BBQ Burger

• Sea Salt
• Black Pepper
• Granulated Garlic
• Granulated Onion
• Ground Meat (Beef, Chicken, Turkey)

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill

1. Use fresh ground meat (beef, chicken, turkey etc.)

Pick out a nicely-marbled steak and have the butcher to grind it.
Use an 85/15 meat to fat ratio for a well-balanced burger.
If you are concerned with fat, a 96/4 burger can be used as well.

2. Season your burger

All-purpose mix of sea salt, black pepper, granulated garlic, and granulated onion.

3. Don’t over-mix your burger

Over mixing your burger will leave it tough due to the fat melting and break down.  We recommend blending it with a fork, and then, carefully form it into patties.

5. Form a bun-sized burger

6. Don’t Press your burger

Pressing your burger to speed the process squeezes out all of the juices, leaving it dry and, often, as hard as a hockey puck.

7. Toast your bun

8. Don’t overload your burger

Overloading your perfectly cooked, seasoned burger will cover it up.  Let the burger speak for itself.  A few toppings or sauces can accentuate the burger, but too many will hide your hard-worked efforts.

9. Grill it outdoors!