Here is your complete meal plan for having a brief guide involving grilling hamburgers and hot dogs at the same time. You’ll be busy managing the time and temperature of two different meat items so, it’s a good idea to go over the brief plan first. We also have included 2 links in this article to give further grilling details individually to hamburgers and hot dogs. And, as a bonus, some links for some popular sides recipes are also included.
Make your hamburger patties in advance. You can put them on a plate or platter and optionally separate them with waxed paper or patty papers, if you have them.
Get Hot Dogs Ready
If your hot dogs are frozen, you can thaw them a bit in the microwave. Or, run them over some hot tap water until they can bend or flex a bit. This doesn’t take long because hot dogs are somewhat porous.
Prepare the Toppings and Organize the Condiments
You’ll definitely want to go ahead and slice any onions and prep any lettuce leaves or cutup lettuce. And any other toppings to be readied. Then, put them in the fridge, ready to be pulled out easily when nearing grilling completion time. Also, you’ll want to ensure you’ve got the condiments available (e.g., ready to replace near empty ones).
PREP the GRILL
If using charcoal, arrange it for these two different heating areas so that you’ll have part of your grill directly over coals (for direct heat) and part of it not over any coals (for indirect heat).
Begin to preheat your grill now, if using a charcoal or wood source. For fast starting grills like gas, you can wait until just a couple of minutes before being ready with the burger patties and hot dogs.
When using a gas or electric grill, you have a lot more flexibility on direct and indirect heat because you can control the direct heat rapidly.
PREP the Sides
You’ll want to have your sides already thought out and ready. Or, someone else might be prepping them while you’re grilling.
What to Serve with Grilled Burgers and Hot Dogs
What goes with hamburgers and hotdogs on the grill? The way you can be sure is to first think of sides you would like with just grilled hot dogs. Then, think of sides that would do well with just burgers. Then, the side dishes you thought of for both meat items are what will go excellent with both burgers and dogs.
Here are some popular recipes of sides for burgers and dogs together.
GRILLING Hamburgers and Hot Dogs
Which goes on the grill first? The burger or the hot dog?
And the answer is “It depends”. It kind of doesn’t matter but you’ll need to know how to manage both items if you’re limited on direct heat space you might have. So, now is a good time to look at the next item of how to grill both items together.
How to Grill Hamburgers and Hot Dogs at the Same Time
Grilling Hamburgers takes about 8-17 minutes. Grilling Hot Dogs takes about 5-10 minutes. So, you can coordinate both based on your following options regarding how much direct heat grill space you have.
Grilling With Limited Direct Heat Space
If you’re limited on direct heat space and can’t grill both hamburgers and hot dogs at the same time over direct heat then, here are some options:
Option 1: Grill the hot dogs on direct heat, rolling about every 15-30 seconds for about 3-4 minutes. Then, move them to indirect heat and continue to turn by rolling once every 2-3 minutes. Cook your burgers on direct heat and manage as needed.
Option 2: Put the hot dogs on indirect heat, rolling once every 2 minutes. Grill the hamburgers on direct heat until done. Move the burgers to indirect heat and finish out the hot dogs on direct heat, turning by rolling every 15-30 seconds.
Grilling With Plenty of Direct Heat Space
If you aren’t limited on direct heat and can grill both hamburgers and hot dogs at the same time, here is an option.
Option 1: Put both hamburgers and hot dogs on at the same time. Roll the hot dogs about every 15-30 seconds. Either about when your burgers are ready to be flipped or shortly after they are, your hot dogs might be done. When your hot dogs are done, move them to indirect heat and finish your burgers.
Option 2: Put hamburgers on the grill first. After about 2-3 minutes, put the hot dogs on. Roll the hot dogs about every 15-30 seconds. This timing is about right for both burgers and dogs to be done at the same time. However, if one is done first, just set the finished meat aside onto an indirect heat area.
What Temperature do you grill hamburgers and hot dogs?
Hamburgers can be grilled roughly between 375-450°F. Hot Dogs can be grilled between 300-400°F. Both can be grilled a bit higher but only if tightly managed.
Tips for grilling hot dogs and hamburgers
How to grill hot dogs the right way
Ok; so there are actually several right ways. That’s because some people want their dogs charred more or less than others. And some don’t want any grill marks on them. So, if you can handle the stress and timing of multiple ways of cooking them, here you are.
For minimal grill marks or blackening, you’ll need to cook them on indirect heat only and ensure the temp is around 300-350°F max. And roll them once about every 15-30 seconds.
For common grilling and charbroiled appearance and taste, you can cook them alongside the burgers but you don’t leave them on direct heat longer than usually 3-4 minutes. AND, you do need to turn them by rolling very often, about once every 15-30 seconds.
An alternate method is to grill them on direct heat, rolling every 15-30 seconds, for a total of about 2 minutes. Then, cook them the rest of the way to your desired level on indirect heat, rolling them every 2-3 minutes.
How to make grilled burgers juicy
The tips to getting a grilled hamburger juicy are several. One idea is that you never mash or press down on them while on the grill. Others say you can do it just once. Most will agree that when you remove them from the grill, you don’t cut into them and you let them sit for at least 5 minutes before letting anyone use them to make their sandwich.
