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edited 9:53PM in EggHead Forum
Need a good recipe with heating and cooking time instructions. Thanks in advance.


  • neweggor,[p]Run your temp. up to around 500-600,put burgers on for about 4-5 minutes then flip and repeat. Then close top and bottom vents leaving burgers on for about 3 minutes.
    This will give you a nice well done burger. For med. or rare just shorten the time.

  • DawgtiredDawgtired Posts: 252
    Look on the archives. There is a great recipe with onion soup mix, applesauce, Ritz crackers,etc. I wanted to try something different one night. Did this and they were great. Let me know if you can't find it. I've got it written down.

  • nikkignikkig Posts: 514
    I like to keep them simple. 6oz. patties splashed with worcestershire sauce, coated with cow lick or montreal steak seasoning. Cook at abot 500-550 for about 4 minutes per side on a raised grid.[p]~nikki

  • nikkig,
    i'm with you. . .simple is best. . .i do nothing more than maybe mixing in a splash of bbq sauce (whatever is in the fridge) or like you a little worcestishire, then kosher salt and cow lick . . .what more could a burger need??

  • JerseyDJerseyD Posts: 8
    Another burger tip...
    When you make your patties, gently indent the center on both sides (so the raw burger patty is thicker around the edges than it is in the middle). This will prevent the ballooning out of the cooked burger that so often bedevils the tidy-burger lover. The finished product will come out with flat surfaces if you do it right.

  • gotta-madogotta-mado Posts: 15
    My family won't eat burgers unless I add Lipton Onion Soup mix to them. I prefer plain with a big fat grilled onion on top - don't forget the cheeze and grilled buns.

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