A great grilled burger is even better with sides that balance its smoky, savory flavor. This cookout menu pairs juicy burgers with crisp corn, tangy slaw, and a simple potato salad, all made with familiar ingredients and practical timing.
Ingredients
- 4 hamburger patties, about 1/3 pound (150 g) each, made from ground beef
- 4 burger buns
- 4 ears of corn, husked
- 1 pound (450 g) small red or Yukon Gold potatoes, cut into 1-inch pieces
- 3 cups thinly sliced green cabbage
- 1 medium carrot, grated
- 1/3 cup mayonnaise, divided
- 2 tablespoons plain yogurt or sour cream
- 1 tablespoon apple cider vinegar, plus 1 teaspoon for the potato salad
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 teaspoon paprika (optional)
- 4 slices cheddar cheese (optional)
- Burger toppings such as lettuce, sliced tomato, onion, pickles, ketchup, or mustard
Instructions
- Cook the potatoes. Put the potato pieces in a saucepan and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil, then lower the heat and simmer for 10–15 minutes, until the potatoes are easily pierced with a fork but not falling apart. Drain and let them cool for 10 minutes.
- Mix the potato salad. Whisk 2 tablespoons mayonnaise, the yogurt or sour cream, Dijon, 1 teaspoon vinegar, and a pinch each of salt and pepper in a bowl. Fold in the warm potatoes gently. Cover and refrigerate while you prepare the other sides. Taste before serving and adjust the seasoning.
- Make the slaw. In a large bowl, mix the remaining 2 tablespoons mayonnaise with the apple cider vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper. Add the cabbage and grated carrot and toss until coated. Chill for at least 15 minutes so the cabbage softens slightly; toss again before serving.
- Heat the grill. Prepare a grill for medium-high direct heat, about 400–450°F (205–230°C). Clean and lightly oil the grates using an oil-dampened paper towel held with long tongs. Keep a cooler, less-hot area available in case the food browns too quickly.
- Season the corn and burgers. Brush the corn with 1 tablespoon olive oil and season lightly with salt and pepper. Season the patties on both sides with salt, pepper, and paprika if using. Handle ground beef gently; do not press or knead the patties more than needed.
- Grill the corn. Grill the ears over direct heat for about 10–15 minutes, turning every 2–3 minutes, until tender with browned spots. Move them to a cooler part of the grill or a platter and cover loosely while the burgers cook.
- Grill the burgers. Put the patties on the hot grates. Cook for about 4–5 minutes on the first side, then flip once and cook another 3–5 minutes, depending on thickness and grill heat. Do not press the patties, which squeezes out their juices. If adding cheese, place a slice on each patty during the final minute and close the lid to melt it.
- Check doneness and rest. Check each burger with an instant-read thermometer inserted sideways into the center. Ground beef should reach 160°F (71°C). Remove promptly when it reaches that temperature and rest for about 3 minutes. Never rely on color alone to judge doneness.
- Toast the buns and serve. During the last minute, toast the cut sides of the buns over indirect or low heat. Watch closely to avoid burning. Serve the burgers with the corn, chilled slaw, potato salad, and your chosen toppings.
Tips
- Use a thermometer. Grill temperatures and patty thickness vary, so a thermometer is the dependable way to confirm that ground beef reaches 160°F (71°C). Clean the probe between checks if it touches undercooked meat.
- Keep raw beef separate. Use a clean plate and utensils for cooked burgers, not the ones that held raw patties. Wash hands and surfaces after handling raw meat, and refrigerate it until the grill is ready.
- Adjust the sides ahead. The slaw and potato salad can be prepared a few hours early. Keep them covered and refrigerated, and leave them out only while serving; perishable food should not sit at room temperature for more than 2 hours, or 1 hour when it is above 90°F (32°C).
- Make easy swaps. Use Greek yogurt in place of some or all of the mayonnaise, or swap the cabbage for a bag of coleslaw mix. If using salted butter on the corn, reduce the added salt.
Serving Suggestions
Set out the burgers and sides family-style so guests can build their own plates. Offer crisp lettuce, tomato, sliced onion, pickles, and condiments, plus the corn and chilled sides for contrast. For a larger cookout, add watermelon, a green salad, baked beans, or grilled vegetables. Keep potato salad and slaw cold until serving, and replenish them from the refrigerator rather than leaving a large bowl outside for the whole meal.
Variations
For a lighter plate, replace the potato salad with a tomato-and-cucumber salad dressed with olive oil, vinegar, salt, and pepper. For a smoky side, grill sliced zucchini or bell peppers alongside the corn, brushing them lightly with oil and cooking until tender with char marks. To make the slaw tangier, omit the mayonnaise and dress the cabbage and carrot with extra vinegar, oil, and a little Dijon. You can also use turkey or plant-based patties, but follow the package instructions and use the safe internal temperature specified for that product; the 160°F target here is for ground beef.
Storage and Reheating
Refrigerate leftover cooked burgers, corn, potato salad, and slaw in separate airtight containers within 2 hours of cooking (within 1 hour if the temperature is above 90°F/32°C). Keep the refrigerator at 40°F (4°C) or colder. Cooked burger patties are best used within 3–4 days; for best texture, eat the prepared slaw and potato salad within 3 days. Discard any perishable food left out longer than the limits above.
Reheat burger patties in a covered skillet over medium-low heat with a teaspoon of water, or in a 325°F (165°C) oven, until steaming hot and 165°F (74°C) in the center. Reheat only the portion you plan to eat. Warm corn on the grill or in the microwave. Serve slaw and potato salad cold; do not reheat mayonnaise-based sides. You can freeze cooked patties for about 2–3 months in a freezer-safe container, though their texture may be less juicy after thawing. Thaw in the refrigerator before reheating.
Frequently Asked Questions
What are the best sides to serve with grilled hamburgers?
Classic choices include corn on the cob, coleslaw, potato salad, fries, baked beans, and a green salad. Pair one rich or starchy side with a crisp, tangy one to keep the plate balanced.
Can I make the sides ahead of time?
Yes. Make the slaw and potato salad earlier on the day of the cookout and refrigerate them in covered containers. Keep them chilled until serving, and avoid leaving them out beyond the food-safety time limits.
How do I know when a hamburger is safely cooked?
Measure the center with an instant-read thermometer. Ground beef should reach 160°F (71°C); color and clear juices are not reliable indicators of safety. Rest the patty briefly after removing it from the grill.
Can I grill the corn and burgers at the same time?
Yes, if your grill has enough room. Start the corn first because it usually needs 10–15 minutes, turning it regularly. Grill the burgers when the corn is nearly done, using separate areas of the grill if possible.
What can I serve instead of potato salad?
Try grilled vegetables, a leafy salad, sliced tomatoes, watermelon, or baked beans. These options can be prepared in advance or cooked while the burgers are on the grill.
How do I keep burgers warm while finishing the sides?
Plan to have the sides ready before the patties finish. If you need a short hold, place cooked burgers on a clean warm platter and loosely tent with foil; avoid stacking them tightly, which can soften the crust. Serve promptly and do not leave them at room temperature for more than 2 hours, or 1 hour above 90°F (32°C).