IDEAL GRILLING TEMPERATURE FOR BEEF BURGERS
You want the grill at a medium-high heat, approx 400 to 450F for direct heat. Similar burger recipes suggest grilling burgers using a two-zone method. I personally feel that grilling these patties quickly over direct heat will get the job done – and they will be delicious!
These burgers won’t take too long to grill – approx 5-7 minutes per side. Grilling times vary depending on the thickness of your burgers and your preferred doneness. Having a solid meat thermometer will help you know when your burgers are done.
BURGER INTERNAL TEMPERATURE
- Med Rare – 135 degrees F
- Medium – 145 degrees F
- Med Well – 155 degrees F
- Well Done – 165 degrees F
BURGER TOPPINGS TO USE
As-is, this burger recipe is flavorful and juicy. These burgers are naturally whole30, low-carb and clean making them perfect any night of the week.
This basic ground beef burger is simple for a reason – I want it to be your go-to base recipe for any beef burger so that you can top it however you like it!
TOPPING IDEAS
- Keto: top with cheese + mayo, tomatoes, onions and pickles and wrap with lettuce.
- Whole30: Use a compliant mayo or burger sauce with fresh arugula, mustard, tomatoes, etc.
- Mushroom Swiss: top with swiss cheese and mushrooms, and sandwich between a sesame seed bun.
- Bacon BBQ: BBQ sauce with cheddar or monterrey jack cheese on a brioche bun.
SIDES TO MAKE WITH BURGERS
- whole30 classic potato salad
- strawberry spring salad
- caprese pesto pasta salad
- 2 pounds ground beef - a blend of 80/20 or 85/15 suggested
- 1 tablespoon salt
- 1 1/2 tablespoons dried minced onions - can also use onion powder
- 1 tablespoon garlic powder
- 1/2 tablespoon pepper
- 1/2 tablespoon paprika
- optional toppings: cheese, buns, lettuce, tomato, mayo, burger sauce, mustard, etc.
TO MAKE ON THE GRILL (CHARCOAL OR PROPANE)
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Prepare your grill for direct heat and preheat to medium-high (approximately 400F). While the grill preheats, gently blend ground beef and dried spices into a large mixing bowl.
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Gently form each patty into a loose ball weighing approx 1/3LB, press each patty down to a ¾-inch thickness, by about 4 ½-inches wide.
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Create a dimple indent in the center of each patty, about ½-inch deep. If the patties feel warm after handling, chill the meat before grilling so it holds its shape better. Refrigerate for 5-10 minutes, if needed.
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Clean the grates and grease with oil to prevent the burgers from sticking.
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Grill the burgers until golden brown and slightly charred on the first side, about 4 minutes. Flip patties. Cook beef burgers until golden brown and slightly charred on the second side, 4-5 minutes. Use a meat thermometer to determine doneness. Top with cheese, if using, and remove from heat.
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To serve, add any toppings you like and dig in.
IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON):
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Heat 1 tablespoon of neutral cooking oil in the pan or griddle over medium-high heat until hot. Cook the burgers until golden brown and slightly charred on the first side, about 4 minutes. Flip patties. Cook beef burgers until golden brown and slightly charred on the second side, 4-5 minutes. Use a meat thermometer to determine doneness. Top with cheese, if using, and remove from heat.
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To serve, add any toppings you like and dig in.
New to charcoal grilling? Here's a great guide to help you.
nutrition info is for burger patties only and does not include any condiments, toppings or buns/wraps you may use.