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This is the best way to cook a burger on a BBQ. A quick bath in smoke before grilling means you get the double whammy of wood smoke & those delicious combustion gasses from direct heat grilling.

During summer we dress these with a generous spoon of burger sauce, and a thick slice of perfectly ripe beefsteak tomato. Once tomato season is over, we go with more of a classic cheeseburger combo – ketchup, mustard, pickles and a thick slice of white onion.


4 x Pasture-fed beef burger patties

Murray River Salt

Coarsely ground black pepper

4 slices cheddar cheese

4 burger buns of your choice (around 10cm diameter) Martins potato rolls are best if you can get them.


To dress your burgers

Sliced pickles

4 thick slices white onion

American mustard

Tomato ketchup



Prepare the BBQ for grilling:

Light a full chimney of charcoal. When fully lit, pour onto half a chimney of unlit charcoal. Bottom dampers fully open. Leave the lid off until ready to grill, so the coals are very hot.

Season the patties on both sides with salt.

When you're ready to grill, place the burgers on the side of the grill opposite to the heat source. Throw a big handful of smoking chips onto the coals. Immediately put the lid on. Smoke for 5 minutes.

Remove the lid from the bbq. Move the burgers over to the opposite side, directly above the coals. Put the lid back on the bbq, and cook for 1 minute. Remove the lid, flip the burgers, replace the lid and cook for a further minute. Remove the lid, and move the burgers over to the indirect side of the grill. Top each one with a slice of cheese. Replace the lid, and cook for a final minute to melt the cheese.

Transfer the burgers to a plate, and allow to rest for a minute, while you toast the cut side of the buns over the coals.

Place the burgers in the buns, and dress with your selected toppings

Learn more about our grass-fed beef producers and shop our range of beef.