Recipe

Easy BBQ Burgers

Juicy burgers with crisp edges, melty cheese, and a tangy BBQ mayo in under 30 minutes.

By Matt Campbell

•

4.8

A juicy BBQ cheeseburger on a toasted brioche bun with melted cheddar, pickles, and red onion on a simple dinner plate on a wooden table

Sometimes you want the vibe of a backyard cookout without committing to a whole production. These easy BBQ burgers are my go-to when I want smoky, sweet, tangy flavor and that crisp-edge, juicy-center bite, but I also want to be eating soon.

We keep it simple: a quick seasoning blend (hello, smoked paprika), a fast BBQ mayo that tastes like you tried harder than you did, and a burger method that works on either a grill or a skillet. The only “rule” is this: do not overwork the meat. Everything else is just delicious chaos you can control.

Ground beef, brioche buns, cheddar slices, barbecue sauce, mayonnaise, pickles, red onion, and spices arranged on a clean kitchen counter

Why It Works

Big BBQ flavor without a long ingredient list. The burger seasoning pulls smoky, savory, and a tiny bit sweet into every bite.
Crisp edges, juicy center. A hot surface plus minimal flipping gives you that browned crust that tastes like summer.
One quick sauce does the heavy lifting. BBQ mayo adds tang, richness, and that “why is this so good?” moment.
Flexible cooking options. Grill for smoke, skillet for the best crust. Either way, it is weeknight-friendly.

Pairs Well With

Storage Tips

Best move: store components separately so the buns do not get soggy.

Cooked patties: Cool, then refrigerate in an airtight container up to 3 to 4 days. Reheat in a skillet over medium-low with a splash of water and a lid, or microwave in short bursts.
BBQ mayo: Refrigerate in a sealed container up to 5 days. Discard if left out at room temperature for more than 2 hours.
Buns: Keep at room temp 2 to 3 days, or freeze up to 2 months. Toast from frozen if needed.

Freezing: Wrap cooked patties individually and freeze up to 2 months. Thaw overnight in the fridge for best texture.

Common Questions

Can I make these burgers on the stove?

Yes, and honestly the skillet version is elite for crust. Use a cast iron skillet if you have it, and let it preheat until it is properly hot. Cook patties about 3 to 5 minutes per side depending on thickness and doneness.

How do I keep burgers juicy?

Use 80/20 ground beef, handle it gently, and avoid pressing the patties while they cook. Also, pull them off the heat when they are just done and let them rest a couple minutes.

What internal temperature should burgers be?

For USDA food safety guidance, cook ground beef to 160°F. If you choose a lower doneness, use an instant-read thermometer and understand there is increased food-safety risk.

What is the best cheese for BBQ burgers?

Cheddar is classic, but pepper jack is great if you want a little kick. Smoked gouda is also excellent with BBQ flavors.

Can I use ground turkey or chicken?

You can. Add 1 tablespoon oil to the meat mixture for moisture, cook thoroughly, and consider a stronger sauce or extra pickles since poultry is milder.

How do I stop burgers from shrinking?

Make patties a little wider than your buns and press a shallow dimple in the center. Shrinkage still happens, but it helps keep them flatter and more bun-sized.

How long can BBQ mayo sit out?

Because it is mayo-based, keep it refrigerated and do not leave it out longer than 2 hours (less if it is very hot out). When in doubt, toss it and make a fresh batch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Grill or large cast iron skillet
Metal spatula
Mixing bowl (small, for sauce)
Instant-read thermometer (recommended)
Tongs

I used to think “BBQ burger” meant I needed a grill, a full spread of toppings, and at least one person outside shouting, “Are they done yet?” Turns out, the real magic is simpler: a hot surface, a good sear, and a sauce that brings the whole thing together. This is the burger I make when I want that cookout satisfaction on a random Tuesday, usually while I am standing at the counter eating pickles like it is my job.

Easy BBQ Burgers

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4 burgers

Ingredients

BBQ Mayo

1/3 cup mayonnaise
3 tablespoons BBQ sauce (plus more for serving if you want)
1 teaspoon yellow mustard (or Dijon)
1/2 teaspoon apple cider vinegar (optional, for extra tang)
Pinch of black pepper

Burgers

1 1/2 pounds 80/20 ground beef
1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 teaspoon brown sugar (optional, but great for that BBQ sweetness)
1 tablespoon Worcestershire sauce
1 tablespoon neutral oil (for skillet cooking)

To Assemble

4 burger buns (brioche, potato rolls, or sesame)
4 slices cheddar (or pepper jack)
Dill pickle chips
Thinly sliced red onion
Lettuce (optional)
Extra BBQ sauce (optional, for drizzling)

Mayonnaise, barbecue sauce, mustard, vinegar, and black pepper measured out beside a small mixing bowl on a kitchen counter

Instructions

Make the BBQ mayo. In a small bowl, stir together mayo, BBQ sauce, mustard, vinegar (if using), and black pepper. Taste it. If you want it sweeter, add a little more BBQ sauce. If you want it sharper, add a few more drops of vinegar. Refrigerate while you cook.
Shape the patties. In a bowl, gently mix the ground beef with salt, smoked paprika, garlic powder, onion powder, pepper, brown sugar (if using), and Worcestershire. Form into 4 patties (about 6 ounces each), roughly 3/4-inch thick. Press a shallow dimple in the center of each patty so it cooks up flatter.
Cook on a skillet (best crust option). Heat a large cast iron skillet over medium-high until hot. Add oil, then add patties. Cook 3 to 5 minutes on the first side without moving them, until deeply browned. Flip and cook another 3 to 5 minutes, or until the burgers hit your preferred doneness on a thermometer (for USDA guidance, 160°F).
In the last minute, add cheese and tent with a lid or foil to melt.
Grill option: Preheat grill to medium-high. Clean and oil the grates, then grill patties 3 to 5 minutes per side, adding cheese during the final minute.
Toast the buns. Split buns and toast cut-side down in the skillet for 30 to 60 seconds, or on the grill. You want them golden, not dry and hard.
Assemble. Spread BBQ mayo on the bottom bun. Add the cheeseburger patty, then pickles and red onion. Add lettuce if you want. Drizzle with extra BBQ sauce if that is your thing. Top bun goes on, and you take the first bite while it is still dangerously hot. That is the deal.