How to Grill Burgers Over Charcoal
Grilling burgers over charcoal just hits different—smoky, beefy, and way more satisfying than anything off a gas grill. If you’re after that juicy burger with an epic crust and no sign of dry disappointment, you’re in the right place. We’re keeping it simple, bold, and loaded with flavor. Grab some fresh ground beef, fire up those coals, and let’s break down how to grill the perfect charcoal burger every time.
Grilling burgers over charcoal seems simple (it actually is), but it feels intimidating. Maybe it’s the open flames, or maybe it’s the flashbacks to dried-out burgers puffed up like hockey pucks. Tried drowning it in BBQ sauce? Still tastes burnt.
We’ve all been there. Odds are, you’ve got a friend who turns every patty into a briquette.
Let’s forget the past—it’s time to make crusty, juicy burgers without overcooking them. You ready?
Why This Process Works
- Low effort: Believe it or not, you barely have to do anything. One flip, and they are practically ready to go. It’s all about visual cues and temperature control.
- Burger for everyone: Does Karen like hers well-done? It’s easy to pull off with this method, while still delivering juicy pink-ish burgers to the rest of the fam.
- Crust and flavor: The reason you’d want to grill a burger over charcoal is for the texture and flavor, and this method brings both to the party.
Key Ingredients
- Ground Beef – The 80/20 blend tends to work perfectly when searing over hot coals. Use fresh ground beef from the butcher counter, if you’re not grinding your own. Avoid the frozen patties for this method, it’s a slightly different process.
- Seasoning – Beef should be the primary flavor when biting into your burger, so we recommend using a seasoning that’s sugar-free. Canyon Crust Beef Seasoning will create a bold, peppery crust without overwhelming the natural flavors. If you’re a purist, stick with kosher salt & freshly ground pepper.
How to Make Charcoal Burgers
- Prep the meat. Divide the ground beef into equal-sized portions—recommended 6 to 8 ounces each. Gently shape each patty by pressing the meat together and forming the edges with your hands. Flip it over and give it one more pass to make sure it holds together, but don’t go overboard. Be gentle, there’s no need to mash it like meatloaf. Loose patties = juicy burgers.
TIP — Chill the patties in the fridge for at least 30 minutes before cooking, which helps them hold their shape on the grill.
Season the burgers right before they hit the grill—no need to mix it into the meat. Hit both sides (and don’t forget the edges) with a generous sprinkle. That’s all it takes.
- Set up charcoal grill for 2-zone cooking. If you want that perfect burger, it’s all about the setup. A charcoal grill gives you unmatched flavor and control.
Pile your hot coals on one side of the grill and leave the other side coal-free. The temperature in the grill should be about 400°F—medium heat—hot enough to sear, but not scorch. Toss in some wood chips just before searing for a smoky kiss of flavor.
Having a cool zone gives you flexibility—you can move the burgers away from the flames to finish cooking, melt cheese, or keep them warm while you’re juggling other things on the grill.
It’s also the best place to use an internal meat thermometer to check the temperature, to make sure the burger is on track.
- Grill the burgers. Add the meat, gently, to the hot coals. Don’t press them down, just set them right over the heat and let them cook.
Let them sear for about 4-5 minutes, untouched. This builds the crust and locks in the juices.
- Flip once with a metal spatula. Sear the second side for another 3-4 minutes until browned.
- Move the burgers to indirect heat (cool zone) when near the target temperature.
Do not fully cook the charcoal burgers over the coals, or they will become dry. Move them about 5-8°F before your goal temp, allowing them to rest and slowly finish. This is also the time to add cheese, if desired.
Recommended Temperatures:
- Medium-Rare: Move around 125°F (target 130-135°F)
- Medium: Move around 135°F (target 140-145°F)
- Medium-Well: Move around 145°F (target 150-155°F)
Charcoal Burgers: Frequently Asked Questions
How long should you grill burgers on a charcoal grill?
Grill burgers over charcoal for about 8–10 minutes total, depending on thickness and desired doneness. Sear each side over direct heat for 4–5 minutes, then move to the cool zone for another 2–3 minutes to finish cooking without burning.
What is the best way to grill burgers over charcoal?
The best method is to use 2-zone cooking, by setting up a hot zone of coals and a cool zone for flexibility. Start by searing the burgers over direct heat to build a crust, then finish them over indirect heat to reach your target temperature. This prevents dry burgers and gives you more control over doneness.
Should I grill burgers with the lid open or closed?
Keep the grill lid open for searing over direct heat so you can monitor flare-ups. You may close the lid when the burgers are on the cool side to help them cook evenly and melt cheese faster. Use your intuition; only close the lid if you need to continue to cook the burgers without searing them to reach your target temperature.
Can I use frozen or pre-made burger patties on a charcoal grill?
Frozen burgers can be grilled, but they require a different method than fresh ground beef. For best results, use fresh beef for better texture, juiciness, and flavor. Pre-made patties, as long as they are not frozen, will work just the same as the recipe above.
Favorite Toppings for Charcoal Burgers
Combine your favorite cheeses, sliced tomatoes, or shaved onions with any of our recommended toppings.
Pickles & Crunch
Sauces
Thank You For Trying Our Recipe!
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Charcoal Grilled Burgers
Grilling burgers over charcoal just hits different—smoky, beefy, and full of flavor. Grab some fresh ground beef and let’s crush the perfect charcoal burger.
- Total Time: 20 minutes
- Yield: 6 burgers
Ingredients
- 2 1/4 pounds (36 ounces) ground beef, portioned into 6-ounce patties
- 2 tablespoons Canyon Crust Beef Seasoning, as needed
- 6 burger buns
- Cowboy sauce
- Cheese, pickles, toppings as desired
Instructions
- Make the burger patties. Divide fresh ground beef into 6–8 oz portions. Gently shape into patties, forming the edges and adding a small thumbprint in the center to prevent swelling. Don’t overwork or compress the meat—keep it loose for juicy results.
- Heat up the grill. Fill your charcoal grill with plenty of coals and set it up for 2-zone cooking—hot coals on one side, no coals on the other. Aim for a grill temp around 400°F. Add wood chips just before searing for extra flavor.
- Season the burgers. Right before they hit the grill, season the patties generously on both sides and around the edges. No need to mix it into the meat.
- Grill the burgers. Place patties over the hot coals and sear for 4–5 minutes without moving them. This builds a flavorful crust.
- Flip the burgers once using a spatula—no pressing down. Sear the second side for another 3–4 minutes, then move them to the cooler side of the grill.
- Finish cooking. Add cheese now, if using. Cover the grill and let the burgers finish cooking over indirect heat. Use an instant-read thermometer and pull them off 5–8°F before your target temp.
- Toast the buns. While the burgers finish, toast the buns quickly over the hot coals. Let the burgers rest for a few minutes before serving.
Notes
- Make a small dent in the center of the burger patty to prevent puffing.
- Flip once—don’t press the burgers. Trust the process!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beef
- Method: Grilling
- Cuisine: Burger
Nutrition
- Serving Size: 1 burger
- Calories: 540
- Sugar: 4 g
- Sodium: 961.4 mg
- Fat: 35.4 g
- Carbohydrates: 20 g
- Protein: 33.1 g
- Cholesterol: 120.3 mg
