Best Hamburger

a perfectly grilled burger with two patties, melted cheese pickles and a toasted bun

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This best hamburger recipe is everything a classic burger should be—juicy, flavorful, cheesy, and piled high on buttery toasted buns. Made with the perfect beef blend and simple ingredients, these grilled hamburgers are backyard BBQ perfection.

Prep Time15

Cook Time4

Total Time19

Course: America's Best 4th of July Desserts, Recipes and Sides, Over 50 Easy Grilling Recipes

Cuisine: American

Keyword: bbq, buns, burger, challah, grilled, grilling, ground beef, hamburger, pickles, recipe, vlasic

Servings: -8 hamburgers

Author: Carrian Cheney

Ingredients

2 Pounds Beef Blend 60% Chuck 40% Brisket, ground by your butcher
Salt
Butter
American Cheese
4 Challah Buns (unless you decide to do one burger per bun, then 8)
Vlasic Bread and Butter Pickles (or your favorite pickles)

US Customary - Metric

Instructions

Heat your grill to high heat.
Prepare the ground meat by sectioning it into 8 balls and gently pressing into domed patties. Be careful to not handle the meat much — the more you handle it, the tougher your burger will be.
2 Pounds Beef Blend
Sprinkle salt on the tops of the burgers and allow to rest for 15 minutes at room temperature.
Salt
Open the grill and place patties salt side down on the grill.
Salt the other side and add a dot of butter (like a teaspoon or so).
Butter
Grill on each side for 2-3 minutes for medium rare, 3-4 for medium (how I like it), and 5-6 for well done. During the last minute of cooking, add the cheese to each burger and close the lid to allow the cheese to melt.
American Cheese
Meanwhile, slice open the challah buns and butter each half.
4 Challah Buns
When you add the cheese on top of the patties, add the buns to the grill as well. (Place the buns cut side down). Grill only until grill marks appear.
Remove the buns from the grill and place two patties on the bottom bun.
Top with pickles and top lid of the bun.
Vlasic Bread and Butter Pickles

Video

Notes

Note: I know that burgers make people nervous, but with good quality meat and a smart cook it's really ok to not cook to well done every time. In fact, you'll have more flavor if you don't cook it to well done. Also, the flatter your patty, the more juices will escape. Make it in a domed shape to help it not shrink up.

Nutrition