Announce the Grilling ETA
Yes, it’s always a good idea to alert others who are helping (or consuming) what your Estimated Time of Arrival is for the final Grilled Burgers and Hot Dogs. It’s good etiquette and it gives everyone a chance to get ready. It also announces a good timing for the toppings and condiments to be taken out of the fridge and laid out.
Details of a Grilled Hamburger Recipe and a Grilled Hot Dog Recipe
As promised, here are links to 2 detailed grilling recipes for burgers and hot dogs. They have a lot of information about some good practices, temperatures, and times. And, we added in a Brats grilling recipe as well, in case you’re having that instead of hot dogs, as some people do.
SERVING and PRESENTATION
How to keep grilled burgers warm
You can keep grilled burgers warm by setting them aside on indirect heat on the grill if you’re waiting for hot dogs to cook. Another option is to wrap them in foil and be left on the warm side of the grill, avoiding the hot, direct heat side. You can also put them on the warming shelf, if your grill has that option. And still others will wrap them in foil and keep them in a warm preheated oven at 225°F. Here’s an EHow article on this subject.
Warming or Toasting Buns
Optionally, you can warm some of the buns using the grill, microwave, stove top, or oven. This adds an unbelievably good taste to your sandwiches. Putting a very thin slice of butter (and just a pinch of garlic powder) on them adds even more to the entire flavor.
Presentation for Self-Serving
If you choose to enhance the presentable appearance of anything, you can do it easily with the following examples. Sometimes I use one or more of these techniques; sometimes, I do none of them.
You can have a stack of plates and silverware readied on a table or countertop. Next to them, you can have the toppings and condiments readied, just like a buffet line.
You can place all the toppings onto platters for a good display and for easy grabbing to build a sandwich. Or, you can leave the toppings (arranged) on the cutting board, which still looks good.
You can open a mayo jar and place the lid upside down and use it as a spoon or knife rest for self-serving. You can do the same thing with a pickle jar and use a fork to rest on its own lid.
As crazy as it sounds, you can lay the burgers and hot dogs on a bed of full lettuce leaves on a platter. This is sometimes done in hotels for business dinner buffets. When dinner’s done, you can then rinse the lettuce leaves, and use them the next day in a salad to prevent waste.
STORAGE and LEFTOVERS
Food Safety for Leftovers
How long have the hamburgers and hot dogs been off the grill and left out for self-serving? This is probably the number 1 concern of food safety in the home. It’s when dinner has been cooked and removed from any heat. It sometimes feels like a Catch-22 as to know how long to leave out the meat or when to put it away in the fridge as leftovers. It easily becomes an issue if they’re left out like that for an hour or more. The ill effects are felt on the next use of those as leftovers.
So, here’s a food safety tip. Usually, within a half hour after coming off the grill and people started making their sandwiches, they will have already retrieved any “second helpings” of any meat. You can ask around and let others know you’re going to put them in the fridge if they want any more.
Storing Leftovers in Freezer or Fridge
While you may put your leftover burgers and hot dogs in the fridge initially, you can put any items in the freezer on the same evening as they were grilled. If handled and stored properly, you can usually keep them in the fridge for 2-3 days or 2-3 months in the freezer. Here is a USDA article on this subject.
I hope this helps you coordinate these two popular grilling items and gives you some more ideas or tips on planning them out. Tell me your thoughts by submitting a comment. I’m very interested in what others do when they grill these 2 items!
While there are those that might be surprised to see actual recipes for how to grill or cook a hot dog, there are a lot of people that are either just beginning to grill and cook hot dogs or others who are wanting to learn more about grilling, cooking, and preparing hot dogs in different ways.
Also, there are a lot of big and little tips that are here to save you time, steps, and improve your hot dogs quality. And, I’ll also include some tips of cooking hot dogs in your kitchen (off the grill) if you keep reading. You’ll be quite surprised by some of them!
We’ll start with Hot Dogs on the BBQ Grill Recipe.
For any kind of grill, this is a hot dogs on a Grill Recipe. Combined with the blog article, there are many tips for both beginners and experienced grillers for saving time and steps and on improving the quality of the grilled hot dog. This recipe also serves a reminder for different kinds of toppings and condiments that serve well for a grilled hot dog.Also, read the blog article for learning more ways on how to cook hot dogs.
Start to preheat the grill. Prepare any toppings and condiments and place covered in fridge.
When grill is preheated to medium high heat (375-500°F), add the hot dogs to the grill on direct heat. Using tongs (or other long handled utensil), turn each dog (by rolling) about once every minute. Change the frequency of turning to prevent extreme burning. If grill is too hot for cooking dogs for 5 to 10 minutes, move them to side (not over direct heat but still on grill) and cover lid to grill to finish cooking them. Check them for desired doneness in about 5 minutes. If still not ready, turn them over and cook an additional 3-5 minutes with lid closed.
Remove dogs from grill when ready for serving. Pull out condiments and toppings from fridge. Optionally, warm the hot dog buns.
The nutritional values are based on the “Sandwich Key Items” per hot dog sandwich.
Here are some expanded details regarding the Hot Dogs on a BBQ Grill Recipe.
Start to preheat the grill.
While grill is preheating, prepare all the desired toppings and condiments you’re wanting to have available and place them covered in the fridge.
