Gas Grill
intro
Juicy, charred cheeseburgers cooked on a home gas grill, with melted cheddar and fresh toppings—no charcoal required, ideal for casual summer outdoor gatherings.
Ingredients
Steps
Preheat gas grill
First open the gas grill lid (never light a closed gas grill to avoid dangerous gas buildup), turn all main burners to high heat, close the lid, and preheat for 10–12 minutes until the internal grill temperature reaches 230°C (450°F). Scrape cooking grates thoroughly with a wire grill brush to remove all leftover food residue before cooking.
Form beef patties
While the grill preheats, divide 680 grams of 80/20 ground beef into 4 equal 170-gram portions, gently shaping each into a 10cm (4-inch) wide, 2cm (3/4-inch) thick patty. Press a shallow 1cm dimple in the center of each patty to prevent bulging during cooking, then season both sides evenly with 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder; do not overwork the meat to keep patties tender.
Sear the beef patties
Place the seasoned patties directly on the hot preheated grill grates, close the lid, and cook for 4 full minutes without moving or pressing them to develop a deep, caramelized charred crust. Pressing patties squeezes out flavorful fat and juices, leading to dry, less tasty results.
Flip and add cheese
Use a thin, stiff metal spatula to flip each patty in one smooth motion, immediately top each patty with one slice of sharp cheddar cheese, close the grill lid, and cook for an additional 3 minutes for medium doneness (internal temperature 71°C / 160°F) or 4 minutes for medium-well doneness.
Toast the brioche buns
Brush the cut sides of the 4 brioche buns with 2 tablespoons of melted unsalted butter, place them cut-side down on the cooler outer edges of the grill grates (away from direct high heat), and toast for 45–60 seconds until light golden brown and slightly crisp, watching closely to prevent burning.
Assemble and serve
Transfer cooked patties and toasted buns to a clean serving platter, let patties rest for 2 minutes to redistribute juices, then build each burger by placing a patty on the bottom bun, topping with 2 tomato slices, 30 grams of red onion rings, 15 grams of dill pickle slices, one iceberg lettuce leaf, and the top bun. Serve immediately.
Tips
2.Use 80/20 ground beef (20% fat content) for the juiciest results; leaner beef blends will produce dry, tough patties even with careful gas grill cooking.
3.Do not press down on patties with your spatula while grilling—this forces out melted fat that creates the signature smoky grilled flavor and keeps patties moist and tender.
Made these for our Memorial Day backyard cookout and OMG, they were a total hit! Didn’t overwork the patties like I usually do, followed the seasoning tip exactly, and every single guest asked for the recipe. Juiciest cheeseburgers I’ve ever made on my gas grill, no joke. Even my super picky 10 year old ate two!
30 minute cook time is no lie! Threw these together last minute for a random weeknight family dinner when my kid’s soccer team ended up coming over, and it was so easy. No fancy ingredients, just straight up classic burger flavor. SO good, we’re adding this to our weekly rotation.
Solid classic burger recipe. Only note is I’d recommend keeping the grill temp a touch lower than medium high if you have a hotter gas grill like mine — I charred the first two patties a little bit before I adjusted. Once I dialed it back, they turned out great, topped with pepper jack and grilled onions.
I was so skeptical I could get good burger flavor on my tiny apartment balcony gas grill, but this recipe delivered! Game changer, honestly. I used brioche buns, toasted them right on the grates like the recipe said, and my roommate said they tasted better than the diner burgers we get down the street.
Brought these to our neighborhood block party last weekend and they were gone in 20 minutes! I prepped the patties the night before like the tip suggested, stored them on parchment paper in the fridge, and they grilled up perfectly without falling apart. Will absolutely be making these all summer long.
These work great for meal prep too! I made a batch on Sunday, stored the cooked patties in the fridge, and reheated them in the air fryer for quick lunches all week. Held up way better than I thought they would, didn’t get all dry and rubbery like some burger recipes do. Only thing is I wish there was a low-sodium seasoning option, but I just cut the salt a bit and it was fine.
First time ever using my new gas grill and I didn’t mess it up!!! Followed every step word for word, made cheeseburgers for me and my partner, and they were insane. The tip about not pressing the patties while they cook? I had no idea that’s why my old pan burgers were always dry. Total lifesaver.
Made these after a morning surf with my buddies, added some grilled pineapple and teriyaki drizzle to a couple of them for fun, and even the plain classic ones were chef’s kiss. Perfect base recipe that you can dress up however you want, but it’s totally amazing on its own too.
Taste was good, but I made the mistake of making my patties too thick, so they were a little underdone in the middle when I pulled them at the cook time listed. My bad, totally user error, just a heads up to anyone else who likes extra thick patties to add a couple minutes cook time, or use a meat thermometer to be safe.
My kids loved it! I set out a little topping bar with pickles, lettuce, tomato, onion, different cheeses and sauces, and let everyone build their own, and there were zero complaints. Even my teenager who turns his nose up at everything went back for seconds. 10/10, will be on repeat all summer.
Tried these with smoked gouda instead of American on a lark and WOW, it was incredible. The simple seasoning in the beef doesn’t compete with fancier cheeses if you want to mix it up, but I did a couple with classic American too for my partner who’s a purist, and he said those were the best he’s ever had. Win win.
Made these for our pre-game tailgate last weekend, cooked them on my travel gas grill in the parking lot, and everyone in our group was raving. Way better than the sad pre-made frozen patties we usually bring. The patties held up great even when I transported them pre-formed in a cooler.
I’ve been grilling burgers for 50+ years and I’ll admit, I picked up a couple new tricks from this recipe! The little pat of butter in the center of each patty? I thought that was a silly TikTok hack until I tried it, and boy does it make them juicy. Hats off to the chef, this is a new go-to for me when the grandkids come over.
Made these for my partner’s birthday cookout and they were chef’s kiss. Topped mine with pickled jalapeños and crispy bacon, paired with some potato salad and grilled corn, and it was the perfect summer meal. Didn’t have any issues with flare ups on my gas grill either, since I kept the burners adjusted like the recipe said.
Really solid base burger! I added a teaspoon of cayenne and a half teaspoon of smoked paprika to the seasoning mix to give them a little kick, and it was *chef’s kiss*. Next time I might mix in some diced jalapeño right into the patties for extra heat.
I’ve tried so many gas grill burger recipes that come out dry or bland, but this one is perfect. The 80/20 ground beef tip is non-negotiable, y’all — don’t skimp on the fat content, that’s what makes them juicy without adding a million extra things. My whole family raved, will definitely make again.
Made these for our weekly date night in, paired with homemade milkshakes and oven fries, and it felt like we were at a fancy burger joint without the $20 price tag per person. So easy, so flavorful, zero stress after a long work day.
Testing recipes for the little food truck I’m opening next year, and this classic cheeseburger is making the short list for sure. It’s consistent, easy to crank out in batches, has that nostalgic backyard flavor people go crazy for. Super impressed with how reliable the cook times are too, which is huge for serving customers fast.
Made these for 25 campers and staff last week on the camp’s gas grill, and even the kids who say they ‘hate burgers’ came back for more. Scaled the recipe up super easily, no weird measurements, and the patties cooked evenly even on the old beat up camp grill. Absolute winner for feeding big groups!