grilled hamburgers

Make the perfect hamburger on a charcoal grill. From meat selection to toasting the bun and dressing the burger, watch Chef Tony make burger magic!

The Perfect Hamburger Recipe on a Kettle Grill

lbs 80/20 ground chuck

salt

tsp fresh cracked black pepper

cayenne pepper

lb thick cut bacon, precooked & chilled

hamburger buns

Mayonnaise

Mustard

arugula

Cheddar cheese, thin sliced

Red onion, thinly sliced

Pickles

Tomato, thinly sliced

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

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.

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

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

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

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.

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.

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.

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

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

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

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

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

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.

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

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

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.

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

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.

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

Bang Bang Burgers from Delish.com give your regular burgers an extra kick.

Bang Bang Burgers

beef

Kosher salt

black pepper

olive oil

tbsp. sweet chili sauce

honey

sriracha

lime

mayonnaise

c. slaw

Is sriracha always stocked in your kitchen?

My family loved this twist on run of the mill burgers!!  Can’t wait to grill burgers again so I can lather my burgers with this mixture!!

Excellent! --except 3 Tbsp olive oil is WAY too much; definitely reduce to 1 TB olive oil! This is a tasty burger (not too spicy, yay!) and dipping sauce!

Sauce didnt taste good on it's own so it threw it out.  I think the olive oil may be unnecessary.

I made this and love it.  It is a very Asian take on a classic burger. But for those who expect the Classic Burger this is very far away.

if you love spicy Asian ( Korean especially) use the Korean Red Paste.

https://streaming.hearstdigitalstudios.com/028ff57a-9718-4d19-a00f-6a67d26ece51/video_rover_16x9_1080p_hd_1559338570_88079.mp4

Bang Bang Burgers Have The Most Addictive Sauce

An easy recipe and all of the tips that you need for perfect, juicy grilled hamburgers!

The Best Grilled Hamburger Recipe

onion

Worcestershire sauce

kosher salt

pepper

Place all ingredients in a large bowl. Use a fork (or your fingers) to gently, evenly distribute the seasonings. Be careful that you don’t overwork the meat, which can result in a dry, dense burger.

Divide the mixture into 6 equal portions. Use cupped hands to gently toss one portion of meat into the shape of a loose ball. Flatten into a 1-inch patty, pressing a small dimple in the middle. This small indentation will prevent the burgers from “puffing up” during cooking. Repeat with remaining beef to shape 5 more patties.

Place the patties on a tray that has been lined with wax paper or parchment paper. Cover loosely with plastic wrap and refrigerate for at least 1 hour.

Heat a gas grill or grill pan on high (about 450-500°F). Oil the cooking grate and cook until burgers are lightly charred on each side (about 3-4 minutes per side). The total cooking time will depend on the temperature of your grill and the thickness of your patties.

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Bang Bang Burgers

The Best Grilled Hamburger Recipe

Top 3 grilled hamburgers recipes from across the web

The most viewed grilled hamburgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Perfect Hamburger Recipe on a K...

Bang Bang Burgers

The Best Grilled Hamburger Recipe

The most viewed grilled hamburgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine