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.
This stir fry recipe for pork is a great addition to your dinner menu collection. Its steps for preparations and cooking are spelled out in a time-saving manner and is very easy to follow. There are two aspects of focus regarding its ingredients. The focus is on the Pork and then the Vegetables. We cover both beginning with the pork.
Make the white rice now or pull any premade white rice from fridge.
3 cups cooked white rice
Chop the cabbage into about 1-inch pieces. Dice carrots or set aside shredded carrots. Cut onion into 1-inch pieces.
¼ head cabbage, 2 each carrots, 1 medium sweet onion
Cut the pork into small cubes or strips. Using a large frying pan (or wok), cook the pork on medium high using a small amount of sesame oil (or vegetable oil). When done, remove meat and set aside in a bowl.
2 lbs pork, 2 tbsp sesame oil
In same pan, still on medium high, add all the veggies, rice, garlic powder, red pepper, and oil. Cook in the oil, turning frequently, scraping the pan bottom often, for about 5 minutes.
3 cups cooked white rice, ¼ head cabbage, 2 each carrots, 1 medium sweet onion, 2 tsp garlic powder, ¼ tsp cayenne red pepper, ¼ cup sesame oil
Reduce heat to very low, add in the meat, soy sauce, sesame seeds, honey, brown sugar, and stir to combine well. Cover for 10 minutes, stirring just once, halfway through. Then, it's ready to serve.
2 tbsp honey, 2 tbsp dark brown sugar, ¼ cup soy sauce, 2 tbsp sesame seeds
If you have some pork leftover from pork chops, a tenderloin, or a pork roast, you could cut up the meat and easily use those cooked pieces in this recipe. I actually use this recipe often for making good use of leftover pork. On the recipe steps, you start with cutting up the leftover pork. You only change the pork cooking step to focus on reheating the pork cubes or strips, instead of actually cooking it, and the time for that is reduced by half. There are no changes after that. There is a step you will do later where you add the cooked pork back into the pan or wok. That’s where you toss in the leftover pork and it will heat up just fine during the remaining steps.
The biggest advantage is you can easily add, remove, or change out any of the vegetables. We started out this recipe with the more common kitchen vegetables that are excellent for stir fry that I use often. If you wanted it to be more Asian, here are some of the changes you could make this stir fry recipe with pork that I have also done.
Stir Fry Recipe Pork Vegetables
This stir fry recipe pork vegetables uses diced celery, shredded carrots, and chopped cabbage. If you wanted to change something out you can. In place of cabbage, you could use chopped bok choy, for example.
If you didn’t have any celery or didn’t want to use it, just leave it out. And, regarding the carrots, they can be shredded or diced. Also, if you wanted, you could exchange the onion for leeks instead. Be aware that leeks are a bit stronger.
And, if you wanted to add something you’ve had before with stir fry recipes, go with it. You could add in bean sprouts, as one example.
How To Make Stir Fry Pork
Here are the summarized steps used to make the best stir fry pork recipe. The recipe shows these steps in detail and includes an organized sequential order to make it for saving steps and time.
Cut or chop the meat and vegetables for their portions needed and set aside.
When the white rice is done, stir fry the meat.
Then, add the veggies, rice, spices, and cook on low for 10 minutes.
Ready to serve your recipe for stir fry pork with vegetables.
About Soy Sauce and Sesame Oil
Soy Sauce: The Kikkoman Soy Sauce is very popular as a quality soy sauce for your soy sauce usage. If you cook Asian foods or stir fry often, you might want to consider getting a larger container of it to save a lot of money.
Sesame Oil: Sesame oil in fried rice is the common way to stir fry white rice. Consider getting the “roasted” or “toasted” type of oil. If it’s a light color, it’s usually not that kind. The roasted sesame oil is a dark brown color and it has a much more noticeable sesame flavor. Unfortunately, the containers don’t always say if it’s roasted (or toasted) or not.
As sesame oil is costly, it too is a consideration for a larger container of it. I’ve tried a lot over the past three decades from the Asian stores in Atlanta, and have ended up staying with the Kadoya brand. It’s extremely cost effective and the flavor has always been consistently great. I’m in a smaller city now, so I always order it from Amazon for about the same price and still save a ton, compared to those small bottles you get from a regular grocery store. WebMD has an article here on the health topic of sesame oil.
Salads that go well with this Stir Fry Pork Recipe
Brats on the grill can be cook in several ways. This recipe illustrates an excellent way that requires little attention. You initially sear them on all sides while on direct heat. Then, set them aside, away from direct heat, while still on the cooking grate. You close the grill cover and wait for them to finish. That’s assuming, of course, you manage the heat to be within a good range of 375-425°F.
On a preheated grill of about 375-425°F, add your brats to the grate for direct heat initially. Turn about every 2 minutes. After all sides are seared, move to indirect heat and cover. Check in about 10-15 minutes.
When done (internal temp at least 160°F), remove and serve. Can be main course (this recipe) or served optionally on a hot dog bun.
Many have asked how long do brats cook on the grill. This section addresses the times but it also matches up with the temperatures which always has a key impact on how long to cook them. So, when you ask how long does it take to cook brats on a grill, you’ll see it takes anywhere from 15-35 minutes, depending on the temperature experienced. Read further to get a closer estimate for your situation.
How long do you cook Brats on the grill? Brats grilled at 375-425°F will take you about 15-25 minutes to cook. The interior Brats temperature should be 160°F, according to Thermomeat.com
How long do I cook Brats on the grill? I cook them like this recipe. My grill preheats to about 450-500°F. I then sear them on all sides for about 5-7 minutes right over the coals. Then, I close the grill lid, and walk away. When I return in 12-15 minutes, they’re usually done. It depends on what the temp rose to during this time frame, as I use a Charcoal grill. Also, if I want them to be a darker color, I may turn them and cook another 5-10 minutes.
How long to grill brats at 350°F
If you have real good temperature control of your grill, as it might be a gas or electric grill, this total time will take about 35 minutes, and that’s if it’s on indirect heat (or evenly distributed heat) with the lid closed. It’s best to check it after 20 minutes.
If you have brats grilled in a frying pan or skillet, times will be a little different but somewhat similar. You can initially sear them on medium high heat for about 4-5 minutes (turning often), and then reduce it to low with a lid on, turning about every 5-7 minutes. This takes about 20-30 minutes (varies a lot).
If you cook brats in the oven (baked or broiled), at about 350°F, they might take about 30 minutes.
The temperature to cook Brats on the Grill can vary between 375-425°F. Although, they can cook fine at lower temps. The times and temps are mentioned in earlier sections of this article but overall, 350-375°F might be about 25-35 minutes while a high of 425-450°F might be about 15-20 minutes.
Here are some good main or sides to go along well with Brats on the Grill. Cooking something else alongside Brats will save you some grilling time. Some will serve ribs and brats from the grill or chicken and brats.
Brats can also be served on small hoagie or regular hot dog buns. If you’re using a bun that might be sort of big, you’ll have room for add-ons like slaw or sauerkraut and top it with mustard. You can also consider putting some cheese on top for an added surprise.
In closing, for a change of pace from grilled burgers, brats on the grill is a definite good choice. They are nearly as easy to cook as hot dogs and they’re more filling. You still have the wide range of condiments and a good choice of side dishes.