Hamburgers Grilled Over Charcoal Using GrillGrates
Channel: Paw Daddy's BlindHawg BBQ
Date: 2022-09-01

In this video I show you how I grill hambergers to perfection using GrillGrates to get the perfect sear.
Chapters
0:00 Intro
0:10 Grill Preparation
0:50 Grilling The Hamburgers
1:39 Toasting The Buns
1:53 Outro

Transcript                                                      
Today I'm cooking hamburgers on my tabletop grill. You'll see how I do it. It works for me.
The charcoal tray is in the highest position.
I will be using Embers charcoal. I have Embers on hand because I did a series of videos on charcoal.
Embers pretty much finished last when it comes to :Burn Time”, but since I'm grilling hamburgers
burn Time is not critical. It's not my first choice but it's good enough for grilling.
Since Embers burns fast,  I added a little fresh charcoal to the tray.
I have upgraded the factory grates to GrillGrates. The flat side of the GrillGrates works best for hamburgers. The GrillGrate allow for hotter temperatures on the grates.
You can see that the cooking surface is close to 450 F
I have some 80/20 beef patties. Yes, I think the 80/20 is a very good option for hamburgers. 90/10 hamburgers are not as juicy and not as flavorful. Fresh,never frozen is preferred.
Spread the patties out on the grill.
Season to taste. I use salt and pepper. You can season on just one side. If you prefer to season both sides then go for it.
Using my gloved hand and a hamburger press I give the patties a smash, and hold for several seconds to get a good sear. This is where the grill grates shine. They eliminate almost all the flareups. You may have some flames trying to sneak around the edge of the grates, but the patties are protected.
Close the lid until the burger is saturated with juices on top, flip and cook the other side with the lid closed. Like smash burgers you only flip once. Keep in mind that with this setup the  patties cook very quickly .Using a good instant read thermometer, like a Thermapen, cook until each patty is at least 160 F. I know a lot of people may prefer a more rare burger but you're always taking a chance with under cooked ground meat. When you grill a steak, it kills surface bacteria. It's safe to eat rare. When you grind meat, then surface bacteria is dispersed throughout and will not be killed at lower temperatures. So you're taking a chance. Ultimately it's your choice.
To toast the buns I'll lower the charcoal tray near the lowest setting. If you try to do this with a gloved 
hand you'll lose your religion or maybe you'll find it. This is so hot that I always use my channellocks. Leave the lid open while cooking the buns.
I like the Pepperidge Farm Golden Potato Hamburger Buns. They are good buns at a reasonably priced.
Give the buns a spray with I Can't Believe It's Not Butter, toast for a few seconds on each side.
 Now if you've sauteed your mushrooms, cooked the bacon, and sliced up the veggies then you can build that perfect burger.

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