A burger is either thin and crusted or thick and juicy, and the two want opposite techniques. A smash burger needs unbroken contact with a flat hot surface, so it wants a cast iron plate over the coals rather than a bare grate. A thick pub patty wants the grate and a two zone fire.
Use 80/20 mince. Leaner beef produces a dry burger with no rendered fat to fry the crust in, and no amount of technique compensates. Handle it as little as possible and never compact it before it hits the heat.
Ground beef is cooked through, to 70°C (160°F), unlike whole muscle. That is a food safety matter rather than a preference, because mincing distributes surface bacteria through the meat.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Charcoal Smash Burgers | Direct heat | 290°C (550°F) and above | 10 min | 70°C (160°F) |
Techniques used
Direct heat. Food straight over the coals. Fast, fierce, and finished before the inside overcooks.