Cuisinart 14" Portable Charcoal Grill

Ingredients

• 1 lb ground beef, 80% lean
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tbsp neutral high-heat oil, for the grate
• 4 slices American cheese
• 4 hamburger buns, split
• ¼ cup pickle chips
• ¼ cup burger sauce or ketchup

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors on a stable, level, heat-safe surface with the ash catcher or ash base in place.
2. 2Light the charcoal safely, preferably in a chimney starter, and cook when the coals are glowing and mostly covered with gray ash.
3. 3Spread the coals for direct hot heat, replace the grate, cover briefly to preheat, brush clean, and oil lightly.
4. 4Divide the beef into 4 loose balls and season all over with salt, pepper, and garlic powder; keep the raw beef on its own tray.
5. 5Place the beef balls on the hot grate with space between them and press each into a thin patty with a sturdy spatula.
6. 6Grill with the lid off for 2 to 3 min, then flip, add cheese, and cover for 1 to 2 min until the cheese melts and the patties reach 160°F.
7. 7Toast the buns cut side down for 30 to 60 sec, watching closely so they do not scorch.
8. 8Transfer the burgers to a clean platter and build with pickles and sauce.
9. 9Close the vents after cooking and let the grill and ash cool completely before cleaning, moving, locking, or storing.

Ingredients

• 1 lb ground beef, 85% lean
• 1 small yellow onion, cut into ½ in rounds
• 1 tbsp neutral high-heat oil, divided
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• ½ tsp smoked paprika
• 4 slices sharp cheddar cheese
• 4 hamburger buns, split
• 2 tbsp yellow mustard

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors with the ash catcher or ash base in place and keep a clean platter ready for cooked food.
2. 2Light charcoal safely and begin cooking when the coals are glowing and mostly covered with gray ash.
3. 3Arrange most coals in an even layer with a small cooler edge, replace the grate, cover briefly, brush clean, and oil lightly.
4. 4Brush onion rounds with 1 tsp oil and season with a pinch of salt; mix beef with remaining salt, pepper, and smoked paprika, then shape into 4 patties.
5. 5Grill onions over direct medium heat for 3 to 4 min per side until softened and lightly charred, moving them to the cooler edge if they brown too quickly.
6. 6Grill patties for 4 to 5 min per side, covering between turns, until they reach 160°F.
7. 7Add cheddar during the last 1 min and cover just until melted.
8. 8Toast buns briefly, then assemble burgers with mustard and grilled onions on a clean plate.
9. 9Close the vents and let the grill and ash cool completely outdoors before cleanup.

Ingredients

• 1 lb ground beef, 85% lean
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp onion powder
• 2 tbsp unsalted butter, softened
• 1 small garlic clove, finely grated
• 1 tsp chopped parsley
• 4 slices provolone cheese
• 4 brioche buns, split

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors on a stable, heat-safe surface with the ash catcher or ash base in place.
2. 2Light the charcoal in a chimney starter if possible and cook once the coals are glowing and mostly covered with gray ash.
3. 3Bank a few coals to one side for a cooler area, replace the grate, cover briefly, brush clean, and oil if needed.
4. 4Mix butter, garlic, and parsley in a small bowl; keep it away from the raw beef tray.
5. 5Shape beef into 4 patties and season both sides with salt, pepper, and onion powder.
6. 6Grill patties over direct medium heat for 4 to 5 min per side, covering between turns and moving to the cooler side if flare-ups appear.
7. 7Brush the cooked side lightly with garlic butter after flipping, then add provolone during the final 1 min and cook to 160°F.
8. 8Toast buns briefly and transfer burgers to a clean platter before serving.
9. 9Close vents after cooking and let ash cool completely before emptying it safely.

Ingredients

• 1 lb ground beef, 85% lean
• 1 jalapeño, seeded and finely chopped
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp cumin
• 4 slices Monterey Jack cheese, halved
• 8 slider buns, split
• ¼ cup sliced pickled jalapeños
• ¼ cup mayonnaise

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors on a level, heat-safe surface with the ash catcher or ash base in place.
2. 2Light charcoal safely and wait until the coals are glowing and mostly covered with gray ash.
3. 3Spread coals for direct medium-hot heat, replace the grate, cover briefly, brush clean, and oil lightly.
4. 4Mix beef, chopped jalapeño, salt, pepper, and cumin, then shape into 8 small patties and keep them on a raw-food tray.
5. 5Grill patties with space between them for 2 to 3 min per side, working in batches if the grate feels crowded.
6. 6Add cheese during the last 1 min, cover briefly, and cook until the patties reach 160°F.
7. 7Toast slider buns for 30 to 45 sec cut side down.
8. 8Move cooked patties to a clean platter and assemble with mayonnaise and pickled jalapeños.
9. 9Close the vents and let the grill and ash cool completely before cleaning or transporting.

