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Question about Burgers? Direct vs. Indirect cook

PharmeggistPharmeggist Posts: 1,191
edited 4:22AM in EggHead Forum
Hi Eggheads,
I was wondering how many eggers use ground chuck or ground round 80% lean 20% fat and cook them with either a direct or indirect setup. I have been cooking them directly bit I have noticed that the fat drips on the lump and flares up and makes alot of smoke. I was wondering about the indirect setup and wondering if that works good for burgers. Please post your thoughts.[p]Thanks in advance, Pharmeggist


  • Buster Dog BBQBuster Dog BBQ Posts: 1,366
    Pharmeggist,[p]you might try a raised grid.
  • Pharmeggist,
    IMHO, I use a double grind brisket. It's cheaper than chuck, and has the perfect fat to meat ratio. As far as direct and indirect...definatly direct. I like that charred crust to 'em. I also let them sit for about five minutes while the juices in the brisket burger and my mouth stir.

  • dhuffjrdhuffjr Posts: 3,182
    You grind the flat or packer?

  • dhuffjrdhuffjr Posts: 3,182
    I've done both. I kinda like the slight crust from the direct ones myself.[p]I normally use 85/15 burger.

  • dhuffjr,[p]
    The packer. You can have the butcher shave a little fat off, but make sure it's a double grind.

  • dhuffjrdhuffjr Posts: 3,182
    I was asking because I've ground up a flat that I picked out with a decent amount of fat and thought it was too lean. A good fatty packer might be the ticket.

  • BobSBobS Posts: 2,485
    I like 80/20 and generally cook them on a raised grid at something between 350 & 400. I get smoke, but with the temp control, there are no flare-up problems.[p]Some on the forum (ClayQ, I think) posted about cooking them indirect at a lower temp (250-275, I think, but it has been a while....). I tried them once and actually thought they were really good, with more smoke flavor, but the difference just wasn't enough for me to go for the difference in time. [p]That said, there is nothing wrong with trying them indirect at a hotter temp.

  • PdubPdub Posts: 234
    I generally do my burgers at 350 indirect. We usually add a little bit of worcestershire sauce. I have had two people on seperate occasions say it was the best burger they had ever had. One friend actually took a bite and then stopped mid sentence and stared at his burger for a couple seconds in what looked like disbelief/pure awww. It was one of those really cool egg moments.

  • Pharmeggist,
    Ground chuck is what I use for my burgers.
    I mix real bacon bits and diced vidalia onion
    into the patties. I always make them fresh, never
    frozen. They cook direct at about 350-375F.
    Sometimes I will mix ground chuck and ground sirloin
    about half and half.

  • Pharmeggist, I usually do them indirect at about 270 or 290. You get a more moist more smoked burger indirect with lower temperature, imo.

  • Dimple's MomDimple's Mom Posts: 1,740
    I use 80/20 for burgers always. To me there's just no comparison in taste. (For meatloaf I mix 80/20 with the leaner stuff.)[p]We bbq direct.[p]I'm gonna try that worchestershire addition to the meat. That sounds interesting. Sometimes I add a packet of Liptons Onion Soup Mix and that gives a good flavor.[p]Gwen

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