Ingredients
Equipment
Method
- Preheat your grill to medium-high heat, approximately 400°F.
- Divide the ground beef into 4-6 equal portions and form into patties of your preferred size (4-6 oz each).
- Sprinkle Kinder's Woodfired Steak Seasoning on all sides of each patty to evenly and thoroughly cover.
- Place seasoned patties directly on the preheated grill.
- Grill for 8-12 minutes total, turning every 3-4 minutes to ensure even cooking and consistent browning on all sides.
- Cook to your desired doneness - 160°F for well done (USDA recommended for ground beef), or 145-150°F for medium.
- Remove from the grill, add toppings of choice, and serve immediately.
Nutrition
Notes
- Season every surface — Top, bottom, and edges. Full coverage means full crust. Don't skip the sides of the patty or you'll get uneven seasoning where the char stops and the gray starts.
- Thumb indent before seasoning — Press a shallow depression into the center of each raw patty before you coat it. As the patty heats, it wants to puff; the indent counters that and keeps the burger flat and even on the bun.
- Turn every 3–4 minutes, not once — Regular turns build consistent browning on all sides and prevent the exterior from overcooking while the center lags. This isn't a steak — don't leave it alone on the grill.
- Don't press the patty — A spatula pressed down during cooking squeezes out the fat and juice that's carrying the woodfire flavor. The sizzle you hear when you press is flavor leaving the burger. Hands off.
- Pull by temperature — Use an instant-read thermometer. 145–150°F for medium, 160°F for well done (USDA recommended for ground beef). Visual cues on burgers are less reliable than temp.
- The classic build works: toasted bun, American cheese, crisp lettuce, sliced tomato, and pickles. Toast the bun cut-side down on the grill for 60 seconds before you pull the patties — a little char on the bread rounds out the woodfire note on the meat.
- For a smokier, bolder version: pepper jack cheese, crispy bacon, sliced jalapeños, and chipotle mayo. The heat from the jalapeños and the smokiness of the seasoning reinforce each other.
- The mushroom Swiss variation earns its place — sautéed cremini mushrooms, Swiss cheese, and caramelized onions on a pretzel bun. The earthiness of the mushrooms reads well against the woodfire profile.
- On the side: sweet potato fries or grilled corn on the cob keep the cookout format intact without adding prep time.
- Refrigerator: Store cooked patties in an airtight container for up to 3 days. Keep them separate from buns — a dry patty reheats better than one sitting in condensation.
- Freezer: Freeze raw, formed, and seasoned patties between parchment layers for up to 2 months. Season before freezing so the seasoning has time to work into the surface during the thaw. Thaw overnight in the refrigerator before grilling.
- Reheat: Warm cooked patties in a skillet over medium heat, 2–3 minutes per side with a lid on to trap steam. Or set them in a 350°F oven for 8 minutes. Skip the microwave — you'll drive off the crust.