Beef Burger Patties at Charcoal Grill
Grill up the perfect classic burger with me! :)
These beef burgers are not only very easy to grill also these are very juicy and rich in flavour. Here’s all you need to know to expertly grill a perfect burger.
Get the right ground beef.
It’s critical to start with the right type of meat. Look for a mix of 80-percent lean beef and 20-percent fat for a juicier, more flavorful burger. Also the mince you will chose must be chilled, finely grinded and must not have water content in it. Otherwise your burger patties start scatering while cooking.
Ingredients:
Beef fine mince 800 gram
Fat 200 gram
White Onion 1-1/2 Medium sized
Green chilies 5-6
Green fresh coriander leaves 1 cup
Salt according to taste (I used 1-1/2 tablespoon)
Ginger garlic paste 1-1/2 tablespoon
All spices powder 1 tablespoon
Dry coriander powder 1 tablespoon
Cumin Powder 1 teaspoon
Red chili flakes 1 tablespoon
Black crushed pepper 1 teaspoon
Dry pomegranate seeds powder 1 teaspoon
Directions:
Make the paste of Green Coriander and Green Chilies in a food Processor and set aside.
Make a fine paste of white onions in the chopper and sqeezed out the water from grinded onion paste.
Mix all ingredients in the mince and combine these altogether evenly with your hands.
Form the patties:
The ideal burger patty size is about six ounces. Once the mince ball is formed, flatten it out in your hands or on a cutting board until it’s about three-fourths of an inch thick and circular in shape.
Put a slight indentation in the center of the patty, as this keeps the patty from swelling up and becoming too round during cooking.
Refrigerate the patties for 6-8 hours or until ready to cook. You can freeze these patties.
Arrange the coals:
Fire up a full chimney of Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, with coals covering about half of the grill. You want the coals at a medium-high temperature, meaning that you can carefully hold your hand above them for five to six seconds before pulling it away. We look for a grill temperature of around 400°F. If you need to increase or decrease your temperature, do so now. Add the grate above them and let it heat up.
Sear the burgers directly over the coals until brown and crispy on the bottom, about four to five minutes. You’ll know to flip the patties when you see liquid pooling on the uncooked surface. Be careful not to char the meat or press down on the patties with a spatula while cooking, you’ll squeeze out all those flavorful juices. Flare-ups will happen. This is just the fat rendering and dripping onto the coals. Simply move the burgers to the other side of the grate until the flames subside. Use a long-handled metal spatula to flip the burgers only once. Then sear the other side to lock in the juices.
Finish with cheese and buns:
As the burgers approach completion, now is the time to add cheese, if desired. You want to give it enough time to achieve melty goodness, so plan ahead. And don’t forget to butter and toast those burger buns. Watch them closely — they burn fast.
There is no need to “rest” a burger. Put it right on those toasted buns, add the toppings you like best and enjoy.