Ingredients

• 1 lb ground beef, 85% lean
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 4 slices cheddar cheese
• 4 cooked bacon slices, halved
• 4 hamburger buns, split
• ¼ cup barbecue sauce
• 1 tbsp neutral high-heat oil, for the grate

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors with the ash catcher or ash base secure and a clean serving platter nearby.
2. 2Light the charcoal safely and cook when coals are glowing and mostly covered with gray ash.
3. 3Arrange coals for direct medium heat with a small cooler side, replace the grate, cover briefly, brush clean, and oil lightly.
4. 4Shape beef into 4 patties and season with salt, pepper, and garlic powder.
5. 5Grill patties for 4 to 5 min per side, covering between turns and moving them to the cooler side if fat causes flare-ups.
6. 6Add cheddar during the final 1 min and cover until melted; cook patties to 160°F.
7. 7Warm the cooked bacon on the cooler side for 30 to 60 sec and toast buns briefly.
8. 8Transfer burgers to a clean platter and top with bacon and barbecue sauce.
9. 9Close vents after cooking and let coals and ash cool completely before disposal.

Ingredients

• 1 lb ground beef, 85% lean
• 8 oz sliced cremini mushrooms
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1 tsp kosher salt, divided
• ½ tsp black pepper, divided
• 4 slices Swiss cheese
• 4 hamburger buns, split
• 2 tbsp mayonnaise

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors on a stable, heat-safe surface with the ash catcher or ash base in place.
2. 2Light charcoal safely, preferably with a chimney starter, and cook when coals are glowing and mostly covered with gray ash.
3. 3Spread coals for direct medium heat, replace the grate, cover briefly, brush clean, and oil lightly if needed.
4. 4Toss mushrooms with olive oil, Worcestershire sauce, ¼ tsp salt, and ¼ tsp pepper, then seal in a modest foil packet.
5. 5Shape beef into 4 patties and season with remaining salt and pepper.
6. 6Place the mushroom packet on the grate and cook for 8 to 10 min, turning once, while grilling burgers 4 to 5 min per side.
7. 7Add Swiss cheese, cover for 1 min, and cook burgers to 160°F.
8. 8Open the mushroom packet carefully away from your face, toast buns briefly, and assemble burgers on a clean platter.
9. 9Close the vents and let the grill and ash cool completely before cleaning.

Ingredients

• 1 lb ground beef, 85% lean
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp onion powder
• ½ cup barbecue sauce, divided
• 4 slices cheddar cheese
• 4 hamburger buns, split
• ½ cup shredded lettuce
• ¼ cup sliced pickles

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors with the ash catcher or ash base in place.
2. 2Light charcoal safely and wait until the coals are glowing and mostly covered with gray ash.
3. 3Bank a small portion of coals to create a cooler side, replace the grate, cover briefly, brush clean, and oil lightly.
4. 4Shape beef into 4 patties and season with salt, pepper, and onion powder.
5. 5Grill patties over direct medium heat for 4 min, then flip and grill 3 min more.
6. 6Brush the cooked side with a thin layer of barbecue sauce, move patties slightly off the hottest center, and cover for 1 to 2 min.
7. 7Add cheese and cook until melted and patties reach 160°F.
8. 8Toast buns briefly, then assemble on a clean platter with lettuce, pickles, and remaining sauce that did not touch raw meat.
9. 9Close the vents after cooking and let ash cool completely before cleaning or disposal.

Ingredients

• 1 lb ground beef, 85% lean
• 1 tsp kosher salt
• 1 tsp coarsely ground black pepper
• ½ tsp garlic powder
• 1 tsp Worcestershire sauce
• 4 slices sharp cheddar cheese
• 4 hamburger buns, split
• ¼ cup pickle chips
• 2 tbsp spicy brown mustard

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors on a stable, level, heat-safe surface with the ash catcher or ash base in place.
2. 2Light charcoal safely and cook when the coals are glowing and mostly covered with gray ash.
3. 3Spread the coals for direct medium-hot heat, replace the grate, cover briefly, brush clean, and oil lightly if sticking is likely.
4. 4Mix beef gently with Worcestershire sauce, then shape into 4 patties and season both sides with salt, pepper, and garlic powder.
5. 5Grill patties for 4 to 5 min per side, covering between turns so heat surrounds the burgers.
6. 6Move patties to a cooler edge if the pepper crust darkens before the centers reach 160°F.
7. 7Add cheddar for the last 1 min and cover until melted.
8. 8Toast buns cut side down, then assemble burgers on a clean platter with mustard and pickles.
9. 9Close the vents and let the grill and ash cool fully before moving or cleaning.

