The Right Way To Calculate Cook Time For Burgers On The Grill

To many, cookouts are timeless. These food-centered events easily bring together family, friends, and acquaintances at any time of year, but are especially popular in warmer months. And what's an American cookout without a burger? Thanks to its simplicity and effortless customization, the burger is a classic menu item at such gatherings. But how long are they supposed to really stay on the grill? While there are certainly timer-dependent guides for how long to cook a burger on each side, barbecue expert Silvio Correa, Brazilian Grill Master from Silvio's BBQ, has valuable advice on really dialing in that time. These include other factors to consider when preparing burgers on the grill.

Once your grill is at the right temperature for cooking burgers, you will be ready to put Correa's advice into practice. The key is to focus less on the clock and more on what's happening right in front of you. "My best tip: flip the burger when you see juices start to rise to the top. That's nature's timer," he explains. "People usually go by time or temperature, but I go by feel and experience." 

Those juices do more than signal it is time to give the patty a flip; they are responsible for that flavorful first bite from a fresh burger. Correa also stands by one of the most essential tips for grilling perfect burgers: avoiding pressing down on the patty, lest you squeeze out the juices and flavor. In fact, one of the reasons why you should let the patties rest after grilling is so that the juices can be conserved. "I recommend letting the burger rest for at least 5 minutes after grilling so the juices settle," explains Correa.

Patty thickness and fat content will affect flipping and timing, says Correa. "A thinner patty with high fat will cook fast, maybe 2–3 minutes per side for medium," he notes. "A thick, leaner burger takes longer." Ultimately, don't wander off and pay close attention to the burgers. According to Correa, "It's not just about timing, it's about reading the meat and trusting your instincts."