Juicy Grilled BBQ Burgers (Printer-Friendly)
Grilled burgers with ground chuck, tangy BBQ sauce, and melted pepper jack for that classic smoky kick.
# What You’ll Need to Cook:
→ Burger Patties
01 -
450 g ground chuck beef
02 -
2 tablespoons barbecue sauce
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1/2 teaspoon chili powder
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1/2 teaspoon salt
05 -
1/4 teaspoon freshly ground black pepper
→ Assembly
06 -
2 slices pepper jack cheese
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2 toasted hamburger buns
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Extra barbecue sauce, to taste
09 -
Optional toppings: sliced tomato, onion, beer-battered jalapeno peppers
# Steps to Prepare:
01 -
Preheat a gas or charcoal grill by heating only one side. Aim for an indirect heat zone of about 120°C to 130°C. Lightly oil the grill grates before cooking.
02 -
In a mixing bowl, combine ground chuck beef, barbecue sauce, chili powder, salt, and black pepper. Gently mix by hand until just combined, avoiding overmixing. Form the mixture into two patties, each approximately 225 g and 2 cm thick.
03 -
Place the patties on the cooler, indirect heat side of the grill. Cover and grill for 10 minutes. Flip the burgers and grill for an additional 5 minutes until nearly cooked to your desired doneness. Monitor the internal temperature with a meat thermometer.
04 -
Transfer the burgers to the hot, direct-heat side of the grill for a quick sear, about 1 minute per side. Immediately top each patty with a slice of pepper jack cheese, allowing it to melt.
05 -
Place each burger on a toasted bun. Add extra barbecue sauce and desired toppings, such as tomato, onion, or jalapeno peppers. Serve immediately.
# Extra Cooking Tips:
01 -
The USDA recommends cooking ground beef to an internal temperature of 71°C for safe consumption.
02 -
For maximum tenderness and juiciness, avoid overmixing the beef while forming patties.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.