How Long to Grill Beef Sliders for Medium

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Wondering how to grill burgers so they plow out total-flavored and juicy? We'll tell you how.

Grilled burgers are the perfect food for a quick-and-easy weeknight dinner with the family unit—and the perfect improver to any backyard barbecue. You might find yourself tempted to option up a frozen bundle of burgers at the shop to pull it off. It turns out it's just equally easy to larn how to make hamburgers from scratch. Making your own patties is a good way to ensure your burgers will turn out juicy.

The Best Ground Beef to Purchase

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You can't make a bully grilled burger without tasty beefiness. Certain, yous tin can wearing apparel-up ground beef with Worcestershire and garlic pulverization, but the seasonings aren't the star of the burger: The beef is. So skip the bargain-bin and buy the best quality beef you can beget. That might exist grass-fed beef if you lot prefer meatier, pastoral flavors, or grain-finished options if you lot like a sweeter, richer taste.

When it comes to fatty content, you lot'll also want to take a pass on lean offerings. The all-time-grilled burgers we've had are juicy and rich, and that comes from fat. Ground beef with xx to 25% fatty is just most perfect, so wait for an 80/20 blend. More fatty and the burger can fall apart. Less fat and the burger will turn out dry. If your butcher will grind beef to order, ask for a coarsely ground chuck roast, or a mixture of brisket and sirloin.

How to Form a Perfect Patty

The two nigh important rules of burger making are to go along the meat cold and avoid overworking information technology. It'due south easy to violate both rules while forming patties, but information technology can exist avoided with care and attention. For starters, keep your beef in the fridge until the moment you're set up to class the patties (and and so once again until you're fix to grill). When you lot go along the fat as cold every bit possible, it volition rapidly expand when it hits the heat of the grill, creating succulent flavor pockets inside the patty.

Start by wetting your hands with cold water to keep the meat from sticking to your warm hands. Then, cup the portioned beef in your hands to course a lightly-packed brawl. Be careful not to overpack it, which tin pb to a dense burger. And then, press the brawl down into a disk that'due south roughly one-inch thick and just over three inches wide. You can use your thumbs to smoothen out the edges. To form the patties similar a restaurant chef, employ a tool to create perfectly formed patties. Yous can printing the beef downwardly using the lid of a big sour cream container or a peanut butter jar lid lined with plastic wrap.

Earlier you pop the patties back into the refrigerator, press a pocket-sized indentation into the middle of the patty. Creating a dimple helps the patty melt more evenly on the grill. If you lot're planning to cook the burgers inside on a skillet, make a doughnut pigsty in the center of the patty instead.

Using a Charcoal vs. Gas Grill

The charcoal vs gas grill debate is long and storied, and they both accept their pros and cons. Gas grills heat up more quickly, and it'due south easier to control the oestrus by turning a knob. On the downside, they tend to have hot spots, so you'll need to movement the burgers around the grill to brand sure they all cook evenly. A charcoal grill tin can infuse more smoky flavor into your burgers, but information technology takes longer to estrus upward and learning how to adjust the vents to increment or decrease the oestrus is a process.

In the end, any type of grill will make a delicious burger, and then utilise the one you're nigh comfortable with.

Essential Tools We Recommend

• All y'all really need to grill a fantastic burger is a grill and a prepare of grilling tools. Nosotros recommend looking for a set that includes a long-handled spatula and so y'all don't have to expose your arms to the high estrus of the grill every bit you flip the furthest burgers.
• It'due south also helpful to check the internal temperature of the burger using an instant-read meat thermometer.
• If yous're actually serious nearly your burger game, invest in a meat grinder. They're not equally expensive as you'd think, and there are fifty-fifty models that adhere to your stand mixer. Grinding your meat at home allows yous to command the size of the grind, equally well every bit the cuts that go into your ground beef.

