Finally - Burger success

Tjcoley

I've seen a couple of posts recently about difficulty cooking burgers on the Egg, and totally empathize.  I've struggled making a consistently good burger.  The ones I did over Memorial Day ended up more like lump charcoal than burgers, mostly due to the fat dripping fueling the fire and everything getting away from me.  Tried them different tonight, what ended up as a reverse sear. 1/3 pound, fresh ground chuck. PS legs down, grid, then CI griddle.  Took it to 400, then put on the burgers about 4 minutes a side.  Got them to 130 IT, and they were not browning quite enough, so I pulled the CI and PS, and seared direct for 1 minute per side.  Put on the cheese just after I flipped them.  Turned out perfect.  Nice sear, very juicy and delicious.  Got to try this one again.

tnbarbq

Looks edible!  Love burgers on the eggl

Scottborasjr

Looks great!! I could use a burger now

bigphil

@Tjcoley those look great .is that the lodge griddle on a LBGE will the dome close properly ?

Tjcoley

bigphil said:

@Tjcoley those look great .is that the lodge griddle on a LBGE will the dome close properly ?

Lodge griddle, 16 1/2 by 9 1/2.  Fits perfect on LBGE, either at normal grid level or raised to the gasket level.  Can;t get it much higher than the gasket.

chris123stock

Nice, yes I do like that CI griddle aswell very cool.

bigphil

@Tjcoley Thanks i've been looking at them and have been wondering  

Charlie tuna

First time i have seen this method, sounds like a great way to get the right results!!  Thanks!

Tjcoley

I'll be re-seasoning it tonight once it cools.  Decided to flip it, open the vents and burn off the grease.  Grease is gone, but so is the seasoning.