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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Question about grilling burgers. . .

Hog EukerHog Euker Posts: 21
edited 4:35AM in EggHead Forum
My usual routine for grilling burgers is using very thick patty's, say inch and a half to inch and three qtr. I seared both sides @ 600 for 6 minutes, Then I put my cheese on and dwelled for 15 minutes. Burgers come out great everytime. ( I got the recipe either in here or in the recipe section) Tonight I am cooking burgers for my Dad's B-Day party and the burgers Mom has prepped are only about a half to maybe three qtr inch thick. What adustment do I need to make on my sear and dwell time? Thanks in advance, you guys are great.
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Comments

  • Nature BoyNature Boy Posts: 8,337
    Hog Euker,
    A few threads below is some great burger info. I'll link you to Spin'c post, as he has a nice post for doing burgers in the size range you describe.[p]On another note, I tried making the burgers with an indentation in the middle, like Cooks Illustrated recommends. (thinner in the middle than the edges). This works GREAT, and results in a much flatter, more easily edible and dressable burger.[p]Cheers
    NB

    [ul][li]Spin's burger post...and the burger thread[/ul]
    DizzyPigBBQ.com
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  • Nature Boy, Thanks, I certainly appreciate the help. I will try your tip as well. ;)
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