How to Grill Hamburgers

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Ingredients

• 1-one/3 pounds ground beef (80/20)
• Kosher salt and freshly basis blackness pepper
• Optional seasonings, like Worcestershire, smoked paprika, garlic powder or onion powder
• four hamburger buns
• Optional toppings, like lettuce, tomato, onion, salary, mayonnaise, ketchup, mustard and pickles

Yield: 4 burgers

Instructions

Step ane: Season the beef

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If you went all-in with loftier-quality beef, y'all don't really demand any of the optional seasonings listed higher up. Mixing the seasonings increases the risk of overworking the meat, just we understand if you want to infuse the burgers with some extra flavor. If you choose to use them, place the seasonings and beefiness in a large bowl. Use your hands to lightly just thoroughly mix the seasonings into the beef, working equally apace as possible.

Editor'due south Tip : Don't table salt the ground beefiness in accelerate. Salt pulls wet out of the patty, making it denser and dryer than it should be. Instead, salve the salt for later on.

Step 2: Divide the beef

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Divide the beef evenly into 4 assurance. Moisture your hands with cold water and shape the beefiness into a 1-inch patty that'southward roughly iii-1/2 inches wide. Don't worry about packing the beefiness in likewise tightly. The patty needs just plenty pressure level to hold together. Using your thumb, create a tiny indentation in the center of the patty.

In one case your patties are divided and formed, store them in the refrigerator until the grill is preheated. Yous want the beef to stay as common cold as possible until information technology hits the grill.

Pace three: Flavour and grill the burgers

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Set a gas or charcoal grill for medium-loftier estrus, closing the chapeau while the grill is preheating. Be sure to make clean the grill grates before adding the burgers to go along them from sticking.

Generously salt and pepper both sides of the burger patties. Identify the burgers on the grill grates and cook, uncovered, for 3 to 5 minutes a side, depending on the desired level of doneness. If you're calculation cheese to make cheeseburgers, add the cheese in the last minute and cover the grill to help it melt.

Editor'southward Tip : A digital thermometer is the best way to know the verbal temperature of the burger. The USDA recommends cooking ground beef to an internal temperature of 160°F (well done). If you grind your own meat, y'all may be able to safely cook your burgers to medium-rare or medium temperatures.

Grilled Burger FAQ

Should you press downwards on your burger while grilling?

No! Please, don't make this common burger mistake. Pressing down on the patty with a spatula squeezes out all those tasty juices. Nosotros worked and so hard to not overmix the beef and to keep the fat as cold every bit possible before nosotros grilled the patties. Don't let it go to waste past sacrificing the juices to speed up the cooking time.

How long should you grill burgers for?

The surest way to know when your burgers are finished cooking is to use a thermometer. That said, if you don't accept 1 or y'all don't want to use one, you can time the burgers for a general idea of when they'll finish cooking.

Hither's a guide for the cook time and temperature of ane-inch-thick burger patties:

• Medium-rare (warm, blood-red center): 6 minutes, or 130 to 135°
• Medium (warm, pink center): 7 to 8 minutes, or 140 to 145°
• Medium-well (hot, slightly pink center): 9 minutes, or 150 to 155°
• Well done (brown all the fashion through): 10 minutes, or 160 to 165°

Should you let burgers remainder subsequently grilling?

For the juiciest burger, let the patties remainder for at least five minutes earlier serving. The meat experiences carryover cooking during this time, where the internal temperature can ascension every bit much as five degrees. If yous're worried about the burgers cooling off, experience costless to tent a piece of aluminum foil over the top to keep the oestrus in.

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Burger Topping Ideas

I'thousand a burger purist, then my favorite burger is very simple: A toasted potato bun coated with a thin layer of mayonnaise and topped with an American-cheesed patty, ketchup and pickles. That's it! Piling on the toppings tin compete with the season of the beef, simply that doesn't mean yous tin't get creative. Don't exist agape to add fun burger toppings similar avocado and an egg, charcoal-broil sauce and fried onions, green chiles and cream cheese or corn and blue cheese.

If yous want to keep the juicy burger from sogging out the bun, we recommend spreading mayonnaise on the bottom bun equally a protective layer. When it comes to topping placement, I prefer to put the toppings on top of the burger patty. The heat of the patty will wilt fragile lettuce and tomatoes if they're underneath, and placing the toppings on the bottom bun tin besides increase the chances that the burger volition slide out as you eat it.

