How to Grill Better Burgers

A memorable burger does not need a complicated ingredient list. Start with quality beef, shape it gently, season just before cooking and use a thermometer so the center is safely cooked without relying on color alone.

Before the grill

1. Keep the beef cold. Refrigerate patties until the grill or skillet is ready.
2. Handle gently. If you are shaping loose ground beef, use light pressure. Compacting it heavily can create a dense burger.
3. Make the center slightly thinner. A shallow indentation can help a thick patty cook into a flatter shape.
4. Season the outside. Salt and pepper the patties immediately before they go onto the heat.

How to cook the burgers

1. Preheat thoroughly. Heat a clean grill to medium-high, creating a hotter direct zone and a cooler zone when possible.
2. Cook without pressing. Put the burgers over direct heat and leave them alone long enough to develop browning. Pressing with a spatula forces flavorful juices onto the grill.
3. Flip with purpose. Turn once the first side releases cleanly. Move the patties to the cooler zone if the exterior is browning faster than the center is cooking.
4. Add cheese near the end. Cover briefly so the cheese melts while the center finishes.
5. Verify 160°F. Insert an instant-read thermometer horizontally into the side of the patty so the sensing area reaches the center.

Build a better burger

• Toast the cut sides of the buns for structure and flavor.
• Put a barrier such as cheese, lettuce or sauce between the bottom bun and juicy toppings.
• Balance richness with acidity from pickles, onions or a sharp sauce.
• Serve immediately; burgers are at their best straight from the grill.