How To Make The Bomb-est Burger Ever

We cook burgers on every type of fuel, pictured below is a natural wood fire but feel free to adapt for charcoal, pellet or wood fire.

You’ll need:
1-2 pounds Organic, grass-fed ground beef
Sea Salt (approximately ¾ teaspoons salt per patty)

Form your patties: We like a 5-6 ounce patty – this means you get three from each pack of Organic, grass-fed ground beef.
Pull the ground beef from the refrigerator and remove from bag, break into three large equal chunks and shape each chunk into a round patty, about 1” thick.

Salt each patty with ¾ teaspoon of kosher salt, dividing the salt equally between the two sides.

Place the burger on a smoking hot grill and char for a minute, then reduce heat or move slightly away from the flame for an additional 2 minutes. The burger will be ready to flip when the char is nicely formed – this is due to the rendering of fats off the surface of the burger.

Flip the burger and repeat – a minute hotter and 2-3 more minutes on a little lower heat.

Your burger is likely a “rare” cook at this point – feel free to take an internal temperature – with a juicy thick burger like this it can be difficult to tell just from the outside if it’s done.
If you’d like to cook to a medium (as we did) cook for another 2 minutes or so on each side. Use the temperature guide below to guide your measurements. You should shoot for about 5 degrees less than your final desired internal temperature. So, if you are shooting for 125, pull from the fire at about 120.

When you have about a minute left in your cook time, set your slices of cheese atop the burger to melt. If the cheese is not melting, you can tent the burger, which will speed up the melting.

At the same time you drop the slices of cheese on your patties, set your buns on the grill – usually 30 seconds each side is sufficient.

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