How Long Do I Cook Beef Nurgers on Grill

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Wondering how to grill burgers so they turn out full-flavored and juicy? We'll tell you how.

Grilled burgers are the perfect food for a quick-and-easy weeknight dinner with the family—and the perfect addition to any backyard barbecue. You might find yourself tempted to pick up a frozen package of burgers at the store to pull it off. It turns out it's just as easy to learn how to make hamburgers from scratch. Making your own patties is a good way to ensure your burgers will turn out juicy.

The Best Ground Beef to Buy

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You can't make a great grilled burger without tasty beef. Sure, you can dress-up ground beef with Worcestershire and garlic powder, but the seasonings aren't the star of the burger: The beef is. So skip the bargain-bin and buy the best quality beef you can afford. That might be grass-fed beef if you prefer meatier, pastoral flavors, or grain-finished options if you like a sweeter, richer taste.

When it comes to fat content, you'll also want to take a pass on lean offerings. The best-grilled burgers we've had are juicy and rich, and that comes from fat. Ground beef with 20 to 25% fat is just about perfect, so look for an 80/20 blend. More fat and the burger can fall apart. Less fat and the burger will turn out dry. If your butcher will grind beef to order, ask for a coarsely ground chuck roast, or a mixture of brisket and sirloin.

How to Form a Perfect Patty

The two most important rules of burger making are to keep the meat cold and avoid overworking it. It's easy to violate both rules while forming patties, but it can be avoided with care and attention. For starters, keep your beef in the refrigerator until the moment you're ready to form the patties (and then again until you're ready to grill). When you keep the fat as cold as possible, it will rapidly expand when it hits the heat of the grill, creating delicious flavor pockets inside the patty.

Start by wetting your hands with cold water to keep the meat from sticking to your warm hands. Then, cup the portioned beef in your hands to form a lightly-packed ball. Be careful not to overpack it, which can lead to a dense burger. Then, press the ball down into a disk that's roughly one-inch thick and just over three inches wide. You can use your thumbs to smooth out the edges. To form the patties like a restaurant chef, use a tool to create perfectly formed patties. You can press the beef down using the lid of a large sour cream container or a peanut butter jar lid lined with plastic wrap.

Before you pop the patties back into the refrigerator, press a small indentation into the center of the patty. Creating a dimple helps the patty cook more evenly on the grill. If you're planning to cook the burgers inside on a skillet, make a doughnut hole in the center of the patty instead.

Using a Charcoal vs. Gas Grill

The charcoal vs gas grill debate is long and storied, and they both have their pros and cons. Gas grills heat up more quickly, and it's easier to control the heat by turning a knob. On the downside, they tend to have hot spots, so you'll need to move the burgers around the grill to make sure they all cook evenly. A charcoal grill can infuse more smoky flavor into your burgers, but it takes longer to heat up and learning how to adjust the vents to increase or decrease the heat is a process.

In the end, any type of grill will make a delicious burger, so use the one you're most comfortable with.

Essential Tools We Recommend

• All you really need to grill a fantastic burger is a grill and a set of grilling tools. We recommend looking for a set that includes a long-handled spatula so you don't have to expose your arms to the high heat of the grill as you flip the furthest burgers.
• It's also helpful to check the internal temperature of the burger using an instant-read meat thermometer.
• If you're really serious about your burger game, invest in a meat grinder. They're not as expensive as you'd think, and there are even models that attach to your stand mixer. Grinding your meat at home allows you to control the size of the grind, as well as the cuts that go into your ground beef.

