How Long to Grill Beef Burgers for Perfect Doneness Every Time

Grilling juicy, flavorful beef burgers that are cooked to the right doneness is an art. Undercook burgers and they will be unsafe to eat. Overcook them and you’ll end up with hockey pucks. Follow my guide to learn exactly how long to grill beef burgers, from rare to well-done.

I have grilled hundreds of burgers over the years. Through trial and error, I’ve nailed down timing for burgers of any thickness and doneness level. I’ll share tips I’ve learned along the way so you can avoid common mistakes. The good news is grilling burgers is easier than you think once you know a few tricks.

Here’s what I’ll cover in this guide

• How to choose the right ground beef
• Shaping patties and seasoning
• Setting up your grill
• Doneness levels and temperatures
• How long to grill burgers of any thickness
• Helpful tips for juicy, flavorful burgers
• Frequently asked questions

Let’s get grilling!

Choosing the Best Ground Beef

The starting point for a great burger is high-quality ground beef. Look for 80/20 ground chuck, which means it’s 80% lean meat and 20% fat. This ratio prevents burgers from drying out on the grill. Grass-fed beef has the best flavor in my opinion.

Stick to fresh ground beef from the butcher counter not pre-packaged patties. Pre-formed patties are packed tighter which leads to burgers cooking unevenly. Fresh meat lets you shape the patties yourself.

Shaping Patties and Seasoning

Shape patties about 4 inches wide and 1 inch thick, handling the meat gently Use a burger press or your hands flattened to form even patties Overworking the meat makes burgers tough.

Season the meat generously with salt, pepper, garlic powder, onion powder, Worcestershire sauce, and any other spices you like. Gently mix seasonings through the meat with your hands – don’t overmix. Shape patties after seasoning.

Preparing Your Grill

Heat your gas or charcoal grill as hot as possible, around 500°F if you have a grill thermometer. Clean the grates well so burgers don’t stick. Oil the grates right before placing patties if needed.

Charcoal imparts a nice smoky flavor. Gas grills heat more evenly, which is good for beginners. Either works fine. The key is getting the grill very hot before cooking.

Doneness Levels and Temperatures

Here are the various doneness levels, temperatures, and what they look like inside:

• Rare – 125°F – Bright red center

• Medium rare – 135°F – Warm red/pink center

• Medium – 145°F – Slightly pink center

• Medium well – 155°F – Just a hint of pink

• Well done – 160°F – No pink

I recommend medium for the best flavor and texture. Burgers are safe to eat at 145°F and above. Use an instant read thermometer to check temperature. Insert it through the side of burgers.

How Long to Grill Burgers

These times are based on 1-inch thick, 4-inch wide patties with the grill around 500°F:

• Rare – 4 minutes total – 2 minutes per side

• Medium rare – 5 minutes total – 2 1/2 minutes per side

• Medium – 6 minutes total – 3 minutes per side

• Medium well – 7 minutes total – 3 1/2 minutes per side

• Well done – 8-9 minutes total – 4-4 1/2 minutes per side

For 1/2 inch thick patties, reduce cook times by 1 minute per side. For 2-inch patties, increase by 2-3 minutes per side. Adjust as needed if your grill runs cooler.

Use a timer and resist the urge to press on burgers while they cook. Pressing squeezes out juices, making them dry. Flip only once.

Helpful Tips

Here are some additional tips for the juiciest, most flavorful grilled beef burgers:

• Let patties sit at room temp for 20-30 minutes before grilling.

• Make a shallow divot in the center of patties to prevent bulging as they cook.

• Grill on direct high heat. Avoid moving them around.

• Don’t press on patties while cooking.

• Flip only once during cooking.

• Let burgers rest 5 minutes before serving.

• Add cheese slices during last 1-2 minutes of grilling so they melt nicely.

• Serve burgers on soft buns or rolls. Brioche and potato buns are best.

• Top with extras like lettuce, tomato, onion, pickles, ketchup, mustard, etc.

Frequently Asked Questions

Is it safe to eat rare burgers?

The USDA recommends cooking burgers to 160°F for food safety. However, slight pink in the middle at 145°F is generally safe for healthy adults if using quality beef. Grind meat yourself or buy from a trusted butcher if eating less than well-done.

Should I grill burgers on gas or charcoal?

Both work well. Charcoal adds nice smoky flavor while gas grills heat very evenly. Get your grill as hot as possible either way. Clean and lightly oil the grates first.

Do I need to let burgers rest after grilling?

Yes, letting burgers rest 5 minutes after cooking allows juices to redistribute evenly. This prevents them from leaking out when you cut into them.

Can I freeze raw patties to grill later?

Absolutely. Shape patties, season, wrap well, and freeze up to 4 months. Thaw in the fridge before grilling normally.

What’s the best way to reheat a cooked burger?

Preheat your oven to 300°F. Place burger patties on a baking sheet and warm 5-10 minutes until heated through. Buns can go wrapped in foil to warm as well. This beats soggy microwaved burgers.

Should I make a dent in the middle of patties?

Yes, a slight indent in the center keeps burgers flat as they cook. Otherwise they may puff up and cook unevenly. Use your thumb to gently press about 1/2 inch down into the middle before grilling.

Let’s Get Grilling!

Now you know exactly how long to grill burgers for whichever doneness you prefer. Follow my tips and use an instant read thermometer for foolproof results. Soon you’ll be an expert burger griller!

Be sure to experiment with fun topping combinations on those burgers. The options are endless. Grilled mushrooms, onions, and peppers are always crowd-pleasers.

For more outdoor cooking tips and recipes, check out my website The Grilling Dad. Happy grilling, everyone!