Tips for Storage

Once the burgers are cooked, they'll last iii to four days in the refrigerator. You can reheat them in a covered skillet with a little water to steam the burgers back to life, simply they will definitely be on the well-done side if they weren't already.

The raw ground beef only lasts one to two days in the fridge, so nosotros recommend freezing any patties that were left uncooked (assuming they were stored in the refrigerator and not left out by the side of the grill). Frozen, uncooked burger patties tin can exist separated past a slice of parchment and stored in an airtight container for up to four months.

Give your newfound burger noesis a spin with our favorite burger recipes.

Taste of Home

Gruyere and Egg Burgers

These burgers were a huge hit with our friends during football game season. Regular mayo can easily be substituted for the garlic aioli if desired. —Melissa Pelkey Hass, Waleska, Georgia Get Recipe

Falafel Chicken Burgers with Lemon Sauce

Falafel burgers with lemon yogurt sauce mark the starting time recipe I created myself. Use leftover mix to make craven falafel or falafel with veggies or fish. —Nicole Mederos, Hoboken, New Jersey

Tempting Pork Tenderloin Burgers

Pork tenderloin is a family favorite at my house. I'g e'er looking for new ways to cook it, so I came up with this burger recipe for an piece of cake weeknight dinner. Chopped prunes, dried figs or dried blueberries tin be substituted for the dried cranberries with great success! —Deborah Biggs, Omaha, Nebraska

Tangy Apple Slaw Burgers

I'm always looking for fresh new means to make burgers. We beloved to grill and have several varieties of apple tree copse, and so this recipe was a natural! Extra apple slaw makes an instant side dish. —Trisha Kruse, Hawkeye, Idaho

Broccoli Cheeseburgers with Spicy Sweet Potatoes

These faux burgers are and then packed with flavor that nobody notices they're also packed with poly peptide, fiber and vitamins. —Pamela Vachon, Astoria, New York

Jalapeno Burgers with Gorgonzola

On a whim, nosotros mixed homemade jalapeno jam into footing beefiness patties, then topped the burgers with caramelized onions and tangy Gorgonzola cheese. Fabulous! —Becky Mollenkamp, St. Louis, Missouri

Makeover Turkey Burgers with Peach Mayo

The unique fruit and mayo combination puts this burger over the top. Yous can also substitute nectarines for the peaches. They're both succulent! —Charlene Chambers, Ormond Embankment, Florida

Favorite Chili Cheeseburgers

I like to experiment when making hamburgers and stuffing them with abrupt Cheddar cheese makes them absolutely delicious. For lighter fare, I sometimes use a combination of lean basis beef and basis turkey. —Deb Williams, Peoria, Arizona

Chickpea 'n' Red Onion Burgers

When chilly days make it and we retire the grill to the garage, I bake a batch of chickpea veggie burgers. Even die-hard meat eaters can't resist them. —Lily Julow, Lawrenceville, Georgia

Italian Turkey Burgers

Seasoned with oregano and Parmesan cheese, these plump burgers are a succulent change-of-footstep entree. I like to serve them on crusty Italian staff of life with warmed spaghetti sauce, but you lot tin can also use hamburger buns. -Mary Tallman, Arbor Vitae, Wisconsin

Ramen Sliders

I grew upwardly eating ramen and love it to this day. A fun spin on my favorite type of noodle soup, these sliders are topped with an egg and kimchi. —Julie Teramoto, Los Angeles, California

Buffalo Turkey Burgers

Celery and blue cheese dressing help tame the hot sauce on this turkey burger recipe. For an even lighter version, pass on the buns and serve with lettuce leaves, sliced onion and chopped tomato. —Mary Pax-Shipley, Bend, Oregon

Terrific Teriyaki Burgers

Golden flecks of pineapple requite these burgers a touch of sweetness, while the ginger root adds some spice. Ground chicken works well in this recipe, too. —Margaret Wilson, Hemet, California

Scrum-Succulent Burgers

I'm not certain where this recipe originated, merely it's 1 of my family'southward summertime favorites. I ordinarily serve these juicy mushroom burgers when we take visitor. The guests rave nigh the flavorful cheesy topping. Information technology'south fun to serve a burger that'due south a little more than special. —Wendy Sommers, West Chicago, Illinois

