Thick Backyard Burgers

By J. Kenji López-Alt

Updated July 24, 2025

Thick Backyard Burgers
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(12)
Comments
Read comments

The key to the best backyard burgers is using freshly ground beef with around 20 percent fat content. Handling the beef as little as possible — just enough that the patties don’t fall apart on the grill — optimizes texture, delivering juicy, tender patties loaded with pockets of rendered juices and fat. Rather than lifting the meat into my hands, it can be helpful to shape patties on a sheet of parchment paper to minimize handling.

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Ingredients

Yield:4 burgers
  • 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
Ingredient Substitution Guide

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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).

  6. 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.

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Ratings

5 out of 5
12 user ratings
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Comments

Jay Gould

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.

Max Alexander

Burgers are the worst thing you can cook on a barbecue. The only good burger is a greasy, juicy smashburger, cooked on the stove in an iron skillet. Save the outdoor barbecue for sausages and steaks.

Judith Siller-Levy

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.

Judith Siller-Levy

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.

Max Alexander

Burgers are the worst thing you can cook on a barbecue. The only good burger is a greasy, juicy smashburger, cooked on the stove in an iron skillet. Save the outdoor barbecue for sausages and steaks.

Chad

I've found that the sirloin beef makes really good burgers that retain the shape and dont fall apart.

Jay Gould

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.

Lane

I agree that ground sirloin, grass-fed if at all possible, has great flavor, and I don't need or want the extra fat introduced with chuck or even brisket. The heart wants what it wants, though, yes?

JM

Still searching for the perfect burger blend to get a truly beefy steakburger. Latest was 75% flap sirloin 25% chuck. Almost there.

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