Classic Charcoal Burgers

Classic Hamburgers Over Charcoal

BY: ANDREA ALDEN — Napoleon's Digital Writer, Food Blogger, Food Photographer & Stylist

Whether you go out of your way to grind your own meat or just use store-bought ground to form your own patty, one thing is for certain, nothing beats a classic hamburger cooked over charcoal. Usher in grilling season by grilling up this charcoal burger recipe.


  • 2 lbs. ground beef (with 20% fat)
  • 2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. Dijon mustard
  • Salt and pepper to taste
  • 6 hamburger buns

Toppings including; lettuce, onion, tomato, cheese, bacon, and your favourite condiments


  1. In a large bowl, combine the ground meat with onion powder, garlic powder, Worcestershire, Dijon, salt and pepper. Keep everything as cold as possible while working with the meat.
  2. Using the Napoleon Gourmet Burger Press Kit, form into six patties. Place each patty onto a tray with waxed paper and place into a fridge to chill for 30 minutes.
  3. While the burgers are chilling. Light a full chimney of Napoleon’s Blackstone Charcoal. Once the charcoal is lit, pour the chimney to one side of the charcoal grill, setting up a two-zone fire. Pull the cooking grids up to the top setting and allow them to preheat for at least 10 minutes. Set the bottom air adjustment to half-way open to ensure a temperature of around 400°F+ in the grill.
  4. When the grids are nice and hot and the BBQ preheated, sear the burgers over direct heat for 3 to 5 minutes or until they release easily from the cooking grids – indicating delicious grill marks have formed. Flip the burgers and sear on the other side before moving the burgers to the side of the grill without charcoal to finish cooking using indirect heat. About 5 to 7 minutes or until an instant-read BBQ thermometer reads 165°F.

    PRO TIP: Add chips or a chunk of smoking wood for extra flavour while cooking these burgers.

  5. Rest the burgers for 3 to 5 minutes and then serve them with your favourite toppings, sides, and beverages.

These classic style charcoal burgers are delicious and the perfect way to usher in the beginning of grill season – if you haven’t already been barbecuing all year anyway. Then they’re just a fantastic meal that is perfect for any day of the week. Double the recipe and freeze the extra patties with sheets of waxed paper between them for a fast, weeknight dinner too!

Happy Grilling!


Keep the meat as cold as possible and season the meat thoroughly

Use a burger press to form patties

Add some wood chips or chunks for extra flavor

Sear the burgers over direct heat, flip only once or twice

Once seared, move the burgers off of direct heat to finish, if they aren't already

Enjoy with your favorite toppings and sides