Discover the secrets to make perfect coal grid cheeseburger. I cover everything, from the butcher to the sandwich, in this all-in-one guide.
How to make perfect coal grilled cheeseburger
I have been writing recipes for barbecue and hamburgers for over a decade and I get excited again every time I die a juicy and pelvis kissed cheeseburger. Carbone gives your hamburgers an incredible burning outside and keeps the interior tender, juicy and loaded with a robust flavor. Finish it with a slice of your favorite cheese, crunchy vegetables and vibrating seasonings – all about a toasted sandwich – you can’t beat it.
Whether you are grilling for a crowd or creating your dream hamburger, coal is the key to a fantastic flavor and the perfect crust. This practical guide covers everything, from sandwiches and seasonings, to condiments and sides, so that you can build the final coal grid cheeseburger.
Why grill with coal?
When you want bold flavor and a beautiful consistency, coal is king. That crust kissed by the flame and thin smoky notes cannot be duplicated, calls or falsified. Carbone burns the hottest of the gas, which means a better and more juicy and robust Scottish flavor in every bite. The grill does hard work and you feel like a hemburger hero in the courtyard.
It all starts with heat control. A two -zone configuration configuration gives you the best from both worlds. Direct high heat helps you get that crust worthy of arms and indirect heat gives you better temperature control. Clean the meatballs on hot coal to block the flavor, then slide on the cooler side to finish cooking without burning or drying.
I have a complete post on how to cook with the two -zone grid to help you set up. And if you really want to compose your coal game, take a look at mine Class of pitmaster 101 coal. I will guide you through everything, from the choice of the right coal to grill maintenance, so that you can turn on with total trust.
The best beef for coal grilled hamburgers
An excellent hamburger begins with quality beef. For traditional cheeseburger, I recommend Chuck on the ground 80/20. It has perfect meat: fatty relationship for juicy and tasty meatballs. If your meat is too thin, you will finish with dry and tasteless hamburgers. Too fat and you will finish with the reduction of meatballs (and run the risk of riara). For the best results, take that 80/20 minced meat.
What if I’m preparing my meatballs?
If you intend to form your meatballs, I recommend it from meatballs of about ¼ inch of about ¼ inch. Make sure you don’t work too much! Do you want to mix things? Try these hamburgers with Steakhouse butter butter butter or these juicy Hamburgers of Lucy stuffed with cheese. Or, for an experience of smokers unique in its kind, they produce these smoked breast hamburgers.
Season your meatballs like a professional
While Salt and Pepper make a classic combination, I love having a dedicated condiment for hamburgers. I have a recipe for a classic tailor -made condiment for hamburgers made to make that natural flavor shine. You just need 7 common ingredients, so you can do it at home to keep me at your fingertips every time you crave the hamburgers.
Don’t you want to create yours? Take a bottle of my rubbing of beef. For that crust worthy of arms, season the meatballs right before they hit the grill.
How long for coal group cheeseburger
When you do burgers, set yours Favorite coal grill For high heat (about 400-450 degrees F on the direct thermal side). This gives you a big burning keeping things juicy. The ¼ inch thumb thick meatballs usually take 2-3 minutes per side, launching only once. If the meatballs are thicker, it burns them on direct heat. Then move them on the cooler side of the grill to finish.
I recommend cooking medium hamburgers for the best balance of flavor and consistency. Use the temperature guide below and take a Reliable meat thermometer and instant reading So nail the cook without conjectures:
- Rare: 125 degrees f
- Medium rare: 135 degrees f
- Average: 145 degrees f
- Medium good: 155 degrees f
- Well done: 165 degrees f
For a truly indulgent hamburger experience, add the cheese when the meatballs are about 10 degrees from your target donassity. As they finish cooking, the cheese melts into a welcoming covered covered covered.
Should you rest for coal grilled hamburgers?
Yes, you don’t want to forget to rest those meatballs! Rest is important for hamburgers as well as for steaks. Allowing the cooked meatballs to rest for 2-3 minutes before assembling and serve, give to all those fruit juices of the time to redistribute in all the meat. In this way, each bite is full of rich flavor.
The best condiments for grilled hamburgers
Now for the fun part: add those seasonings! A great hamburger concerns balance. You want creamy, crunchy, fresh and fresh layers to complete those perfectly grilled beef meatballs. Here are some tested topping combinations:
- Classic burgers: American cheese, lettuce, tomato, onion, pickles, ketchup, mustard
- Steakhouse burger: Pilling of crunchy onions, jalapeños in brine, smoked gouda cheese, bourbon barbecue sauce
- Burgers BBQ Crunch: Barbecue potato chips, white cherdar cheese, red onion
- Hawaiian Hamburger Teriyaki: Grilled pineapple, sliced ham, haveri cheese, barbecue teriyaki sauce, red onion
- Chilli pepper hamburger: Cuni di Cova Verde, homemade hamburger sauce, white cherdar cheese
- All-American burger: HOT DOG All-Beef in slices, slices of bacon, Colby Jack cheese, honey bbq sauce
If you want to skip the stacking, try my whiskey onion bacon jam. It is smoky, salty, sweet and salty. Get all the flavor of hamburger you love, in an epic seasoning.
Should you toast your sandwiches?
It is optional, but toasting your hamburger sandwiches is a suggestion that changes the game. The light crunch contrasts the tender pie and the melty cheese. This also helps the sauce and the condiments to remain in place. Just a minute or two on the grill is all you need. Lightly brush the interior with butter and toast until golden brown. Trust me, it’s worth it.
Distribute some homemade ranch or your favorite barbecue sauce on your toasted sandwiches for a delicious final touch. I have many recipes of homemade barbecue sauce that you can try. You can also collect your favorite in the Hey Grill Hey store if you don’t want to create yours.
Complete your Hamburger night menu
No coal grilled cheeseburger is complete without a side of chips! For that punch from one-in-twin, floating and fluffy-on-the-in-the-Inside, I have a pair of tasty options:
- Pancake chips twice: Directly from my recipe for steak chips, these golden chips are fried once to cook and still to make crunchy, Fries as you get to your favorite restaurant.
- Beer fries: Borrowed from my fish recipe and chips, these chips are covered in a light beer batter before hitting the hot oil for a crunchy and tasty crunch.
Whatever you choose, you and your family are for the night of the hamburgers of your life. Just don’t forget the immersed sauces.
Other fantastic hamburger recipes
If you still need a little inspiration to build your perfect coal grilled cheeseburger, you are lucky. You can take a look at this post for other hamburger recipes or browse the Hey Grill Hey app. For now, take a look at these popular recipes of Hey Grill Hey Burger:
Don’t hear the beef? I can’t relate to me, but I Candies help. Take a look at these hamburger recipes you can do, even if you are not a minced meat fan:
Flex those charcoal burgers muscles
The beauty of the coal grid cheeseburger is that they are infinitely customizable and always delicious. Whether you keep it classic or accumulate your high with condiments, grill on coal offers an unparalleled flavor and an unbeatable consistency in every bite.
So take your spatula, turn on those coals and show your hamburger skills. Don’t forget to take some photos of your delicious creations and tags @Heygrillhey ON Instagram AND Facebook So I see those charcoal masterpieces and rejoice!
