Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

......... please don't laugh

Wifey wants thick juicy burgers for dinner tonight. Believe it or not, I have not attempted a single burger on my XL. What the what??? I guess this 1st year of Egging has encouraged me do the more challenging type of cooks and I overlooked the simple burger. Thought about piling all my lump to one side and cooking on my BGE grid at top of ring(so basically several inches below felt line) or do I go with a raised grid on my AR? What is the temp I should aim for? I don't wanna blow it on a simple cook like this. Thanks!
My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax


  • I do all my burgers raised direct. Somewhere around 450-500. Very similar actually with what you are used to with your old gasser only it will taste worlds better. As is the case with all things Egg, it keeps the juices in and cooks much more evenly. You can very easily cook burgers on the Egg just as easily as you ever did on your gasser.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • brianwdmnbrianwdmn Posts: 366
    Remember what you've learned. Keep the set up simple. The flavor from the charcoal will add all the flavor you need. Raised direct will minimize flare ups. Simple seasoning. Think salt and pepper. Let the burger do the talking.
    Marietta, East Cobb, GA
  • pabpab Posts: 249
    I cook mine raised direct at about 400*. I make mine thick enough that I can use my thermapen, and use my thumb to press down in the middle of the raw burger to keep them from swelling up.
    Nerk Ahia LBGE
  • If I use my Thermapen, do you folks know about what temps I should consider to start pulling em? I plan to patty them out on the rather big side.
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
  • brianwdmnbrianwdmn Posts: 366
    There is too much surface area on ground meat to risk rare, so go with at least 160.
    Marietta, East Cobb, GA
  • pabpab Posts: 249
    I pull mine at 160*
    Nerk Ahia LBGE
  • LitLit Posts: 6,848
    I pull mine way below 160 more like 140 but I grind my own meat.
  • CookinbobCookinbob Posts: 1,690
    I buy irradiated meat, so pull mine around 130. SWMBO wants hers medium well.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • EggcelsiorEggcelsior Posts: 13,961
    Lit said:

    I pull mine way below 160 more like 140 but I grind my own meat.

    I'm with this guy. When I grind myself, I go for MR - medium(135-140). Store ground, 160. I use 80/20 to keep them moist. If I get a lower fat ratio, I add some Worcestershire sauce to help with moisture.
  • MaskedMarvelMaskedMarvel Posts: 1,907
    Dude. 125*
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!

  • I cant laugh, I dont do many burgers maybe 3 times in 2 yrs 
    Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain 
  • WolfpackWolfpack Posts: 2,627
    If you make large burgers you have to try the reverse sear- or for contrasting style cook on a griddle- gives a nice crispy crust.
    Greensboro, NC
  • johnkitchensjohnkitchens Posts: 5,056
    I cook hamburgers at least once a week. I never do raised just direct. Pull them at around 140. Best burgers I have ever had. 

    Louisville, GA - 2 Large BGE's
Sign In or Register to comment.
Click here for Forum Use Guidelines.