How to Grill Hamburgers

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Ingredients

• 1-1/3 pounds ground beef (80/20)
• Kosher salt and freshly ground black pepper
• Optional seasonings, like Worcestershire, smoked paprika, garlic powder or onion powder
• 4 hamburger buns
• Optional toppings, like lettuce, tomato, onion, bacon, mayonnaise, ketchup, mustard and pickles

Yield: 4 burgers

Instructions

Step 1: Season the beef

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If you went all-in with high-quality beef, you don't really need any of the optional seasonings listed above. Mixing the seasonings increases the risk of overworking the meat, but we understand if you want to infuse the burgers with some extra flavor. If you choose to use them, place the seasonings and beef in a large bowl. Use your hands to lightly but thoroughly mix the seasonings into the beef, working as quickly as possible.

Editor's Tip : Don't salt the ground beef in advance. Salt pulls moisture out of the patty, making it denser and dryer than it should be. Instead, save the salt for later.

Step 2: Divide the beef

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Divide the beef evenly into four balls. Wet your hands with cold water and shape the beef into a 1-inch patty that's roughly 3-1/2 inches wide. Don't worry about packing the beef in too tightly. The patty needs just enough pressure to hold together. Using your thumb, create a tiny indentation in the center of the patty.

Once your patties are divided and formed, store them in the refrigerator until the grill is preheated. You want the beef to stay as cold as possible until it hits the grill.

Step 3: Season and grill the burgers

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Prepare a gas or charcoal grill for medium-high heat, closing the lid while the grill is preheating. Be sure to clean the grill grates before adding the burgers to keep them from sticking.

Generously salt and pepper both sides of the burger patties. Place the burgers on the grill grates and cook, uncovered, for 3 to 5 minutes a side, depending on the desired level of doneness. If you're adding cheese to make cheeseburgers, add the cheese in the last minute and cover the grill to help it melt.

Editor's Tip : A digital thermometer is the best way to know the exact temperature of the burger. The USDA recommends cooking ground beef to an internal temperature of 160°F (well done). If you grind your own meat, you may be able to safely cook your burgers to medium-rare or medium temperatures.

Grilled Burger FAQ

Should you press down on your burger while grilling?

No! Please, don't make this common burger mistake. Pressing down on the patty with a spatula squeezes out all those tasty juices. We worked so hard to not overmix the beef and to keep the fat as cold as possible before we grilled the patties. Don't let it go to waste by sacrificing the juices to speed up the cooking time.

How long should you grill burgers for?

The surest way to know when your burgers are finished cooking is to use a thermometer. That said, if you don't have one or you don't want to use one, you can time the burgers for a general idea of when they'll finish cooking.

Here's a guide for the cook time and temperature of one-inch-thick burger patties:

• Medium-rare (warm, red center): 6 minutes, or 130 to 135°
• Medium (warm, pink center): 7 to 8 minutes, or 140 to 145°
• Medium-well (hot, slightly pink center): 9 minutes, or 150 to 155°
• Well done (brown all the way through): 10 minutes, or 160 to 165°

Should you let burgers rest after grilling?

For the juiciest burger, let the patties rest for at least five minutes before serving. The meat experiences carryover cooking during this time, where the internal temperature can rise as much as five degrees. If you're worried about the burgers cooling off, feel free to tent a piece of aluminum foil over the top to keep the heat in.

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Burger Topping Ideas

I'm a burger purist, so my favorite burger is very simple: A toasted potato bun coated with a thin layer of mayonnaise and topped with an American-cheesed patty, ketchup and pickles. That's it! Piling on the toppings can compete with the flavor of the beef, but that doesn't mean you can't get creative. Don't be afraid to add fun burger toppings like avocado and an egg, barbecue sauce and fried onions, green chiles and cream cheese or corn and blue cheese.

If you want to keep the juicy burger from sogging out the bun, we recommend spreading mayonnaise on the bottom bun as a protective layer. When it comes to topping placement, I prefer to put the toppings on top of the burger patty. The heat of the patty will wilt delicate lettuce and tomatoes if they're underneath, and placing the toppings on the bottom bun can also increase the chances that the burger will slide out as you eat it.

