Grilling & Doneness

This Is Why You're Here

Time to put food on the grill.

You've lit your coals. You've waited for the ash. You've set your vents. Now comes the fun part — actually cooking. This module teaches you heat zones, doneness levels, and how to cook a burger that makes everyone ask for your secret.

Heat Zones

Don't just dump the coals everywhere

Smart grillers split the grill into two zones. This gives you a hot side for searing and a cool side for slow cooking — or for rescuing food that's going too fast.

The Cook

Grilling the perfect burger — step by step

A burger is the perfect first cook. Simple to prepare, quick to cook, and a great way to practice reading heat and timing.

• 1

  Make your patty right

  ¾-inch thick, about the size of your palm. Press a shallow dimple in the center with your thumb — this keeps it from puffing up into a meatball shape.

• 2

  Place on the hot zone

  Drop it directly over the coals. You should hear an immediate sizzle. If you don't — your coals aren't hot enough yet.

• 3

  Don't touch it

  Resist the urge to press or move it for 3–4 minutes. That's how you get the sear. Pressing squeezes out the juice and you get a dry, sad burger.

• 4

  Flip once

  When you see juices pooling on the top surface, it's time to flip. One flip. Then cook 3–4 more minutes on the other side.

• 5

  Check temperature

  Use a meat thermometer in the thickest part. See the chart below for your doneness target. Move to cool zone to finish if needed.

• 6

  Rest before serving

  Pull off the grill and let it sit for 2–3 minutes. This lets juices redistribute. Skip this step and you'll lose all the good stuff when you bite in.

Doneness Guide

What temperature = what doneness?

This is your most important number. Internal temperature tells you exactly what's happening inside your burger — not guesswork, not timing, not color alone.