Knowing how long to grill a hamburger is a must for any true outdoor griller. That being said, there are many tips, techniques, and myths about the methods and time lengths for cooking your burger, and it can be tough to know which to adopt into practice.

Let me start by saying there are so many correct ways to cook your burger. The primary way to put it pretty straightforwardly is to cook your burger the way you like it cooked. I know. Why go through reading all the articles and watching the videos online if this is the answer? But being aware of your tastes and preferences as well as your family's will allow you to incorporate these tastes and preferences that much faster.

The process of grilling burgers requires, at its most basic, the meat, heat source, and seasoning. After understanding these things as a baseline, you can use your imagination to fine-tune the process. This is where you can add a whole list of ingredients and techniques to hone and dial in the perfect burger for you.

After you have determined how you and your guests like their burgers, the real magic can begin. Consider a few things before you throw your burgers on the grill — things like burger thickness, burger type, and what sort of grill and grilling style you want to use.

Burger Thickness

You are going to want a thick, juicy burger for that final product, unless you are looking for more of a smash burger feel, in which case, disregard all of the following. Smash burgers have their place but lack the authentic flavor and personality of a juicy summer backyard burger.

For the best burgers, make patties about three-fourths to one inch thick. To prevent the center from bulging, create an indentation in the middle of the burger patty. This will ensure your burgers stay flat and not become hockey pucks.

Remember not to overwork the meat. Overworking can degrade the fat and cause the burger to come out dryer than desired.

Which Meat?

The meat type people will use most often to make burgers is chuck ground beef. There are so many different cuts of meat you can use. You can use sirloin, brisket, or even tenderloin with beef, but you will often see ground chuck beef being used.

The classic burger is made from this beef at a ratio of about 80 percent lean meat and around 20 percent fat. This tried and true burger patty has a long-standing tradition of being associated with a "good ole fashion hamburger." Chuck beef burgers are advertised when talking about the very tried and authentic culture of backyard BBQ.

What is ground chuck beef, and where does it come from? Chuck is a primal cut comprising about 26 percent of the cow. It is found above the brisket and shank, and it can be ground into burger patties or slow-cooked as a chuck roast. Knowing this gives you the motivation to possibly grind your own burgers (which I strongly suggest). Make sure you are grinding beef from your local butcher shop and not from the supermarket. Supermarket meat has already been cut and handled in specific ways for specific cuts.

There are many meat options to choose from regarding great burger recipes. Turkey and salmon, even veggie burgers, are great. Ensure you follow the USDA guidelines for chicken and fish. Chicken is to be cooked at 165 degrees Fahrenheit. Otherwise, you risk serious health issues.

Expert Tip: If you are going to grind your own beef burgers, make sure to form them and get them grill-ready at least 4–5 hours ahead of time and store them in the fridge. This gives the meat time to "relax" and take hold of the new molded burger form you have just put them in, which in turn keeps them more together while cooking on the grill.

Grill Type

The kind of grill you choose to cook on depends on your taste and lifestyle. Some people swear by the taste of a hamburger cooked on a charcoal grill. Others prefer the simple startup and cleanup that a gas grill provides. There are great burgers to be had on modern electric grills. No matter your cooking style or your restrictions, having great burgers is possible.

There are adjustments to hammer out depending on which grill you choose, but for whichever grill you choose, ensure you have two cooking zones — one high heat direct and one low heat indirect to give a great sear and ensure that the burger is cooked all the way through.

For electric grills, you will want to check the wattage to ensure you have enough power coming through your outlet and grill to give that nice sear.

For charcoal grills, you will want to ensure you have the right amount of charcoal for the amount of food you will cook. Also, ensure that the charcoal is completely lit and whited over.

For gas grills, ensure the proper BTUs (the amount of energy needed to increase heat) to keep the temperature of medium-high heat on the sear zone and a lower setting on the indirect cooking zone.

Burger Seasoning

The flavor and seasoning (yes, they are different) are two of the most important things to consider in the last step before going to the grill. Seasoning the burger with salt will bring out and enhance the overall burger flavor, and black pepper will add body and a little depth to the recipe. Whatever temperature you like your burger cooked, remember the flavoring process first: the right meat, the proper seasoning and flavoring (kosher salt and black pepper), and the right thickness for the grill you are using all add up to the most amazing, juicy, and flavorful burger.

Well, Medium-Rare Burgers?

You have more cooking options when working with beef than with other meats. These options range in doneness and color. Deciding how long to grill your beef hamburgers depends on your personal preference. You will want your grill at about medium to high heat for gas and 375–400 degrees Fahrenheit for charcoal grills. Any higher and you risk burning your burgers and any lower will take too long to cook and dry out your burgers. You can shoot for some ranges to get to your desired doneness and color.

• Medium-Rare Burgers: Cook the patty on one side for three minutes. Turn it over and cook for an additional four minutes.
• Medium Burgers: Cook the patty on one side for three minutes. Turn it over and cook for an additional five minutes.
• Medium-Well Burgers: Cook the patty on one side for three minutes. Turn it over and cook for an additional six minutes.
• Well-Done Burgers: Cook the patty on one side for three minutes. Turn it over and cook for an additional seven minutes.

Remember that flare-ups can happen, in which case move (not flip) the burgers to the indirect cooking zone.

Also, remember that carryover cooking plays a hand in this as well, meaning that your food will still cook for a time even after you remove it from the heat.

Expert Tip: The cooking times above are based on medium-high to high, direct heat. Unlike beef, however, chicken burgers and turkey burgers should always be cooked until they are well done (no pink in the center). Salmon patties should be opaque in the center when done. The USDA recommends a minimum temperature of 145°F for beef and fish. You should aim for 165°F for turkey and chicken. Use a meat thermometer to check if your burgers are cooked properly.

Put Them On

There is quite a bit of prep to get your burgers to the grill. Once they are there, however, it gets a lot simpler. A good practice before putting your burgers on is to give your grill a little seasoning. Taking an otherwise discarded piece of an onion with a bit of olive oil and running it over the grill grates will prevent your burgers from sticking.

Once the burgers go on the grill, the time starts, so make sure you have everything you need to complete the cooking close at hand.

Your mission to make the juiciest, best-seasoned burgers has only one rule once you get your burgers on the grill — only flip them once. You will want to move them around if you get flare-ups but only flip them once.

As the burgers cook, check the internal temperatures as you move from sear to finish on the indirect cooking side. Once the burger gets close to your desired temperature, it’s time to toss on the cheese and bacon if you are taking your cheeseburger up a notch. Temp the burger one last time to get to your target temperature, then take off the grill to rest.

Here is another point where so many people clash. Is it better to go straight to the bun or to let it rest? Everything is really up to you. I will tell you that giving the burger a few minutes to rest will lock in moisture and juices and provide you with time to start your burger assembly.

The Finish

Once they have rested for about five to eight minutes, start your favorite assembly! Now is the time to go wild. From avocado, mayo, and mustard to lettuce, tomatoes, and BBQ sauce, the sky is the limit to the number of delicious sauces, spices, and other ingredients to tailor your juicy burger to your liking. I personally like a little spicy mustard with a nice briny pickle. Just remember not to overload the burger with too many condiments — you still want to taste the burger.

As we have found, the first thing to know about burgers is how you and your guests like them cooked. A great fun way to find this out is to go make yourself a few burgers and grill them at the different temperatures and times discussed here and try them all out. Whichever one you find the absolute best, work on and practice cooking to the temperature.

If you want to try out these tips and tricks on different grills, here at Curated, we have Grill Experts that can help you find all the different grills to elevate all your grill techniques and can help guide you through every step.