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Me making hamburgers on my Weber Go-Anywhere charcoal grill. This time I tried using indirect heat. I think, though, that this grill is a little small for this. Next time I’ll try moving the coals to either side rather than just to one side, and I’ll leave the middle without coals for the veggies.
The charcoal is Kingsford Briquettes mixed with random cheap-o charcoal, prepared in a charcoal chimney.
The beef is fresh (bought from my butcher an hour earlier) and seasoned with salt and pepper. Half is mixed with some diced onion (my burger-buddy hates onions).
The grilled onion is sliced and then one side is brushed with olive oil and the onion is placed oiled-side down on the grill. After a minute, the other side is oiled and the onion is flipped. Be careful, as it’s very easy to accidentally burn the onion or knock it into the fire (as shown). The idea is to saute the onion in its own juices and with a little olive oil, not to char it. It’s delicious like this. I screwed this up this time, and forgot to brush the first side with oil, which is why you see me flipping the onion so fast.
The mushrooms are simple Champignons, brushed liberally with olive oil. Delicious. The mushroom flavor is so strong like this.
The cheese is a local Gouda.
The buns were generic, bought at the supermarket.
In regards to why I filmed this… Why not?
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