Recipe · Main
Classic Burgers on a Gas Grill
A no-shortcut burger recipe for a gas grill. Two-zone setup, simple seasoning, and an internal temperature guide so you don't have to guess.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 4
Grills.co Editorial · Updated January 14, 2026
Ingredients
- 1.5 lb ground beef chuck (80/20 fat content)
- 1.5 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 hamburger buns, lightly toasted
- Sliced cheese (optional)
- Toppings: tomato, lettuce, red onion, pickles
Method
- 1
Preheat the gas grill on high for 10–15 minutes with the lid down. Set up two zones: one burner off (cool zone), the others on high (hot zone).
- 2
Divide the beef into 4 equal portions (~6 oz each). Form into patties slightly wider than the buns; make a shallow dimple in the center of each patty to prevent doming.
- 3
Season both sides liberally with salt and pepper just before grilling.
- 4
Brush the grates with a high-smoke-point oil. Place patties over the hot zone.
- 5
Grill 3 minutes without moving. Flip once. For medium, cook 3 more minutes; for medium-well, 4 more minutes. Internal target: 145°F (medium) or 160°F (well done).
- 6
If adding cheese, place it on the patty in the last 60 seconds and close the lid.
- 7
Toast buns over the cool zone for the last minute.
- 8
Rest patties 2 minutes off heat before assembling.
Notes
- Beef matters more than seasoning. 80/20 chuck has enough fat to stay juicy at medium. Leaner beef will dry out.
- Don’t press the patties. Pressing squeezes out fat and creates dry burgers.
- Use a thermometer. Eyeballing doneness fails 30% of the time. An instant-read thermometer takes 5 seconds.
Suggested upgrades
- Smash the patties on the grates with a heavy spatula in the last minute to develop a deeper crust (this works best on a flat-top griddle).
- Add a tablespoon of Worcestershire to the beef before forming for umami depth.
What to serve with
Grilled corn, simple slaw, or grilled vegetables.
Safety: Outdoor cooking involves heat, fire, fuel, smoke, and carbon monoxide risk. Follow the manufacturer's instructions, local fire rules, and safe ventilation practices. Never grill indoors unless the appliance is approved for indoor use.