Juicy Grilled Burgers

Juicy Grilled Burgers

The Spruce / Ahlam Raffii

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
347 Calories
19g Fat
4g Carbs
38g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 347
% Daily Value*
Total Fat 19g 25%
Saturated Fat 7g 37%
Cholesterol 118mg 39%
Sodium 201mg 9%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Protein 38g
Calcium 28mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These juicy grilled burgers are perfect for a summer cookout or any festive occasion. Top them off with sliced tomatoes, pickles, and red onions, or add some bacon to your toppings.

Tomato juice and Worcestershire sauce add to the flavor and juiciness of these hamburgers. 

If you like a flavorful burger, this recipe is an excellent choice. The burgers are made with a small amount of bread crumbs, grated onion, tomato juice (we used V-8), and some simple seasonings

See the tips and variations below the recipe for some extra flavor ideas and burger shaping as well as cooking tips!


  • 1 1/2 pounds chuck (ground, or ground round)
  • 3 tablespoons plain breadcrumbs (fine, dry)
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons onion (grated)
  • Optional: 1/2 teaspoon garlic powder
  • 2 tablespoons tomato juice
  • Seasoned salt (to taste)
  • Freshly ground black pepper (to taste)
  • 4 to 5 burger buns
  • Optional: tomatoes (sliced)
  • Optional: pickles (sliced)
  • Optional: onion (sliced)
  • Optional: lettuce
  • Optional: condiments (as desired)

Steps to Make It

  1. Gather the ingredients.

    Juicy Grilled Burgers ingredients

    The Spruce / Ahlam Raffii

  2. Combine the ground beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice. Mix well.

    ground beef mixture in a bowl

    The Spruce / Ahlam Raffii

  3. Shape the ground beef into 4 to 5 large burger patties.

    ground beef patties on a plate

    The Spruce / Ahlam Raffii

  4. Sprinkle both sides of burgers lightly with seasoned salt and pepper. 

    seasoned beef patties on a plate

    The Spruce / Ahlam Raffii

  5. Prepare gas or charcoal grill for high heat and oil the grate with vegetable oil.

    oil grill grate

    The Spruce / Ahlam Raffii

  6. Place the burgers on a foil-lined pan. Cover and refrigerate until the grill is ready.

    ground beef patties on a baking sheet, covered with plastic wrap

    The Spruce / Ahlam Raffii

  7. Put burgers on the prepared grill over direct heat.

    beef patties on the grill

    The Spruce / Ahlam Raffii

  8. Grill the burgers for about 5 to 7 minutes on each side, or until cooked as desired. 

    burger patties cooking on the grill

    The Spruce / Ahlam Raffii

  9. Serve on toasted buns with choice of sliced vegetables and other condiments.

    Juicy Grilled Burgers on a plate

    The Spruce / Ahlam Raffii

Burger Shaping and Cooking Tips

  • Weigh your burgers as you shape them for uniform size and even cooking.
  • Using your thumb or a finger, make an indention in the center of each patty, especially if they're quite thick. This will help it stay flat and cook evenly.
  • Grind your own beef. Choose chuck steak or cubes or boneless short ribs, or another cut with good flavor and a decent amount of fat. 
  • Use an instant-read food thermometer to check the burger temperature. An inexpensive instant-read thermometer is fine, but if you use a food thermometer frequently, consider the ThermoWorks Thermapen. It's super fast and reliable!
  • Variation: try these garlic burger patties.

Burger Temperatures

  • Rare: 120 F to 125 F
  • Medium Rare: 130 F to 135 F
  • Medium: 140 F to 145 F
  • Medium Well: 150 F to 155 F
  • Well Done: 160 F to 165 F

Keep in mind that Foodsafety.gov recommends a minimum safe temperature of 160 F for ground beef or 165 F for ground poultry.

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