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.
grill Timer
Set for 9 mins @ Direct High Heat (450°F / 232°C) (Flip at 5m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Shape 1.33 lbs 80/20 ground chuck into four 1/3-lb patties. Press a 1/2-inch deep thumb dimple in center.
Season heavily with kosher salt, black pepper, and garlic powder right before hitting grates.
Grill over direct medium-high heat for 5 minutes, flip once, and grill 3–4 minutes more.
Top with sharp cheddar in final minute and serve on toasted brioche buns.
Step-by-Step Guided Instructions
Divide 1.33 lbs cold 80/20 ground chuck into 4 equal 1/3-lb portions. Form gently into 3/4-inch thick patties. Press your thumb into the center of each patty to create a 1/2-inch deep indentation.
The thumb dimple prevents the burger from puffing up into a round tennis ball on the hot grill grates.
Preheat grill to 450°F and brush grates with oil. Generously season both sides of the patties with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder right before placing them onto the hot grates.
Never mix salt into raw ground meat in advance; salt draws out moisture and turns burger patties rubbery like sausage.
Place patties directly over flame. Close lid and cook for 5 minutes undisturbed. Flip once with a wide metal spatula. Cook 3 more minutes until internal temperature registers 155°F–160°F.
NEVER press down on the burger with your spatula on the grill — pressing forces out all the flavorful juices and causes fat flare-ups.
Place 1 thick slice sharp cheddar cheese on each patty. Close grill lid for 60 seconds to melt. Move buns to indirect grill zone for 60 seconds to toast, then assemble burgers.
Closing the lid traps convection heat to melt cheese instantly without overcooking the meat.
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.
Serve plain with American cheese and ketchup on a warm toasted bun.
- Grilled corn on the cob
- Potato salad
- Watermelon slices
Reheat patty in air fryer at 360°F for 3 minutes.