Hardly's Charcoal Broiled Burgers

These burgers are built on a simple truth: thin patties over screaming-hot charcoal cook fast and develop more crust per bite than thick pub-style burgers. A quarter-inch thick means about 4 minutes per side, and the edges get that crispy, lacey char that only real charcoal can deliver.

The butter-sauteed onions cook right on the grill in a small saucepan alongside the patties. Once the onions come out, ketchup and mustard get stirred into the leftover butter and warmed through. That warm, buttery sauce spooned over the onion-topped burger is the move that sets these apart from a basic backyard patty.

Toast the buns on the grill too. A few seconds face-down over the coals gives them structure so they don’t go soggy under the sauce.

Pro Tips

• Don’t overwork the ground beef when mixing in the salt and pepper. Handle it just enough to combine. Overworked meat makes dense, tough patties.
• Make the patties slightly larger than the buns. They shrink as they cook and will match up perfectly once done.
• Let the coals burn down to grey-white ash before grilling. Flames mean uneven cooking and flare-ups from the fat.

Variations

• Melt a slice of sharp cheddar or American cheese over the patties during the last minute on the grill.
• Add a dash of Worcestershire sauce to the ketchup-mustard mixture for a deeper, tangier sauce.
• Swap the buns for toasted brioche for a richer, slightly sweet contrast.