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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

New BGE owner, how to cook a good burger?

I just got my BGE seated on the new patio and over the weekend cooked up some bone on chicken breasts and burgers.  The chicken was very moist but I'll need to work on my technique to get a nice crispy skin, I don't expect this to be too difficult.

For the burgers, I'm used to a weber charcoal grill with a hot direct fire.  For my BGE cook I used a riser ring (probably a mistake) and the grill running at 500 degrees.  I didn't get the sear on the burgers I was expecting at 500 and found it was difficult to tell when they were done since the dome was closed while they were on.  How do you guys cook your burgers?

Thanks in advance!

Comments

  • BOWHUNRBOWHUNR Posts: 1,479
  • EggRacerEggRacer Posts: 400
    I usually cook them at 400 direct, raised about 5 to 6 minutes a side. As to when they are done I mostly go by how they look and the color of the juices on top. They turn out good for me.
    XLBGE & LBGE
    North Richland Hills, TX
  • Fred19FlintstoneFred19Flintstone Posts: 6,525
    edited May 2013
    BOWHUNR said:

    +1  That's a good thread.  I've had trouble with burgers.  Thank the Lord for Thermapens!

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • Fred19FlintstoneFred19Flintstone Posts: 6,525
    Welcome @sox203 !  Make yourself at home, beer's in the fridge.

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • chris123stockchris123stock Posts: 664
    I cook them indirect, 400 to 450 deg. Personally I just eyeball the first side, when the blood rises, flip. Then cook to 160 to 165 IT. If you want sear marks, go hotter for sure. Just have to flip sooner, and more often.
  • henapplehenapple Posts: 15,574
    Indirect till 110, pull and remove ps. I open the bottom vent and the top and flip once... Use thermapen.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • AviatorAviator Posts: 1,560
    Silly me, I posted a longwinded post on the other thread liked above and Vanilla will not let me cut and paste it here. Please, either go there or can someone transplant it here.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • ChokeOnSmokeChokeOnSmoke Posts: 1,858
    For me, making a good burger is like making most any other meat good.  Use your thermometer and don't overcook. Cook burgers until 150 internal and remove.  They'll be great. 
    Packerland, Wisconsin

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