What kind of charcoal do you use for burgers? (2023)

What kind of charcoal do you use for burgers?

Lump charcoal is ideal for quicker grilling—things like turkey burgers, sausages, fish, chicken, and most vegetables. Briquettes are made from a combination of wood scraps, saw dust, fillers and binders, and various chemical additives. These are the evenly shaped black pillows you've seen at the hardware store.

You do not need very much charcoal when you're cooking food like burgers, hot dogs and brats that are better cooked at moderate heat. A single layer of coals across the bottom will work well. When you're searing steak, you need a hotter fire. You want to at least double the amount of charcoal, stacking it 2 to 3 high.

For burgers and sausages, try around half to three-quarters of a chimney for medium heat. If you're using your grill to sear meat or want to cook something hot and fast, use three quarters or a full chimney.

Hardwood lump imparts flavor on the food you're grilling because it's an ingredient in itself: Depending on what kind of hardwood lump you're using, be it mesquite, applewood, or pecan, your food will taste taste (and smell) different.

Although the manufacturing process sounds off-putting, briquettes are a good option for anyone new to charcoal grilling. They burn more consistently and longer than lump charcoal, so they require a lot less hand-holding. For the cleanest burn, look for briquettes that don't have added lighter fluid.

If you have a charcoal burning grill, then you want to keep the lid closed while you cook. The purpose of the charcoal is to emit heat that will circulate within and around the meat or vegetables that you cook.

THE COOK: Throughout your cook, you should actually only flip your burgers ONCE-- once one side is cooked, you flip it to cook the other side.

Just remember to keep your grill lid off while your coals are being lit because the more air flow the better. If you close the lid during this lighting process, you will kill the fire and have to start over.

How do you keep burgers from sticking to the charcoal grill?

Use a cooking oil or non-stick spray before putting the patty on the grill. As recommended, only use non-stick spray on a cold grill as the spray can burst into flames when used on a burning grill.

The basic principle of Smash Burgers is to take a big handful of minced beef, loosely packed lest you'll end up with a beef-puck, and then slam it down onto a very hot, flat surface (cast iron pans work perfectly). Then - and this part is key - smash the mound of beef as flat as you dare with a spatula.

Can You Use Charcoal Instead of Activated Charcoal? In theory, yes, you can use charcoal instead of activated charcoal. However, regular charcoal won't be anywhere near as effective. You also could expose yourself to chemical additives or impurities.

Although they may not sound attractive, there are some good advantages to briquettes. They provide a more stable burn, maintaining a steady temperature for a longer period of time with less hand-holding than lump charcoal. Pros: Burns longer, easier to maintain consistent temperature, cheaper.

All charcoal is made of the same thing: wood burned with little oxygen so that all that's left is essentially carbon. But makers of lump charcoal claim it's superior because of its purity — it contains no additives like regular briquettes or lighter fluid like instant-light ones.

If you use lump charcoal made from pine, then it would burn fast and hot — and it is awesome for searing a steak,” says Allen. But you can use charcoal made from wood with a higher density like hickory or oak if you want a slower cook.”

Don't Press Burgers: We know it's tempting, but don't use your spatula to press down on the burger patties while they're on the grill (unless you're making a smashed burger). Instead, just leave them be. Pressing will squeeze out the juices, which you want to stay inside to keep your burgers moist.

Unlike other meats that will cook up better if brought to room temperature before hitting the grill, you want those patties cold so they stay together and stay as juicy as possible. Put the patties on a tray or platter, covered, in the fridge while the grill heats up.

How long should burgers grill on each side?

For a medium-rare burger, cook for 2 minutes and thirty seconds per side for 5 minutes total. For a medium burger, cook for 3 to 3 1/2 minutes per side for 6 to 7 minutes total. For a well-done burger, cook for 4 to 4 1/2 minutes per side for 8 to 9 minutes total.

Adding bread and milk to the beef creates burgers that are juicy and tender even when well-done. (In fact, we recommend this method only for burgers that will be cooked to medium-well or well-done.)

Breadcrumbs] are not usually included in the traditional burger patty mixture, but their addition to this recipe helps to give the cooked patties a lighter, more tender texture.

So for the best burgers, don't do ANYTHING to it before you shape the meat it into patties. Don't dump it in a bowl to add seasoning — not even salt and pepper — and mix it around. That includes adding anything other than salt and pepper, like eggs, onions, or herbs.

Generously salt and pepper both sides of the burger patties. Place the burgers on the grill grates and cook, uncovered, for 3 to 5 minutes a side, depending on the desired level of doneness. If you're adding cheese to make cheeseburgers, add the cheese in the last minute and cover the grill to help it melt.

Place patties on grill, divot side up, and cook until well browned on first side, 2 to 4 minutes. Flip patties, top with blue cheese, if using, and continue to cook until well browned on second side and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 5 minutes.

We do recommend letting the patty cook for at least 3-4 minutes before giving it a first flip, to give the meat time to sear. Otherwise, the patty may start to fall apart. After that, however, you can flip it once and be done, or flip it as often as you like, trying to get both sides to cook and brown evenly.

Flipping the patty about three to four times is key, theoretical calculations suggest. The fastest way to cook a burger involves flipping the patty about three to four times, a mathematician says.