Ingredients

• 1 lb ground beef, 85% lean
• ¾ tsp kosher salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ⅓ cup crumbled blue cheese
• 4 hamburger buns, split
• 1 cup arugula
• ¼ cup thinly sliced red onion
• 2 tbsp mayonnaise

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors with the ash catcher or ash base in place and a clean platter ready.
2. 2Light charcoal safely and wait until the coals are glowing and mostly covered with gray ash.
3. 3Arrange the coals for direct medium heat, replace the grate, cover briefly, brush clean, and oil lightly if needed.
4. 4Shape beef into 4 patties and season with salt, pepper, and thyme.
5. 5Grill patties for 4 to 5 min on the first side with the lid closed between checks.
6. 6Flip, top with blue cheese, cover, and cook 4 to 5 min more until the beef reaches 160°F.
7. 7Move patties to the cooler edge if cheese begins to drip heavily or flare-ups start.
8. 8Toast buns briefly and assemble on a clean platter with mayonnaise, arugula, and red onion.
9. 9Close vents after cooking and let the grill and ash cool completely outdoors before cleanup.

Ingredients

• 1 lb ground turkey
• ¼ cup plain breadcrumbs
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 4 slices cheddar cheese
• 4 whole wheat buns, split

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors on a stable, level, heat-safe surface with the ash catcher or ash base in place.
2. 2Light the charcoal safely and cook when the coals are glowing and mostly covered with gray ash.
3. 3Arrange coals for direct medium heat with a cooler side, replace the grate, cover briefly, brush clean, and oil well to reduce sticking.
4. 4Mix turkey, breadcrumbs, mayonnaise, Dijon, salt, pepper, and garlic powder, then shape into 4 patties and keep raw turkey separate from cooked food.
5. 5Grill patties for 5 to 6 min per side with the lid on between turns.
6. 6Move patties to the cooler side if the outside browns before the centers are done.
7. 7Add cheddar during the final 1 min and cook turkey burgers to 165°F.
8. 8Toast buns briefly and transfer burgers to a clean platter before serving.
9. 9Close the vents and let the grill and ash cool completely before cleaning or storing.

Ingredients

• 1 lb ground chicken
• ¼ cup plain breadcrumbs
• 1 egg, lightly beaten
• 2 tbsp chopped parsley
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ¼ cup mayonnaise
• 1 tsp lemon zest
• 4 sandwich buns, split

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors with the ash catcher or ash base in place.
2. 2Light charcoal safely and cook when the coals are glowing and mostly covered with gray ash.
3. 3Arrange coals for direct medium heat with a cooler side, replace the grate, cover briefly, brush clean, and oil lightly.
4. 4Mix ground chicken, breadcrumbs, egg, parsley, salt, pepper, and garlic powder, then shape into 4 patties on a raw-food tray.
5. 5Stir mayonnaise with lemon zest and refrigerate or keep chilled until serving.
6. 6Grill chicken patties for 5 to 6 min per side, covering between turns and moving to the cooler side if browning too quickly.
7. 7Cook until the patties reach 165°F at the center.
8. 8Toast buns briefly, then assemble burgers with lemon mayo on a clean platter.
9. 9Close vents after cooking and let the grill and ash cool completely before cleanup.

Ingredients

• 1 lb ground pork
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp chili powder
• ¼ tsp cayenne pepper
• 2 cups bagged coleslaw mix
• 1 tbsp apple cider vinegar
• 1 tbsp mayonnaise
• 4 hamburger buns, split
• ¼ cup sliced pickles

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors on a level, heat-safe surface with the ash catcher or ash base in place.
2. 2Light charcoal safely and cook when the coals are glowing and mostly covered with gray ash.
3. 3Arrange the coals for direct medium heat with a cooler side, replace the grate, cover briefly, brush clean, and oil lightly.
4. 4Toss coleslaw mix with vinegar and mayonnaise, then keep chilled until serving.
5. 5Shape pork into 4 patties and season with salt, pepper, chili powder, and cayenne.
6. 6Grill patties for 4 to 5 min per side, covering between turns and moving to the cooler side if fat causes flare-ups.
7. 7Cook pork burgers until the centers reach 160°F.
8. 8Toast buns briefly and assemble burgers on a clean platter with slaw and pickles.
9. 9Close the vents and let the grill and ash cool completely before cleaning or moving.

