How Long to Broil Burgers? | Weeknight Timing Guide

Broiling Time For Beef Patties: Reliable Ranges

Time depends on thickness, distance to the element, and oven strength. Preheat the broiler for a full 10 minutes, set the rack 4–6 inches from the heat, and use a sturdy sheet pan with a wire rack for airflow. Patty temps, not minutes, decide doneness.

These ranges assume beef patties in a hot oven with the rack near the top. Ovens vary, so plan a check at the early end of the window. Slide an instant-read into the center from the side to measure the coolest point; that gives the most accurate read on a burger’s core temperature and keeps juices inside. For thin patties, sideways placement is especially helpful, and it pairs nicely with careful probe thermometer placement.

Set Up Your Oven For Sear And Control

Line a rimmed sheet pan with foil for easy cleanup and set a wire rack on top. Fat can drip, air can circulate, and surfaces stay cleaner. Warm the pan under the broiler during preheat so the first side gets a quick sear.

Place the rack so the patty tops sit 4–6 inches from the element. Closer gives more browning but narrows the timing window. A bit lower gives you breathing room and steadier results. If smoke creeps up, drop the rack one level or switch to a fresh, cool pan.

Shape, Chill, And Season For Even Cooking

Use 80/20 beef for a good balance of tenderness and flavor. Keep patties as uniform disks with flat sides and a tiny dimple in the center to reduce doming. Chilling formed patties for 15 minutes helps them hold shape under direct heat.

Season both sides right before they go under the element. Salt draws moisture to the surface, which helps browning but can soften texture if it sits too long on raw beef. Pepper, garlic powder, onion powder, or a pinch of paprika work well in a broiler, where spices toast fast.

Flip Once And Watch The Edges

Broilers blast heat from above, so edges tell you a lot. When you see deep browning creeping up the sides and beads of juice on top, it’s time to flip. Slide the spatula under the patty swiftly so crust stays intact. After the flip, start checking temp a minute early.

Safety First: Target 160°F In The Center

Ground beef should hit a 160°F center. That single number simplifies safe cooking at home and aligns with federal guidance. A clean instant-read makes the call; no guesswork. If you want a slightly pink interior, aim near 150–155°F, rest for a minute, and be aware that agencies recommend the 160°F mark for surefooted safety.

Food safety groups publish clear temperature charts and explain why grinding mixes surface bacteria throughout a patty. They also outline best practices for cleaning thermometers and the difference between instant-read and leave-in styles. For authoritative detail, see the USDA temp chart and this overview on food thermometers.

Rack Distance And Patty Size: How They Change Minutes

Move the rack closer and time shrinks. Thicken the patty and time grows. Fat content, pan type, and whether you use a wire rack also matter. A high-sided pan traps heat and can speed browning. A bare sheet slows drips but may steam the underside on the first side; a wire rack fixes that.

For thicker patties, give the first side a head start, then flip and finish to temp. If the crust is done before the middle warms up, drop the rack one level to finish without scorching.

Quick Method: Step-By-Step

Preheat

Turn the broiler to high and let it heat for 10 minutes. Position the oven rack so patties sit 4–6 inches from the element. Warm the sheet pan and wire rack during this preheat.

Shape

Form even disks, 3/4-inch thick for a classic home burger. Add a slight center dimple. Chill briefly if the kitchen is warm.

Season

Salt and pepper both sides just before cooking. Keep add-ins simple so the broiler can brown the surface well.

Cook

Place patties on the hot rack. Broil the first side 3–4 minutes for standard patties, then flip. Start checking temp around the 6-minute mark, then every minute until the center hits 160°F.

Rest

Pull patties at 158–160°F; carryover is mild with thin patties but helps thick ones settle. Rest 2 minutes on the rack so juices redistribute.

Cheese, Toasting, And Toppings Without Overcooking

Add sliced cheese during the last 30–45 seconds so it melts without pushing the center past your target. Want toasted buns? Move patties to a warm plate, switch the pan for a fresh one, and broil split buns for 30–60 seconds. Keep condiments handy so burgers leave the oven and head straight to the bun.

Second Table: Troubleshooting And Fixes

Seasoning Ideas That Shine Under A Broiler

Salt and pepper do the heavy lifting. From there, aim for ingredients that toast nicely under direct heat: garlic powder, onion powder, smoked paprika, ground mustard, or a pinch of brown sugar for a hint of glaze. Mix-ins like minced onion or shredded cheddar can steam the surface and slow browning; keep them as toppings instead.

Cook Times For Turkey, Chicken, Or Plant-Based Patties

Poultry patties run a bit longer because they target 165°F. Start with 4 minutes per side for a 3/4-inch patty and adjust. Many plant-based patties include oil that browns fast; follow the maker’s timing, then confirm with a thermometer if the product allows. Either way, the broiler method stays the same: hot rack, single flip, and a quick temp check near the end.

Make Cleanup Easy

Use wide foil to cover the pan and fold edges up to catch drips. A wire rack keeps patties out of rendered fat and helps both sides crisp. After cooking, let the pan cool a couple of minutes to settle splatter before removing the foil. That simple setup keeps weeknight broiling tidy.

Leftovers And Reheating

Chill cooked patties within two hours. Reheat gently in a 300°F oven or in a covered skillet with a splash of water so the center warms without drying out. Keep food safety top of mind on busy nights, especially when feeding kids or older guests.

Thermometer Tips For Accuracy

Thin patties can fool cheap thermometers. Aim the tip at the center from the side and stop at the lowest steady number. That reading reflects the coolest zone. Wipe the probe between checks so juices don’t cool the sensor. With a dial model, give it a few extra seconds to settle.

Calibrate now and then. Ice water reads 32°F and boiling water near 212°F, with altitude nudging lower. If your dial face has a small nut, a quick twist fixes it. Many digital pens offer a reset. Accurate tools turn minute ranges into repeatable results.

Bun Structure And Melt Timing

Soft buns toast fast under a broiler. Split them, face up, on a pan. Thirty to forty-five seconds adds crunch and helps sauces stay put. For cheese, pull patties a touch early and lay slices right on top; slide the pan back under the element just long enough to gloss the surface. Move fast and you’ll melt cheese without overshooting.

Pan Types, Racks, And Fat Management

Dark, heavy sheet pans brown faster. Shiny pans reflect heat and may need more time. A wire rack lifts patties so fat drips away, which sharpens crust and trims smoke. If you skip the rack, drain excess fat after the first side, then finish on a dry surface. For leaner blends, brush the tops with a whisper of oil so the surface sizzles.

Bring It Together

Broilers give you grill-style browning any month of the year. Use the ranges above as a starting point, but let the thermometer decide when dinner’s ready. Once you’ve got your preferred thickness and rack position dialed in, the rest feels easy. If you want a refresher on grilling doneness levels, that chart pairs neatly with broiler timing.