A whopping 1/2 lb patty is flame grilled to perfection and topped with fried onions and lots of buttery buffalo sauce.
I’ve always believed there are two main camps when it comes to burgers: the thin, crispy smashburger with minimal toppings, or the hefty, stacked burger piled high with flavor. But it’s perfectly fine to love both. Smashburgers are convenient and easy to eat with one hand, yet sometimes you crave a large, juicy patty loaded with bold toppings. That’s exactly what this Grilled Buffalo Burger delivers — a generous half-pound beef patty topped with American cheese, thick-cut pickles, crispy fried onion strings and a generous pour of buttery buffalo sauce.
For a burger this size, a couple of important tips will make a big difference. First, grilling is the best method: charcoal or open flame helps brown the thick edges and build that characteristic crust, which is hard to replicate in a pan. Second, choose your ground beef carefully. Use at least an 80/20 lean-to-fat ratio — the fat is what keeps the patty juicy and flavorful. If you’ve wondered why burgers made from very lean beef end up dry and dense, now you know.
Grilled Buffalo Burgers
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Author: Jess Pryles
Yield: serves 4
Ingredients
Scale
2 lb ground beef (80/20 fat)
2–4 tablespoons Hardcore Carnivore Red seasoning
4 burger buns
8 slices of American cheese
⅓ cup thick sliced pickles
1 cup fried onion strings
½ cup buffalo sauce
Instructions
- Preheat your grill for medium-high heat and set up two-zone cooking. Aim for roughly 400°F. For charcoal grills, bank the coals to one side; for propane, light only the far burner.
- Divide the beef into four equal portions and shape each quickly into a thick patty, taking care not to overwork the meat. Press a shallow dimple in the center of each patty to prevent puffing on the grill. Season both sides with Hardcore Carnivore Red or your preferred burger seasoning.
- Place the patties over direct heat and sear for 3–4 minutes, then flip and sear the other side for another 3–4 minutes.
- Once both sides have a good sear, move the patties to the indirect side and continue cooking for about 10 minutes, or until they reach your desired doneness.
- Quickly toast the buns over direct heat, then remove them. Top each burger with two slices of American cheese and allow the cheese to melt for a minute before assembling.
- Assemble each burger: place the patty on the bottom bun, add several thick pickle slices, a generous handful of fried onion strings, and drizzle about 2 tablespoons of buffalo sauce over the top. Finish with the bun and serve immediately.
- Method: Grilling