How to Grill Burgers on Charcoal

What You'll Need

Before starting, make sure you have everything on this list. We recommend Kingsford™ Original Charcoal Briquets. And don’t skip the digital meat thermometer — it’s the best way to make sure your burgers are done.

FUELS AND TOOLS

Kingsford™ Original Charcoal Briquets
Digital Meat Thermometer
Long-Handled Metal Spatula

INGREDIENTS

80% Lean Ground Beef
Salt and Pepper to Taste
Your Favorite Toppings or Fixings

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How to Prep

Season your ground meat with salt and pepper.
Form your ground meat into 6-ounce balls, between the size of a baseball and softball. With your hands, flatten them until they’re about ¾” thick.
Put a slight indentation in the center of each patty to keep it from swelling and becoming too round.
Refrigerate the patties until you’re ready to put them on the grill.

How to Build Your Fire

Give your top grill grate a good brushing and set it aside. Pour Kingsford™ Original Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully.
Once the charcoal turns gray with ash, arrange coals in a Two-Zone Method: coals on one side of the grill and a void on the other.
Add the grate and let it heat up.
Coals should be at Medium Heat — around 400°F. How to control the heat when grilling with charcoal.

Grilling Time & Temp

Sear for 4 to 5 minutes directly over the coals until the burgers are brown and crispy on the bottom.
Handle the patties gently without pushing down on them with the spatula. Also watch that they don’t char.
Flare-ups will happen. Don't worry!
When you see liquid pooling on the uncooked surface of the burgers, it’s time to flip them.
Using a long-handled, metal spatula, flip the burgers only once. Then sear the other side to lock in the juices.
Reposition the burgers so they’re no longer directly over the coals. Cover the grill with the lid, and continue cooking until the desired temp is reached. Use a digital meat thermometer to make sure they’ve hit 160°F.