When grill is preheated to medium high heat (375-500°F), bring the hot dogs, the long-handled turning utensil, and what you’re going to use for putting them on when they’re done grilling.
Add the hot dogs to the grill on direct heat. Use tongs (or other long handled utensil) to turn each dog about once every minute. I usually will roll each hot dog over 2 rods for representing a turn. Because of heat and grill differences, increase or decrease the frequency of turning to prevent extreme burning. It is desired to have a small amount of black areas or stripes. Too much blackened areas can impact the flavor to go from charbroiled to charred to burnt. People have a varied level of acceptance on this for their individual grilled hot dogs. It’s just something to be aware of.
Grilling hot dogs require mostly routine to nearly constant attention. To get thoroughly hot in the center, it takes about 5 to 10 minutes on a reasonably medium-hot grill. If the grill is too hot for this amount of time and would burn the dogs, just move them to the side. Or, if you’re using a gas or electric grill, just cut down on the temperature. You can finish the desired cook time on indirect heat (not over direct heat but still on grill) and close the grill lid (like your baking). Then, just check them for doneness in about 5 minutes. If still not looking done enough for you, turn them once and cook an additional 3-5 minutes with lid closed. You can always opt to put them back on direct heat to finish them out if you want.
Remove dogs from grill when ready and put them on something for serving. This can be a regular dinner plate, a platter, or even a bowl or baking sheet with sides.
Pull out condiments and toppings for serving, as needed.
Optionally, warm the hot dog buns (removed from plastic bag) in microwave by wrapping them (as a bundle of 4) in 2 connected, full sheets of paper towels for about 20-30 seconds.
How long to cook hot dogs on a grill
They usually take about 5 to 10 minutes, depending on their size. If it’s the larger, thicker hot dogs like quarter pounders, it takes about 1/3 longer time. It also depends on how hot the grill is. You can optionally cook them on the grill on only indirect heat on a charcoal grill, for example. Just put them on the preheated grill on the side, so they’re not directly over any coals. Or, you can put them on the warming shelf, if your grill has that. Then you put the lid on and check them every 5 minutes until done. On my grill, they take about 10-15 minutes using this method but I have to shut some of the vents a little bit partially closed to keep the coals from building up the interior temp too high.
FAQ on Grilled Hot Dogs
Can you grill hot dogs?
Yes. And here are some of the most popular ways. You can grill them in a skillet or fry pan on a stovetop burner on medium to medium-high heat while frequently turning them for about 5 minutes. You can grill them on an electric grill in a similar fashion. Probably the most popular method is on an outdoors grill with a heat source such as charcoal, gas, pellets, wood, and electric. The recipe in this blog article addresses how to cook hot dogs using an outdoor grill.
How long do you grill hot dogs on charcoal?
Usually similar times for any kind of grill but, because charcoal has less heat control, hot dogs will often cook faster with a lot more attention required.
The time for how long to grill hot dogs on charcoal grills is about 8 minutes.
How long to grill hot dogs on gas grill
The time for how long to grill hot dogs on gas grills is much easier to rapidly lower or raise the temperature so it can easily vary anywhere between 5 to 10 minutes.
How long to grill hot dogs on electric grill
The temperature control for electric grills is still manageable but it’s much slower to respond than gas grills. People tend to cook hot dogs more “mildly” with a less hot temperature, so the time tends to be closer to 10 minutes.
How to tell when hot dogs are done on the grill
Technically, hot dogs are already cooked and you’re just heating them up on the grill. So, their doneness is a combination of these things:
Getting hot enough in the center
Grilling long enough to acquire the smoky, grilled flavor you like
Obtaining the desired grilled appearance on the hot dogs
The level of “stripes” and its associated charring appeal and texture it provides
Most generally, they’re ready when they just start to split or tear, usually on the ends first. However, there are times when a dog will split wide open in the center, almost as if it exploded. You may have a small number of them that will be splitting wide open and that’s okay. If you have all of them doing that, they’re cooking a bit too long. If they only just start to expand on the ends or just begin to split down the middle, that’s how to tell when hotdogs are done on the grill.
How can you grill the perfect hot dog?
There are those who desire very little charring or striping, if any, on the grilled hot dog. To get closer to achieving this, you’ll need to keep the grilling temperature down between 250-300°F. This will take longer to grill as it needs 10-15 minutes usually. However, some say that the all beef hot dogs do better at this temperature.
Recipes for Hot Dogs How to Cook
There are the classic ways of cooking hot dogs in a kitchen. They involve grilling, broiling, boiling, frying, open fire, etc. Here’s some of them.
How to Grill Hot Dogs on the Stove
You can get grilled dogs directly in the kitchen on the stovetop burner in a skillet or other frying pan. Just preheat the pan to a medium heat first. Then, add the dogs and roll to turn them to different sides about every 1-2 minutes. They take about 8 minutes to be ready.
How to Grill Hot Dogs in the Oven
You can have grilled dogs from the oven. Just preheat it to 400°F. Put the hot dogs in either an open casserole dish or a baking sheet that has sides on it. It usually takes about 10-15 minutes.
Broiling Hot Dogs Oven
Preheat your oven’s broiler to 450-500°F. Place your broiler pan on the middle shelf, or about 12-inches below the broiler elements, and let it preheat also for about 1-2 minutes. Place the hot dogs on the broiler pan and broil for about 1-2 minutes and turn as needed to broil to the desired appearance and “doneness”.
