compacted.
2 pounds 85/15 ground beef
1 recipe burger seasoning
1 large egg
2 Tablespoons grated white onion
2 Tablespoons Worcestershire sauce
1 Tablespoon Dijon mustard
1/3 cup panko breadcrumbs
6 slices cheese
Shape & chill the patties: Divide the mixture into 6 equal portions, about 5.3 ounces each. Shape into patties about 4 inches wide and 3/4 to 1 inch thick. Press a shallow indentation into the center of each patty with your thumb so the burgers cook more evenly and do not dome as much. Place the patties on a parchment-lined plate or sheet pan. Refrigerate for at least 30 minutes. This firms the patties, gives the panko time to absorb moisture, and helps the burgers hold together on the grill.
Preheat & grill the burger: Place the patties on the hot grill and close the lid. Grill for 4-5 minutes on the first side without pressing them down. Keeping the lid closed at the beginning helps the patties firm up and cook more evenly, but keep an eye on the grill and open the lid if you notice flare-ups. The burgers are ready to flip when the bottoms have browned, the edges look cooked about halfway up the sides, juices begin to pool on top, and the patties release from the grates without tearing. Flip once, close the lid again, and grill for another 3-5 minutes, or until the center reaches 160°F on an instant-read thermometer. If using cheese, add 1 slice to each patty during the last 1 minute of grilling and close the lid to melt. If flare-ups happen, open the lid and move the patties to the cooler side of the grill until the flames settle.

Notes

85/15 Ground Beef: In testing, 85/15 made juicy grilled hamburgers without being overly fatty and helped reduce grill flare-ups. 80/20 will also work for a richer burger, but it may drip more fat onto the flames.
Burger Seasoning: Use one full batch of burger seasoning written for 2 pounds of beef. My seasoning uses Morton kosher salt.
Chill Time: Do not skip the 30-minute chill. It gives the panko time to absorb moisture and firms up the patties so they hold together better on the grill.
Grill Lid: Start grilling with the lid closed to help the patties firm up and cook evenly. Watch for flare-ups, and open the lid or move the burgers to a cooler zone if flames jump up.
Food Safety: Cook ground beef to 160°F in the center and check with an instant-read thermometer.

Nutrition