Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Burgers..Direct or raised direct?

What's your preferred choice and why?
I'm getting ready to throw some on and was curious as to how others do it.

___________________________________

 

 LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

Comments

  • Raised dome direct on first side then close the lid on the second side. Do steaks that way too. 
  • Nature BoyNature Boy Posts: 8,400
    I like them raised direct. Further from the fire if you get flare ups. Easier to get to and work with when they are up high as well. And it's plenty hot to get a sear. Unless I want to sear a thin piece of meat quickly, I always do raised.
    Have fun!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • I do direct not raised direct. My burgers turn out fantastic!

    Louisville, GA - 2 Large BGE's
  • Direct on the cast iron grill -- good grill marks without overcooking the burger -- large egg here.

  • Raised direct.  Only thing I do lowered is steaks.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • DuganboyDuganboy Posts: 1,118
    raised direct.  gives you a little more margin for error and handling the burgers with the grill at grid level is really an advantage.
  • shtgunal3shtgunal3 Posts: 3,683
    I went raised direct. Raised with three 1/2 bricks brought it to felt line. Threw some bacon on too.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • EggRacerEggRacer Posts: 400
    Direct.
    XLBGE & LBGE
    North Richland Hills, TX
  • pgprescottpgprescott Posts: 5,320
    Direct mostly, but sometimes cast iron griddle, direct.
  • nolaeggheadnolaegghead Posts: 20,147
    usually raised direct..I can have a little hotter fire that burns the grease better.  That's my theory and I'm sticking with it!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Last two burger cooks went the reverse sear route, They stayed juicy, were cooked the way we like and the finish sear provided a nice crust. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Solson005Solson005 Posts: 1,911
    Start low, finish high. Here I just traded places with the sweet potato fries. Best of both options

    image
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • shtgunal3shtgunal3 Posts: 3,683
    @solson005 I want that grid you got

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • Solson005Solson005 Posts: 1,911
    Ceramic Grill Works Swing Rack I love it, it works with the platesetter and swings out of the way easy to get to things like wings when you need to flip mid-cook. 
    image
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • DeckhandDeckhand Posts: 318
    Raised direct.  Longer cook = more smoke.
  • GriffinGriffin Posts: 7,494
    Surprised that more people don't just go direct. I'm in the direct camp, never done one raised. Guess I should try it.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Part of my decision to cook direct has to do with the choice of ground meat.  I usually use course ground round and when i cook them raised grid, i end up overcooking them by the time they look decent?  We like a meduim rare burger with a crisp outside. 
  • jlsmjlsm Posts: 921
    I'm direct, too, I cook 80/20 burgers and don't get bad grease fires. Cook at 450-500. For the mini, 4 minutes one side, 3 the other for medium. Don't often do burgers on the large. 

    Just cooked three for lunches and start to finish they took a 25 minutes on the mini. Dusted with just a bit of rub, they got a nice sear even with the short times. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • NecessaryIndulgNecessaryIndulg Posts: 1,244
    edited February 2013
    Direct for me.

    Bacon & Gruyère Burgers
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • shtgunal3shtgunal3 Posts: 3,683
    Thanks for all the responses. :)

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

Sign In or Register to comment.
Click here for Forum Use Guidelines.