Broiled Bacon Cheese Hot Dogs Oven
An optional recipe of broiling is to cut a slit down the center of each hot dog, stuff with pieces of American cheese, and wrap a raw bacon slice around the body of the dog, and secure each end with a toothpick. Broil in the similar manner as described above but it will take a little longer to ensure the bacon gets cooked appropriately throughout the repeated turns of the dogs. The bacon tends to contain the cheese a bit; however, there is some seepage and burning of cheese spillage during this cooking process and is to be expected. You can also perform this same grilling recipe on an outdoor grill. When bacon is done, remove the dogs and toothpicks, and present for serving on a bun with the bacon remaining wrapped around it with the cheese in the center.
Hot Dogs Boiling Water
Fill a pan with enough water that it will be at least 4 times the thickness of the hot dogs. Bring the water to a boil, add the hot dogs. Get it to a boil again but lower the burner to low, with the lid off. They’re ready when they have expanded and begin to split open, which is usually 4 to 6 minutes.
Hot Dogs in Microwave
Cooking hot dogs in the microwave is a commonly popular way to prepare a fast food lunch or dinner. Probably the best, fast way is, for example, roll up 2 hot dogs into a full sheet of a paper towel and tuck under both ends of the paper towel. Place it into the microwave and cook for 45 seconds on the normal default power setting. Open it up and inspect to estimate about how much more time is needed. Because of very different microwaves, it may take anywhere from 15 to 60 seconds longer. You can repeat cooking the hot dogs in adding 15-second increments in order to determine how long it will take for future dogs in your microwave model.
Hot Dogs in Oil – 2 ways
Method 1: Deep Frying Hot Dogs
How to make a Fried Dog
Bring your frying oil container to the temperature between 350-375°F. Gently lower the hot dogs into the fryer. Because of their size, be cautious to prevent a splash of the hot oil. Because they tend to float, you’ll need to use a utensil like tongs or a fork to push them under a few times during the cooking process. They are done when they have a lightly browned coating developed. It usually only takes about 2-3 minutes.
How to make a Danger Dog
A second deep-fried recipe option is to wrap the hot dogs in bacon (secured with toothpicks on each end) and deep fry them until the bacon is cooked. This is called a Danger Dog recipe. Ensure the toothpicks are removed after the hot dogs are drained and cooled down a bit.
Method 2: Slowly Cooking in Low Temperature Peanut Oil
Yes. You can cook hot dogs in oil without frying them. However, it should be peanut oil. You basically keep the temperature of your pot or fryer at a reduced temperature of around 200°F. And, on this one, you can insert the dogs as the oil heats up. It takes a total time of about 15 minutes. When removing the hot dogs from the peanut oil, you’ll put them on a paper towel for draining. You’ll notice they don’t get plump like when in water or deep fried. They actually appear very much nearly the same size before cooking. Also, you’ll notice there’s very little oil that remains on the dogs when they’re cooked and removed to drain.
How to Cook Frozen Hot Dogs
Most will pop the frozen dogs into a microwave for about 30-60 seconds on the default cooking temp. When you can begin to bend the hot dogs, that’s thawed out enough and you can cook them following any of the recipe cooking methods.
But, if you don’t have one, an old-fashioned alternate method is to run them under some hot tap water. Turn them over at least once. They begin to thaw out pretty quick, maybe after a minute or two is all.
If you still need to cook them from the frozen state, some recipe cooking methods will just need some minor adjusting in the sense of extending the initial cooking times. For example, if putting frozen dogs onto a grill, you might want to roll them around about every 15 seconds to distribute the initial heat to rapidly thaw them out for beginning to do the normal cooking phase of the recipe. Regarding the boiling water or deep-fried methods, no changes are needed other than it may take an extra minute or two to cook. However, use caution when adding a frozen hot dog into hot oil; it will splatter a lot more initially.
You simply put them on a bun and serve in the usual manner. Peanut oil is the healthier oil to use for this and it does well on draining off the hot dog with no oily taste and no after taste either. This is a similar method that’s used by some of the hot dog fast food chains still today. There are many reasons for this but one of them is that the hot dogs can remain in the peanut oil for several hours (at the safe hot temperature) and they don’t overly swell open or get “over-cooked”. They couldn’t do this if they remained in a pot of water.
Cooking Hot Dogs over an Open Fire or Fire Pit
In the movies of the old days, cowboys or families would be shown having a hot dog supported on a stick that had a perfect set of 2 prongs on the end. From my early days of remembrance from camping, I rarely found a stick that had that perfect 2-prong approach. However, I did find some that you could break apart where the 2nd prong of this natural “fork” might be a tad thinner than the main prong. You use a knife to remove the bark and to form 2 points as prongs to stab into the hot dog.
You basically push the hot dog through each of the 2 prongs, like using it as a long-handled fork. Then, you hold it just above the flames of an open fire. You don’t hold either the stick nor the hot dog directly in the flames of the fire. As children, we kids would inevitably learn this cooking requirement. I remember watching my handcrafted long-handled stick fork burn away and drop off as the hot dog also fell into the fire and was consumed by it.
