Wood-grilled Burgers Recipe

Make and shape patties

If using beef: place 1 lb ground beef in a bowl; add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tbs Worcestershire sauce. Gently mix with your hands until just combined — do not overwork. Divide into four equal portions (approximately 4 oz each) and form into patties about 3/4 inch thick, making a shallow thumb indentation in the center of each to reduce doming during grilling. If using bison, follow the same process but handle slightly more gently because it is leaner. If using veggie patties, skip mixing and keep them refrigerated until grilling. Lightly brush each side of the patties with 1 tsp neutral oil.

Preheat a wood-fired grill or charcoal grill with soaked wood chips for a strong smokey flavor, or use a gas grill with a small wood chip box. Aim for a medium-high direct heat (450–500°F / 230–260°C) and oil the grates lightly before placing patties on them.

Grill the patties

Place patties over direct heat. Grill beef/bison 3–4 minutes per side for medium-rare to medium (internal temp 130–140°F / 54–60°C), adjusting time for desired doneness. For veggie burgers, grill according to package instructions, usually 3–5 minutes per side until heated through and charred. One minute before patties are done, place a slice of aged white cheddar on each patty, close the grill lid for 30–60 seconds to melt cheese.

While patties cook, slice the tomato into 1/4-inch rounds and thinly slice the red onion. Butter the cut sides of the buns lightly with softened butter.

Toast buns: place buttered cut sides on the grill grates over indirect heat for 30–60 seconds until golden and toasted. Remove and keep warm.

Assemble burgers: spread sauce on both top and bottom buns (see Sauce). Place leaf lettuce on bottom bun, add the cheese-topped patty, tomato slice, red onion, and 2 pickle slices. Cap with the top bun and serve immediately.

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tsp ketchup, 1 tsp Dijon mustard, 1/4 tsp smoked paprika, and 1/4 tsp hot sauce (optional). Taste and adjust seasoning. Refrigerate until ready to assemble.

Prep and rinse potatoes

Peel the 2 russet potatoes if desired. Using a mandoline or very sharp knife, cut into very thin (shoestring) matchsticks. Place them in cold water and rinse until the water runs clear to remove excess starch. Soak for 20–30 minutes for best crispness, then drain and dry thoroughly in a clean towel or salad spinner.

Optional dusting

If using cornstarch: toss the dry fries lightly with 1 tbs cornstarch to help them crisp further, then shake off excess.

Fry in batches

Heat 4 cups oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in small batches for 2–3 minutes until soft but not brown. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries to oil in batches for 1–2 minutes until golden and crisp. Drain on fresh paper towels and immediately season with 1 tsp fine sea salt. Serve hot.

Slice and season

If you prefer medallions: slice 3 Yukon Gold potatoes into 1/2-inch thick rounds. In a bowl, toss with 2 tbs olive oil, 1 tsp fresh thyme leaves, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.

Sear and finish

Preheat a cast-iron skillet over medium-high heat (or use the wood grill with a cast-iron pan). Add a drizzle of oil to the pan. Sear medallions 3–4 minutes per side until golden brown and cooked through. Transfer to a 400°F (200°C) oven for 6–8 minutes if needed to finish cooking. Sprinkle with a pinch more salt and serve alongside the burgers.