Garlic-Herb Salmon Sliders

The fresh flavors of the salmon and herbs are just unbeatable. I serve these every bit total-size burgers on kaiser rolls, too. —Margee Berry, White Salmon, Washington

Jalapeno Swiss Burgers

Mexican culture greatly influences our cuisine, and we eat a lot of spicy foods. In this recipe, the mellow flavor of Swiss cheese cuts the oestrus of the jalapenos.—Jeanine Richardson, Floresville, Texas

Cheddar Chili Burgers

Big, bold chili and french-fried onions are a fun alternative to the classic burger fixings of ketchup and mustard. The patties are easy to gather, making this a great weeknight sandwich. —Sue Ross, Casa Grande, Arizona

Pineapple Chicken Sliders

For fun appetizers that tide over even the hungriest of guests, try these mini sandwiches. My youngest daughter likes their modest size and the tangy sweetness of the pineapple.—Maria Vasseur, Valencia, California

Grilled Bean Burgers

These juicy veggie patties have major flavor with cumin, garlic and a little chili pulverisation. They hold their own against any veggie burger y'all'd buy at the supermarket. —Marguerite Shaeffer, Sewell, New Jersey

Chutney Turkey Burgers

The cloak-and-dagger to these burgers is the tangy mango chutney, but the arugula adds a special wow to the plate. I get lots of compliments when I serve these at summer or autumn cookouts. — Jeanne Lueders, Waterloo, Iowa

Taco Burgers

My family loves the sense of taste of tacos, just I dislike the mess! Then I developed these burgers as a tasty simply tidy alternative.—Linda Logan, Warren, Ohio

Garbanzo Bean Burgers

These chickpea burgers are totally crawly. I think I'd rather have 1 than any cheeseburger at a restaurant. They actually rock! —Berea Rider, East Signal, Kentucky

Cola Burgers

A friend who's an excellent cook shared this hamburger recipe with me, and information technology has since become a family favorite. The unusual combination of cola and French salad dressing added to the ground beef gives information technology fabulous season. The mixture is also used as a basting sauce on the moist burgers. -Melva Baumer, Millmont, Pennsylvania

Bacon-Blueish Cheese Blimp Burgers

These loaded burgers are ane hearty meal in a bun. They're sure to satisfy the biggest appetites. —Christine Keating, Norwalk, California

Tuna Burgers

My family members were so accustomed to typical beefiness burgers that they were hesitant to try these when I first made them. Any skepticism disappeared subsequently just one seize with teeth. —Kim Stoller, Smithville, Ohio

Smash Burger Recipe

At present is not the fourth dimension to cut calories or skimp on table salt. Go for ground chuck that is at to the lowest degree fourscore/20. If you tin find a alloy with ground brisket or short rib, all the better. The best burger comes with beingness liberal with kosher salt—it is beef's best friend. —James Schend, Pleasant Prairie, Wisconsin

Blackness Bean Chip & Dip Burgers

I finally invented a good for you quinoa burger that wasn't dry and crumbly or really boring. These fit the bill—fifty-fifty my grandkids adopt them over hamburgers. They gustation like chips and dip in a burger! —KT Rehrig, Allentown, Pennsylvania

Open-Face up Chicken Parmesan Burgers

We love craven Parmesan and thought, "Why not brand it a burger?" I similar to employ fresh mozzarella on these. I've also fabricated the patties with ground turkey. —Charlotte Gehle, Brownstown, Michigan

Maple Sausage Sliders with Slaw

Pocket-sized in size but big in season, these dynamite coleslaw-topped sliders are sure to score with hungry fans. They're a welcome change from usual game-day fare. —Lisa Huff, Wilton, Connecticut

Grilled Ham Burgers

My family loves my ham loaf, so I decided to brand the ham loaf mixture into patties and grill them—it was an instant striking. Calculation the arugula gives these burgers a peppery bite and honey mustard dressing adds just the right sweet and sour flavour. —Susan Bickta, Kutztown, Pennsylvania

