Juicy Grilled BBQ Burgers

These juicy grilled BBQ burgers deliver steakhouse flavor right from your own grill. Each patty is hand-formed from ground chuck, seasoned simply, mixed with barbecue sauce and chili powder, then perfectly grilled using the reverse sear technique. Pepper jack cheese and more barbecue sauce on top make them irresistibly saucy every single time.

I first tried this when I had leftover homemade barbecue sauce and needed some comfort food This burger filled that craving and has become my go-to for grilling nights when only beef will do

Ingredients

• Ground chuck beef: Choose fresh from a local butcher if possible for maximum flavor and juiciness
• Barbecue sauce: Adds sweet tangy and smoky flavor Homemade or your favorite store-bought tomato-based sauce works
• Chili powder: Brings mild heat and a little complexity Look for a fresh and aromatic mix
• Salt and black pepper: Essential for bringing out the beef’s flavors Use kosher salt and freshly ground pepper for best results
• Pepper jack cheese: Melts beautifully and adds a spicy kick Slice it from a fresh block if possible
• Toasted hamburger buns: Pick ones with a sturdy crumb to hold up under all the juicy toppings Lightly toast for a golden crust
• Burger toppings: Lettuce tomato onion jalapenos or anything you love Choose fresh and crisp toppings for the best contrast

Step-by-Step Instructions

Prepare the Grill:

Turn on only one side of your gas grill or arrange charcoal to one side to create hot and cooler zones on your grill Aim for approximately 250 degrees on the cool side

Make the Burger Patties:

In a mixing bowl combine ground chuck barbecue sauce chili powder salt and pepper Mix together lightly and only until combined to keep the texture tender Form into two thick patties each about three quarters inch thick

Prepare the Grill Grate:

Oil the grill grate lightly with a paper towel dipped in oil to prevent sticking and to help with even browning

Slow Grill the Patties:

Place the burger patties on the cooler side of the grill Close the lid Grill undisturbed for 10 minutes to allow gentle cooking then flip and continue for 5 minutes more Check the internal temperature for your preferred level of doneness using a meat thermometer Rare reads 120 to 125 degrees Medium rare 130 to 135 degrees Medium well 150 to 155 degrees Well done 160 to 165 degrees

Sear and Finish:

Once nearly at your desired doneness move the patties to the hot side of the grill Sear for one to two minutes on each side to develop a flavorful crust and finish cooking as needed

Add Cheese and Barbecue Sauce:

During the last minute of grilling top each patty with a slice of pepper jack cheese and an extra spoonful of barbecue sauce to melt and glaze the top

Set Up the Buns:

Toast the burger buns on the hot grill until just golden and crisp for flavor and texture contrast

Build and Serve:

Place each burger patty on the bottom half of a toasted bun Add more barbecue sauce and your choice of toppings then cap with the other half of the bun

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I especially love the homemade peach bourbon barbecue sauce which brings sweet heat and a little fruitiness I still remember the first time I used it on burgers and how it made the whole meal feel like a backyard feast with friends

Storage Tips

Leftover burgers should be cooled completely then stored in an airtight container in the refrigerator They will stay fresh for three to four days For best flavor reheat gently on a low grill or in a skillet with the lid

Ingredient Substitutions

If you do not have ground chuck try ground brisket or a blend with ground round For a milder cheese use Monterey jack or cheddar Try any barbecue sauce that fits your taste even mustard based or spicy ketchup

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Serving Suggestions

These burgers are fantastic with classic sides like grilled corn crisp potato wedges or a fresh coleslaw If you like extra heat serve with pickled jalapenos crispy onion rings or a slaw with a touch of hot sauce

Cultural Context

Reverse searing is a grilling concept that flips the traditional method designed to lock in juices and keep patties from drying out Barbecue and burgers are both American icons so this recipe celebrates the best of summer cookouts

Commonly Asked Questions

→ What type of beef works best for these burgers?

Ground chuck is ideal, offering a good fat ratio for juiciness and rich flavor in each bite.

→ How do I keep burgers juicy when grilling?

Form patties gently and avoid overmixing the beef. Slow grilling over indirect heat, then finishing with a high-heat sear, keeps them moist.

→ Can I use a charcoal grill instead of gas?

Absolutely! Charcoal provides a smoky flavor. Just create a two-zone fire so you can grill over both lower and higher heat as needed.

→ What’s the best cheese for topping?

Pepper jack cheese melts beautifully and delivers a spicy kick, pairing perfectly with barbecue sauce, but cheddar also works well.

→ What temperature should burgers reach for safety?

The USDA recommends an internal temperature of 160°F (71°C) for ground beef burgers to ensure safety.

→ How should leftovers be stored?

Cool burgers promptly, then store in an airtight container in the refrigerator, enjoying within 3-4 days.