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Burger question

rholtrholt Posts: 368
edited January 2013 in EggHead Forum
Looking to impress the family with egged burgers. I was thinking raised direct at 450 dome. I was going for in internal temp of about 165. They are not huge fans of pinkness in the center of their burgers. Does this sound good? Don't have a reverse sear option. :-(
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Comments

  • MickeyMickey Posts: 16,157
    Yes you do. Just go back to reg cooking level from high in dome.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Do you have a CI pan? If so, put it directly onto the coals to get super hot for a sear. In fact, yoiu could probably accomplish the same thing with any pan that would hold up to the temp (especially the handle) and that you're not worried about possibly marring for life.

    I love burgers on the egg, good luck!

    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • rholtrholt Posts: 368
    So would 450 until 15 degrees be a good idea? Then drop down to regular grate level?
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  • SkiddymarkerSkiddymarker Posts: 6,627
    I have a reverse sear option. I cook my burgers at 300-350 grid indirect. Use a drip pan, but the lower the heat the less fat seems to be forced out of the burgers. I use an 80/20 mix. Once at about 145 internal, pull them, pull the heat shield and fire up the egg to sear, maybe 450 dome. 
    Drop the burgers on to color and internal will be 155-165. 
    Although well cooked, these are still quite juicy. 

    Burgers also do well at 400 direct, raised. seems to cook them without forcing out all the fat and creating a drip fire.. IMHO. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • rholtrholt Posts: 368
    Great. Thanks. I think I will go raised direct at 400. Lots of burgers going on the XL and it would probably result in several casualties if I am not fast enough turning them.
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  • henapplehenapple Posts: 13,996
    I'm a fan of the reverse sear.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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