How long should I cook a burger on the grill? This question often looms large in the minds of both novice cooks and seasoned grill masters alike. It seems deceptively simple, yet the answer can be elusive. Should the burger be seared to perfection on high heat, or does low and slow create a juicier bite? What about the type of meat—does a grass-fed patty require a different duration than conventional beef? Consider the thickness of the burger, too, as that can dramatically alter the cooking time. Is there an optimal internal temperature that guarantees a succulent center? And what about variations in grilling equipment—how might a charcoal grill differ from a gas grill in terms of timing? As the tantalizing aroma fills the air, one can’t help but wonder: is there a universal guideline that could simplify this culinary dilemma?