How Long to Grill Burgers
By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made
A beef patty that is one-half to three-quarters of an inch thick will typically take 3 to 5 minutes per side to cook over medium-high, direct heat. For ground poultry, a three-quarter-inch patty needs about 5 to 6 minutes per side over medium heat.
These times are a reliable starting point, but they are not a guarantee of doneness. The most accurate way to know when a burger is ready is to check its internal temperature with a food thermometer. The United States Department of Agriculture (USDA) states that ground beef is safe to eat when it reaches 160°F (71°C), and ground poultry is safe at 165°F (74°C).
How Long to Grill Burgers: time chart
| What | Heat | Time | Done when |
|---|---|---|---|
| Beef patty, 1/2 inch | Medium-high direct heat | 3 to 4 minutes per side | 160°F in the center |
| Beef patty, 3/4 inch | Medium-high direct heat | 4 to 5 minutes per side | 160°F |
| Turkey or chicken patty, 3/4 inch | Medium direct heat | 5 to 6 minutes per side | 165°F |
Table source: Typical ranges from standard cooking practice, not an official chart. Ovens, grills and pieces vary: start checking at the low end of each range.
Good to know
- Color is not a reliable test for ground meat; use a thermometer
- Press a shallow dimple in the center of each patty so it stays flat
What changes the grilling time
Several factors determine how long it takes to grill a burger. Using a timing chart is a helpful guide, but adjusting for your specific conditions is key to getting the results you want.
- Patty thickness: This is one of the most significant factors. A thicker patty contains more mass that needs to heat through, so it will require a longer cooking time than a thinner one. A half-inch patty cooks faster than a three-quarter-inch patty at the same temperature.
- Type of meat: Different types of ground meat have different safe internal temperatures. Ground poultry must be cooked to a higher temperature (165°F) than ground beef (160°F), which usually requires more time on the grill.
- Grill heat: The terms “medium” and “medium-high” refer to the temperature of the grill grates where you place the food. An actual grill’s temperature can fluctuate based on its type, the fuel, and outdoor conditions. A hotter grill will cook the exterior faster, so balancing heat with cooking time is necessary to ensure the center is cooked through without burning the outside.
- Initial temperature of the meat: Patties placed on the grill directly from a very cold refrigerator will take longer to cook than patties that are closer to room temperature. Frozen patties require a significantly longer cooking time.
How to tell when a burger is done
While time is a useful estimate, the only way to be certain that a burger is cooked to a safe temperature is by using a food thermometer. The color of the meat or its juices is not a reliable indicator of doneness for ground meat.
To properly check the temperature, insert an instant-read thermometer horizontally through the side of the patty until the tip is in the thickest part. Be careful not to touch the grill grates, as this will give an inaccurate reading. For food safety, the USDA recommends the following minimum internal temperatures:
- Ground beef, pork, or lamb: 160°F (71°C)
- Ground turkey or chicken: 165°F (74°C)
Once the patty reaches its target temperature, it is ready to be removed from the grill.
Tips for better grilled burgers
A few simple techniques can help improve the texture and cooking consistency of your burgers.
- Handle the meat gently: When forming patties, handle the ground meat as little as possible. Overworking the meat can result in a tough, dense burger.
- Keep patties uniform: Make all patties the same thickness and diameter. This helps them cook at the same rate, so they are all ready at the same time.
- Create a dimple: Use your thumb or the back of a spoon to press a shallow indentation into the center of each raw patty. This helps the burger cook into a flat, even disk instead of swelling into a dome shape.
- Flip only once: To create a good sear, let the burger cook undisturbed on the first side until grill marks appear and it releases easily from the grates. Then, flip it once and finish cooking on the second side.
Sources and method
- USDA FSIS Safe Minimum Internal Temperature Chart
- Time ranges not marked as USDA are typical ranges from standard cooking practice
Last checked October 21, 2026.