Mushroom-Stuffed Cheeseburgers

No need to phone call my family twice when these burgers are on the menu. Get alee of the game and stuff them alee of time, then grill later. — Joyce Guth, Mohnton, Pennsylvania

Herb & Cheese-Stuffed Burgers

Tired of the same old basis beef recipes? This quick-fix burger alternative, with its creamy cheese filling, will wake up your taste buds. —Sherri Cox, Lucasville, Ohio

Feta-Dill Chicken Burgers

I found fresh basis craven at the butcher and gave it a whirl on our new grill. The result is these saucy burgers. Everybody went nuts—including my sister-in-police force, an astonishing cook! —Wendy Boughton, Victoria, British Columbia

Sun-Stale Tomato Burgers

My fiance and I really like Greek food and flavors. I made a meatloaf similar to this once but changed it up into burgers for a fun option when the weather gets warm.—Melissa Obernesser, Utica, New York

Salmon Burgers with Tangy Slaw

I thought I'd made salmon every manner yous tin can brand it—until now. The tangy slaw, made with fennel and avocado, adds some other layer of season that goes surprisingly well with salmon and other seafood. —Amber Massey, Argyle, Texas

Open up-Faced Craven Avocado Burgers

To dress up each chicken avocado burger, spread the Italian bread with creamy mayo and peak with thick slices of fresh mozzarella and tomato. Serve with buttered boiled potatoes or a salad. —Lisa Hundley, Aberdeen, North Carolina.

Buffalo Beef Burgers

Ever-popular Buffalo wings inspired the flavors of this tangy, amped-upwards burger. The zippy mayonnaise topping gives the sandwiches their kicking. —Michael Cohen, Los Angeles, California

Wisconsin Butter Burgers

It'southward no cloak-and-dagger that Wisconsinites dear their dairy—so much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot similar the butter burgers you'll find in popular restaurants all over the country. —Becky Carver, North Royalton, Ohio

Breakfast Burger

My married man is big on eggs and bacon, so I wanted to merge his breakfast favorites with a grilled burger for an over-the-top care for. Topping it with my homemade blackberry jam sealed the deal. —Tina Janssen, Walworth, Wisconsin

Shiitake-Craven Sliders

My husband and I beloved Asian cuisine. One of our favorite things to order at a Thai restaurant is chicken satay skewers with spicy peanut sauce. These craven sliders are a fun variation on the skewers. They're moist and flavorful with the addition of shiitake mushrooms, and topped with the spicy-sugariness peanut sauce and tangy cucumber slices. —Julie Hession, Las Vegas, Nevada

Bacon Cheeseburgers with Fry Sauce

In Utah, fry sauce is the beloved condiment. Nosotros use information technology non just as a dip for fries, but besides as a spread for hamburgers. Utah is known every bit the Beehive State, and so I wanted to add dear as a special touch to my fry sauce. —Elisabeth Larsen, Pleasant Grove, Utah

Great Grain Burgers

I've experimented with many combinations of ingredients to make a proficient meatless burger and this is our favorite. These patties cook up golden chocolate-brown and crispy and make delicious sandwiches. —Pat Whitaker, Alsea, Oregon

BBQ Salary Burger

Every family has a burger of choice, and this is ours. It's stacked tall with salary and crunchy onion rings. —Paula Homer, Nampa, Idaho

Greek-Manner Craven Burgers

The original recipe for these burgers called for lamb or beef, merely I decided to try ground chicken to decrease the fatty. The sauce easily doubles as a flavorful dip for veggies and pita chips. —Judy Puskas, Wallaceburg, Ontario

Asian Turkey Burger with Apple tree Slaw

I wanted to make turkey burgers a lot more fun. On a whim, I added hoisin sauce, gingerroot and garlic. At present we eat them nearly once a week. —Ashley Gayle, Ellicott Metropolis, Maryland

Cranberry-Beef Mini Burgers

Cranberry tapenade brings a deep reddish color and sweet-sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you lot want to care for your family. —Priscilla Yee, Concord, California

