HOW TO COOK BURGERS ON CHARCOAL GRILL RECIPES

Steps:

• Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working with one ball at a time, massage the meat gently in your hands until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball about the size of a golf ball. Place the balls on the baking sheet, one ball in the center of each quadrant.
• Form the patties: Lay a second sheet of parchment on top, then place a second rimmed baking sheet on top of the first. Press down very firmly on the baking sheet, pressing directly over each patty in turn, to spread each ball into a thin patty that is wide enough that it will extend at least a full inch around your burger buns on all sides. (If using a vegan beef alternative, form a patty that is just large enough to extend 1/4 inch to 1/2 inch beyond the edges of the buns, as vegan beef alternatives do not shrink as much during cooking.) Refrigerate the patties until ready to cook.
• Heat the grill: If cooking with charcoal (the preferred method, as charcoal gets hotter than gas), ignite a full chimney of coals. When the coals are mostly covered with gray ash, spread them out evenly under one side of the grill and allow the grill to heat with the lid off for 5 minutes. If cooking with gas, set the hottest burners to high heat, cover and let the grill heat for at least 15 minutes.
• Season the burgers: When ready to cook, gently peel the top sheet of parchment off the burgers and season them generously with salt and pepper. Replace the top parchment, flip the parchment sheets with the burgers in between them over entirely, then peel off the other piece of parchment, which will now be on top. Season burgers generously with salt and pepper on the second side.
• These burgers will cook very quickly, so prepare your buns with toppings and condiments as desired. (Placing any vegetables on the bottom bun makes the burger more stable and allows them to absorb juices that may drip from the patties.)
• Cook the patties: Using your hands or a spatula, carefully lay the patties on the grill over the hottest part of the flame. If using charcoal, leave the lid open. If using gas, keep the lid closed as much as possible. Let cook, undisturbed, until the patties are well charred and juices start to pool on their top surfaces, about 1 minute.
• Carefully flip the patties. (There will most likely be flare-ups; this is OK.) Add a slice of cheese, if using, to each, and continue to cook until the meat is just barely cooked through, about 15 seconds.
• Transfer the patties to the buns, add any extra toppings or or condiments as desired, close, and serve immediately.

Steps:

• In a large bowl combine the beef and suet, season with a little and pepper, and mix just until blended. Do not overmix or the burgers will turn out too dense.
• Divide the beef mixture into eight equal balls; each will weigh about 4 ounces. Using the 1/4 pound setting on the burger press, shape each patty. Place the patties on a plate, cover, and refrigerate for 1 hour to firm up before cooking. Unlike steaks, which should be brought to room temperature before cooking, burgers benefit from being grilled cold from the refrigerator. They turn out more tender and hold their shape better on the grill.
• Prepare the grill for direct and indirect cooking over medium-high heat (400° to 500°F).
• Brush the cooking grates clean. Season the patties generous with sea salt and cracked pepper. Sear the patties over direct medium-high heat, with the lid closed, for 2 minutes. Check to see if the burgers will release easily from the grates. If they do, flip the burgers; if not, leave them, with the lid closed, a little bit longer until they do. Sear on the second side, with the lid closed, for 2 minutes. Move the patties over indirect medium-high heat, top each patty with a slice of cheese, close the lid, and grill until cooked to 160°F for well done (or your preferred doneness), about 2 minutes. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes.
• While the burgers are resting, put the bun halves, cut side down, over direct medium-high heat, with the lid open, just until lightly toasted, 15 to 30 seconds. Have ready the lettuce, gherkins, onion, and ketchup for garnishing the burgers. Put the onion into a small bowl and add some gherkin juice, which will cut through the bite of the onion to mellow its flavor; drain before using. To assemble the burgers, place the bun bottoms, cut side up on individual plates. Spread the bottoms with ketchup, top with lettuce, two patties, onion, and pickle, then spread the bun tops with ketchup and close the burgers. Serve immediately.
• *Suet is fat taken from around the kidneys of cows and sometimes sheep. It can be special ordered from some butcher shops and supermarket meat counters or purchased online. Solid vegetable shortening, which has been frozen and then grated on the large holes of a box grater-shredder, can be substituted.