Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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New BGE owner, how to cook a good burger?

I just got my BGE seated on the new patio and over the weekend cooked up some bone on chicken breasts and burgers.  The chicken was very moist but I'll need to work on my technique to get a nice crispy skin, I don't expect this to be too difficult.

For the burgers, I'm used to a weber charcoal grill with a hot direct fire.  For my BGE cook I used a riser ring (probably a mistake) and the grill running at 500 degrees.  I didn't get the sear on the burgers I was expecting at 500 and found it was difficult to tell when they were done since the dome was closed while they were on.  How do you guys cook your burgers?

Thanks in advance!

Comments

  • BOWHUNRBOWHUNR Posts: 1,471
  • EggRacerEggRacer Posts: 400
    I usually cook them at 400 direct, raised about 5 to 6 minutes a side. As to when they are done I mostly go by how they look and the color of the juices on top. They turn out good for me.
    XLBGE & LBGE
    North Richland Hills, TX
  • Fred19FlintstoneFred19Flintstone Posts: 5,645
    edited May 2013
    BOWHUNR said:

    +1  That's a good thread.  I've had trouble with burgers.  Thank the Lord for Thermapens!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • Fred19FlintstoneFred19Flintstone Posts: 5,645
    Welcome @sox203 !  Make yourself at home, beer's in the fridge.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • chris123stockchris123stock Posts: 664
    I cook them indirect, 400 to 450 deg. Personally I just eyeball the first side, when the blood rises, flip. Then cook to 160 to 165 IT. If you want sear marks, go hotter for sure. Just have to flip sooner, and more often.
  • henapplehenapple Posts: 14,671
    Indirect till 110, pull and remove ps. I open the bottom vent and the top and flip once... Use thermapen.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • AviatorAviator Posts: 1,542
    Silly me, I posted a longwinded post on the other thread liked above and Vanilla will not let me cut and paste it here. Please, either go there or can someone transplant it here.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • ChokeOnSmokeChokeOnSmoke Posts: 1,790
    For me, making a good burger is like making most any other meat good.  Use your thermometer and don't overcook. Cook burgers until 150 internal and remove.  They'll be great. 
    Packerland, Wisconsin

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