Ingredients

• 1 lb ground turkey
• ¾ cup finely chopped fresh spinach
• ⅓ cup crumbled feta cheese
• ¼ cup plain breadcrumbs
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp dried oregano
• 1 tbsp neutral high-heat oil, for the grate
• 4 pita buns or sandwich buns

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors with the ash catcher or ash base in place and raw and cooked plates separated.
2. 2Light charcoal safely and begin cooking when coals are glowing and mostly covered with gray ash.
3. 3Arrange coals for direct medium heat with a cooler side, replace the grate, cover briefly, brush clean, and oil well.
4. 4Mix turkey, spinach, feta, breadcrumbs, salt, pepper, and oregano, then shape into 4 patties.
5. 5Grill patties for 5 to 6 min per side with the lid on between turns.
6. 6Move patties to the cooler side if the cheese begins to drip or the outside browns too quickly.
7. 7Cook until the turkey reaches 165°F at the center.
8. 8Warm buns briefly on the grate and transfer everything to a clean platter.
9. 9Close vents after cooking and let the grill and ash cool completely before ash disposal.

Ingredients

• 1 lb ground beef, 85% lean
• ⅓ cup teriyaki sauce, divided
• ½ tsp kosher salt
• ½ tsp black pepper
• 8 canned pineapple rings, drained and patted dry
• 8 slider buns, split
• 2 tbsp mayonnaise
• 1 tsp sriracha
• 1 tbsp neutral high-heat oil, for the grate

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors on a stable, heat-safe surface with the ash catcher or ash base in place.
2. 2Light charcoal safely and cook when the coals are glowing and mostly covered with gray ash.
3. 3Spread coals for direct medium heat, replace the grate, cover briefly, brush clean, and oil lightly.
4. 4Mix beef with 1 tbsp teriyaki sauce, salt, and pepper, then shape into 8 mini patties.
5. 5Grill pineapple rings for 1 to 2 min per side until lightly marked, then move them to a clean plate.
6. 6Grill patties for 2 to 3 min per side, brushing only the cooked side with a little teriyaki sauce, until they reach 160°F.
7. 7Mix mayonnaise with sriracha and toast slider buns for 30 to 45 sec.
8. 8Assemble sliders on a clean platter with pineapple and spicy mayo.
9. 9Close the vents and let the grill and ash cool completely before cleaning.

Ingredients

• 1 lb ground beef, 85% lean
• ¼ cup canned diced green chiles, drained
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp cumin
• 4 slices pepper Jack cheese
• 4 hamburger buns, split
• ¼ cup salsa
• ½ cup shredded lettuce

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors with the ash catcher or ash base in place.
2. 2Light charcoal safely and wait until coals are glowing and mostly covered with gray ash.
3. 3Arrange coals for direct medium heat with a small cooler side, replace the grate, cover briefly, brush clean, and oil lightly.
4. 4Mix beef gently with drained green chiles, salt, pepper, and cumin, then shape into 4 patties.
5. 5Grill patties for 4 to 5 min per side, covering between turns to help the centers cook evenly.
6. 6Move patties to the cooler side if moisture from the chiles causes flare-ups or uneven browning.
7. 7Add pepper Jack during the final 1 min and cook burgers to 160°F.
8. 8Toast buns briefly and assemble on a clean platter with salsa and lettuce.
9. 9Close vents after cooking and let coals and ash cool completely before cleanup.

Ingredients

• 1 lb ground beef, 85% lean
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 8 slices rye bread
• 4 slices pepper Jack cheese
• 4 slices Monterey Jack cheese
• 2 tbsp softened butter
• ¼ cup thinly sliced grilled or raw onion

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors on a level, heat-safe surface with the ash catcher or ash base in place.
2. 2Light charcoal safely and cook when the coals are glowing and mostly covered with gray ash.
3. 3Arrange coals for direct medium heat with a cooler side, replace the grate, cover briefly, brush clean, and oil lightly.
4. 4Shape beef into 4 thin oval patties and season with salt, pepper, and garlic powder.
5. 5Grill patties for 3 to 4 min per side until they reach 160°F, then transfer to a clean plate.
6. 6Build sandwiches with rye bread, both cheeses, cooked patties, and onion; spread the outsides lightly with butter.
7. 7Grill sandwiches on the cooler side for 2 to 3 min per side, covered briefly, until the bread is toasted and cheese melts.
8. 8Move sandwiches away from the hottest center if the bread browns before the cheese softens.
9. 9Close vents after cooking and let the grill and ash cool completely before cleaning.