Tips for Storage

Once the burgers are cooked, they'll last three to four days in the refrigerator. You can reheat them in a covered skillet with a little water to steam the burgers back to life, but they will definitely be on the well-done side if they weren't already.

The raw ground beef only lasts one to two days in the fridge, so we recommend freezing any patties that were left uncooked (assuming they were stored in the refrigerator and not left out by the side of the grill). Frozen, uncooked burger patties can be separated by a piece of parchment and stored in an airtight container for up to four months.

Give your newfound burger knowledge a spin with our favorite burger recipes.

Taste of Home

Gruyere and Egg Burgers

These burgers were a huge hit with our friends during football season. Regular mayo can easily be substituted for the garlic aioli if desired. —Melissa Pelkey Hass, Waleska, Georgia Get Recipe

Falafel Chicken Burgers with Lemon Sauce

Falafel burgers with lemon yogurt sauce mark the first recipe I created myself. Use leftover mix to make chicken falafel or falafel with veggies or fish. —Nicole Mederos, Hoboken, New Jersey

Tempting Pork Tenderloin Burgers

Pork tenderloin is a family favorite at my house. I'm always looking for new ways to cook it, so I came up with this burger recipe for an easy weeknight dinner. Chopped prunes, dried figs or dried blueberries can be substituted for the dried cranberries with great success! —Deborah Biggs, Omaha, Nebraska

Tangy Apple Slaw Burgers

I'm always looking for fresh new ways to make burgers. We love to grill and have several varieties of apple trees, so this recipe was a natural! Extra apple slaw makes an instant side dish. —Trisha Kruse, Eagle, Idaho

Broccoli Cheeseburgers with Spicy Sweet Potatoes

These faux burgers are so packed with flavor that nobody notices they're also packed with protein, fiber and vitamins. —Pamela Vachon, Astoria, New York

Jalapeno Burgers with Gorgonzola

On a whim, we mixed homemade jalapeno jam into ground beef patties, then topped the burgers with caramelized onions and tangy Gorgonzola cheese. Fabulous! —Becky Mollenkamp, St. Louis, Missouri

Makeover Turkey Burgers with Peach Mayo

The unique fruit and mayo combination puts this burger over the top. You can also substitute nectarines for the peaches. They're both delicious! —Charlene Chambers, Ormond Beach, Florida

Favorite Chili Cheeseburgers

I like to experiment when making hamburgers and stuffing them with sharp Cheddar cheese makes them absolutely delicious. For lighter fare, I sometimes use a combination of lean ground beef and ground turkey. —Deb Williams, Peoria, Arizona

Chickpea 'n' Red Onion Burgers

When chilly days arrive and we retire the grill to the garage, I bake a batch of chickpea veggie burgers. Even die-hard meat eaters can't resist them. —Lily Julow, Lawrenceville, Georgia

Italian Turkey Burgers

Seasoned with oregano and Parmesan cheese, these plump burgers are a delicious change-of-pace entree. I like to serve them on crusty Italian bread with warmed spaghetti sauce, but you can also use hamburger buns. -Mary Tallman, Arbor Vitae, Wisconsin

Ramen Sliders

I grew up eating ramen and love it to this day. A fun spin on my favorite type of noodle soup, these sliders are topped with an egg and kimchi. —Julie Teramoto, Los Angeles, California

Buffalo Turkey Burgers

Celery and blue cheese dressing help tame the hot sauce on this turkey burger recipe. For an even lighter version, pass on the buns and serve with lettuce leaves, sliced onion and chopped tomato. —Mary Pax-Shipley, Bend, Oregon

Terrific Teriyaki Burgers

Golden flecks of pineapple give these burgers a touch of sweetness, while the ginger root adds some spice. Ground chicken works well in this recipe, too. —Margaret Wilson, Hemet, California

Scrum-Delicious Burgers

I'm not sure where this recipe originated, but it's one of my family's summertime favorites. I usually serve these juicy mushroom burgers when we have company. The guests rave about the flavorful cheesy topping. It's fun to serve a burger that's a little more special. —Wendy Sommers, West Chicago, Illinois