You just have to have some patience and after about 6-8 minutes, your dog is done. You then use the open bun like an oven mitt to pull the hot dog from the prongs of the stick. These days though, to prevent health risks from nature, they make the perfect long-handled forks for us. Here’s a few on Amazon.
What Hot Dogs Are Made Out Of
Hot Dogs are made out of a mixture of various sources of emulsified meat trimmings. That is combined in with spices, preservatives, colorings, and other ingredients. That meaty batter is then pushed into collagen-based casings and finalized into the hot dog shape we are familiar with. Here’s a more scientific explanation of what hot dogs made out of.
Hot Dog Grilling Experience and Conclusion
During the 1970s, I had begun my food service career and part of that was with fast food and specializing with hot dogs. I worked in management in 3 different hot dog fast food restaurants (Florida and Arkansas). So, using the transfer of learning, this blog article summarizes how you can save steps, save money, and expand learning new ways of preparing and serving hot dogs.
Whether you’ve grilled a lot of burgers before or you’re new to the game, we all have the same goals. We want a great tasting grilled burger and we want it as quickly and easily as possible. Maybe you want to look for something different from the store-bought frozen burgers or the basic ground beef patty. Well, get ready to expand your horizons. You’ll probably about to save time, money, and improve your burger grilling skills.
Forming the Burgers: For every 1.2 pounds, divide and roll ground beef into 4 balls. Then, gradually flatten them to desired thickness while compressing inward the outer sides of each patty. If available, place each between patty papers, or keep somewhat separated on a plate.
On The Grill: Place each hamburger patty on the preheated grill on direct heat initially. If temp control exists, maintain between 350-400°F. After initial 1 to 3 minutes, turn each burger. Monitor to ensure no side gets too charred. A typical 1/3-inch thick burger (this recipe) will take about 5 to 10 minutes to cook. However, if grill is too hot (or flaming a lot) for continued cooking on direct heat, you can opt to move patties to side for indirect heat and close the grill lid. When burgers are done, remove from grill onto a plate or platter for serving.
Serving: The buns can be warmed, if desired. It's easiest if condiments and toppings are laid out for making each sandwich. Here are several popular example burger combinations that you might make.
4 each hamburger buns
Burger Sandwiches Options
The Midwestern Burger has mayo, lettuce, and tomato.
You can never beat homemade burgers on the grill, especially if you feel you have the best hamburger recipe. I worked in the foods industry, including fast food restaurants for over a decade, all across the Southeast United States. There are tons of “best burger” recipes out there but this one has evolved over a few decades and it’s been narrowed down to the most popularly loved ingredients for homemade burgers.
I’ll cover that plus a lot of tips for prepping, grilling, and serving them a lot easier. This recipe has some basic info but there are many more things to know that will make it easier for you every time. And, the most popular questions are answered as well.
I use 80/20 ground beef mix.
Best Cheese for Grilled Burgers
The best cheese for grilled burgers is American Cheese. However, there are some surprising changes that have been taking place these past 10-20 years. People have experimented with and also love White American Cheese, Provolone cheese, and Swiss (with grilled mushrooms).
When you add cheese to grilled burgers, you’ll want to only add it about 1 minute before removing from the grill.
How to Season Grilled Burgers
In some cases, such as this burgers on a grill recipe, it’s best to add the seasonings into the raw meat before grilling it. However, not everyone may like it seasoned the way I do so, over the years, I gradually reduced and eliminated some internal seasonings to get the best balanced amount to where all agreed they liked it the best. So, it’s a very subtle amount of initial ingredients (garlic and onion powder, S&P, Worcestershire sauce) in the meat. And it lets individuals add more of whatever they want on their own grilled burgers, e.g., extra salt.
Saving Time on Seasoning Burgers
Now, if you’re running short of time, do what I do. I’ll get the unseasoned ground beef patties slapped onto the grill to start cooking. I’ll run inside and grab the spices and sprinkle them about the top of each raw burger on the grill.
I’ll use very little salt, pepper, pinch of garlic & onion powder, and a splash or Worcestershire Sauce. Although not mixed into the meat, they still turn out as darn good burgers on a grill.
How to Keep Grilled Burgers Warm
You can keep grilled burgers warm in several ways. Don’t forget that the doneness continues to increase while keeping it warm if it’s for an extended period of time. Here is a variety of popular ways.
If it’s just for about 5-10 minutes, you can keep it off direct heat, remaining on the grill off to the side or on the upper warmer shelf, if your grill has one.
You can put them on an oven-proof platter or plate, cover it with foil, and set it the oven set to 225°F.
You can set them on a microwave-proof dish and set your microwave on “Keep Warm” if it has that function. Don’t cover with foil, of course. But, if it’s going to be for longer than about 10 minutes, you can consider enclosing it with paper towels that will cover over all the burgers to help with moisture retention.
Some have been known to just put them all in a big sheet of foil and close it up and set it off to the side of a still warm grill.
Time and Temp for Burgers on the Grill
The cook time and internal temp for burgers on the grill are dependent on these things:
what heat control you have and the grill temp itself
the distance of the meat from the direct heat source
grilled burgers cook time
grilled burgers internal temp
We now review all these items.
Controlling the Grill Temp
When you first place each hamburger patty on the preheated grill on direct heat, the typical initial temp might be around 375-500°F. As you continue to cook, it may drop to about 350-425°F. All of this depends if you have a charcoal grill, a pellet grill, or a more consistent gas or electric grill.
