The Burn Pit Burger

Who doesn’t love a good burger? The Burn Pit Burger recipe is simple, quick, and sure to be a hit at your next grill out!


A burger is only as good as the meat used!  Don’t be afraid of fat. A mix of 80-percent lean beef and 20-percent fat is ideal for a juicier, more flavorful burger.

The heat from your hands combined with room-temp ground beef can melt and smear the fat.  Be careful not to handle the burger too much or you will risk a dense, firm burger.

The Recipe

For the burger:

1.5 pounds of ground sirloin, round, or chuck
Sliced Cheese
Hamburger buns

For the toppings:

Mustard, ketchup, or whatever other condiment you may want

The Process

  • Wet your hands with cold water and divide the ground beef into 4 portions. Pat each portion into a thick patty. To correctly size your patties to fit on your buns, make your burgers about 1-inch thick at the edges, and one inch larger than the bun.  Season with Ground Pounder Garlic Seasoning on both sides.
  • Set up your grill for direct grilling and pre-heat to high (450° F)
  • Clean the grill with a brush and oil the grate when ready to cook.
  • Place burgers on the hot grate and season again with Ground Pounder. Grill the burgers until cooked through. Flip halfway through.
  • In general, follow these total grilling times:
For rare burgers, cook for 4 minutes total (125°F)
For medium-rare burgers, cook for 5 minutes total (135°F)
For medium burgers, cook for 6 to 7 minutes total (145°F)
For well-done burgers, cook for 8 to 9 minutes total (160 °F)

  • If adding cheese, add about 1 minute before the burger is finished cooking.
  • Brush the buns with butter and toast them on the grill – 30 seconds to 1 minute – be careful not to burn them
  • Assemble with your favorite toppings and enjoy!

What's your favorite burger topping?  Let us know in the comments...

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1 comment

  • Ray

    American cheese and bacon, that’s it

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