Your Recipe Pack

One recipe on one sheet — no cover, just the card. Print it, save it as a PDF, or share this link — it rebuilds the same pack. Change the selection below and rebuild.

1 page // Letter or A4

1 page // one recipe, no cover // pick “Save as PDF” in the print dialog

Meal Instructions

Specimen #0047·GRILL·Easy

Backyard Grilled Burgers (The Baseline)

Thick, juicy 80/20 ground chuck burger patties with deep char marks, melted cheddar, and zero flare-up scorch in 9 minutes.

Cook temp

DIRECT HIGH HEAT

Total time

14m

FLIP AT

Serves

PULL AT

160°F

Ingredients

1.33 lbs 80/20 Ground Chuck — cold from fridge

1 tsp Kosher Salt

1/2 tsp Black Pepper

1/2 tsp Garlic Powder

4 slices Sharp Cheddar Cheese

4 pieces Brioche Hamburger Buns

1 set Lettuce, Tomato & Pickles — for serving

Equipment

Gas or Charcoal Grill

Long Metal Spatula

Meat Thermometer

DirectionsGet to the point

1Shape 1.33 lbs 80/20 ground chuck into four 1/3-lb patties. Press a 1/2-inch deep thumb dimple in center.

2Season heavily with kosher salt, black pepper, and garlic powder right before hitting grates.

3Grill over direct medium-high heat for 5 minutes, flip once, and grill 3–4 minutes more.

4Top with sharp cheddar in final minute and serve on toasted brioche buns.

Dad pro tip

Do not smash burgers on an outdoor open-grate grill. Smashes are for cast iron flat-tops. On a grill, form 1/3-lb patties with a thumb dimple, flip ONCE at 5 minutes, and never press with a spatula.

Kid adjustment

Serve plain with American cheese and ketchup on a warm toasted bun.

Reheat

Reheat patty in air fryer at 360°F for 3 minutes.

BASIS: Weber Spirit II Gas Grill 450°F direct heat burger matrix; USDA FSIS 160°F ground beef standard.520 kcal · 32g protein · 28g carbs · 31g fat
USDA FoodData Central #170208

mealinstructions.com/recipes/backyard-grilled-burgersPage 1 of 1

Your Recipe Pack

Build your own pack

Backyard Grilled Burgers (The Baseline)