Charcoal Grilled Beef Burger Recipe

Mix and shape patties

In a mixing bowl, combine ground beef, Worcestershire sauce, salt, and black pepper. Gently mix with your hands or a fork until evenly combined—do not overwork. Divide into 2 equal portions and form loosely packed patties about 3/4-inch thick, slightly larger than the buns (they will shrink). Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Preheat a charcoal grill (or heavy cast-iron skillet) to high heat until the grate is very hot and you can hold your hand 5 inches above it for only 2–3 seconds. Oil the grate lightly or brush patties with 1 tsp oil to prevent sticking. Grill patties 3–4 minutes per side for medium-rare to medium, flipping once. During the last 1–1½ minutes of cooking, place a slice of cheese on each patty and close the lid to melt, or tent with foil. Remove and rest on a plate for 3–5 minutes.

If using fresh taro leaves, remove tough stems and stack leaves; slice away any thick veins. If using frozen, ensure leaves are thawed, drained, and roughly chopped. In a bowl, combine coconut cream, coconut milk, minced shallot, minced garlic, nutmeg, and salt. Stir until smooth. Fold in the chopped taro leaves until fully coated in the coconut mixture.

To mellow and cook the palusami: wrap the mixture into a foil parcel (or place in an oven-safe dish covered). Bake at 350°F (175°C) for 20–25 minutes until leaves are tender and mixture is fragrant. Alternatively, cook in a covered skillet over medium-low heat for 12–15 minutes, stirring occasionally. Remove and let rest 5 minutes before assembling so it’s spreadable.

Place the egg yolk, smoked garlic paste, and Dijon mustard in a bowl. Whisk briefly to combine. Slowly drizzle in neutral oil in a very thin stream while whisking constantly to create an emulsion. Once thickened and roughly 1/2 cup of oil has been incorporated, whisk in lemon juice, then season with salt and pepper. Taste and adjust lemon or salt to preference. Refrigerate until ready to use. (If you prefer a quicker version, blend all ingredients in a small blender or food processor while slowly adding oil.)

In a small saucepan, heat oil over low heat until warm but not smoking (about 275–300°F/135–150°C if using a thermometer). Add sliced garlic and gently fry until golden brown and crisp, remove the garlic with a slotted spoon and drain on paper towels (reserve garlic in the oil if you wish). Turn off heat briefly; add chilli flakes to the warm oil (not scorching) and let them steep 1–2 minutes to bloom the chili, then stir in toasted sesame seeds, soy sauce, brown sugar, and salt. Allow mixture to cool to room temperature; garlic will become crunchy if added back in. Store in a jar. Use 1–2 teaspoons per burger or to taste.

Split brioche buns and spread softened butter on cut sides. Toast on the grill or in a skillet, cut-side down, until golden and slightly crisp, about 1–2 minutes.

To assemble each burger: spread about 1 tablespoon smoked garlic aioli on the bottom bun. Spoon 1–2 tablespoons palusami onto the aioli (spread an even layer). Place the rested cheeseburger patty on top of the palusami. Drizzle or dollop 1 teaspoon chilli crisp over the patty (more if desired). Top with butter lettuce leaf, 2 tomato slices, a few rings of red onion, and pickles if using. Spread a thin layer of aioli on the top bun and close the sandwich. Serve immediately.

If using fresh-cut fries: rinse cut potatoes in cold water until water runs clear to remove starch. Pat completely dry with towels. Toss with 2 tablespoons oil, smoked paprika (if using), and 3/4 tsp salt.

Cook fries by your preferred method: oven-bake at 425°F (220°C) on a single layer for 20–30 minutes, turning once, until golden and crisp; or deep-fry at 350°F (175°C) in batches until golden and crisp, then drain on paper towels and season immediately. Serve alongside burgers.