Bacon and Date Goat Cheese Burgers

Every bite of this burger is a rich and corrupt combination of sweet and savory. If you lot can't detect maple bacon in your local grocery shop, employ regular bacon and add 1-1/two tablespoons maple syrup to the spinach-goat cheese mixture in the nutrient processor. —Sharon Michelle Anglin, Livingston, Montana

Grilled Chicken Burgers

These chicken burgers get a succulent hint of sweetness with tart apples mixed right into the patties. The cranberry-mayo spread takes it up a notch even further. —Debbie Gauthier, Timmins, Ontario

Spinach Tomato Burgers

Every Friday night is burger nighttime at our house. The tomatoes add fresh flavor and the cool spinach dip brings it all together. We ofttimes skip the buns and serve these over a bed of grilled cabbage. —Courtney Stultz, Weir, Kansas

Jalapeno-Swiss Turkey Burgers

These easy turkey burgers are extra juicy and loaded with season. I think the spicy jalapenos give information technology just the right level of rut, but feel free to adjust the amount to amp it upwardly or tone it down. —Wanda Allende, Orlando, Florida

Air-Fryer Herb and Cheese-Stuffed Burgers

Tired of the same old ground beef burgers? These quick air-fryer hamburgers, with their creamy cheese filling, will wake up your taste buds.—Sherri Cox, Lucasville, Ohio

Mushroom Bacon Turkey Burgers

If you ask me, a good burger needs mushrooms on acme, but they tend to slide around and autumn off. I decided to put mushrooms right into the patties—problem solved! —Melissa Obernesser, Utica, New York

Veggie Edible bean Burgers

Even though the preparation for this repast seems fourth dimension-consuming on a busy nighttime, information technology'south and so worth it. The recipe will exit you with enough of leftovers so yous won't have to do whatever cooking the next dark. These too trounce the veggie burgers from the freezer department. —Amber Massey, Argyle, Texas

Feta Chicken Burgers

My friends always request these tasty craven burgers. I sometimes add olives to punch upwardly the flavor! The burgers are exceptional with the mayonnaise-cucumber topping. —Angela Robinson, Findlay, Ohio

Baked Pizza Burgers

My mother made Broiled Pizza Burgers when I was growing upward. We similar them for Dominicus supper, and they're even faster to fix if yous use pre-browned hamburger from the freezer. Nosotros sometimes substitute slices of cheddar for the procedure cheese. —Mrs. Ann Bailes, Anderson, South Carolina

Sweetness & Spicy Fusion Burgers

These burgers combine some of my favorite flavors and textures, plus you can do most of the work ahead of time. Y'all'll detect naan, an Indian flatbread, in the international or breadstuff section of your grocery store. —Jamie Brown-Miller, Napa, California

Salsa Black Bean Burgers

Meatless meals are so tasty when these hearty edible bean burgers are on the card. Guacamole and sour cream make them seem decadent. —Jill Reichardt, St. Louis, Missouri

Zucchini Burgers

With but-picked-from-the-garden-zucchini, your kids won't fifty-fifty know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California

Hawaiian Beef Sliders

Sweet and savory with just a hint of heat, these dynamite burgers are packed with season. The combination of pineapple and bacon may sound unusual, merely you'll observe they're a perfect match. —Mary E. Relyea, Canastota, New York

Primanti'southward-Style Burgers

Accept one all-American patty and load it up Pennsylvania-style with French fries, oil-and-vinegar coleslaw and tomatoes on thick-sliced Italian bread.

Pork Burgers with Grilled Pineapple & Peppers

I had ground pork and fresh pineapple, so I made burgers. My hubby loves them in grilling season. We serve them with slaw and roasted potato wedges. —Hope Wasylenki, Gahanna, Ohio

Meat Loaf Burgers

These hearty meat loaf sandwiches are delightful for potluck dinners. Served on hamburger buns, the beefy patties go actress flavour when topped with the seasoned tomato sauce. —Peggy Burdick, Burlington, Michigan

Papa Burger

When whipping up something for Father's Solar day or the Fourth of July, I become big and alpine with this fully loaded, juicy yumburger. —Chase Bailey, Costa Mesa, California