Garlic-Herb Salmon Sliders

The fresh flavors of the salmon and herbs are just unbeatable. I serve these as full-size burgers on kaiser rolls, too. —Margee Berry, White Salmon, Washington

Jalapeno Swiss Burgers

Mexican culture greatly influences our cuisine, and we eat a lot of spicy foods. In this recipe, the mellow flavor of Swiss cheese cuts the heat of the jalapenos.—Jeanine Richardson, Floresville, Texas

Cheddar Chili Burgers

Big, bold chili and french-fried onions are a fun alternative to the classic burger fixings of ketchup and mustard. The patties are easy to assemble, making this a great weeknight sandwich. —Sue Ross, Casa Grande, Arizona

Pineapple Chicken Sliders

For fun appetizers that tide over even the hungriest of guests, try these mini sandwiches. My youngest daughter likes their small size and the tangy sweetness of the pineapple.—Maria Vasseur, Valencia, California

Grilled Bean Burgers

These juicy veggie patties have major flavor with cumin, garlic and a little chili powder. They hold their own against any veggie burger you'd buy at the supermarket. —Marguerite Shaeffer, Sewell, New Jersey

Chutney Turkey Burgers

The secret to these burgers is the tangy mango chutney, but the arugula adds a special wow to the plate. I get lots of compliments when I serve these at summer or fall cookouts. — Jeanne Lueders, Waterloo, Iowa

Taco Burgers

My family loves the taste of tacos, but I dislike the mess! So I developed these burgers as a tasty but tidy alternative.—Linda Logan, Warren, Ohio

Garbanzo Bean Burgers

These chickpea burgers are totally awesome. I think I'd rather have one than any cheeseburger at a restaurant. They really rock! —Berea Rider, East Point, Kentucky

Cola Burgers

A friend who's an excellent cook shared this hamburger recipe with me, and it has since become a family favorite. The unusual combination of cola and French salad dressing added to the ground beef gives it fabulous flavor. The mixture is also used as a basting sauce on the moist burgers. -Melva Baumer, Millmont, Pennsylvania

Bacon-Blue Cheese Stuffed Burgers

These loaded burgers are one hearty meal in a bun. They're sure to satisfy the biggest appetites. —Christine Keating, Norwalk, California

Tuna Burgers

My family members were so accustomed to typical beef burgers that they were hesitant to try these when I first made them. Any skepticism disappeared after just one bite. —Kim Stoller, Smithville, Ohio

Smash Burger Recipe

Now is not the time to cut calories or skimp on salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt—it is beef's best friend. —James Schend, Pleasant Prairie, Wisconsin

Black Bean Chip & Dip Burgers

I finally invented a healthy quinoa burger that wasn't dry and crumbly or really boring. These fit the bill—even my grandkids prefer them over hamburgers. They taste like chips and dip in a burger! —KT Rehrig, Allentown, Pennsylvania

Open-Face Chicken Parmesan Burgers

We love chicken Parmesan and thought, "Why not make it a burger?" I like to use fresh mozzarella on these. I've also made the patties with ground turkey. —Charlotte Gehle, Brownstown, Michigan

Maple Sausage Sliders with Slaw

Small in size but big in flavor, these dynamite coleslaw-topped sliders are sure to score with hungry fans. They're a welcome change from usual game-day fare. —Lisa Huff, Wilton, Connecticut

Grilled Ham Burgers

My family loves my ham loaf, so I decided to make the ham loaf mixture into patties and grill them—it was an instant hit. Adding the arugula gives these burgers a peppery bite and honey mustard dressing adds just the right sweet and sour flavor. —Susan Bickta, Kutztown, Pennsylvania

Mushroom-Stuffed Cheeseburgers

No need to call my family twice when these burgers are on the menu. Get ahead of the game and stuff them ahead of time, then grill later. — Joyce Guth, Mohnton, Pennsylvania

