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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Burgers
Options
jwirlwind
Posts: 319
I don't do a lot of burgers on my Egg, but I thought about some today. I usually do them direct but turning them is usually another hair raising process. Do most of you cook burgers direct or inderect?[p]Chef Jerry
Comments
-
Jwirlwind,
Indirect works good and keeps them real juicy. Try 350 with a drip pan. No excessive grease smoke that way. No flipping required. Smash down the center a little and they won't shrink as much either. You'll like it!
-
Ronbeaux,[p]When you do them indirect, do you sear first? And how long does indirect usually take for a burger of (you name the size and fat content)?[p]I'd think indirect burgers would take on some of the characteristics of those coming from a steam table - I assume that I am totally wrong on that preconception . . . ?
-
Happy Trails~thirdeye~Barbecue is not rocket surgery -
[ul][li]Burgers[/ul] -
TRex,[p]At 8 minutes what level of doneness does that get you? I like my burgers on the rare side. YUMMY!!!
-
Jwirlwind,[p]I recommend you try brisket burgers. Ask the butcher to double grind a brisket for you. I will only make burgers this was now. Make 1/3-1/2 lb patties (thinner in the middle, fatter on the outside ... almost donut like).[p]I sear them direct on a cast iron grate (flip once) at 450-500 (2-3 minutes per side), dwell for 3-4 minutes (depending on desired doneness)[p]Sorry no pictures![p]Smokey
-
FSUScotsman,[p]8 minutes gives you a medium-rare to medium burger typically, of course depending on the temperature of the meat when you start. [p]TRex
-
Jwirlwind,
I like my burgers direct, but at 250º on a raised grid. Takes about 45 min, flip carefully at about 20 min. That gets you to a safe 160º, just a smidgen more done than than pink. They come out very juicy, and with the longer time, can absorb some smoke. Make sure you use ground chuck or any other 80/20 combination. Good Luck.
Mike
-
Smokey,[p]Where did you find a cast iron grate?![p]Thanks,
Mike
-
thirdeye,[p]Looks good, but your burgers look done and your dogs are just getting started.[p]Yea, I like my dogs a bit on the chared side. First on last off.
Mike
-
Michael B,[p]Found it at Home Depot. It was on clearance ($2.50). It's about 6x9 and sits on top of my reguar grid (when I use it). Makes great grill marks.[p]BGE makes one for the large, but it's really heavy and I find it a pain to use (filling the fire box etc). I gave it away! [p]Smokey
-
Smokey,[p]Thank you! I'll have to go to Home Depot.[p]Mike
-
Jwirlwind,[p]I've looked through the other replies, and I'll be the captain obvious in this bunch. Go direct, man. Go direct![p]Sear those burgers at a high heat, 450 or higher, for a few minutes per side. Then depending on how thick they are, roast for 5-10 minutes. If they're thin, just sear. If they're thick, sear then roast.[p]OK, just jumping in with the classic technique. Not condemning the other posts, and I may try those methods. But this is the way most people cook burgers [p]Jets 4-3!!!!!
Cornfed
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum