Internal Temp. For Hamburger??

sirlancealot · October 2010

I"m doing some ground beef burgers tonight and wanted to know the temp. to take them off? I was thinking 160deg. I"m doing them at 350ish dome. thanks for your help, I just want them to come out juicy..Peace...

P.S. I"ve done them before its just been awhile..

vidalia1 · October 2010

Medium is 150-160...

Fidel · October 2010

You need to sear them to seal in the juices.

(I'm going to pop a bowl of popcorn. I'll be back for the show)

sirlancealot · October 2010

thanks for the help, i"ll sear them at 600deg.

Steelers252006 · October 2010

I would get the grill to about 400 or so, stabilize, and put burgers on with a dimple in the middle. When the dimple fills up with juice, flip. Takes about eight minutes or so, give or take, depending on the thickness of the burgers. I like mine medium or so, 150ish, but technically you are supposed to cook to 160, which is a bit dryer but still good. Good luck!!

Morro Bay Rich · October 2010

Sorry Fidel,
Searing to seal in juices is another of those kitchen myths:
http://www.goodeatsfanpage.com/Season8/myths/myth_smashers.htm

Fidel · October 2010

Sigh....I know that and have espoused it here dozens of times.

Thus my "get the popcorn" comment. I was trying to liven things up a little and start a lively conversation.

Humor doesn't translate well across the internet.

stike · October 2010

Sorry, rich. You were the first fish to rise to fidel's bait

hahaha
hence his popcorn reference

stike · October 2010

Especially when done poorly

stick to excel spreadsheets, let zippy handle the comedy

Little Steven · October 2010

You mess with Rich, you are gonna mess with me

Fidel · October 2010

What are you gonna do, jump up and punch me in the knee cap?

sirlancealot · October 2010

So do I sear or not is the question??

Little Steven · October 2010

Naw, I might
gnaw it off in the middle of the night though

Fidel · October 2010

I cook my burgers at about 550&deg ... but I make the patties rather thin. Just a couple minutes per side.

sirlancealot · October 2010

thanks Fidel..

Hoss · October 2010

:laugh:

B)

Hoss · October 2010

IN MY humble Opinion...150 I.T. TOPS!I cook at 450-500 dome on a CAST IRON grate,flat side up.Works for me.I'm sure it's too late to help now ,but maybe on the next cook.

SmokeyPitt · October 2010

In my humble opinion, I would not sear. If you do- I wouldn't go 600, maybe 450-500.

I tried this method following the "johnny-boy burgers" recipe on the BGE site. The outside was far to crunchy, and after the sear at 600-650 per side and a short rest the burgers were already overcooked and dry.

This is a matter of personal taste- some people like this method.

I think the key to keeping them juicy is not to overcook. I find it can be difficult to get a good read with an instant read (I just have a cheapo, not a thermopen). By the time my cheapo gives me a 150 read they are already overdone. Now I just cook until I don't see red juice bubbling out- then I cut into one and check it. I'm going to stop typing now and go order a thermapen.

Morro Bay Rich · October 2010

Fidel,
You got me hook line and sinker.

With bait on my face,

Morro Bay Rich · October 2010

Steven,
Don't fret, I'm 6'5". Between the two of us we can hit him high AND low. :woohoo:

Bacchus · October 2010

Despite not "sealing in the juices", searing does have value. Improved flavor predominately, and texture.

It is funny how some of the Celeb Foodies, still say "seal in the juices" including Bobby Flay recently.

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Internal Temp. For Hamburger??

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