Nothing says summer quite like a great burger. Quick to cook, easy to serve a crowd, and perfect for everything from backyard barbecues to beach days, burgers are a warm-weather staple for good reason.
But even though they’re one of the simplest foods to grill, a few common mistakes can leave burgers dry, bland, or overcooked. To help you get perfect results every time, we turned to the culinary experts in Good Housekeeping’s Test Kitchen for their best burger-making tips—and the biggest mistakes to avoid before your next cookout.
Seasoning too much–or too little
As with any protein, seasoning can either make or break a burger. While some home cooks reach for elaborate spice blends, GH Food Producer Tina Martinez says a great burger needs very little.
“Most people make the mistake of adding too many spices and try to make it extra when a good burger just needs salt and pepper and to be handled as little as possible,” Martinez says.
Martinez says salt and pepper will help emphasize the burger’s natural flavor without distracting with a few too many fancy spices. “Don’t overthink it,” Martinez recommends when discussing burger seasonings. “Simple is best.”
Not heating the pan or grill ahead of time
A great burger starts with a proper sear. To get one, heat your grill or pan over high heat until it's just beginning to smoke before adding the patties.
Once the patties hit the hot grill or pan, you should hear an immediate sizzle. That crust helps lock in juices while adding rich, savory flavor.
“You want the hard sear in a burger and to get those crispy edges,” Martinez says of this all-important searing process. “Again, it’s all about building flavor with an otherwise simple product.”
Flipping too often
Once the patties hit the grill, resist the urge to flip them too soon. Martinez recommends leaving them alone until a proper sear has formed.
If you flip too often, you miss out on the chance to construct that delicious crust, leaving you with a bland final product. As Martinez urgently mentions, “Don’t touch it! Walk away from the grill or set a timer if you have to.”
“I would only flip once, twice—tops!”
Not letting the patty rest after cooking
One of the most important steps in making a great burger actually happens after it comes off the grill. Instead of placing the patty straight onto a bun, let it rest for a few minutes.
Resting lets the juices redistribute throughout the meat, keeping the burger moist instead of letting the juices run onto the plate. It also helps prevent soggy buns, making every bite that much better.
As Martinez explains, “Letting the patties sit for a few minutes helps the burger settle and the juices redistribute so you don’t end up with meat juices all over you or your plate.”
Bottom line
Burgers are one of the easiest and most crowd-pleasing meals for backyard cookouts, thanks to their simple ingredients and quick cooking time.
- The best burgers don't require complicated techniques—just quality meat, proper seasoning, and a few smart grilling habits.
- Avoid common mistakes like overhandling the meat, flipping too early, pressing down on the patties, or skipping the resting period.
- A little patience goes a long way. Let the grill do its job, resist the urge to fuss with the patties, and allow them to rest before serving.
Follow these simple tips, and you'll be rewarded with juicy, restaurant-quality burgers every time you fire up the grill.