Rex Burgers

My married man and I like to make up recipes together. The sauce for this juicy burger tastes even better when information technology has been refrigerated overnight. —Mary Potter, Sterling Heights, Michigan

Southwest Turkey Burgers

I made these turkey burgers with corn, green chilies and taco spice for my parents. They originally weren't sold on an untraditional burger, but they absolutely loved them! People gobble up these burgers every time. —Katie Ring, Menasha, WI

Turkey Sliders with Sweet Irish potato "Buns"

In this healthier take on sliders, I sandwich a burger between roasty slices of sweetness potato. My married woman took one seize with teeth and canonical these tasty piffling guys. —Guy Martino, Charleston, South Carolina

Blimp Pizza Burgers

For years, I used this recipe to make pizza meat loaf, which was absolutely killer. I decided to try it as burgers for a party, and they were a keen success. Everyone left with the recipe. —Dennis Barter, Reedsburg, Wisconsin

Grilled Italian Turkey Burgers

These turkey burgers are awesome at a cookout, especially if you're trying to eat healthy. Try topping them with a piddling marinara or steak sauce. Then practiced. —Darla Andrews, Lewisville, Texas

Presto Pizza Patties

Peckish both beef and pizza? These patties characteristic both in an open-faced sandwich. And they're lighter than y'all'd recall! —Barbara Schindler, Napoleon, Ohio

Cheddar-Bacon Burgers

Y'all won't believe how juicy these burgers are. The secret is the apple cider; information technology's just plenty to go on everything moist. Your guests will savor the season, yet won't be able to put their finger on what it is. —Shelly Bevington-Fisher, Hermiston, Oregon

Spicy Cajun Salsa Burgers

Use a few on-hand seasonings like Creole, red pepper flakes and garlic powder to create these flavorful and juicy burgers. —David Dalton, Orleans, Indiana

Philly Burger

The cream cheese mixture and crunchy french-fried onions make this burger recipe a cookout sensation. Serve them with fresh potato salad and a fruit salad, and dinner is done! —Marjorie Carey, Alamosa, Colorado

Tuscan Burgers with Pesto Mayo

Everyone needs to bring their appetite when you serve these man-size burgers. They have a bit of Italy in them with the apply of pancetta, pesto and mozzarella cheese. Try them and you'll honey them! —Rita Combs, Valdosta, Georgia

Eggs Benedict Burgers

To feed my daughter's hungry cowboy friends subsequently a rodeo, I created these with leftover burgers, hollandaise and bacon. They were a huge hit! —Bonnie Geavaras-Bootz, Scottsdale, Arizona

Mushroom Burgers

Ready to plow over a new burger? I guarantee no i will exist missing the beef subsequently tasting these vegetarian burgers. They're moist, tender and full of season. —Denise Hollebeke, Penhold, Alberta

Asian Turkey Sliders

We brand weeknights fun with piece of cake grilled turkey sliders. I like to serve them with tangy slaw on the side. —Trinity Saffer, Golden, Colorado

Jalapeno Popper Burgers

What practise you get when you combine a jalapeno popper and a classic burger? This fantastic recipe! It takes the essential components of a popper and encases them in a juicy patty for a burst of flavor in every bite. —Jo Davison, Naples, Florida

Salsa Edible bean Burgers

I created these based on a turkey burger recipe and wanted to make them even better for yous. Use a favorite salsa with just the heat yous like to make it your own. —Jenny Leighty, West Salem, Ohio

Chili-Cheese Burgers

Instead of topping my burgers with cheese, I similar to shred it and mix it into the meat when shaping the patties. This way, I'grand sure to get a fiddling cheesy goodness in every bite. —Deborah Williams, Peoria, Arizona

Sliders with Spicy Drupe Sauce

For patriotic food, you can't beat out a burger. My sliders have red tomatoes, white cheddar and blueberry sauce. For extra popular, I mix in ginger beer and chipotle. —Crystal Schlueter, Northglenn, Colorado

Barley Beefiness Burgers

Barley adds another dimension to an erstwhile-fashioned hamburger. My husband and I really enjoy these juicy patties with onion and barbecue sauce mixed right in. —Rosella Peters, Dupe Lake, Saskatchewan

