9 BBQ Burger Recipes That Will Make You Forget About Fast Food Forever

The Art of the Perfect Burger

There's a reason burgers are the most grilled food in America. When done right — freshly ground meat, proper seasoning, high heat, and quality toppings — a homemade burger is genuinely one of the best things you can eat. The problem is that most people treat burgers as an afterthought. Pre-formed frozen patties, low heat, and the wrong technique turn what should be incredible into something mediocre.

Let's fix that. Here's everything you need to know to make burgers that will have your neighbors showing up uninvited.

The Meat: Where It All Starts

The single most important decision is your meat blend. You want 80/20 ground chuck — that's 80% lean, 20% fat. The fat is essential. It keeps the burger juicy, adds flavor, and creates those gorgeous drippings that cause grill flare-ups (the good kind).

If you want to go next level, ask your butcher to grind a custom blend: 50% chuck, 25% short rib, 25% brisket. The short rib adds richness, the brisket brings a deeper beefy flavor, and the chuck provides the perfect fat ratio. It's a game-changer.

Forming Patties

• Handle the meat as little as possible — overworking it makes burgers dense and tough
• Make patties slightly larger than your bun — they shrink about 25% during cooking
• Press a shallow dimple in the center with your thumb. This prevents the dreaded burger dome (where the patty puffs up into a ball)
• Season generously with salt and pepper on the outside right before grilling. Don't mix seasoning into the meat — that's meatloaf, not a burger

Cooking Methods

Classic Grill Burger

Preheat your grill to high heat (450-500°F). Oil the grates. Place patties on the grill and don't touch them for 3-4 minutes. Flip once — just once — and cook another 3-4 minutes for medium. Add cheese during the last minute and close the lid to melt it.

Smash Burger

The smash burger is a revelation. Take a loosely formed ball of meat (about 3 oz), place it on a screaming-hot flat surface (cast iron or griddle), and immediately press it flat with a sturdy spatula. The thin patty develops an insane amount of Maillard crust — that crispy, caramelized exterior that makes fast-food burgers addictive, but better in every way.

• Cook for 2-3 minutes until the edges are deeply browned and crispy
• Flip, add cheese, and cook for another minute
• Stack two patties for the ultimate double smash

Stuffed Burgers (Juicy Lucy)

Take two thin patties, place a cube of cheese (or any filling) in the center of one, top with the second patty, and pinch the edges to seal. When you grill it, the filling melts inside — so when you bite in, you get a burst of molten cheese. Dangerous and delicious.

Creative Topping Combos

• The Classic: American cheese, lettuce, tomato, onion, pickles, ketchup, mustard. Sometimes simple is perfect.
• BBQ Bacon: Cheddar, thick-cut bacon, crispy onion rings, and homemade BBQ sauce.
• Mushroom Swiss: Sautéed mushrooms, Swiss cheese, garlic aioli on a brioche bun.
• Spicy Southwest: Pepper jack, guacamole, pickled jalapeños, chipotle mayo.
• Breakfast Burger: Fried egg, bacon, American cheese, and a drizzle of hot sauce. Not just for morning.

The Bun Matters

A soggy bun ruins an otherwise perfect burger. Always toast your buns on the grill — butter side down, 30-60 seconds until golden. Brioche buns are the gold standard: soft, slightly sweet, and sturdy enough to hold up. Potato buns are a close second.

Our Best Burger Recipes

Ready to fire up the grill? Try these recipes from our collection: