Get ready for the juiciest, most flavorful burgers ever with the Napoleon P500RSIB gas grill! Chef Tom will show you his pro tips and techniques for grilling the perfect burger. Elevate your grilling game and impress your friends and family.
WHAT YOU'LL LOVE
- Flipping onto a fresh, unused spot on the grate: Moving the patty to a part of the grate that hasn't held food yet when you flip it guarantees the second side sears against maximum heat, instead of a spot that's already cooled from contact.
- Timing the cheese by temperature, not by minutes: Adding cheese once the patty hits roughly 140°F means it has just enough residual cooking time left to melt fully by the time the burger finishes, rather than melting too early or too late.
- Massaging salt into raw onions before serving: Working salt into thinly sliced onion and letting it rest for 10 minutes softens its bite and pulls out excess moisture, so the topping is milder and less watery than straight raw onion.
- Seasoning the tomato slice separately: Salting and peppering the tomato on its own before assembly seasons it directly, since a slice buried inside a burger won't pick up seasoning from anywhere else.
How to Cook a Burger on a Gas Grill
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
12 minutes
Calories
486
Chef Tom fires up the Napoleon P500RSIB gas grill and shares some of his favorite tips & techniques for How to Cook a Burger on a Gas Grill!
Ingredients
-
1 lb Creekstone Farms Brisket Blend Burger Pucks
-
Yoder Smokers Beef Rub
- 4 brioche buns
- 4 slices American cheese
- Butter lettuce
- Beefsteak tomato
- Yellow onion, sliced thin
-
Holmes Made Dad’s Spicy Garlic Dill Pickles
- Mayonnaise
-
Hoff & Pepper Smoken Ghost Ketchup
Directions
- Preheat your Napoleon P500RSIB Gas Grill will all burners turned to high heat for about 20 minutes.
- Form 1/4 lb portions of the beef into patties that are slightly larger in diameter than your burger bun.
- Season the beef with Yoder Smokers Beef Rub.
- Place the patties on the grill grates inside the preheated grill. Close the lid. At about 5 minutes (or when the burger patty releases easily from the grate) flip the burger, transferring it to a spot on the grill that has not had food on it already. This will make sure that the grates are as hot as possible. Close the lid and continue cooking.
- Place your buns on the grill to toast. Remove when lightly toasted.
- When the internal temperature reaches roughly 140ºF, place your cheese on the patties to melt. Close the grill and continue cooking until the internal temperature reaches 150º-155ºF.
To build the burger, spread the bottom bun with mayonnaise. Top with leaf lettuce, then a slice of tomato seasoned with salt and pepper. Add thin sliced onions (optionally- softened by massaging salt into the onion and letting it rest for 10 minutes). Top with the burger patty and cheese. Spread the top bun with ketchup and place the bun over the beef.
Recipe Note
Recipe FAQ
Why flip the burger onto a different spot on the grate instead of flipping it in place?
Moving the patty to grate that hasn't held food yet ensures the second side sears against the hottest possible surface, instead of a spot that's already cooled slightly from contact with the first side.
Why add the cheese at 140°F instead of waiting until the burger is fully done?
Adding cheese at that point leaves just enough remaining cook time for it to melt fully by the time the patty finishes, rather than melting too early and sliding off, or too late and staying mostly solid.
Why massage salt into the onions before serving them raw?
Salting sliced onion and letting it rest for about 10 minutes softens its sharp bite and draws out excess moisture, giving you a milder, less watery topping than onion straight off the cutting board.
What internal temperature should the burger patties actually reach?
This recipe targets 150-155°F, but USDA's minimum safe internal temperature for ground beef is 160°F. Cook the patties to at least 160°F to make sure they're fully safe before serving.
Why season the tomato slice separately instead of just seasoning the whole burger?
Salting and peppering the tomato directly ensures it's actually seasoned — buried inside the burger, it wouldn't otherwise pick up flavor from anywhere else in the build.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron skillet or griddle handles the patties and toasted buns just as well as a gas grill; the grill mainly adds char, not a technique unique to it.
Recipe Highlights
Flip to a fresh spot: Guarantees the second side sears against maximum heat.
Temperature-timed cheese: Melts fully right as the patty finishes cooking.
Salted onions: Softens raw onion's bite and reduces excess moisture.
Separately seasoned tomato: Ensures every component of the burger is actually seasoned.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 10.59 oz
- per serving
- Calories
- 486
- Carbs
- 35 grams
- Protein
- 29 grams
- Fat
- 25 grams
- Sodium
- 987 milligrams