Herb & Cheese-Stuffed Burgers

Tired of the same old ground beef recipes? This quick-fix burger alternative, with its creamy cheese filling, will wake up your taste buds. —Sherri Cox, Lucasville, Ohio

Feta-Dill Chicken Burgers

I found fresh ground chicken at the butcher and gave it a whirl on our new grill. The result is these saucy burgers. Everybody went nuts—including my sister-in-law, an amazing cook! —Wendy Boughton, Victoria, British Columbia

Sun-Dried Tomato Burgers

My fiance and I really like Greek food and flavors. I made a meatloaf similar to this once but changed it up into burgers for a fun option when the weather gets warm.—Melissa Obernesser, Utica, New York

Salmon Burgers with Tangy Slaw

I thought I'd made salmon every way you can make it—until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood. —Amber Massey, Argyle, Texas

Open-Faced Chicken Avocado Burgers

To dress up each chicken avocado burger, spread the Italian bread with creamy mayo and top with thick slices of fresh mozzarella and tomato. Serve with buttered boiled potatoes or a salad. —Lisa Hundley, Aberdeen, North Carolina.

Buffalo Beef Burgers

Ever-popular Buffalo wings inspired the flavors of this tangy, amped-up burger. The zippy mayonnaise topping gives the sandwiches their kick. —Michael Cohen, Los Angeles, California

Wisconsin Butter Burgers

It's no secret that Wisconsinites love their dairy—so much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you'll find in popular restaurants all over the state. —Becky Carver, North Royalton, Ohio

Breakfast Burger

My husband is big on eggs and bacon, so I wanted to merge his breakfast favorites with a grilled burger for an over-the-top treat. Topping it with my homemade blackberry jam sealed the deal. —Tina Janssen, Walworth, Wisconsin

Shiitake-Chicken Sliders

My husband and I love Asian cuisine. One of our favorite things to order at a Thai restaurant is chicken satay skewers with spicy peanut sauce. These chicken sliders are a fun variation on the skewers. They're moist and flavorful with the addition of shiitake mushrooms, and topped with the spicy-sweet peanut sauce and tangy cucumber slices. —Julie Hession, Las Vegas, Nevada

Bacon Cheeseburgers with Fry Sauce

In Utah, fry sauce is the beloved condiment. We use it not just as a dip for fries, but also as a spread for hamburgers. Utah is known as the Beehive State, so I wanted to add honey as a special touch to my fry sauce. —Elisabeth Larsen, Pleasant Grove, Utah

Great Grain Burgers

I've experimented with many combinations of ingredients to make a good meatless burger and this is our favorite. These patties cook up golden brown and crispy and make delicious sandwiches. —Pat Whitaker, Alsea, Oregon

BBQ Bacon Burger

Every family has a burger of choice, and this is ours. It's stacked tall with bacon and crunchy onion rings. —Paula Homer, Nampa, Idaho

Greek-Style Chicken Burgers

The original recipe for these burgers called for lamb or beef, but I decided to try ground chicken to decrease the fat. The sauce easily doubles as a flavorful dip for veggies and pita chips. —Judy Puskas, Wallaceburg, Ontario

Asian Turkey Burger with Apple Slaw

I wanted to make turkey burgers a lot more fun. On a whim, I added hoisin sauce, gingerroot and garlic. Now we eat them about once a week. —Ashley Gayle, Ellicott City, Maryland

Cranberry-Beef Mini Burgers

Cranberry tapenade brings a deep red color and sweet-sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you want to treat your family. —Priscilla Yee, Concord, California

Bacon and Date Goat Cheese Burgers

Every bite of this burger is a rich and decadent combination of sweet and savory. If you can't find maple bacon in your local grocery store, use regular bacon and add 1-1/2 tablespoons maple syrup to the spinach-goat cheese mixture in the food processor. —Sharon Michelle Anglin, Livingston, Montana