Controlling the Grill Temp Using the Grill Vents and Lid
You can control your grill temp using available vents by opening or closing them. You can also use the grill’s lid. You can remove it to let the upper heat quickly escape. Or, you can use it to snuff out some air (lid vent closed).
Controlling the Grill Temp Using a Water Spray Bottle
If your grill allows it, you can also have water in a spray bottle handy for quickly putting out excessive flames or mildly toning down a hot charcoal area. If using charcoal, you can spread out any charcoal that might be piled up a bit too high, which was causing higher heat. With gas or electric, it’s easy enough to turn the temp down.
The Distance of the Burger Meat from the Heat Source
In the case of burgers, you’ll want the usual distance to be anywhere from 3 to 8 inches from your heat source on a charcoal or gas grill. Although this isn’t a steadfast requirement, this is referencing a common distance when referring to direct heat. For indirect heat, of course, you’re not directly over a heat source, and the distance doesn’t apply as long as you’re still cooking off to the side (and the grill lid is on).
Grilled Burgers Cook Time
Cook times vary a lot but here is a generic guideline that might help you. It does vary with the temp of your grill grate and the distance from your direct heat source. For about 1/2-inch thick burgers, the following is a total estimated burgers on the grill time, including when you turn the burgers over.
With experience of grilling burgers, you can tell based on the feel of the resistance when pressing a spatula down on a burger. A well-done burger will give the most resistance and doesn’t press down very far. A medium burger will press down a fair amount. All pressing down with a spatula will release a lot of juices usually. The best confirmation of doneness is performing an internal temp check with a grill thermometer.
Grilled Hamburgers Temperature
If the hamburgers aren’t too thick, it might be difficult to test the internal temp. But you can angle the tip of the thermometer when testing the meat’s center. Angling it gives you more meat contact. Also, it’s a good idea to test more than just one burger in order to get a more accurate “sampling size” of your set. However, it’s generally not necessary to check them all. I usually only check about 2 and sometimes 3 max. Here’s a good grilled burgers internal temperature guide regarding doneness. We’ve used the top end of the temps instead of a range for safety reasons.
An excellent reference work and study on time, temps, and food safety for cooking burgers was done by ThermoMeat.com. Check it out here.
Grilled Burgers Charcoal
Grilling burgers on a charcoal grill results in a fantastic flavor. The skill rests with managing the heat during the cooking process. All grills are different so here are some basic concepts to address while using your own techniques for your grill. It’s also a learned skill of when to flip the burgers.
When to Flip Burgers on the Grill
Manage flames, if any, to not become excessively long periods on burgers. Try to avoid flipping burgers for first 1 to 3 minutes, but don’t risk burning for this.
When sides become slightly browned and surface starts to show juices, it’s time to turn the burger. If flames were excessively a long time, you’ll need to turn them before this.
Also, when flipping a burger, especially the first time for each one, you especially want to use the spatula to scrape deeply into the grate’s surface. Your thinking can be you’re wanting to avoid the burger falling apart. Also, on the very first turn, the burger will want to “pull itself together” due to the shrinking process. Sometimes, on some burgers, I’ll just scoop inward about halfway and then back off as it pulls itself together. Then, I’ll finish scraping it off the grill coming in from a different angle. I usually only have to do this for when I’m making bigger skinny burgers for double-decker sandwiches.
Sides for Grilled Burgers
Having sides for grilled burgers is to understand what complements this kind of sandwich. So, let’s look at what goes with grilled burgers commonly.
Fast and easy things are shown here:
canned, already seasoned baked beans
regular potato chips
Also, here are some good recipe ideas for more substantial side dishes for burgers on the grill.
Conclusion of Burgers on a Grill
In conclusion, we provided all of this information in one article so you don’t have to click around for expanded details on cooking burgers on a grill. We hope you enjoyed it. Also, try grilled hot dogs with lots of ways to cook and prepare them.
Please let me know (leave a comment below) if you want to see any additional sub-topic or more expansion on existing ones. I’m also very interested in your thoughts on how you cook burgers on a grill. Thanks for reading!
This covers the entire process of how to grill marinated steak 3 ways:
Outdoors on the BBQ Grill
In a skillet on the stovetop burner
Broiled in the oven
It’s illustrated using a grilled marinated ribeye steak. The timings are geared towards any steak with a thickness of about 3/4-inch to 1-inch. Reduce times for thinner steaks. You can also easily increase the cooking times if you’re using steaks thicker than an inch. The deep cut slits and marinade make it easier to cook thick steaks more evenly.
The steak marinade is easy to make and the ingredients are listed in the recipe. And, because of the unique meat preparations, it can marinate in as little as 1 hour. The absolute minimum marinating time is 45 minutes.
When you want to have a great steak with gourmet flavor for a special occasion, this will be the absolute solution. You can grill it outdoors or inside in a skillet or oven broiler. The greatest thing about this recipe is that every single person who has tasted it, absolutely loved it and said they've never had such a wonderful flavor in a steak before.
Combine the Marinade Ingredients and set aside.With the meat, cut it, if needed, into two steaks.Cut some deep (halfway down), long slits about every inch spaced apart. Each starts and ends about ½-inch from the edge. Place the meat into a bowl or plastic bag.
