How to Grill Burgers on a Charcoal Grill
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- Опубліковано 12 чер 2019
- It's all about the zone! Whether you prefer charcoal or propane, always place cold burgers on a hot grill. Be sure to have a hot zone and a cooler zone so all burgers reach the perfect temperature.
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Shoutout young men trynna be the grill master one day!
Short, sweet, and to the point. Thanks!
I don't have those good expensive professional grills but I got something similar like this, charcoal grill. Helpful vid for someone like me who loves cooking and especially burgers, thank you!
Thanks for watching!
He's not using a super-professional grill, but a fairly high-end Weber charcoal grill. Which, unlike in the video, should never be used indoors.
@@sj-rq8rh He's in a commercial kitchen, numbnuts. As in, heavily vented. Totally safe.
A good Kettle grill is much more versatile than anything else
I love that char crust on the burger
I want to surprise my boyfriend who is king and master of the grill. This was incredibly easy to understand and helpful!! Thank you very much 😁✨
this niga makes it look easy, how did u do?
Simple and to the point
Those burgers looked excellent thanks for sharing
Thanks for watching!
Tried your method with Webber kettle and got great results.
are you grilling indoors?
Great video my friend:)
Very useful for ppl like me
Thanks for the positive feedback on the video!
Yes sir.. I'm finna do it
Never seen anybody use a charcoal grill indoors.
Helps you fall asleep faster
He's in a commercial kitchen.
My exact thought
Lmaoooo i just noticed that 😂
Nice video 💪🏼
Great video! So you 1st get the grill marks on the burger and then cook to desired temperature or vice versa.. thank you
Sam merry Christmas!! I would love a new grill and to come chill with you in Cali
Same to you!
A good instructional video. Quick and concise. Thanks for sharing
Glad it was helpful, thanks for watching!
👌Got it. I hate foil on the grill. It sucks
First time grilling outside with the family and it wasn't that good--waaay to windy where we were...but we did manage to get some nicer hotdogs than the hamburgers 😅...
Trying again now with the grill, except doing it on our back patio....no wind but it has been HOT outside....wish me luck🤪👍🔥🔥
how did it go?
how did it grow?
Hope round 2 was better. I bought my first charcoal grill yesterday. I asked the wife to buy hotdogs incase i ruin the burgers 😂
Just the video I was looking for !! Nice burger presentation, pointers tho.. didn’t show if they were actually juicy and that burnt one was funny
*Love it!! I used to use a propane grill and after using my Weber, the food just tastes so much better and the temp **MyBest.Kitchen** control is so easy! Will never use a propane grill again!*
Propane is still useful for big things and things that take a looong time. And for summer days to avoid cooking indoors and running the AC so much. And for when you are to busy to keep an eye on a charcoal grill. Charcoal is absolutely better results but the convenience of a gas grill does have genuine advantages
@@Zaku186 this is spam. The comment is literally spam.
I wish me and a future wife would have our weekly cooking show, like on a Saturday, to teach food lovers to make not just grilled burgers, but hot dogs, and nothing degradingly bizarre!
I'm thinking about getting into charcoal grilling, but I have a question.. when you put the lid on, do you open up the vents?? And if so, why? What happens if you keep the vents closed?
Great question. If you want a blazing hot fire you should leave the vents open. This introduces more air into the coals to bring up the temperature. This is great for developing a sear on your steaks or burgers. Closing the vents could be a good option if you are reverse-searing or smoking.
The charcoals are burning because the oxygen in the air, the more vents you have open the more oxygen will go into the flames. If you close all the vents is like turning your grill off. You can use your vents to control temperature. One thing I do is at all time keep the top vent full open, and start with all the side vents (in case you have multiple) open, once the grill starts I'll see at what temperature I'm in, and I'll start closing slightly the side vents until the grill is that the temperature I want. Hope that helps.
No dude those are not perfect burgers 🍔 you left off the cheese!
You're right! Make sure to add your favorite cheese to personalize your burger.
Not everyone eats cheese on theirs. I sure dont!
I appreciate the video without cheese. I don’t eat cheese.
And I added the cheese!
😂😂😂🙌
How long do I cook my burger on each side?
This will depend on your grill temperature and thickness of the burgers. What is important is to get nice grill marks on both sides and then bring your burgers up to the degree of doneness that you are looking for. We recommend having a cool side of the grill for this purpose.
www.certifiedangusbeef.com/kitchen/doneness.php#grilling
3 minutes a side is usually plenty if your grill is nice and warmed up. I usually run my charcoal grill for burgers around 450-500 degrees, leaves a nice sear and doesn't overcook them.
3 minutes a side if ur grill is hot and good watch for hot spots tho like this guy did cause you’ll burn em really quick
What grill temperature should the hot zone be?
We usually aim for over 500 degrees F.
This will come in handy for me to
Wrey good
You have a charcoal grill indoors?
Ok, but what’s a couple mins on the grill .. 2 mins? 3, 5 , 7 ? If the lid is on how do we know when it’s ready to flip??
Till ones side cooked the flip it lol
Eyeballing the size of these burgers, I’d say about 4 minutes per side with the lid down.
Did he just reach into the salt bowl with his meat hand?
How many minutes on each side?