Grilled Chicken Burgers

These chicken burgers get a delicious hint of sweetness with tart apples mixed right into the patties. The cranberry-mayo spread takes it up a notch even further. —Debbie Gauthier, Timmins, Ontario

Spinach Tomato Burgers

Every Friday night is burger night at our house. The tomatoes add fresh flavor and the cool spinach dip brings it all together. We often skip the buns and serve these over a bed of grilled cabbage. —Courtney Stultz, Weir, Kansas

Jalapeno-Swiss Turkey Burgers

These easy turkey burgers are extra juicy and loaded with flavor. I think the spicy jalapenos give it just the right level of heat, but feel free to adjust the amount to amp it up or tone it down. —Wanda Allende, Orlando, Florida

Air-Fryer Herb and Cheese-Stuffed Burgers

Tired of the same old ground beef burgers? These quick air-fryer hamburgers, with their creamy cheese filling, will wake up your taste buds.—Sherri Cox, Lucasville, Ohio

Mushroom Bacon Turkey Burgers

If you ask me, a good burger needs mushrooms on top, but they tend to slide around and fall off. I decided to put mushrooms right into the patties—problem solved! —Melissa Obernesser, Utica, New York

Veggie Bean Burgers

Even though the preparation for this meal seems time-consuming on a busy night, it's so worth it. The recipe will leave you with plenty of leftovers so you won't have to do any cooking the next night. These also beat the veggie burgers from the freezer section. —Amber Massey, Argyle, Texas

Feta Chicken Burgers

My friends always request these tasty chicken burgers. I sometimes add olives to punch up the flavor! The burgers are exceptional with the mayonnaise-cucumber topping. —Angela Robinson, Findlay, Ohio

Broiled Pizza Burgers

My mother made Broiled Pizza Burgers when I was growing up. We like them for Sunday supper, and they're even faster to fix if you use pre-browned hamburger from the freezer. We sometimes substitute slices of cheddar for the process cheese. —Mrs. Ann Bailes, Anderson, South Carolina

Sweet & Spicy Fusion Burgers

These burgers combine some of my favorite flavors and textures, plus you can do most of the work ahead of time. You'll find naan, an Indian flatbread, in the international or bread section of your grocery store. —Jamie Brown-Miller, Napa, California

Salsa Black Bean Burgers

Meatless meals are so tasty when these hearty bean burgers are on the menu. Guacamole and sour cream make them seem decadent. —Jill Reichardt, St. Louis, Missouri

Zucchini Burgers

With just-picked-from-the-garden-zucchini, your kids won't even know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California

Hawaiian Beef Sliders

Sweet and savory with just a hint of heat, these dynamite burgers are packed with flavor. The combination of pineapple and bacon may sound unusual, but you'll find they're a perfect match. —Mary E. Relyea, Canastota, New York

Primanti's-Style Burgers

Take one all-American patty and load it up Pennsylvania-style with French fries, oil-and-vinegar coleslaw and tomatoes on thick-sliced Italian bread.

Pork Burgers with Grilled Pineapple & Peppers

I had ground pork and fresh pineapple, so I made burgers. My hubby loves them in grilling season. We serve them with slaw and roasted potato wedges. —Hope Wasylenki, Gahanna, Ohio

Meat Loaf Burgers

These hearty meat loaf sandwiches are delightful for potluck dinners. Served on hamburger buns, the beefy patties get extra flavor when topped with the seasoned tomato sauce. —Peggy Burdick, Burlington, Michigan

Papa Burger

When whipping up something for Father's Day or the Fourth of July, I go big and tall with this fully loaded, juicy yumburger. —Chase Bailey, Costa Mesa, California

King Burgers

My husband and I like to make up recipes together. The sauce for this juicy burger tastes even better when it has been refrigerated overnight. —Mary Potter, Sterling Heights, Michigan

