Question about grilling burgers. . .

Hog Euker · January 2001

My usual routine for grilling burgers is using very thick patty's, say inch and a half to inch and three qtr. I seared both sides @ 600 for 6 minutes, Then I put my cheese on and dwelled for 15 minutes. Burgers come out great everytime. ( I got the recipe either in here or in the recipe section) Tonight I am cooking burgers for my Dad's B-Day party and the burgers Mom has prepped are only about a half to maybe three qtr inch thick. What adustment do I need to make on my sear and dwell time? Thanks in advance, you guys are great.

Nature Boy · January 2001

Hog Euker,
A few threads below is some great burger info. I'll link you to Spin'c post, as he has a nice post for doing burgers in the size range you describe.[p]On another note, I tried making the burgers with an indentation in the middle, like Cooks Illustrated recommends. (thinner in the middle than the edges). This works GREAT, and results in a much flatter, more easily edible and dressable burger.[p]Cheers
NB
[ul][li]Spin's burger post...and the burger thread[/ul]

Hog Euker · January 2001

Nature Boy, Thanks, I certainly appreciate the help. I will try your tip as well.

Question about grilling burgers. . .

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