Hamburgers: Best Juicy on the Grill

Not all hamburgers taste the same. Some are dry and others are bland. If you want to make the best burgers, follow these helpful 10 tips on How to Grill a Juicy Hamburger.

Choosing the right meat for juicy hamburgers

1. Pick ground chuck hamburger meat that is 80/20, meaning 80% lean, and 20% fat. Leaner meat will yield dry burgers. Try adding a mix of ground sausage for a kick.

2. Keep the fresh meat refrigerated, (not frozen) until about a half hour before the grill is ready.

Working the grill for juicy hamburgers

3. Depending upon the type of grill you have, pre-heat it so that it is burning at 500 degrees Fahrenheit (outdoors, use charcoal, or gas grills to make juicy hamburgers; indoors use a George Foreman grill or a broiler pan.)

Preparing the meat to grill burgers

4. Put ground hamburger meat in a bowl and add salt and pepper, garlic powder, and mix it gently with your clean hands making sure the spices have been blended. To form the balls flop loosely from one hand to the other. Don't squish the meat as the heat from your hands will warm the fat and reduce the juiciness of the meat when cooking. Some people add cheese, jalapenos, or chopped red onion to the mix.

5. Whether you make a 1/2 pound or a 1 pound burger, be sure to make sure all are about the same thickness so that they cook evenly. Gently form them into a ball and then flatten them softly so that they make a patty. Leaving a divet about 1/4" in the center will make sure the burgers don't puff up so that the condiments slide off when they are done.

Cooking a juicy hamburger

6. The more you handle the hamburger, the more the juices and fats will escape. The trick to making juicy hamburgers is to handle the meat minimally, and only flip them once.

7. Place the burger on a pre-heated hot grill and sear the outside of the burger. If flames shoot up, close the cover on the grill for a few seconds until they subside.

8. After allowing the meat to sear on one side for about 2 minutes, turn the grill down and let the burger cook for about five minutes, then raise the heat, carefully flip the burger over, and sear the other side for another 2 minutes.

9. Turn the grill down to 350 degrees Fahrenheit, and put the cover on.Continue allowing the meat to fully cook for another 7 to 15 minutes depending upon the thickness of the meat. Do not push down on the top of the burger to speed the cooking with a spatula because this will drain the burger of its juices.

How do you tell when the burger is done?

10. If you have a meat thermometer, cook the meat until it hits 160 degrees Fahrenheit for well done hamburgers. The FDA warns of harmful bacterial in partially cooked meats. I will take my chances and go for a medium rare at 140 degrees. For 1/2 pound burgers, cook them about 10 to 15 minutes; 10 for rare, 12, for medium and 15 for well-done.For one pounders, cook them between 20 and 25 minutes. Adding a slice of cheese in the last minute or so, will turn these juicy hamburgers into juicy cheeseburgers. And don't forget to toast the buns.