Southwest Turkey Burgers

I made these turkey burgers with corn, green chilies and taco spice for my parents. They originally weren't sold on an untraditional burger, but they absolutely loved them! People gobble up these burgers every time. —Katie Ring, Menasha, WI

Turkey Sliders with Sweet Potato "Buns"

In this healthier take on sliders, I sandwich a burger between roasty slices of sweet potato. My wife took one bite and approved these tasty little guys. —Guy Martino, Charleston, South Carolina

Stuffed Pizza Burgers

For years, I used this recipe to make pizza meat loaf, which was absolutely killer. I decided to try it as burgers for a party, and they were a smashing success. Everyone left with the recipe. —Dennis Barter, Reedsburg, Wisconsin

Grilled Italian Turkey Burgers

These turkey burgers are awesome at a cookout, especially if you're trying to eat healthy. Try topping them with a little marinara or steak sauce. So good. —Darla Andrews, Lewisville, Texas

Presto Pizza Patties

Craving both beef and pizza? These patties feature both in an open-faced sandwich. And they're lighter than you'd think! —Barbara Schindler, Napoleon, Ohio

Cheddar-Bacon Burgers

You won't believe how juicy these burgers are. The secret is the apple cider; it's just enough to keep everything moist. Your guests will enjoy the flavor, yet won't be able to put their finger on what it is. —Shelly Bevington-Fisher, Hermiston, Oregon

Spicy Cajun Salsa Burgers

Use a few on-hand seasonings like Creole, red pepper flakes and garlic powder to create these flavorful and juicy burgers. —David Dalton, Orleans, Indiana

Philly Burger

The cream cheese mixture and crunchy french-fried onions make this burger recipe a cookout sensation. Serve them with fresh potato salad and a fruit salad, and dinner is done! —Marjorie Carey, Alamosa, Colorado

Tuscan Burgers with Pesto Mayo

Everyone needs to bring their appetite when you serve these man-size burgers. They have a bit of Italy in them with the use of pancetta, pesto and mozzarella cheese. Try them and you'll love them! —Rita Combs, Valdosta, Georgia

Eggs Benedict Burgers

To feed my daughter's hungry cowboy friends after a rodeo, I created these with leftover burgers, hollandaise and bacon. They were a huge hit! —Bonnie Geavaras-Bootz, Scottsdale, Arizona

Mushroom Burgers

Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. —Denise Hollebeke, Penhold, Alberta

Asian Turkey Sliders

We make weeknights fun with easy grilled turkey sliders. I like to serve them with tangy slaw on the side. —Trinity Saffer, Golden, Colorado

Jalapeno Popper Burgers

What do you get when you combine a jalapeno popper and a classic burger? This fantastic recipe! It takes the essential components of a popper and encases them in a juicy patty for a burst of flavor in every bite. —Jo Davison, Naples, Florida

Salsa Bean Burgers

I created these based on a turkey burger recipe and wanted to make them even better for you. Use a favorite salsa with just the heat you like to make it your own. —Jenny Leighty, West Salem, Ohio

Chili-Cheese Burgers

Instead of topping my burgers with cheese, I like to shred it and mix it into the meat when shaping the patties. This way, I'm sure to get a little cheesy goodness in every bite. —Deborah Williams, Peoria, Arizona

Sliders with Spicy Berry Sauce

For patriotic food, you can't beat a burger. My sliders have red tomatoes, white cheddar and blueberry sauce. For extra pop, I mix in ginger beer and chipotle. —Crystal Schlueter, Northglenn, Colorado

Barley Beef Burgers

Barley adds another dimension to an old-fashioned hamburger. My husband and I really enjoy these juicy patties with onion and barbecue sauce mixed right in. —Rosella Peters, Gull Lake, Saskatchewan

