Nothin’ Better than a Burger!

Grab the ground chuck. Chop, dice, and gather the necessities. Toast that bun. Get ready to sink your teeth into the mouth-watering juiciness of the perfectly charcoal-grilled burger. Here are 10 easy steps to follow to make the dream a reality.

What are your thoughts? (6)

07.17.13

John R

Hello Kevin,
I need to ask you about some grill safety/grill care when it comes to burgers. Each time I use my Genesis after making burgers, there is a lot of fat left over that eventually ignites and gives me big flames in the hot box. Can the weber grills handle the heat and time it takes to burn this off and still last for a decade? Or do I need to do some kind of pre-ignite cleaning on a grill day after burgers.
Thank you,
John

05.11.13

Kenneth E

Hi Kevin,

Grilled a few hamburgers the other night on my new Weber Spirit 210, and some Italian Sausage the last night. This is a great grill! So much easier to clean up then my old Gneisses that I sold, because it got too big for us. I like the porcelain coated cast iron grates. Want to try some fish and steaks soon. Took your advice about oiling the meat, it worked well! Thank you!

04.07.13

Country M

Kevin,

The manual says to spread the charcoal evenly on the charcoal grate, but I saw that in the video you used the char-basket holders with your briquettes stacked on top of each other. I figure I should follow your lead and overrule the manual. Your thoughts...

04.07.13

Kevin Kolman

Hi Country Mike,

Good observation! Yes, if you are doing burgers then a medium direct heat is perfect. When using the baskets, if you have them, you can put them somewhat close together leaving a little space between the two. Also, adjust the damper in the lid so that you are maintaining the temperatures between 425-450 degrees Fahrenheit. The manual is correct in its instructions if you do not have a grill with the baskets. The most important steps in this grilling process are the preheating and also maintaining the temperature. I hope this helps. Good eye!

Happy grilling!
-Kevin

04.05.13

Todd G

Kevin,


Weber has made a new burger press. Why does it have a punch out to make a hole in the middle of the burger. Do you suggest using this?

04.05.13

Kevin Kolman

Hi Toddrus,


The Burger Press by Weber has a dimple in the inside of the lid to help make sure the burger grills evenly. The punch out on the top of the burger press is for the handle and should not be used to put a hold in the middle of the burger. I hope this helps. Let me know if you have any other questions.


Happy Grilling!
-Kevin

03.30.13

David C

Kevin - Would you please let me know what temp you grill the burgers. I may have missed in the video. Thank you

03.30.13

Kevin Kolman

Hi Dscox1,

I like to keep the heat at or around 425-450 degrees Fahrenheit. Just make sure you preheat your grill for 10-15 minutes beforehand. This will help with the caramelization.

Happy Grilling!
-Kevin

03.24.13

rowdy h

Kevin,


I never grew up around anyone in my family grilling very much, so I know very little about it. But when I got to college I grilled a few times on a charcoal grill and I really enjoy doing it. You mention letting your grill preheat for 10 to 15 minutes. Is this from the time you first light your charcoal or after they all turn grey? I also have read where you said don't use lighter fluid. I was wanting to know what would be good to use instead.
Thank You!

03.24.13

Kevin Kolman

Hi Rowdy74,

Don't worry about not having anyone grill in your family. You are here with fellow Weber family members, and we will help you along the way. Preheating is by far the most important step in grilling. Once the charcoal has completely ashed over white, then you place the lid on for 10-15 minutes. The absolute best way to start your charcoal is with a Weber chimney starter and our lighter cubes. These are wax cubes that help light charcoal quickly without the use of lighter fluid. Please do not hesitate to ask as many questions as you need. Hope this helps.

Happy Grilling!
-Kevin