Pour the marinade over the meat. Seal it well and place it in the refrigerator. Let it set for about 1-12 hours.
Option 1: Grilling Outside
Drain all the steaks' marinade from the bowl or bag.Prepare a hot grill. Place the meat on direct heat initially for about 1-3 minutes, avoiding excessive charring. Flip it over, remaining on direct heat for another 1-3 minutes. Thinner steaks lean towards the 1-minute searing time each side.Check internal temp of the meat. If it needs further cooking, position the steaks to indirect heat and close the grill cover. When at your desired temp/doneness, remove and let them set for at least about 5-10 minutes before cutting into them. The meat will have a darker appearance than normal.
Option 2: Cooking on the Stovetop
Discard the marinade and place the steaks in a medium-high heat skillet to sear one side for about 1-3 minutes, managing it to avoid burning. If needed, add a little oil. Flip meat over and repeat for the other side for about 1-3 minutes. Then, reduce the heat to medium low.Check the internal temp of the meat. When at your desired temp, remove the steaks to set for about 5-10 minutes before cutting into them.The meat will have a darker appearance than normal, due to the marinade, and that is to be expected.
Option 3: Broiling in the Oven
Preheat broiler pan (or baking sheet with sides) at 500°F on middle shelf.Discard the marinade and place the steaks on a preheated broiler pan on the middle oven shelf. Cook one side for about 3-5 minutes, managing it to avoid burning. Turn meat over and repeat for the other side for about 3-5 minutes, or when done at desired internal temp.Check the internal temp of the meat. If longer time is needed, you can optionally turn steaks again. When at your desired internal temp, remove the steaks to set for about 5-10 minutes before cutting into them.
If it’s a smaller steak, reduce your grilling times. While you can skip the marinade aspect, you’ll be thrilled and blown away if you use it. You will thoroughly enjoy all the phases of this marinated steak recipe.
The cooking process details are covered in the recipe. In a nutshell, you grill it each side for 3-5 minutes.
Marinated Steak on the Stovetop
You can cook this marinated steak in a skillet or on an electric indoors grill. These are the steps in summary.
Discard the marinade and place the steaks in a medium-high heat skillet to sear one side for about 1-3 minutes, managing it to avoid burning. If needed, add a little oil. Flip meat over and repeat for the other side for about 1-3 minutes. Then, reduce the heat to medium low.
Marinated Steak Broiled in the Oven
You can also grill this marinated steak in a broiler pan in the oven. These are the steps in summary.
Discard the marinade and place the steaks on a preheated broiler pan on the middle oven shelf. Cook one side for about 3-5 minutes, managing it to avoid burning. Turn meat over and repeat for the other side for about 3-5 minutes, or when done at desired internal temp.
About Marinated Steak Recipe
This particular recipe has been perfected over a multi-year period. Frequent questions are answered via the preparation and cooking instructions such as:
Can I store them in the freezer and cook them in the future?
Marinated Meat Cold Storage
Marinated Meat in Fridge
You can store the marinated steaks in the fridge but no longer than 2-3 days, although some have gone as long as 5 days.
Marinate Meat in Freezer
For saving time in the distant future, you can also prepare to freeze them. You don’t even have to wait for them to marinade! Generally, you won’t want to leave them longer than about 3 months in the freezer.
Best Way to freeze meat without freezer burn
Best Way to freeze meat without freezer burn
The best way is using a double bagging method. We used to do this method commercially for seafood as well. It kept the quality of the product intact. And you don’t have to buy the more expensive freezer food storage bags, which don’t always manage food quality during long-term storage.
Prepare the usual steaks (cut with slits) and add the marinade into individual sandwich-sized or quart-sized food storage bags. Then, place those baggies into a larger sealable food storage bag and toss in the freezer.
This way you can do a bunch of them and remove them individually, as needed.
Here is how to defrost steak without ruining it. After frozen, when ready to use these marinated steaks, you can pull the amount of individually bagged steaks from the freezer and begin the thawing process in one of the several ways. Here they are listed.
Preparing to thaw marinated steaks
Thawing Steaks in the Fridge
This is the safest known best practice. The down side is that it requires planning the day before. Put them into the fridge the night before. Be sure you put them in a bowl because the marinade will thaw and might leak out. Another down side is that some refrigerators are colder than others (due to altitude, temp, etc.) and they might not be thawed out enough the next day. And the steaks might be extra thick. Although I routinely have thawed out 1-inch steaks using this method.
Thawing Steaks in the Microwave
You can use your defroster cycle on the microwave. If using the microwave defrost option, start with keying in just 1/2 to 3/4 of the meat weight. This is because every microwave I’ve owned in 30 years have slightly cooked the edges when keying in 100% of the true steak weight.
Also, as you don’t want the marinade leaking out, put them in a microwavable bowl and slightly open each sandwich bag. With using the reduced weight method for the microwave, I’ve never experienced that plastic bag odor or taste. Regardless, you can also remove all plastic and thoroughly wrap the steaks in paper towels. I have used both methods successfully.
Thawing Steaks in Cold Water
You can leave the steaks in their plastic bags and put them in a bowl of cold water. You’ll need to monitor it for food safety reasons as you don’t want to leave it out for too many hours. Usually, for 1-inch steaks, about 2-3 hours is the max I choose to follow.
