Shape your mince into 4 large burgers and toss well in Charcoal rub.
Cook indirect until you get an internal temp of 50°c and then place the pattie direct over the fire or charcoal to get a nice sear happening. Once you hit an internal temp of 65-70°c remove the patties and let them rest for 5 mins.
Now it’s time to build that burger.
Always start with the heavier items on the bottom of the bun so it doesn’t topple over.
Stick a skewer or knife into the burger to hold it together.
