Near Fail Burgers

500

Warm day today so the call was burgers. Mrs. 500 always gets 90/10 so I am always concerned that they will dry out and overcook. I ran the Egg at just 375* to help not overshoot medium. Well I pulled them off and served them only to see that they were rare, too rare. I opened up the vents and set the temp to nuclear, and put them back on. Turned out decent. Both pics attached. Saved it. 

bhedges1987

Adjusting on the fly! I could go for a burger. 

FATC1TY

Flame broiled ketchup. Lemme get that recipe !

Philly35

Try making smash burgers next time... and never look back.  

Kayak

If I had a dollar... I've almost given up on these. If I measure, I get all kinds of temps. You really need to take a peek inside while at the grill. It never fails that if we are going to have a party, the Missus says "let's do something easy, like burgers!"  For thick burgers, I'm moving more and more to raised indirect. Smash burgers are easier to get right but hard for me to do en masse without a Blackstone.

GATraveller

Thermapen is your friend.

tclamberth

Nothing wrong with a medium rare burger 

etherdome

I don't do burgers on the egg any more. Ever

500

I do have a cast iron piece and have made smash burgers in the past.  Consensus was we liked the flame kiss better than what essentially is a griddle fried burger.  Yes I have a thermapen and do use for larger cuts with longer cook times.  It was more of a rare than a medium rare so they had to go back on.  I know I lost juiciness doing that but it had to be done.  Like I said it wasn't a total loss since I undershot instead of overshot.  Still good.  I will continue to do burgers on the Egg over in a pan on the stove.  Still better.  I have setup my raised rig and gone direct for burgers before.  They get done to a good medium to medium rare temp, but never get any kind of char crust or what's it called, maillard reaction?  They are kind of just soft juicy meat, and somewhat flavorless.  More research is needed; over a few beers.

Eggaroo

I've found that even if I don't do smash burgers, I like 2 thinner patties better than 1 thick one... more flavor. My wife does not eat red meat, so I cook turkey burgers for her. I start those over the hottest part of the fire and when hers are ready to flip to the second side, I move those to the cooler parts of the grill and put mine over the flames and cook hot and fast. They usual get done at about the same time. They always taste great. Also have tried many different commercial rubs but have found that a little kosher salt and maybe some black pepper make the best burgers.