The ultimate NOOB hamburger

You don’t have to be a pitmaster to make a good hamburger. Everybody can do it. Just follow these instructions, even when the instructions seem weird.

Cuisine American, American Barbecue
Servings 4 people


  • 1 kg minced meat with a 80/20 meat to fat ratio
  • 1 tbsp fleur de sel
  • 1 tbsp fresh ground black pepper
  • 4 soft burger rolls
  • 2  decent sized tomatoes
  • olive oil
  • 4 tbsp mustard
  • lettuce
  • 4 slices young Gouda cheese


  • 100 ml mayonnaise
  • 50 ml ketchup
  • 3 pickles
  • 2 tbsp paprika powder
  • ½ tbsp fleur de sel
  • 1 tbsp fresh ground black pepper


  • Start up your grill and place a cast iron grill plate. Clean the plate and let it warm up while you start making all the ingredients ready.
  • Make the sauce by mixing the mayonnaise and ketchup. Finely dice the pickles and ad it to the sauce. Sprinkle in the paprika powder and season it with the fleur de sell and pepper.
    100 ml mayonnaise, 50 ml ketchup, 3 pickles, 2 tbsp paprika powder, ½ tbsp fleur de sel, 1 tbsp fresh ground black pepper
  • Slice up the tomatoes and tear of a few leaves of the lettuce so everything is ready to build the burgers.
    2  decent sized tomatoes, lettuce
  • Slice the hamburger rolls and brush on a little olive oil on the cut sides. Toast them on the grill plate till they are golden brown.
    4 soft burger rolls, olive oil
  • Mix the minced meat with the salt and pepper and make sure it’s an even consistency. Make 4 even sized balls of 250 grams.
    1 tbsp fresh ground black pepper, 1 tbsp fleur de sel
  • Put the balls on the hot grill plate and push it down with a spatula or big burger flipper.
  • When the patties do not stick to the plate anymore, and it created a crust, you coat the patty with a tablespoon of mustard. Then you flip it over. This was the weird part. It’s going to be great. Trust us. The mustard is going to create a beautiful crust and the heavy mustard taste will disappear.
    4 tbsp mustard
  • While the patty is grilling place a slice of cheese on top. The burger is ready when it reaches a core temperature of 70°C/158°F.
    4 slices young Gouda cheese
  • Put some lettuce on the heel of the bun. Put on a tablespoon of the sauce. Place the grilled pattie on top. Ad a few slices of tomato and some extra sauce. Finish it with the cap.


Keyword Barbecue, BBQ, Burger, Grilled, hamburger, Napoleon, PitmasterX
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