Thawing Steaks by Leaving Them Out
This is not a good food safety practice to get into, although many have used this method and I have as well. The absolute longest I ever leave out steaks in a bowl on the counter is 2 hours. Then, I put them straight into the fridge.
More Grilling Ideas
Here are some additional related grill recipes. It’s a good variety and should give you some excellent ideas.
Cut: For 1½ lbs of ribeye steak, cut it in half. This is about 12 ozs each steak.
1.5 lbs. Ribeye Steak
Rub: Mix the seasonings in a small bowl or dish. Rub onto each steak. If enough remains, rub on both sides of each steak.
½ tsp salt, ½ tsp Ground Black Pepper, ⅛ tsp garlic powder, ¼ tsp onion powder
Sear: Prepare a hot grill. Place the meat on direct heat initially for about 1-3 minutes, avoiding excessive charring. Flip it over, remaining on direct heat for another 1-3 minutes. For example, thin steaks are for 1 minute; thick (like 1-inch) are for 3 minutes.
Finish: Check internal temp of the meat. If it needs further cooking, perform that now for steaks ½-inch or less, and remove when done.For thicker steaks, ¾-inch or more, position the meat on indirect heat (off to the side, not over direct heat) and close the grill cover. Check in about 5 minutes. When at 135°F, or your desired temp/doneness, remove and let them set for at least about 5-10 minutes before serving for cutting into them.
There are a few key things to know and do for this recipe for ribeye steak on the grill. There are a few changes, but not much, when cooking a steak on charcoal grill or gas grill. And we’ll cover those. First off, we’ll talk about the spices. These are some commonly classic spices in every home.
How to Apply the Seasoning for Steak on the Grill
The amounts were chosen in order to ensure the flavor of the steak itself remains dominant while the seasonings beyond the salt and pepper will remain subtle. Even the amount of salt is low. When you apply this recipe’s spice mix (the rub), you definitely and literally rub them into the meat’s surface. You just sprinkle some of the spice mixture onto the meat and then rub them a bit deeper inward back-and-forth about 3 or 4 times. Then, flip them over and repeat with whatever remaining seasonings you have left over. It’s not a marinade but it’s good if you can apply the rub about 15 minutes before it goes onto the grill. The best time to do the rub is before you go outside to ready the grill. That way it’s doing its work while you’re prepping and preheating the grill itself.
The Searing of the Ribeye Steaks
This next step is the initial high heat cooking phase of searing the steaks. There are 3 things that determine the length of time for searing the ribeye steaks:
Thickness of the ribeye steaks
Temperature of the Grill
Distance from the direct heat source (e.g., charcoal or gas)
If the ribeye steak is about 1/3-inch to 1/2-inch thick, it should be seared for just about one minute on each side. If it’s in the range of 3/4-inch to a little over 1-inch thick, you’ll be searing for about 2 to 3 minutes on each side. However, if your distance is extremely closer to the heat source, or if the temperature is much hotter, you’ll need to adjust the searing time down a bit so they don’t get excessively charred.
Steak on Grill Time and Steak on Grill Temperature
After searing, this is where the biggest changes take place. Grill Time remaining and Grill Temperature are the 2 factors that you now must individually decide every time you grill. And both are still dependent on the steaks’ thickness.
Steak on Grill Time
So, usually the thinner steaks (1/3 to 1/2-inch) will sear for 1 minute each side and finish grilling on direct heat for about 2-3 minutes on each side. The remaining cook time can still be done on direct heat but you are bound to closely check the internal temperature so avoid over cooking. Often, the final cook duration is about 2 to 8 minutes total. Also, this involves periodic turning the steaks over to prevent burning.
The average thick steaks (3/4-inch to 1-inch) will sear on direct heat for about 2-3 minutes on each side. They are then finished out for cooking time on indirect heat with the grill lid cover on. The remaining cook time varies but is about 8 to 15 minutes often.
Steak on Grill Temperature
Your grill temperature for preheating will nearly always be extremely high, while the grilling temperature will end up being lower. While it may require special gear to determine the grate temperature, overall, most grills only show the grill temp when the lid is covered.
Overall, you’ll be searing at the higher temps of 400 to 500°F. The thinner steaks will cook quickly on direct heat of around 400°F. You’ll be cooking the thicker steaks at a manageable temp within the range of 350-400°F with the lid covered. There might be times where it goes higher so you’ll want to “manage” that to get it at 400°F or below.
Cooking a ribeye steak on gas grill is actually much easier to manage than a steak on charcoal grill. Here are the changes you might need to undertake with this recipe. When indirect heat is mentioned, your gas grill might not have any grill space to set the steak aside to avoid being directly over a gas flame. So, the solution for indirect heat being unavailable is one or more of these three options:
You can cut the gas flame down lower.
You can place some or all of the steaks on an upper shelf (e.g., the warming shelf), if you have that.
Although not usually needed, another option is that you can consider leaving the lid open or partially open.
Side Dishes for Ribeye Steak
Here are some classic ideas of side dishes for ribeye steak. As the steak is a heavy main course, this is where you can either keep going lavishly heavy or you can balance it a bit with some lighter side dishes. These will also have our recipe links for your convenience.