Juicy Broiled Burgers

Juicy Broiled Burgers
This recipe appears in:
This Week in Recipes The Burger Lab: How to Shape a Burger For Grilling or Broiling

When forming large (6 ounce or larger) patties for the broiler, form the patties wider than you'd like them to be, and create a small dimple in the center by pressing down with your fingers.

Read about how to battle the bulge here »


  • 28 ounces freshly ground beef (preferably the Blue Label Burger Blend; ground chuck will do)
  • Kosher salt and freshly ground black pepper
  • 4 slices cheese (I recommend American or cheddar)
  • 4 soft hamburger buns, lightly toasted
  • Toppings and condiments as desired


  1. 1.

    Preheat broiler to high. Divide meat into four equal 7-ounce portions and gently shape each one into a patty 4.5-inches wide by approximately 3/4-inch thick. Place on flat surface and create a dimple in the center of the patty by pushing down with three or four fingers. The dimple should be about 1/4 of an inch deep and 3 inches across. Season generously with salt and pepper.

  2. 2.

    Place patties on foil-lined broiler pan and position so that tops of patties are 2 1/2 to 3 inches below the broiler elements or flame. Broil for 3 minutes until top is well browned and begging to char. Flip patties and continue to broil until center reads 130 degrees on an instant read thermometer for medium-rare, about 3 minutes longer. Adjust cooking time if you want them more or less cooked.

  3. 3.

    Top each patty with a slice of cheese, place back under broiler for 25 seconds to melt, place on buns, top as desired, and serve.

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