Grilled Hamburgers

Grilled Hamburgers

Sometimes a thin 'smash' burger patty just won't cut it. Here's a simple recipe for juicy and thick charcoal grilled burgers. It's all about the quality of ingredients so get the best beef you can find, bonus points if you can grind it yourself at home.

1 ½ pounds freshly ground chuck (80/20)
2 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp oil
4 buns + toppings & cheese of choice
Burger sauce (combine equal parts mayo, ketchup, mustard)

Yield: 4 burgers


Light your preferred charcoal in a chimney starter, once coals are slightly ashy white, pour evenly inside your YAK grill. Set wire or flat grilling grate grate in place and heat grill until hot, about 3 minutes. Temperature should be medium-hot, where you can hold your hand 5 inches above the grill grate for no longer than 3-4 seconds.

Break up your ground meat in a bowl and sprinkle with salt and pepper. Toss toss lightly with your hands and divide meat into four 6-ounce portions. For into a meatball with as little handling as possible and flatten into patty 3/4-inch thick and about 4 1/2-inches in diameter. Press your thumb into the middle of each patty to create a slight depression - this will help prevent the burgers from tightening up and they'll stay flat.

Clean your hot grill grate with a wire brush. If you like your buns toasted, do that first. Then wipe grill grates with paper towel dipped in oil, using tongs. Proceed to grill patties without pressing down on them, until well seared on first side, about 2 1/2 minutes. Flip and continue grilling about 2 minutes for rare, 2 1/2 minutes for medium-rare, or 3 minutes for medium.