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B C D
A

A. AS200K เตาย่าง-อบรมควัน Apollo 3 in 1 Smoker 16” 18,600 Baht
B. AS300K เตาย่าง-อบรมควัน Apollo 3 in 1 Smoker 19” 25,800 Baht
C. PRO22K-LEG เตาบาร์บีคิวถ่าน Kettle 22” Charcoal Leg-Cast-SS Ring 23,400 Baht
D. NK22CK-CART เตาบาร์บีคิวถ่าน Kettle 22” Charcoal BLK Cart 29,800 Baht
RECIPE FOR CLASSIC HAMBURGERS OVER CHARCOAL

INGREDIENTS
2 lbs. ground beef (with 20% fat) 1 tbsp. Worcestershire sauce
2 tsp. onion powder 1 tbsp. Dijon mustard
1 tsp. garlic powder Salt and pepper to taste
6 hamburger buns
DIRECTIONS
1. In a large bowl, combine the ground meat with onion powder, Toppings including; lettuce, onion, tomato,
garlic powder, Worcestershire, Dijon, salt and pepper. Keep cheese, bacon, and your favorite condiments
everything as cold as possible while working with the meat.
2. Using the Napoleon Gourmet Burger Press Kit, form into six
patties. Place each patty onto a tray with waxed paper and
place into a fridge to chill for 30 minutes.
3. While the burgers are chilling. Light a full chimney of
Napoleon’s Blackstone Charcoal. Once the charcoal is lit, pour
the chimney to one side of the charcoal grill, setting up a
two-zone fire. Pull the cooking grids up to the top setting and
allow them to preheat for at least 10 minutes. Set the bottom
air adjustment to half-way open to ensure a temperature of
around 400°F+ in the grill.
4. When the grids are nice and hot and the BBQ preheated,
sear the burgers over direct heat for 3 to 5 minutes or until
they release easily from the cooking grids – indicating delicious
grill marks have formed. Flip the burgers and sear on the
other side before moving the burgers to the side of the grill
without charcoal to finish cooking using indirect heat. About
5 to 7 minutes or until an instant-read BBQ thermometer reads
165°F.
PRO TIP: Add chips or a chunk of smoking wood for extra flavor
while cooking these burgers.
5. Rest the burgers for 3 to 5 minutes and then serve them
with your favorite toppings, sides, and beverages.
*** Add some wood chips or chunks for extra flavor ***

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