Charcoal Pub Menu Recipe

Prepare patties

Divide the ground beef into four equal portions (about 5 oz / 140 g each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to minimize shrinkage during cooking.

Season both sides of each patty with kosher salt, black pepper, and a light brush of Worcestershire sauce. Set aside at room temperature while you prepare the grill (about 15–20 minutes).

Prepare a charcoal grill for direct high heat: bank coals to get an even hot surface (about 500–600°F / 260–315°C at grate level if you use a thermometer). Clean and oil the grill grate lightly with olive oil to prevent sticking.

Place the patties on the hot grate. Cook without pressing for 3–4 minutes on the first side until a dark sear forms. Flip once and cook another 3 minutes for medium-rare to medium. For medium-well, cook 4–5 minutes after flipping. During the last minute of cooking, place a cheddar slice on each patty and close the lid to melt the cheese.

Remove patties to a resting plate and loosely tent with foil for 3–5 minutes to redistribute juices.

In a small bowl combine mayonnaise, smoked activated charcoal powder, minced garlic, lemon juice, salt, and black pepper. Whisk until smooth and uniformly colored. Taste and adjust seasoning. Keep refrigerated until assembly. Note: Activated charcoal can interfere with some medications; use sparingly and advise guests if needed.

Preheat a cast-iron skillet or griddle on the grill or stovetop over medium-high heat. Add butter or oil and let it shimmer.

Lay the red onion rings on the hot surface and sprinkle brown sugar evenly over them if using. Cook 2–3 minutes per side until they develop strong char marks and soften. Remove and keep warm.

Quick-grill the dill pickle slices for about 30–45 seconds per side just to warm and char slightly; this mellows the acidity and adds smoky flavor. Remove and keep warm.

If using frozen fries, cook according to package instructions but finish quickly on the grill or in a hot oven (450°F / 230°C) for 6–8 minutes to add extra char flavor. If making fresh fries, par-cook, then crisp on a very hot grill pan or in the oven until golden and slightly charred.

Lightly toast the burger buns cut-side down on the hot grill for 30–45 seconds until golden and slightly charred.

Assemble each burger: spread about 1–1.5 tablespoons of charcoal aioli on both top and bottom bun halves. Place lettuce on the bottom bun, add a cheese-topped patty, lay on charred red onion rings and 2 pickle slices, then a tomato slice lightly salted. Cap with the top bun and serve immediately with fries.

Makes 4 burgers. Serve hot.