These juicy grilled burgers use a simple indentation-and-butter technique to lock in moisture and prevent drying on the grill. A straightforward hack that transforms basic ground beef patties into flavorful, tender burgers.
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Season ground beef patties generously with salt and pepper.
Using the back of a spoon, make an indentation in the center of each patty.
Place 1 tablespoon of butter into the indentation of each patty.
Place the burgers on a hot grill, butter-side up.
Grill until the butter has completely melted.
Flip the burgers and continue to grill to your desired doneness.
Remove from the grill and serve immediately.
Cooked burgers keep refrigerated for 3-4 days. Reheat on the grill or in a skillet over medium heat until warmed through.
grill (gas or charcoal) · meat thermometer (optional, for checking doneness)
The indentation holds a pat of butter that melts during grilling, keeping the interior moist and preventing the patty from puffing up and cooking unevenly.
Grill for 3-4 minutes per side for medium doneness, depending on thickness and grill temperature. Avoid pressing down on patties, which squeezes out juices.
Form patties up to 24 hours ahead and refrigerate. Add butter to the indentation just before grilling for best results.
Use 80/20 ground beef (80% lean, 20% fat) for juicy burgers. Higher fat content keeps patties moist during cooking.
Season with salt and pepper just before grilling. Adding salt too early can draw out moisture from the meat.
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