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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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Question about grilling burgers. . .

Hog EukerHog Euker Posts: 21
edited 3:17PM 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.


  • Nature BoyNature Boy Posts: 8,353
    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

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