Grilling burgers doesn’t have to be a guessing game. The 5-6-7 Rule is a simple way to get your burgers just how you like them—rare, medium, or well done—without cutting them open or poking around.
All you need is a timer and a hot grill. This guide breaks down how the rule works, why it’s smart, and how to master it every time you fire up the grill.
1. What Is The 5-6-7 Rule?
The 5-6-7 Rule is all about timing for 1-inch thick beef patties on the grill. Cook 5 minutes per side for rare, 6 for medium, and 7 for well done.
It’s easy to remember and removes the mystery from burger doneness. Just flip once and let time do the work.
2. Why Thickness Matters
This rule works best when your patties are all about 1 inch thick. Thinner patties cook faster and thicker ones need more time.
Keeping your burger size consistent helps you stick to the timing and avoid dry or raw surprises.
3. Use Medium-High Heat
Get your grill hot but not flaming—medium-high is the sweet spot for burgers. It helps you get that golden crust without burning.
Too much heat cooks the outside too fast, while too little can leave the center underdone and the texture mushy.
4. Flip Only Once
The perfect burger only needs one flip. Flipping too much messes with the crust and the inside cook.
Give it time to sear before turning it over. This keeps the juices in and the texture just right.
5. Don’t Press the Patty
It’s tempting to press the burger down with a spatula, but resist. Pressing forces the juices out and dries the meat.
Leave the patty alone while it cooks. You’ll get a juicier, more flavorful bite every time.
6. Use a Timer for Accuracy
Even experienced grillers use a timer. It’s the most reliable way to hit the 5, 6, or 7 minute mark per side.
Guessing usually leads to disappointment. A simple kitchen timer takes out all the stress.
7. Add Cheese In The Final Minute
If you’re going cheesy, add the slice during the last minute of grilling. Close the lid to melt it perfectly.
That final hit of heat softens the cheese without overcooking the burger underneath.
8. Let Burgers Rest Before Serving
Once they’re off the grill, give burgers 3 to 5 minutes to rest. This helps the juices settle into the meat.
Cutting too soon lets everything run out. A short wait makes a big difference in taste and texture.
9. Rare = 5 Minutes Per Side
Rare burgers are soft and juicy with a red, warm center. Cook them 5 minutes per side on a hot grill.
The outside will sear while the inside stays tender and pink—ideal for those who like it just shy of raw.
10. Medium = 6 Minutes Per Side
Medium burgers have a firm bite with a pink center and full flavor. Six minutes per side usually nails it.
This is the crowd-pleaser doneness—juicy but not bleeding, balanced and satisfying.
11. Well Done = 7 Minutes Per Side
Well done means fully cooked through with no pink left. Seven minutes per side gives you a solid, safe burger.
It still stays moist if you don’t overdo it. Watch the timer, and your burger won’t turn into a hockey puck.