Does anyone know good tips for grilling hamburges on charcoal grill?
– set up “hot spot” on the grill (one side should have more coals that another side). this is important as people have different tastes of doneness for their burgers. The “cooler (less hot) side can continue to cook the burgers – for those ‘well done’ folks, without completely drying out the meat. – use dry seasonings – garlic, onion, cumin in powder form, but you can use almost any dry, please without too much salt, seasonings (barbecue sauces and the like burn quickly because of their sugar content and should be brushed on within the last stage of cooking (5 or 10 mintues before you plan to remove the meat from the grill) – DON’T constantly turn the meat over (DRYYYYINNNG OUT) the best way to know when to turn over the meat is when you see the color changing at least half way along the side of the meat. – after turning: rare cook until the the burger just turns color on the other side (use a spatula to lift it up to peek) medium rare: add another minute medium welll: add another 3-5