Loaded Turkey Sliders

What these sliders lack in size they make up for in flavor! They're great for little hands and you can customize the toppings to suit kids' tastes. Serve them as an appetizer or as a main dish along with sweet potato fries and fresh fruit. —Kathy DeRousie, Port Angeles, Washington

Feta Mushroom Burgers

I got this recipe from my son-in-law and I tweaked it to make it healthier. The burgers are so quick to whip up on the grill on busy nights. —Dolores Block, Frankenmuth, Michigan

Grilled Spinach Feta Burgers

Turkey burgers have their fans, but we prefer feta burgers with ground beef and spinach. We serve them on toasted buns with lettuce, tomato and tzatziki. —Susan Stetzel, Gainesville, New York

Sun-Dried Tomato Turkey Burgers

This recipe always brings back memories of my mom's homemade sun-dried tomatoes in the summer. I've prepared the burgers with ground beef and ground turkey. Either way, they're fast and taste great! —Sammy Staab, Pensacola, Florida

Cajun Crab Burgers

Here's my take on the traditional crab cake. I like to top my sandwiches with Cajun remoulade and pile spicy baked sweet potato fries on the side. —Athena Russell, Florence, South Carolina

Burgers with Spicy Dill Salsa

When I make burgers or hot dogs for boating or barbecues, I do a take-along topping that tastes like relish meets salsa. Pile it on anything! —Valonda Seward, Coarsegold, California

Barbecue Sliders

When guests dropped in by surprise, all I had was sausage and ground beef defrosted. We combined the two for juicy burgers on the grill. —B.J. Larsen, Erie, Colorado

Whiskey Cheddar Burgers

This juicy cheeseburger has big flavors to satisfy even the heartiest appetites. It always impresses at our cookouts. —Amber Nicholson, Winooski, Vermont

Yo Potato Burgers

Take one all-American patty and load it up Idaho-style with Kettle-style potato chips and onion dip.

Beef Teriyaki Burgers

Water chestnuts add crunch to these moist patties from Barb Schutz of Pandora, Ohio. Top the burgers with additional teriyaki sauce for a flavorful alternative to ketchup.

Avocado Gyro Burgers

This is the best burger I have ever created. The moist, seasoned burger with Greek-style cucumber sauce makes it seem like you're eating a gyro.—Aki Washington, Chicago, Illinois

Unstuffed Jalapeno Popper Burgers

This sassy, grown-up burger has a little bit of bite and a whole lot of flavor! Our taste panel couldn't stop eating this knife-and-fork sandwich. —Taste of Home Test Kitchen

Turkey Burgers with Mango Salsa

This cookout recipe always has everyone talking. The secret is mixing a creamy, spreadable cheese into the turkey patties. It gives them lots of flavor without overpowering the burger. —Nancee Melin, Tucson, Arizona

Portobello Pizza Burgers

Portobello mushrooms are a tasty meatless option, especially tucked inside a bun with melty cheese. — Sally Lauf, West Deptford, New Jersey

Pizzeria Burgers

As the mother of teenagers, I strive to find meals they like but that require little work on my part. I get many requests for these Italian-style hamburgers...I make them monthly. - Amy LaPointe, North Fond du Lac, Wisconsin

Peach & Vidalia Burgers

Take one all-American patty and load it up Georgia-style with mayo, fresh sliced peaches and sauteed Vidalia onions.

Fig-a-licious Pork Burgers

With fig puree and melted Gorgonzola, these Fig-a-licious Pork Burgers are almost a gourmet meal.—Mary Cannataro, Chicago, Illinois

Must-Have Burgers

My family thinks these juicy cheeseburgers are super deluxe, with or without a bun. Customize them with mushrooms, onion, bacon or a shot of hot chili sauce. —Susan Harju, Sioux Falls, South Dakota

Plate Lunch Burgers

Take one all-American patty and load it up Hawaii-style by topping your burger with macaroni salad.

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Source: https://www.tasteofhome.com/article/how-to-grill-burgers/

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