So your Burgers don't put out any type of Grease what kind of hamburger meat are you using ,my Burgers on a grill the grease from the burgers put the charcoals out
Understanding the Levels of Doneness for Hamburger Patties
Rare has an internal temperature of 125°F and is completely pink throughout the burger.
Medium-rare has an internal temperature of 135°F and is just slight brown inside near the crust of the burger.
Medium has an internal temperature of 145°F and a center that is slightly pink while the rest of the meat inside is brown
Well-done has an internal temperature of 160 °F and is completely browned throughout the inside.
The USDA recommends cooking ground beef to an internal temperature of 160 °F to ensure you’ve killed any harmful bacteria.
At 160 you've also eliminated any chance of anyone enjoying the burger. 😅
Those are looking perfect, just need cheese and voila
What if you dont have a food thermometer
Buy one. :-)
Perfect burgers...first one he flips is burnt. 😆
if u call that burnt u should buy glasses
Y'all don't understand that this is the basics of a cooking a burger, learn this add flare later
Grilling inside? Hmm
u burnt the hell out of the first burger 😂 but good tips i will use these tonight
I always ended up having flare ups
What temp should it be at I've read different things
I gave up on bbq burgers..everytime no matter what they come out like bricks...I tried everything...pan fried only option for me
Oh no! Bricks are not a good outcome.
U cooking them to long
dont put them directly on the grill, put them on the cast iron first
lower the temp, cook them away from the flame, use a meat probe...
@@CertifiedAngusBeefTestKitchen can you cook them to about 60% then transfer to grill to smoke
Doesn’t mention the time it took to flip them but I guess when they get a crisp 🤷🏻♀️
Looks good but I’ll have cheese on mine!
I like my burgers a little bit more charred
My burgers always fall apart...
good vid. but everybody i know uses 90/10 so its much harder
Thanks for the feedback. You can still have some great burgers using 90/10.
But everybody I know uses 80/20 its so much softer !
Did anybody notice he touched raw beef and then contaminated his entire salt cellar? 0:47
Love the video but salt and pepper is not Seasonings tho.
Not very exciting ones, but essential.
For burgers and steaks it definitely is. You wanna seasoned ground chuck, eat meatloaf.
Burger must be cool but not frozen?
Burgers are best kept refrigerated until cooking, it is not necessary to freeze them unless storing for more than 2 days. According to the USDA it is okay to cook burgers from a frozen state but they will take about twice as long. Checking the internal temperature of cooked burgers is the most important to know when they are cooked and meet food safety standards. USDA recommends all ground meat to be cooked to an internal temperature of 160°F.
Blake Shelton
Salt and pepper 😂😂😂😂
Glad I'm not the only one 😂
Just have to point out the fact that the hand used to drop the burgers was the same hand that went into the seasoning vessels. Cross contamination is no joke!
The people I know who are serious about cooking always have "pinch bowls" of spices they are going to use. They're just some small bowls they put a predetermined amount of seasoning in, usually only the amount they think they'll use. That way, they don't have their "raw food touched" hands all over the containers the the spices are actually in. When done, just throw away what little seasonings are left in the bowls and wash them.
I could eat that ground beef raw and be totally fine. I do it all the time, in fact. Misinformation is no joke!
You emphasizeed cold burgers. Why do you want them to be cold?
They can be easier to handle and, by cooling them first, you should develop a better sear. Placing them in the fridge for an hour before grilling can help remove some of the moisture in the burgers which means a quicker, better sear.
if you form the patties yourself, they're going to hold up better, otherwise they can "break".
Am I the only one confused by him grilling inside with charcoal
Crispy or burn to shit? Lol
What if you only have a box of grits and baking soda can I still make hamburgers
No cheese 🤔
He put his hands into the seasoning after touching the raw meat, I hope that seasoning gets tossed
He burnt it 😅😅
160F (70C) is "safe" per the FDA but this is a waste of good ground beef. Do yourself a favor and cook them to about 120-130 (remove them 5F before the target temp) if you want them rare/medium-rare.
If you are going after the rare/medium-rare temp how about trying sous vide? This takes care of the food safety issues ground beef has. We just published a new video on how to sous vide burgers!
ua-cam.com/video/2dn_CadxtJI/v-deo.html
He cremated a few of those burgers
Way to burn them
Not the perfect burger without cheese. :)
Nice grill marks - NOT
Take the grill, throw it out, buy propane, grill like a pro.
The raw meat hand went in the salt dish 🤮
The perfect burger? Hardly. Where’s the bbq sauce? Where’s the cheese? Where’s the bacon? And for the love of god, where are the jalapeños?
Good video otherwise. 👍
This video is meant to showcase the basics of the perfect burger. Of course you should add all your favorite toppings! Grill on friend :)
Boooo
You burned them. At least you didn't dimple them. And that's a dried out burger...
Thankfully they didn't taste dried out. I'll blame the lighting in our kitchen!
Salt & pepper Isn't season 🤦🏽♂️
Then what is it?? lmfao
King Jordan salt and pepper are the King and Queen of seasoning. It accentuates the flavor of the meat. I want to taste the meat, not some overpowering seasonings.
King Jordan what E M said!!!
King Jordan season is just any spicing on the meat, my piss and shit can season my burger
What do you think it is ? 🤔