Burger question

rholt · January 19

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. :-(

Mickey · January 19

Yes you do. Just go back to reg cooking level from high in dome.

Black_Badger · January 19

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

rholt · January 19

So would 450 until 15 degrees be a good idea? Then drop down to regular grate level?

Skiddymarker · January 19

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.

rholt · January 19

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.

henapple · January 20

I'm a fan of the reverse sear.

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