Weeknight Juicy Beef Burgers — 4-Ingredient Grill-Ready Recipe

How to Make Weeknight Juicy Beef Burgers — 4-Ingredient Grill-Ready Recipe

1. 1

   Step 1: Mix the meat and form patties

   Place the ground beef in a bowl and add the Worcestershire sauce, kosher salt, and black pepper. Gently combine with your hands or a fork until just combined—do not overwork. Divide into four equal portions and form into loose patties about 3/4-inch thick, making a slight thumb indentation in the center of each to prevent puffing while grilling.

   For this step

   • 1 1/2 lb80/20 ground beef
   • 1 tbspWorcestershire sauce
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Preheat and oil the grill

   Preheat your gas or charcoal grill to high (450–500°F / 230–260°C) so the grates are very hot. Oil the grates by dipping a folded paper towel in the neutral oil and, using tongs, rubbing it across the grates to prevent sticking. Let the grill heat for 3–4 minutes after oiling.

   For this step

   • 1 tbspNeutral oil (canola or vegetable), for the grill
   
3. 3

   Step 3: Grill the patties

   Place the patties on the hot grates over direct heat and cook, uncovered, for 3–5 minutes on the first side without pressing them. Flip once and cook another 3–5 minutes until the internal temperature reaches 160°F (71°C) for ground beef and the exterior has a nice char. If using cheese, add a slice in the last minute and close the lid briefly to melt.
   
4. 4

   Step 4: Toast buns and assemble

   While the burgers rest 3–5 minutes off the heat, place the split buns cut-side down on the grill for 30–60 seconds until lightly toasted. Transfer a patty to each bun, add any desired toppings, and serve immediately for best juiciness.

   For this step

   • 4 piecesHamburger buns, split
   

1. Place the ground beef in a bowl and add the Worcestershire sauce, kosher salt, and black pepper. Gently combine with your hands or a fork until just combined—do not overwork. Divide into four equal portions and form into loose patties about 3/4-inch thick, making a slight thumb indentation in the center of each to prevent puffing while grilling.
2. Preheat your gas or charcoal grill to high (450–500°F / 230–260°C) so the grates are very hot. Oil the grates by dipping a folded paper towel in the neutral oil and, using tongs, rubbing it across the grates to prevent sticking. Let the grill heat for 3–4 minutes after oiling.
3. Place the patties on the hot grates over direct heat and cook, uncovered, for 3–5 minutes on the first side without pressing them. Flip once and cook another 3–5 minutes until the internal temperature reaches 160°F (71°C) for ground beef and the exterior has a nice char. If using cheese, add a slice in the last minute and close the lid briefly to melt.
4. While the burgers rest 3–5 minutes off the heat, place the split buns cut-side down on the grill for 30–60 seconds until lightly toasted. Transfer a patty to each bun, add any desired toppings, and serve immediately for best juiciness.