How To: Grill Burgers
OVERVIEW:
Great burgers don’t happen fast – they happen hot and right. This guide walks you through every step of grilling burgers on a charcoal grill, from prepping the patties to getting that perfect sear and smoky flavor.
Whether you’re going for juicy and classic or bold and stacked high, Royal Oak Lump charcoal gives you the clean, consistent heat you need to nail it every time.
YIELD:
4 servings
PREP TIME:
15 min.
COOK TIME:
10 min.
TOTAL TIME:
25 min.
Fuel
- Royal Oak® 100% All Natural Hardwood Lump Charcoal
- Royal Oak® Tumbleweeds Natural Fire Starters
Equipment
- Charcoal Grill
- Instant-Read Meat Thermometer
- Charcoal Chimney Starter
- Metal Spatula
- Grill Brush
- Mixing Bowl or Tray
STEPS
Step 1: Choose the Right Meat
Use ground beef with a fat content of around 20%. This will help keep the burgers juicy and flavorful. Season the meat.
Step 2: Form the Patties
Divide the meat into equal portions and form them into patties that are about 1/2 inch thick. Season the patties. Pro tip: Add in indentation in the middle of the burger for steam.
Step 3: Prepare the Grill
Light the charcoal and wait for it to turn gray. Spread the coals out in an even layer, and oil the grill grates to prevent sticking.
Step 4: Season the Patties
Season the patties with salt and pepper, or your favorite seasoning blend.
Step 5: Grill the Burgers
Place the patties on the grill and cook for approximately 5 minutes per side for medium-cooked burgers. Flip the burgers only once with a spatula to prevent overcooking.
Step 6: Toast the Buns
Add the buns to the grill to toast/warm up.
Step 7: Check the Doneness
Use a meat thermometer to check the internal temperature of the burgers. For medium-rare burgers, the temperature should be 135°F to 140°F; for medium burgers, it should be 145°F to 150°F; and for well-done burgers, it should be 160°F. Pro tip: Save the plastic bun bag to put the hamburgers back into so the buns can steam.
Step 8: Serve and Enjoy
Once the burgers are cooked to your desired level of doneness, remove them from the grill and let them rest for a few minutes before serving. Serve with your favorite toppings and enjoy.
PRO TIPS
Choose meat with enough fat content.
Fat helps keep the burgers juicy and flavorful as they cook.
Flip the patties only once.
Limiting how often you flip helps the burgers develop a good sear without drying out.
Season generously before grilling.
A good coating of seasoning helps build flavor on the outside of the patty.
Check temperature, not just time.
A meat thermometer is the most reliable way to confirm doneness, since grill heat and patty thickness can vary.
Let the burgers rest briefly before serving.
A short rest helps them stay juicy instead of releasing all their moisture right away.
FAQs
Why use ground beef with around 20% fat content?
Fat renders as the burger cooks, which helps keep it moist and adds flavor. Leaner meat can dry out more easily on the grill.
Why flip the burgers only once?
Flipping repeatedly can release more juice and heat each time, which may lead to a drier burger. One flip is generally enough to get a good sear on both sides.
Can I use a gas grill instead of charcoal?
Yes — the same general approach applies. The main difference will be in flavor, since charcoal tends to add more smokiness.
What’s the most reliable way to check doneness?
A meat thermometer inserted into the thickest part of the patty is the most reliable way to confirm internal temperature, rather than relying on color or cook time alone.
Why toast the buns on the grill?
Toasting the buns adds warmth and a bit of texture, and can help them hold up better against toppings and juices.
Can I prep the patties ahead of time?
Yes — forming patties in advance and keeping them refrigerated until grilling is generally fine and can help with timing on cookout days.
