The Beef Matters Most
Use 80/20 ground beef (20% fat). Leaner beef grills dry. Keep it cold and handle it as little as possible: overworked patties turn dense and springy.
Why the Thumb Dimple Works
Burgers shrink and bulge in the middle as they cook. A shallow press in the centre keeps them flat, so they cook evenly and the toppings don't slide off.
Don't Press Them
Pressing a burger on the grate squeezes out the fat and juice, which is where the flavour is, and it causes flare-ups. The one exception is a smash burger: you smash it once, in the first seconds, on a flat griddle, for a crust.
Plan Your Burger Cookout
Answer a few quick questions and get a full step-by-step plan.
Frequently Asked Questions
How long do you grill burgers?
A 150 g (⅓ lb), 2 cm thick patty takes about 4 minutes per side over high heat. Thick ½ lb burgers take about 5 minutes per side.
What temperature should a burger be?
The USDA recommends 71°C (160°F) for ground beef, measured in the centre of the patty.
When should I salt burgers?
Right before they go on the grill. Salting ground beef early makes the texture firm and sausage-like.
Related Guides
How to Grill Sausages Without Burning or Splitting
Most grilled sausages end up burnt outside and raw inside because they go straight over high heat. Cook them gently first, then give them colour at the end.
Summer BBQ Party Plan: Feed a Crowd with Confidence
A great summer BBQ party starts with a plan. From choosing the menu to timing everything so it's ready together, this guide covers everything you need to host 10-30 guests without breaking a sweat.
Perfect Grilled Corn: Temperature & Timing Guide
Grilled corn is the ultimate BBQ side — smoky, sweet, and ready in minutes. Whether you grill it husked for char or in the husk for steam, here's how to get it perfect every time.