How to Make Charcoal-Grilled Cheeseburgers
On June 18, 2025
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Discover the secrets to making perfect charcoal-grilled cheeseburgers. I cover it all—from the butcher to the bun—in this all-in-one guide.
How to Make Perfect Charcoal-Grilled Cheeseburgers
I’ve been writing BBQ and burger recipes for over a decade, and I still get excited every time I bite into a juicy, flame-kissed charcoal-grilled cheeseburger. Charcoal gives your burgers an incredible sear on the outside and keeps the inside tender, juicy, and loaded with beefy flavor. Finish it with a melty slice of your favorite cheese, crisp veggies, and vibrant toppings—all on a toasted bun—you just can’t beat it.
Whether you’re grilling for a crowd or crafting your own dream burger, charcoal is the key to awesome flavor and that perfect crust. This how-to guide covers everything—from buns and toppings, to seasonings and sides—so you can build the ultimate charcoal-grilled cheeseburger.
Why grill with charcoal?
When you want bold flavor and beautiful texture, charcoal is king. That flame-kissed crust and subtle smoky notes just can’t be duplicated, phoned-in, or faked. Charcoal burns hotter than gas, which means a better sear and more juicy, beefy flavor in every bite. The grill does the hard work, and you get to feel like a Backyard Burger Hero.
It all starts with heat control. A two-zone grilling setup gives you the best of both worlds. The direct high heat helps you achieve that crave-worthy crust, and the indirect heat gives you better control of the temperature. Sear your patties over the hot coals to lock in flavor, then slide them to the cooler side to finish cooking without burning or drying out.
I’ve got a full post on how to cook with two-zone grilling to help you get set up. And if you really want to dial in your charcoal game, check out my Charcoal 101 Pitmaster Class. I’ll walk you through everything—from choosing the right charcoal to grill maintenance—so you can fire up with total confidence.
The Best Beef for Charcoal-Grilled Burgers
A great burger starts with quality beef. For traditional cheeseburgers, I recommend 80/20 ground chuck. It’s got the perfect meat:fat ratio for juicy, flavorful patties. If your beef is too lean, you’ll end up with dry, flavorless burgers. Too much fat and you’ll wind up with shrinking patties (and run the risk of flareups). For the best results, grab that 80/20 ground beef.
What if I’m making my own patties?
If you’re planning on forming your own patties, I recommend ¼-pound patties about ¼-inch thick. Make sure not to overwork them! Want to mix things up? Try these butter-packed Steakhouse Butter Burgers or these cheesy-stuffed Juicy Lucy Burgers. Or, for a one-of-a-kind, smokehouse experience, make these Smoked Brisket Burgers.
Season Your Patties Like a Pro
While salt and pepper makes a classic combo, I love having a dedicated seasoning for burgers. I’ve got a recipe for a Classic Burger Seasoning tailor-made to make that natural beefy flavor shine. You just need 7 common ingredients, so you can make this right at home to keep on hand whenever you’re craving burgers.
Don’t feel like making your own? Grab yourself a bottle of my signature Beef Rub. For that crave-worthy crust, season your patties right before they hit the grill.
How Long to Charcoal-Grill Cheeseburgers
When making burgers, set your favorite charcoal grill up for high heat (about 400–450 degrees F on the direct heat side). This gives you a great sear while keeping things juicy. ¼-inch-thick patties usually take 2–3 minutes per side, flipping just once. If your patties are thicker, sear them over direct heat. Then move them to the cooler side of the grill to finish.
I recommend cooking burgers to medium for the best balance of flavor and texture. Use the temperature guide below and grab a reliable, instant-read meat thermometer so you nail the cook with no guesswork:
- Rare: 125 degrees F
- Medium Rare: 135 degrees F
- Medium: 145 degrees F
- Medium Well: 155 degrees F
- Well Done: 165 degrees F
For a truly indulgent burger experience, add the cheese when the patties are about 10 degrees from your target doneness. As they finish cooking, the cheese melts into a cozy blanket of bubbly goodness.
Should you rest charcoal-grilled burgers?
Yes, you don’t want to forget to rest those patties! Resting is as important for burgers as it is for steaks. By allowing your cooked patties to rest for 2-3 minutes before assembling and serving, you give all those beefy juices time to redistribute throughout the meat. That way, every bite is bursting with rich flavor.
The Best Toppings for Char-Grilled Burgers
Now for the fun part: adding those toppings! A great burger is all about balance. You want creamy, crunchy, cool, and fresh layers to complement those perfectly-grilled beef patties. Here are some tried-and-true topping combos:
- Classic Burgers: American cheese, lettuce, tomato, onion, pickles, ketchup, mustard
- Steakhouse Burgers: crispy onion straws, pickled jalapeños, smoked gouda cheese, bourbon BBQ sauce
- BBQ Crunch Burgers: BBQ potato chips, white cheddar cheese, red onion
- Hawaiian Teriyaki Burgers: grilled pineapple, sliced ham, havarti cheese, teriyaki BBQ sauce, red onion
- Hatch Chile Burgers: Hatch green chiles, homemade burger sauce, white cheddar cheese
- All-American Burgers: sliced all-beef hotdogs, bacon slices, Colby jack cheese, honey BBQ sauce
If you want to skip the stacking, try my Whiskey Onion Bacon Jam. It’s smoky, salty, sweet, and savory. You get all the burger flavor you love, in one epic topping.
Should you toast your buns?
It’s optional, but toasting your burger buns is a game-changing tip. The light crunch contrasts the tender patty and melty cheese. This also helps your sauce and toppings stay in place. Just a minute or two on the grill is all it takes. Brush the inside lightly with butter and toast until golden brown. Trust me, it’s worth it.
Spread a little homemade ranch or your favorite BBQ sauce on your toasted buns for a delicious finishing touch. I’ve got lots of homemade BBQ sauce recipes you can try. You can also pick up your favorite in the Hey Grill Hey Store if you don’t want to make your own.
Complete Your Burger Night Menu
No charcoal-grilled cheeseburgers are complete without a side of fries! For that crispy-on-the-outside, fluffy-on-the-inside one-two punch, I’ve got a couple tasty options:
- Twice-fried fries: Straight from my Steak Frites recipe, these golden fries are fried once to cook through and again to crisp up—fries like you get at your favorite diner.
- Beer-battered fries: Borrowed from my Fish and Chips recipe, these fries are coated in a light beer batter before hitting the hot oil for a crispy, flavorful crunch.
Whichever you choose, you and your family are in for the burger night of your lives. Just don’t forget the dipping sauces.
More Awesome Burger Recipes
If you still need a little inspiration to build your perfect charcoal-grilled cheeseburger, you’re in luck. You can check out this post for more burger recipes, or browse the Hey Grill Hey App. For now, check out these popular Hey Grill Hey burger recipes:
Not feeling beef? I can’t relate, but I can help. Check out these burger recipes you can make, even if you’re not a ground beef fan:
Recipes
Grilled Ranch Bison Burger
Everything Else
Southwest Grilled Turkey Burger Crunchwrap
Vegetables
Grilled Lentil Burgers
Flex those Charcoal Burger Muscles
The beauty of charcoal-grilled cheeseburgers is that they’re endlessly customizable and always delicious. Whether you keep it classic or pile yours high with toppings, grilling over charcoal delivers unmatched flavor and unbeatable texture in every bite.
So grab your spatula, fire up those coals, and show off your burger skills. Don’t forget to snap a few pics of your mouthwatering creations and tag @heygrillhey on Instagram and Facebook so I see those charcoal masterpieces and cheer you on!
