The Perfect Hamburger Recipe on a Kettle Grill

Step 1

Pre-blend black pepper, cayenne, and coarse salt together and set aside.

Step 2

Break up the ground beef into looser pieces, and lay it out evenly in a sheet pan. This will make it easier to blend in our seasoning evenly.

Step 3

Sprinkle in half of your seasoning blend and half of the chopped bacon bits.

Step 4

Give the meat a light mix, avoid overworking the meat, this will dry it out.

Step 5

Sprinkle in the remaining half of the seasoning blend and bacon bits, and toss to incorporate.

Step 6

Portion out 6 loosely packed meatballs, this will make it easy to add any remaining meat to each meatball so that your patties come out even.

Step 7

Take each meatball and gently press them out into patties only a couple of times, again avoid over compressing the meat so that it remains juicy.

Step 8

Make a thumb indentation in the center of each patty, this allows the burgers to cook flat instead of ending up looking like a tennis ball.

Step 9

Avoid lighter fluid when lighting charcoal, all you need is some paper towel pieces and a chimney starter.

Step 10

Allow all of your natural lump charcoal to get lit and pour them out on the base of the grill in a pile.

Step 11

(Optional:) Depending on your grill size, you may need to add another chimney full of unlit charcoal to the stack of lit charcoal.

Step 12

Allow the unlit charcoal to catch fire, and spread all of the lit coals across the grill.

Step 13

Place the grids on the grill, and close the lid to allow the grill to preheat for about 5 minutes.

Step 14

Once preheated, place your burgers across the grill and allow them to sear with the lid open so that they get a great flame broil.

Step 15

Once the burgers have juices rising to the top, and the sides begin to grey, they are ready to flip.

Step 16

Once the second side of the burgers has a nice sear, move them to the outer edges of the kettle grill.

Step 17

Place the lid on and shut the top and bottom vents down to only a slight crack opening. This will dwell down the temperature and allow the burgers to finish cooking with a great amount of smoke flavor.

Step 18

After 2-5 minutes of smoke, the burgers should be ready to come off.

Step 19

Place the burgers on a sheet pan and rest them for 5 minutes while you toast your buns. This is a good time to put some sliced cheese on the patties so that it melts while the burgers rest.

Step 20

Dress your burger with your desired toppings, serve, and enjoy!