Thick Backyard Burgers
Updated July 30, 2025
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds freshly ground beef, at least 20 percent fat
- Salt and freshly ground black pepper
- Oil, for greasing grates
- 4 to 8slices cheese of your choice
- 4soft hamburger buns
- Toppings and condiments, as desired
Preparation
- Step 1
Place the beef on a parchment-lined rimmed baking sheet and divide it into 4 even piles. Without lifting the meat, gently shape it into 4 patties, each about ½ inch wider than the burger buns, pressing them just enough to make them hold together. Do not overwork them. Make a shallow indentation in the center of each patty to prevent bulging as they cook.
- Step 2
Season the top side generously with salt and pepper. Use a thin metal spatula to flip the patties and season the second side, then refrigerate until ready to grill.
- Step 3
Light a full chimney of charcoal. Once the coals are fully lit and covered with gray ash, spread them evenly over one side of the coal grate. (For gas grills, set half of the burners to high heat.) Set the cooking grate in place, cover the grill, and heat for 5 minutes. Clean and oil the grate.
- Step 4
Place the patties directly over the hot side of the grill. Cover with vents open and cook, rotating as needed, until well charred and the centers reach 110 degrees, about 5 minutes. Flip the burger, add cheese and cover again. Continue cooking until the cheese is melted and the burgers reach 125 degrees for medium-rare or 135 degrees for medium, about 1 to 2 minutes more. Transfer to a plate to rest.
- Step 5
If the burgers are dripping too much fat onto the coals and get engulfed in flames at any point, either slide them over to the cooler side of the grill, or, if using a charcoal grill, cover the grill with the lid to snuff the flames (this will not work on a gas grill, which is designed to vent even when the lid is closed).
- Step 6
Toast the buns over the center of the grill until golden and warmed through. Assemble the burgers with your desired toppings, place in buns and serve immediately.
Private Notes
Comments
Sirloin is way too lean (7-10 percent fat) to make a juicy burger. Ground chuck is much better (15-20 percent fat). Personally, I have my beef custom ground at my local butcher from a blend of short rib, chuck, and brisket point (not the flat) coarsly ground which yields a +/- 25 percent fat patty.
The most important thing with making the “perfect burger“ is how you construct it after it’s done. Very important to give it a little rest while you’re adding the condiments. I prefer putting my lettuce on the bottom underneath the burger to keep the burger from making the bottom bun too soggy. After that… Build away to your heart’s content.
Disagree. Food often is about context. And here in the north woods of Minnesota a burger on the outdoor grill (I cook only with charcoal) is preferable to anything cooked on a skillet. Don't get me wrong, I understand the benefits of cooking indoors on the skillet (especially burgers) ... But in summer, especially when it's hot (no A/C here) a well-prepared burger (with some brats) on a grill smells and tastes amazing. Mine definitely will be way better after reading/watching this.
Over the years I have simplified my burger. Ingredients: Toasted sesame seed bun, grilled burger, a single, thin slice of sweet onion on the burger and a dollop of ketchup (used sparingly) on the plate. My goal is to enjoy the taste of the burger with few extra competing flavors.
FYI: In the video, Kenji says his sauce is 1:4 ratio mayo to ketchup, but what he actually does is 4:1 mayo to ketchup
Spot on. Great burgers. Followed the recipe mostly, Chuck hamburger. Super.