Loaded Turkey Sliders

What these sliders lack in size they make upwards for in flavor! They're smashing for little easily and you can customize the toppings to adapt kids' tastes. Serve them every bit an appetizer or as a main dish along with sweetness potato chips and fresh fruit. —Kathy DeRousie, Port Angeles, Washington

Feta Mushroom Burgers

I got this recipe from my son-in-law and I tweaked it to make it healthier. The burgers are then quick to whip up on the grill on busy nights. —Dolores Block, Frankenmuth, Michigan

Grilled Spinach Feta Burgers

Turkey burgers have their fans, but we prefer feta burgers with ground beef and spinach. We serve them on toasted buns with lettuce, tomato and tzatziki. —Susan Stetzel, Gainesville, New York

Sun-Dried Tomato Turkey Burgers

This recipe ever brings back memories of my mom's homemade sun-dried tomatoes in the summertime. I've prepared the burgers with ground beef and ground turkey. Either style, they're fast and taste great! —Sammy Staab, Pensacola, Florida

Cajun Crab Burgers

Here's my take on the traditional crab block. I like to elevation my sandwiches with Cajun remoulade and pile spicy baked sweet potato fries on the side. —Athena Russell, Florence, S Carolina

Burgers with Spicy Dill Salsa

When I make burgers or hot dogs for boating or barbecues, I practice a take-forth topping that tastes like savour meets salsa. Pile it on annihilation! —Valonda Seward, Coarsegold, California

Barbecue Sliders

When guests dropped in past surprise, all I had was sausage and ground beef defrosted. We combined the two for juicy burgers on the grill. —B.J. Larsen, Erie, Colorado

Whiskey Cheddar Burgers

This juicy cheeseburger has big flavors to satisfy fifty-fifty the heartiest appetites. It always impresses at our cookouts. —Amber Nicholson, Winooski, Vermont

Yo Potato Burgers

Take i all-American patty and load it upward Idaho-fashion with Kettle-way white potato chips and onion dip.

Beef Teriyaki Burgers

Water chestnuts add crunch to these moist patties from Barb Schutz of Pandora, Ohio. Summit the burgers with additional teriyaki sauce for a flavorful alternative to ketchup.

Avocado Gyro Burgers

This is the all-time burger I take ever created. The moist, seasoned burger with Greek-style cucumber sauce makes it seem like you're eating a gyro.—Aki Washington, Chicago, Illinois

Unstuffed Jalapeno Popper Burgers

This sassy, grown-up burger has a little bit of bite and a whole lot of flavor! Our sense of taste panel couldn't stop eating this knife-and-fork sandwich. —Gustatory modality of Habitation Test Kitchen

Turkey Burgers with Mango Salsa

This cookout recipe always has everyone talking. The cloak-and-dagger is mixing a creamy, spreadable cheese into the turkey patties. It gives them lots of flavor without overpowering the burger. —Nancee Melin, Tucson, Arizona

Portobello Pizza Burgers

Portobello mushrooms are a tasty meatless choice, especially tucked inside a bun with melty cheese. — Sally Lauf, West Deptford, New Jersey

Pizzeria Burgers

As the female parent of teenagers, I strive to detect meals they similar but that require picayune work on my part. I get many requests for these Italian-style hamburgers...I brand them monthly. - Amy LaPointe, North Fond du Lac, Wisconsin

Peach & Vidalia Burgers

Have one all-American patty and load it up Georgia-style with mayo, fresh sliced peaches and sauteed Vidalia onions.

Fig-a-licious Pork Burgers

With fig puree and melted Gorgonzola, these Fig-a-licious Pork Burgers are well-nigh a gourmet meal.—Mary Cannataro, Chicago, Illinois

Must-Have Burgers

My family unit thinks these juicy cheeseburgers are super palatial, with or without a bun. Customize them with mushrooms, onion, bacon or a shot of hot chili sauce. —Susan Harju, Sioux Falls, Due south Dakota

Plate Lunch Burgers

Take one all-American patty and load it upward Hawaii-mode by topping your burger with macaroni salad.

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Source: https://www.tasteofhome.com/article/how-to-grill-burgers/

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