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Perfect Gas Grill Burgers

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Juicy, flavorful gas grill burgers that don’t stick, featuring simple ingredients and a foolproof grilling technique for a perfect sear every time.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil or canola oil (for brushing grill grates)
  • 4 burger buns (brioche or classic sesame seed)
  • Optional toppings: sliced cheddar or American cheese, lettuce, tomato, pickles, onions, ketchup, mustard, mayo

Instructions

  1. Preheat the gas grill on medium-high heat (around 400°F / 204°C). Close the lid and let it heat for 10-15 minutes.
  2. Clean the grill grates thoroughly with a grill brush.
  3. Dip a folded paper towel in olive oil and use tongs to rub the oil over the grates to create a non-stick surface.
  4. Divide the ground beef into 4 equal portions (about 4 ounces / 115g each) and gently shape each into a patty about 3/4-inch thick. Avoid overworking the meat.
  5. Press a shallow dimple into the center of each patty with your thumb to prevent puffing up during cooking.
  6. Season each side of the patties evenly with kosher salt and freshly ground black pepper just before placing them on the grill.
  7. Place the patties on the grill grates directly over the heat. Close the lid and cook for 4-5 minutes without moving them to develop a crust.
  8. Using a sturdy spatula, gently lift and flip each burger. If it sticks, wait a little longer until it releases easily.
  9. Grill the other side for 3-4 minutes for medium-rare, or longer for desired doneness. Add cheese during the last minute if using.
  10. Toast the buns cut-side down on the cooler side of the grill for about 1 minute or until lightly toasted.
  11. Remove burgers from the grill and let rest for a couple of minutes to lock in juices.
  12. Assemble burgers with your favorite toppings and serve.

Notes

Do not press down on the patties while cooking to avoid losing juices and causing flare-ups. Oil the grill grates every time before cooking to prevent sticking. Use an instant-read thermometer for perfect doneness: 130-135°F for medium-rare, 160°F for well done. If flare-ups occur, move burgers to a cooler part of the grill temporarily. Toast buns while burgers rest to save time.

Nutrition

Keywords: gas grill burgers, juicy burgers, non-stick burgers, easy burger recipe, grilling tips, summer barbecue

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