Ingredients

• 1 lb ground beef, 85% lean
• 1 large yellow onion, sliced into ½ in rounds
• 1 tbsp neutral high-heat oil, divided
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 8 slices sandwich bread
• 4 slices cheddar cheese
• 4 slices provolone cheese
• 2 tbsp softened butter

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors with the ash catcher or ash base correctly seated.
2. 2Light charcoal safely and begin cooking when coals are glowing and mostly covered with gray ash.
3. 3Arrange coals for direct medium heat with a cooler side, replace the grate, cover briefly, brush clean, and oil lightly.
4. 4Brush onion rounds with 1 tsp oil and season lightly; grill 3 to 4 min per side until softened, then transfer to a clean plate.
5. 5Shape beef into 4 thin patties, season with remaining salt and pepper, and grill 3 to 4 min per side until 160°F.
6. 6Build sandwiches with bread, cheddar, cooked patties, grilled onions, and provolone, then butter the bread outsides lightly.
7. 7Grill melts on the cooler side for 2 to 3 min per side, covering briefly so the cheese softens.
8. 8Rotate the sandwiches if one edge browns faster over the compact charcoal fire.
9. 9Close the vents and let the grill and ash cool completely before cleaning or moving.

Ingredients

• 1½ lb ground beef, 85% lean
• 1½ tsp kosher salt
• ¾ tsp black pepper
• 12 slider buns, split
• 4 slices cheddar cheese, quartered
• 4 slices Swiss cheese, quartered
• ¼ cup barbecue sauce
• ¼ cup pickle chips
• ¼ cup thinly sliced onion

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors on a stable, heat-safe surface with the ash catcher or ash base in place.
2. 2Light charcoal safely and cook when the coals are glowing and mostly covered with gray ash.
3. 3Spread coals for direct medium-hot heat, replace the grate, cover briefly, brush clean, and oil lightly.
4. 4Shape beef into 12 small patties and season with salt and pepper; keep raw beef separate from buns and toppings.
5. 5Grill sliders with space between them for 2 to 3 min per side, cooking in batches if the grate is crowded.
6. 6Top 4 sliders with cheddar, 4 with Swiss, and leave 4 plain; cover briefly and cook all patties to 160°F.
7. 7Toast buns cut side down for 30 to 45 sec, watching closely.
8. 8Build a trio with barbecue sauce, pickles, and onion on a clean platter.
9. 9Close vents after cooking and let the grill and ash cool completely before cleaning.

Ingredients

• 1 lb ground beef, 85% lean
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ⅓ cup barbecue sauce
• 1 tsp hot sauce
• 8 slider buns, split
• ½ cup prepared coleslaw
• 8 pickle chips

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors with the ash catcher or ash base in place.
2. 2Light charcoal safely and wait until coals are glowing and mostly covered with gray ash.
3. 3Arrange coals for direct medium heat with a cooler side, replace the grate, cover briefly, brush clean, and oil lightly.
4. 4Mix barbecue sauce and hot sauce in a clean bowl that will not touch raw meat.
5. 5Shape beef into 8 slider patties and season with salt, pepper, and smoked paprika.
6. 6Grill sliders for 2 to 3 min per side, then brush the cooked side lightly with sauce and move slightly away from the hottest center.
7. 7Cover for 1 min and cook until the sliders reach 160°F.
8. 8Toast buns briefly and assemble on a clean platter with coleslaw and pickles.
9. 9Close vents after cooking and let the grill and ash cool completely before cleaning.

Ingredients

• ½ lb ground beef, 85% lean
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• 2 slices cheddar cheese
• 2 hamburger buns, split
• 2 lettuce leaves
• 2 tomato slices
• 2 tbsp ketchup or burger sauce

Method

1. 1Set up the Cuisinart 14" Portable Charcoal Grill outdoors on a stable, level, heat-safe surface with the ash catcher or ash base in place.
2. 2Light a modest amount of charcoal safely and cook when the coals are glowing and mostly covered with gray ash.
3. 3Arrange coals for direct medium heat, replace the grate, cover briefly, brush clean, and oil lightly if needed.
4. 4Shape beef into 2 patties and season both sides with salt, pepper, and garlic powder.
5. 5Grill patties for 4 to 5 min per side, covering between turns for even heat.
6. 6Add cheddar during the final 1 min and cook until the patties reach 160°F.
7. 7Toast buns briefly, then move cooked burgers to a clean platter.
8. 8Assemble with lettuce, tomato, and sauce.
9. 9Close the vents and let the grill and ash cool completely before cleaning, moving, locking, or storing.