Ingredients
Scale
- 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
