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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Burgers IT question

bhedges1987
bhedges1987 Posts: 3,201
in EggHead Forum
so I really haven't used my thermapen much as I typically just go by feel or look, except chicken. I want to start making more use of it. Going to tonight for burgers. 

Question is: doing pretty thick burgers, I normally go like 6 min per side and then if people bite into it and want it cooked more I just throw it back out. I've looked at all of the temp charts and they vary. 

What at temp do you guys pull for burgers? I'm looking for medium well

Kansas City, Missouri
Large Egg
Mini Egg

"All we have to decide is what to do with the time that is given to us" - Gandalf


· Share on FacebookShare on Twitter

Comments

Categories