Depending on how much charcoal you're lighting, make sure to set 15-20 minutes aside to let your charcoal properly heat up before pouring it into the base of your grill.

When the charcoal firsts turns white, it is hot on the outside, but still cool on the inside. You want to wait until at least 2/3rds of the charcoal have turned white and the charcoal has stopped smoking. Use a grill tool to move the charcoal around.

How long should you let lighter fluid soak into charcoal?

Pour lighter fluid over the charcoal cone, using more in the center than around the edges. Use about 1/4 cup of fluid for each pound of charcoal. Let the fluid sit on the coals for about 30 seconds. With a long match, light the charcoal from the bottom on at least two sides.

If you have burgers falling apart, there are a few possible causes to that. Problems like bad ground beef, low cooking temperature, overworking your meat, and starting temperature are the usual suspects. You need to work these factors out to get yourself a nice, juicy hamburger.

To prevent hamburgers from puffing up during cooking, many sources recommend making a slight depression in the center of the raw patty before placing it on the heat.

Yes, you obviously can. Pam or other non-stick cooking sprays can be sprayed on a grill to prevent the food from sticking. Remember that the original Pam works best. Because it has a smoke point at 400 Fahrenheit degrees (about 204 Celsius degrees).

If your charcoal doesn't stay lit, there's a chance it doesn't have enough ventilation. Just like putting out a candle with a small cup (actually called candle snuffer) when there's no more air around, the charcoal extinguishes. The good news is that you must only allow some ventilation and try again.

Grilling with charcoal

My default setting for a charcoal grill is to keep the rack at least six inches from the heat. Instead of moving the rack up or down to control the temperature, the heat is adjusted by the amount of charcoal glowing during the grilling. Need ultra high heat.

You do not need very much charcoal when you're cooking food like burgers, hot dogs and brats that are better cooked at moderate heat. A single layer of coals across the bottom will work well. When you're searing steak, you need a hotter fire. You want to at least double the amount of charcoal, stacking it 2 to 3 high.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

If a tasty, juicy burger is what you're looking for, try this: Add 1 tbs of Olive Oil to one pound of ground beef (I use chuck). Then add 1 tbs Worcestershire, 1 tsp each of garlic & onion powder, salt & pepper to taste. Mix well.

Do you flip smash burgers?

Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about ¼-inch thick before adding and smashing the next one. Let cook for 2 to 3 minutes until nicely browned and crusty on the bottom. Flip the burgers. Top the burgers with the cheese.

By Sam Sifton. This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill.

(Smash burgers cook fast, so toppings need to be ready ahead of time!) 3. Pre-heat skillet on medium-high to desired temperature of 400°F to 500°F. No oil necessary.

Ordinary charcoal briquettes should be used because they burn at the proper temperature for smoking. There's no need to shell out for boutique lump charcoal; it typically burns too hot for smoking. The best charcoal is the standard-issue stuff. You'll also want to add some wood chips for a distinctive smoke flavor.

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.

But instead of tossing every piece of that barely-used charcoal every time you start the grill again, Cooks Illustrated suggests using those coals one more time. Even though they've been burned once, they'll reignite a second time. So it's a big waste of money if you're throwing them away after one use.

Kingsford Lump Charcoal Briquettes with Mesquite Hardwood Flavor, 10.6 lbs - Walmart.com.

Royal Oak Premium Charcoal Briquettes

These briquettes contain no chemicals and no coal. They're made from almost 100% hardwood charcoal, derived from hickory trees. While this means the smoke produced is a lot cleaner, it also makes for a longer burn time and a great flavor.

Best for Flavor: B&B Charcoal Oak Lump Charcoal

B&B carries a pronounced oak flavor that will add character to your grilled or smoked food. With no filler wood, the charcoal provides long-burn times, low smoke, and hot temperatures. The manufacturing is as environmentally friendly as possible, which is always a plus.

What's the difference between charcoal and lump charcoal?

All charcoal is made of the same thing: wood burned with little oxygen so that all that's left is essentially carbon. But makers of lump charcoal claim it's superior because of its purity — it contains no additives like regular briquettes or lighter fluid like instant-light ones.

In terms of smoke and flavor, charcoal grills not only smoke meats better than gas, they also release a chemical called guaiacol. Guaiacol is an aroma compound that gives meat a smoky, bacon-like flavor, and it only comes from wood and charcoal.

We do recommend letting the patty cook for at least 3-4 minutes before giving it a first flip, to give the meat time to sear. Otherwise, the patty may start to fall apart. After that, however, you can flip it once and be done, or flip it as often as you like, trying to get both sides to cook and brown evenly.

If you have a charcoal burning grill, then you want to keep the lid closed while you cook. The purpose of the charcoal is to emit heat that will circulate within and around the meat or vegetables that you cook.

While smoking the burger you do not need to flip them. Once its nearly cooked to the desired doneness, flip burgers once, just to sear it off and crisp up each side.

In truth, soaking your wood chips and chunks isn't necessary and here's why. Wood chips and chunks that have been soaked have to get rid of any moisture before they can produce smoke. The water on the wood will have to heat to 212°F (the boiling point of water) and will stall there until the water has been evaporated.