Burgers

jwirlwind · October 2006

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

ronbeaux · October 2006

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!

Haggis · October 2006

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 . . . ?

thirdeye · October 2006

<p />Jwirlwind,[p]I like raised direct with a medium bed of coals. Remember, burgers are lonely all by themselves. LOL[p]~thirdeye~

TRex · October 2006

<p />Jwirlwind,[p]Have tried a lot of methods and what I like best is to make 1" thick 1/2 lb patties and cook them direct at normal grilling level for about 8 minutes a side at 350 dome. They turn out great everytime.[p]Cheers,[p]TRex
[ul][li]Burgers[/ul]

FSUScotsman · October 2006

TRex,[p]At 8 minutes what level of doneness does that get you? I like my burgers on the rare side. YUMMY!!!

Smokey · October 2006

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

TRex · October 2006

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

FlaMike · October 2006

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

Unknown · October 2006

Smokey,[p]Where did you find a cast iron grate?![p]Thanks,
Mike

Unknown · October 2006

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

Smokey · October 2006

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

Unknown · October 2006

Smokey,[p]Thank you! I'll have to go to Home Depot.[p]Mike

Cornfed · October 2006

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

Burgers

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