Best Grilled Hamburger Patties

Mix the meat mixture: In a large mixing bowl, whisk together the egg, grated white onion, Worcestershire sauce, and Dijon mustard until combined. Add the ground beef, burger seasoning, and panko breadcrumbs. Use your hands or a fork to gently mix JUST until everything is evenly distributed. The mixture should look combined but still loose, not mashed, sticky, or compacted.2 pounds 85/15 ground beef 1 recipe burger seasoning1 large egg2 Tablespoons grated white onion2 Tablespoons Worcestershire sauce1 Tablespoon Dijon mustard1/3 cup panko breadcrumbs6 slices cheese

Shape & chill the patties: Divide the mixture into 6 equal portions, about 5.3 ounces each. Shape into patties about 4 inches wide and 3/4 to 1 inch thick. Press a shallow indentation into the center of each patty with your thumb so the burgers cook more evenly and do not dome as much. Place the patties on a parchment-lined plate or sheet pan. Refrigerate for at least 30 minutes. This firms the patties, gives the panko time to absorb moisture, and helps the burgers hold together on the grill.

Preheat & grill the burger: Place the patties on the hot grill and close the lid. Grill for 4-5 minutes on the first side without pressing them down. Keeping the lid closed at the beginning helps the patties firm up and cook more evenly, but keep an eye on the grill and open the lid if you notice flare-ups. The burgers are ready to flip when the bottoms have browned, the edges look cooked about halfway up the sides, juices begin to pool on top, and the patties release from the grates without tearing. Flip once, close the lid again, and grill for another 3-5 minutes, or until the center reaches 160°F on an instant-read thermometer. If using cheese, add 1 slice to each patty during the last 1 minute of grilling and close the lid to melt. If flare-ups happen, open the lid and move the patties to the cooler side of the grill until the flames settle.