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Dry burgers

Eggtuary Posts: 400
edited November -1 in EggHead Forum
Somewhere on here I read somebody's plan for cooking burgers: Sear at 650F, 3 min on each side, followed by a 4 min dwell. I did this last night and ended up with some really disappointing burgers. This was supposed to be the "apples to apples" comparison that would help me convince my wife once and for all that the cost of the large BGE was worth it over our old Weber.

Don't get me wrong. Everything up to this point has been great, so I've at least been able to show her that the BGE could do things our old grill couldn't. But I was really hoping to show her it could also do the same things as the Weber, but better.

Now I know a big part of the problem is that my wife bought that lean ground beef. But she always does, so that doesn't account for it not doing as well as the Weber.

I think another part of the problem is that it seemed like she didn't include as much BBQ sauce in the meat as she has in the past. She admits that, so we're going to try again soon.

But how long should I cook these things? And at what temps?