Install App - Add Dave's Eats to your home screen for quick access!
You are currently offline. Some features may be unavailable.

Dave's Eats

← Back to Classic Grilled Burgers

Classic Grilled Burgers

×2

Prep 15 min · Cook 10 min

Juicy grilled burgers with cheese, bacon, and classic toppings for a perfect meal.

  • vegetable oil (optional)

If grilling, preheat to medium-high (400-450°F) and clean and oil the grates. If using a pan, heat a cast iron skillet over medium-high for 3-4 minutes with a thin coat of vegetable oil.

  • 3 lbs (1.4 kg) ground beef (80%) or frozen burger patties

Divide the beef into 4 portions and gently shape into patties about 0.75 inch thick and slightly wider than your buns—they'll shrink as they cook. Press a shallow dimple into the center of each patty with your thumb. This keeps them from puffing up into baseballs.

  • freshly ground black pepper
  • kosher salt or seasoning salt

Season both sides generously with salt and pepper right before cooking.

  • 8 slices cheddar cheese (optional) or swiss cheese (optional) or American cheese (optional)

Cook for about 4 minutes on the first side without touching them. Flip once, add cheese immediately, and cook another 3-4 minutes for medium. If grilling, close the lid to melt the cheese. If using a pan, cover with a lid or sheet of foil — the trapped steam melts the cheese perfectly.

  • 8 burger bun (brioche or potato)
  • 2 Tbsp (28 g) butter, softened

Rest the patties for a minute or two while you toast the buttered buns. On the grill, go cut-side down for about 30 seconds. In the pan, toast them cut-side down in the rendered fat.

  • 16 slices bacon (optional), cooked crisp
  • 2 ripe avocado (optional), sliced
  • 8 slices green leaf lettuce (optional) or iceberg lettuce (optional)
  • 8 slices large ripe tomatoes (optional)
  • 8 slices red onions (optional), thin
  • 8 slices dill pickle (optional)
  • pickled jalapeños (optional)
  • ketchup (optional)
  • burger sauce (optional)
  • yellow mustard (optional)
  • red relish (optional)
  • mayonnaise (optional)
  • hot sauce (optional)

Assemble: bottom bun, burger sauce, patty with cheese, bacon, lettuce, tomato, red onion, pickles, red relish, top bun.

Notes
  • The thumb dimple is the single most important tip. Skip it and you get a meatball.
  • Don't press down on the patties with your spatula. That squeezes out all the juice.
  • One flip only. Every time you flip you lose heat and extend the cook.
  • 80/20 is non-negotiable. Leaner beef makes dry burgers.
  • Let the meat come to room temp for about 15 minutes before cooking for more even results.
  • Cook the bacon ahead of time in the oven at 400°F for about 15-20 minutes on a sheet pan. It stays flat and you're not fighting the grill with it.

Thanks for visiting my site. | master-0345f4d (docker)