30-Minute Garlic Dijon Ground Beef Burgers
Juicy beef burgers infused with bold garlic and tangy country-style Dijon mustard, topped with melted Monterey Jack cheese and sweet roasted red peppers. Perfect for summer grilling or casual weeknight dinners when you want something more flavorful than basic burgers. The mustard mixed directly into the meat keeps these patties moist while adding distinctive flavor that pairs beautifully with the mild cheese and smoky peppers.
Ingredients
- 1 lb lean ground beef, at least 80%
- 3 tablespoons country-style Dijon mustard
- 5 cloves garlic, finely chopped
- 4 sandwich buns, split
- 4 slices Monterey Jack cheese, 1 oz each
- 1 jar roasted red bell peppers, 7 oz, drained
- lettuce leaves
Instructions
- 1
Heat gas or charcoal grill
- 2
Mix beef, mustard and garlic in medium bowl
- 3
Shape mixture into 4 patties about 3/4 inch thick
- 4
Place patties on grill over medium heat
- 5
Cover grill and cook 13 to 15 minutes, turning once, until meat thermometer reads 160°F
- 6
Add buns cut sides down to grill for last 4 minutes or until toasted
- 7
Top burgers with cheese
- 8
Serve burgers on buns with lettuce and red peppers
Tips
Don't overwork the beef mixture to keep burgers tender
Let patties rest 5 minutes after shaping before grilling
Toast buns cut-side down for better texture and flavor
Good to Know
refrigerate cooked burgers up to 3 days
shape patties up to 4 hours ahead, refrigerate covered
serve immediately while cheese is melted
Common Mistakes
don't press patties while cooking to avoid dry burgers
don't skip the meat thermometer to ensure food safety
Substitutions
seasonal option
FAQ
Can I make these burgers in a skillet instead?
Yes, cook in a hot skillet over medium-high heat for 6-7 minutes per side until internal temperature reaches 160°F.
What if I don't have country-style Dijon mustard?
Regular Dijon mustard works fine, or use whole grain mustard for extra texture and flavor.
How long will leftover burgers keep?
Store cooked burgers in the refrigerator for up to 3 days or freeze for up to 3 months.