Juicy Broiled Burgers

There's no need to fire up the grill when you need a satisfying burger fix: Here's the secret to thick, juicy broiled burgers.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated September 18, 2024
A juicy broiled burger with lettuce, tomato, cheese

Serious Eats / Andrew Janjigian

Why It Works

  • Creating patties with a thinner center portion keeps them from bulging while cooking.
  • Placing the oven rack six inches from the broiler is the sweet spot for getting delicious, perfectly browned burgers.

When forming large (6-ounce or larger) patties for the broiler, form the patties wider than you'd like them to be, and create a small dimple in the center by pressing down with your fingers.

July 2010

This recipe was cross-tested in 2023 and updated with more accurate measurements to guarantee best results. We also adjusted the position of the oven rack to prevent the burgers from being too close to the broiler.

Recipe Details

Juicy Broiled Burgers Recipe

Prep 10 mins
Cook 10 mins
Total 20 mins
Serves 4 servings

Ingredients

  • 1 1/2 pounds freshly ground beef (24 ounces; 680g), preferably the Blue Label Burger Blend; ground chuck will do

  • 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

  • 1 teaspoon ground black pepper

  • 4 slices American or cheddar cheese (3 ounces; 85g total)

  • 4 soft hamburger buns (1.75 ounces; 50g each), lightly toasted

  • Toppings and condiments as desired

Directions

  1. Preheat broiler and adjust oven rack to about 6 inches from heat source. Place a wire rack on a foil-lined baking sheet. Divide meat into four equal 6-ounce portions and gently shape each one into a patty 4.5-inches wide by approximately 1/2-inch thick. Place on a flat surface and create a dimple in the center of the patty by pushing down with three or four fingers. The dimple should be about 1/4 of an inch deep and 3 inches across. Season generously with salt and pepper.

    burger patties formed into discs with indents

    Serious Eats / Andrew Janjigian

  2. Place patties on prepared baking sheet. Broil in preheated oven for 3 minutes until top is well-browned. Flip patties and continue to broil until center reads 130°F (54°C) on an instant-read thermometer for medium-rare, about 3 minutes longer. Adjust cooking time if you want them more or less cooked.

    burgers on a baking sheet under the broiler

    Serious Eats / Andrew Janjigian

  3. Top each patty with a slice of cheese, place back under broiler for 25 seconds to melt, place on buns, top as desired, and serve.

    broiled burgers topped with cheese

    Serious Eats / Andrew Janjigian

Special Equipment

Wire rack, aluminum foil, rimmed baking sheet, instant-read thermometer

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