How Long to Broil Beef Burgers

It's so easy to broil hamburgers, and the result is juicy and flavorful. Simply mix the meat with spices, shape it into patties, then broil for three minutes on each side. I like to top these burgers with sauteed onions and smoked gouda, but you can use your own favorite toppings.

Two broiled hamburgers topped with cheese, served on a white plate.

The secret to these super delicious burgers? They have a wonderful smoky flavor thanks to a generous sprinkling of smoked paprika and a topping of melted smoked gouda. The combination of the well-seasoned beef and the melted cheese is phenomenal.

I like to use the broiler to cook hamburgers because it's so easy. It's certainly much easier than pan-frying! Just keep an eye on them to make sure they cook to your liking and don't become overcooked.

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Ingredients
Instructions
Expert tip: handle them lightly
Frequently asked questions
Serving suggestions
Storing leftovers
Related recipes
Recipe card

Ingredients

You'll only need a few simple ingredients to make these tasty burgers. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Ground beef: I use lean (85/15) ground beef. In my experience, a leaner mixture will result in dry hamburgers, so I don't recommend it.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use.

Spices: I like to use garlic powder, onion powder, and smoked paprika. You can use finely diced onions and fresh minced garlic instead of the powders if you wish.

Sauteed onions: These are an optional topping, but I highly recommend them. They greatly enhance the flavor of these burgers. Here's a good recipe for 10-minute sauteed onions.

Cheese: Smoked gouda is wonderful in this recipe. Other tasty options include extra-sharp cheddar cheese and smoked cheddar.

Instructions

How to broil hamburgers? It's easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

Your first step is to gently work the spices into the meat.

Now, divide the seasoned ground beef into four portions and shape them into patties.

Arrange the patties in a cast-iron skillet. Gently push down on the center of each patty to create a dimple (here's why).

A photo collage showing steps 1-4 for broiling burgers.

Broil the patties for 3-4 minutes per side, depending on your preferred degree of doneness. I broil them for 3 minutes per side.

Turn the oven off. Top each burger with sauteed onions and with cheese and return the pan to the oven to melt the cheese.

A photo collage showing steps 5-8 for broiling burgers.

Expert tip: handle them lightly

To avoid dense burgers, try to handle the meat as lightly as you can during all phases of this recipe, including seasoning the meat and shaping the patties.

They'll still taste great even if they're a bit dense, but they're better and juicier if you're gentle when handling the meat.

Frequently asked questions

Can you really bake or broil hamburgers?

Yes! Frying or grilling do work best to create a wonderful crust on the outside of the patties, sealing the juices in. But broiled burgers, while not as wonderfully browned, are excellent, and broiling is so much easier than pan-frying.

As for baked hamburgers, they are delicious, but they are the least juicy out of all these hamburger cooking options.

How long does it take to cook burgers under the broiler?

Not long! I find that for medium doneness, it's best to cook the patties for 3 minutes per side. Obviously, as with all recipes, you will need to check in your own oven and make sure they are done to your liking.

What type of ground beef to use?

Admittedly, using freshly ground chuck is always best. But I find that these well-seasoned burgers, made with vacuum-packed 85/15 ground beef, are just as good as the fancy ones that I sometimes order at upscale restaurants.

Serving suggestions

I don't bother with buns when serving these burgers. It's been a long time since I had any kind of bread. Sure, cloud bread and 90-second bread can serve as buns. But I find that bunless burgers are just as enjoyable.

As for side dishes, they're obviously great with fries. I often serve them with jicama fries or with zucchini fries.

Storing leftovers

Leftovers keep fine in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave on 50% power. You can start with about 30 seconds per side and see if they're heated through.

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Recipe card

Broiled Hamburgers with Sauteed Onions and Smoked Gouda

Cooking burgers under the broiler is so easy, and they come out wonderfully juicy and flavorful.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 354 kcal

▢ 1 lb. lean ground beef (85/15)
▢ 1 teaspoon Diamond Crystal kosher salt (not fine salt)
▢ ½ teaspoon black pepper
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 1 teaspoon smoked paprika
▢ ¼ cup sauteed onions
▢ 4 oz smoked gouda thinly sliced

Preheat your broiler on high. Position an oven rack directly (3-4 inches) below the heating element.
Sprinkle the Kosher salt, pepper, garlic powder, onion powder, and smoked paprika on the meat. Work the spices gently and evenly into the meat.
Divide the seasoned meat into four equal 4-oz portions and gently shape them into four patties, 3.5 inches in diameter and ½ inch thick.
Arrange the patties in a cast-iron skillet. Push down on the center of each patty to create a dimple. This will help the burgers stay flat as they cook.
Broil the burgers to medium, about 3 minutes per side.
Turn the oven off, top each burger patty with sauteed onions and with cheese, and return the pan to the still-warm oven for just a few seconds, until the cheese is melted. Serve immediately.

The USDA recommends cooking ground meats to 160°F.

The sauteed onions are amazing, but they're optional.

A good alternative to smoked gouda is extra-sharp cheddar or smoked cheddar.

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