Camp-side Burgers

Camp-side Burgers
  1. Light your charcoal in the KUDU and let them burn to embers with a layer of white ash before getting your burgers on the grill.
  2. While the charcoal is prepping, loosely pack your hamburgers into balls and gently flatten them out in to a 1" thickness. The key is to not over pack them leaving the airy on the inside. Sprinkle them with Worcestershire Sauce and coarse salt & pepper. Set aside for now.
  3. Take out the hamburger buns and brown the on the grill. The KUDU makes perfect grill marks and once they are browned put them back inside the plastic bag and seal up with a twisty tie. This will perfectly steam your buns until ready to serve.
  4. Adjust your grill height over the embers at medium-high heat. To locate medium-high place your hand over the embers and find the height you can count to three or four before having to remove your hand (approx. 600 degrees).
  5. Add the burgers to the grill. Allow the flames to tickle the meat directly but don't allow it to completely consume it. If flames are too high simply raise the grill surface to appropriate height.
  6. DON'T MASH DOWN ON THE BURGER, this will squeeze out all the juices and flavor. And you don't want flares to burn your burgers either
  7. Cook over medium-high heat roughly 4 minutes per side and once you have a nice sear on both sides raise to medium-low heat. This will be the height where you can keep your hand above the embers 7-8 seconds (approx. 300 degrees).
  8. Continue to rotate your burger 4 minutes at a side.
  9. Remove and serve perfectly done camp burgers.