Find A Dealer
Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
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 at:
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
First cook was a failure
i made some burgers tonight and it is the firs time cooking on the BGE. usually my burgers are legendary. Tonight they were DRY DRY DRY. How do yall cook burger on these thing? Temps, grates? Time?
400 raised grid..
because of the convection effect of the egg they won't take near as long as a gasser or kettle type grill.
Dry means you cook them too long.
[use the thermopen pull them at 160]
I usually cook thick 8 oz burgers and they only take around 7-8 minutes at around 400 or so for a medium rare plus.
Cooked some 8 oz. burger yesterday at about 400* direct, with the grid in the original position (on the fire ring). Closed dome.
I timed them 5 minutes for the first side and about 3 min. after the flip. Moved around some for hot spots. Pulled at 160-165* internal. Everyone loved them - very juicy!
It's very hard to cook something dry on the egg. I'm wondering, did you cook the burgers with the cover closed?
Sorry but I sear mine like a steak.
I use a ci grate.
I make very big patties and I flatten them by hand with a dimple in the middle.
I lightly use my favorite rub.
I get my egg at 500°dome and make sure the lump has burned off all the bad smoke.
I open the lid and cook about four burgers at a time.
close the lid and count 3 min.
Open the lid and flip three on that side.
Pull your burgers and check with thermapen should be about 150°-155°and wrap in foil about ten minutes.
Give one a try then adjust.
It is busy work and use long tongs or spatula and watch the flair ups. Do not squish you burgers while grilling. Good luck what ever your method. Tim
Frank from Houma
What y'all said plus don't use the leanest ground beef.
Use the "least leanest" ground beef in the meat market.
"Least leanest" - What!? :blink:
Depending on how hot your coals are and how close to the coals you cook the burgers will determine how long it will take.
NEVER mash the burgers once on the grill.
Flip the burgers ONE time only!
Billy Grill Eggster
I'm with Frank from Houma ( I thought moved to Texas? .)
20% Fat and 80% Meat is the mixture I use and I sear them.
Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks
I cooked with the dome closed around 400 degrees. Internal temp did reach up to 170, which I do not like. i used the grate that came with the grill. I guess I should be using a raised grate. Is it possible to have too much lump? Also, I am wondering if my wife picked up the right beef. I NEVER EVER mash a burger.
170°F Sounds a little bit high. I like my burgers medium well, and I pull them at 160°F internal by my Thermapen. 2Fategghead gave excellent destructions on how to cook the burgers. The problem may have been that you didn't take any pictures of them cooking to post here. That can cause the burgers to dry out.
:laugh: good one Mr. Dog.
No disrespect BBQ
What is a ci grate?
Powered by Vanilla
for Forum Use Guidelines.