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CHARCOAL GRILLING

WILL NEVER BE
THE SAME

The new Weber briquettes raise the bar in the world of charcoal grilling and smoking. Here are five reasons why these briquettes are worthy of the Weber name.

Fire up the Video For Life Done Well

Now more than ever, people are realizing that every ingredient matters. They effect the quality of our food, and our lives. So let's stop thinking of charcoal as charcoal, and let's start treating it like it really is an ingredient.

FUEL THE PERFECT

GRILLING EXPERIENCE

DISCOVER ALL NATURAL CHARCOAL

The perfect cut of meat deserves the best fuel to execute it. The new Weber briquettes burn long and strong, and are 100% all natural with no added chemicals, so that all you taste is food.

Where To Buy Briquettes

All Natural CharcoalAll Natural Charcoal

Product Specifications

  • 100% all natural.
  • Hardwood charcoal.
  • Weather protected, resealable bag.
  • Available in a 20lb bag.

The Ingredients

  • circle4 people
  • circle8-10 mins
  • Patties
  • 1½ pound / 680 grams ground turkey (93% lean)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons tomato paste
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon dried sage (optional)
  • ¼ teaspoon freshly ground black pepper
  • Sauce
  • 3 tablespoons Dijon mustard
  • 3 tablespoons mayonnaise
  • 1½ teaspoon balsamic vinegar
  •  
  • 2 ciabatta rolls, each about 4 inches square
  • Extra-virgin olive oil
  • 4 slices Swiss cheese
  • 2 cups / 55 grams baby greens or watercress
  • 1 large tomato, cut into 8 slices
  • Kosher salt

Instructions

  • 1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  • 2. Gently combine the patty ingredients. With wet hands, form four patties each about 4 inches square and ½ inch thick to fit the rolls. Refrigerate until ready to grill.

  • 3. In a small bowl mix the sauce ingredients.

  • 4. Cut each roll in half and brush the cut sides with oil.

  • 5. Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until fully cooked (165°F), 8 to 10 minutes, turning once. After you turn the patties, add two slices of cheese to each patty. During the last minute of grilling time, toast the rolls, cut side down, over direct heat.

  • 6. Build the burgers on the rolls with sauce, baby greens, a patty, and two tomato slices. Season with salt. Serve warm.

The Ingredients

  • circle4 people
  • circle9-11 mins
  • Patties
  • 1 pound ground chuck (80% lean)
  • ¼ cup / 30 grams finely chopped yellow onion
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 8 slices bacon
  • 4 slices cheddar cheese, each about 1 ounce
  • 4 kaiser rolls, split
  • 4 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 8 slices tomato

Instructions

  • 1. In a medium bowl mix together all the patty ingredients with your hands. Gently shape the mixture into four patties of equal size and about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent it from doming as it cooks. Refrigerate the patties until ready to grill. 

  • 2. In a skillet over medium heat, fry the bacon until crisp, 10 to 12 minutes, turning occasionally. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the skillet and reserve for another use or discard.

  • 3. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

  • 4. Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the rolls, cut side down, over direct heat. Remove from the grill.

  • 5. Return the skillet to the stove over medium heat and warm the bacon fat. Crack the eggs into the skillet, turn down the heat to medium-low, and cook until the whites are just firm and opaque and the yolks have begun to thicken, about 2 minutes. Carefully flip the eggs over and continue to cook until the yolks are cooked but still slightly runny, 30 seconds to 1 minute more. Season with salt and pepper.

  • 6. Build a burger on each bun with two tomato slices, two bacon slices, a patty, and an egg. Serve warm.

The Ingredients

  • circle4 people
  • circle10-12 mins
  • 4 slices bacon
  • 1 jar (12 ounces) sliced, pickled jalapeños, drained
  • 1 pound / 455 grams ground chuck (80% lean)
  • 4 ounces / 115 grams goat cheese, crumbled (about 1 cup)
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 8 thin slices pepper jack cheese
  • 4 hamburger buns, split

Instructions

  • 1. In a large skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Drain the bacon on paper towels. Roughly chop the bacon into ½-inch pieces. 

  • 2. Prepare the grill for direct cooking over medium-high heat(400° to 500°F).

  • 3. Roughly chop half of the jalapeños and set aside the remaining sliced jalapeños. In a large bowl gently mix the round chuck with the chopped jalapeños, goat cheese, garlic, and salt. With wet hands, gently form four loosely packed patties of equal size, each about ¾ inch thick. Don’t compact the meat too much or the patties will be tough. Using your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from doming on the grill. 

  • 4. Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed as much as possible, until fully cooked, 10 to 12 minutes, turning once (because these patties have so much moisture, they will not brown as much as most patties). During the last minute of grilling time, add two slices of cheese to each patty to melt and toast the buns, cut side down, over direct heat. 

  • 5. Remove the patties and buns from the grill. Place the patties on the bottom bun halves, and top them with as much of the bacon and the reserved jalapeño slices as you like. Put the top bun halves in place, and serve the burgers warm. 

The Ingredients

  • circle4 people
  • circle8-10 mins
  • 1 cup / 120 grams thinly sliced shallots
  • 2 tablespoons extra-virgin olive oil
  • Patties
  • 1½ pound / 680 grams ground chuck (80% lean)
  • 3 tablespoons fine dry bread crumbs
  • 3 tablespoons beef or chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  •  
  • 2 ounces / 55 grams Brie cheese (not triple-cream variety)
  • 4 round crusty rolls, each about 4 inches in diameter
  • ⅓ cup / 80 milliliters whole-grain mustard
  • 2 cups / 55 grams baby arugula

Instructions

  • 1. In a medium skillet over low heat on the stove, combine the shallots with the oil and cook until they are browned but not scorched, about 20 minutes, stirring often. Let cool to room temperature.

  • 2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

  • 3. Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ inch thick. Make a hole in the center of each patty for the cheese.

  • 4. Trim away the rind of the Brie and cut into four equal portions. Bury one cheese portion into the hole of each patty and cover with about ⅓ inch of the meat to seal the cheese inside. It’s important that the cheese is well covered so it doesn’t seep out.

  • 5. Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut sides down, over direct heat.

  • 6. Build each burger on a bun with a patty, shallots, mustard, and arugula. Serve warm.