- In a mixing dish, put in the cooled ground beef. Over the top of the ground beef, equally, distribute the remaining ingredients. To include all the ingredients, roll the meat over a couple times. Doing this should take no more than 30 to 45 seconds. Don’t handle the meat too much.
- Instead of assembling the patties by hand, place them on a tray. This makes shaping the patties simpler without overworking or warming up the meat.
- Split the meat into 6 equal portions on the tray (roughly 5¼ ounces each). Gently shape each part into a 4-inch-wide patty with 1-inch sides and a slight indentation in the center. The outside ½-inch of the patty should be slightly higher than the inside ½-inch. This prevents the patty from over shrinking during grilling and ballooning up in the center.
While heating up your grill and buttering the buns, cover the patties in plastic wrap and place them in the fridge.
- Preheat a charcoal or gas grill to 450°F to 500°F, or until your hand can only be held above the grates for 1 second.
- Brush the insides of all buns with butter and place them close to the grill.
- Preheat the grill and place the patties directly on the hot grill. Cook until the meat is done to your liking. Cook for 5 minutes total (135°F) for medium-rare burgers.
- Turn the burgers over at least once or as often as you like during the cooking process. At no point should you apply pressure on the patties?
- Put the cheese on the burgers and on the buttered buns, then place them on the grill over indirect heat with about 1 minute left on the cooking time.
- Take the buns and burgers off the grill and place them on a plate. Allow 1 minute for the burgers to rest before serving them.
This recipe delivers deliciously grilled medium-rare burgers onto your plate. The entire cooking time for the recipe is 15 minutes, including a prep time of 10 minutes and a cook time of 5 minutes. If you’d like to see more ways to grill medium-rare burgers, then we suggest this video recipe for valuable ideas.