Classic Kamado Hamburger with Cheddar and Caramelized Onions

Light the Kamado and bring it to a direct temperature of about 225°C. Ensure a clean grate so the burgers get nice grill marks.

Heat a cast-iron pan on the Kamado grate with a small amount of oil. Add the onion slices and cook until soft and golden brown. If needed, deglaze with a drop of balsamic vinegar and keep warm.

Shape the lean ground beef into two even burgers of 125 grams each. Press the center of each burger slightly with your thumb to prevent bulging during grilling. Generously season both sides with salt and pepper.

Place the burgers directly above the coals. Grill about 3-4 minutes per side for a medium doneness. In the last minute, place the cheddar slices on the burgers so they melt nicely.

Toast the hamburger buns briefly on the grate. Build the burger by placing the grilled patty with melted cheddar on the bun and topping with caramelized onions. Serve immediately with the 400 grams of fresh vegetables as a side.