Classic Grilled Hamburgers

Steps

1. Heat a grill to high, about 450°F to 500°F, and clean the grates.
   475°F⏱ Heat grill: 10 min
2. Divide the beef into 4 equal portions and shape each into a loose patty about 3/4 inch thick and slightly wider than the bun. Handle the meat as little as you can.
3. Press a shallow dimple into the center of each patty with your thumb so it stays flat as it cooks, then wash your hands.
4. Season (how to season to taste)

   Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

   both sides of the patties generously with the salt and pepper right before they go on the grill.
5. Brush the grates with oil and

   grill (how to grill)

   Grill Cook food on a rack over an open fire or burner so it picks up char and smoky flavor. 1. Heat the grill with the lid closed for 10 to 15 minutes, then scrub the grate clean and oil it.2. Set up two zones: one side hot (direct heat), one side with no fire under it (indirect).3. Sear the food over the hot side until it has grill marks.4. Move thick pieces to the cooler side, close the lid and finish cooking.5. Check meat with a thermometer. Done when: Marks are dark brown, not black, and the inside is at its safe temperature. Safety: Grill outdoors only, away from the house. Keep a spray bottle out of it: for flare-ups, move food to the cool side and close the lid. Use a clean plate for cooked food.How to grill over direct and indirect heat: mistakes to avoid

   the patties without pressing on them until a dark crust forms.
   ⏱ Grill side 1: 4 min
6. Flip once and grill until the burgers reach 160°F (71°C) in the center, adding the cheese for the last minute with the lid closed.
   ⏱ Grill side 2: 5 min
7. Toast (how to toast)

   Toast Heat nuts, seeds, spices or bread crumbs in a dry pan or oven until fragrant and lightly browned. 1. Spread them in a dry skillet over medium-low heat, or on a sheet pan at 350°F.2. Shake the pan or stir often.3. Watch and smell: the moment they smell nutty, they are close.4. Tip them onto a plate right away; the hot pan keeps cooking them. Done when: They are fragrant and a shade darker. Small seeds take 1 to 3 minutes; nuts in the oven 5 to 10. How to toast nuts, seeds, spices and bread: mistakes to avoid

   the buns cut side down at the edge of the grill while the burgers finish.
   ⏱ Toast buns: 1 min
8. Rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   the burgers on a clean plate, then build them on the buns with lettuce, tomato, onion and your favorite sauces.
   ⏱ Rest: 3 min

Tap an underlined word for how to do it, or see all techniques.

Tips

• Cold meat and a light touch make tender burgers; overworking it makes them dense.
• Use a clean plate for the cooked burgers, never the one that held them raw.

Storage

Refrigerate cooked patties up to 4 days or freeze up to 3 months. Reheat until 165°F.

Make ahead

Shape the patties up to 1 day ahead, separate them with parchment and refrigerate; season just before grilling.

Cook once, eat twice: Double it (8 servings instead of 4), eat half and freeze the other half. It keeps 3 months frozen, by the storage note above. Print a freezer label · More freezer meals

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: tomatoes (July to September), lettuce (April to June and September to October).