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Need a rule of thumb for burgers

Powak
Powak Posts: 1,412
in EggHead Forum
I need a good rule of thumb for grilling burgers.
thin patties/smash burgers - I go hot (450-500) and fast. Thick ones/pub burgers - do you guys go hot or take it down a notch and go a little low and slow?
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Comments

  • DFW
    DFW Posts: 208
    We always go hot and fast...3-4'ish min per side.  Zero complaints so far!  When the fam is over, maybe a minute or so longer each side so we don't have to listen to their whining shiz....
    Arlington, TX
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  • fishlessman
    fishlessman Posts: 33,765
    on the egg im in the 400's for burgers. wait til juices puddle on top, flip, wait til juices puddle on top, remove from grill. smash on the griddle on the highest setting, same procedure
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 33,765
    also, i toast the buns before cooking the burgers
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Botch
    Botch Posts: 16,575
    fishlessman said:
    on the egg im in the 400's for burgers. wait til juices puddle on top, flip, wait til juices puddle on top, remove from grill. smash on the griddle on the highest setting, same procedure
    Will have to try this; a Thermapen doesn't work very consistently on burgers.  
    ___________

    "They're eating the checks!  They're eating the balances!"  

    Ogden, UT


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  • DFW
    DFW Posts: 208
    We like our burgers rare/ medium rare...and thanks to a few of the forum members here, we've been grinding our own recently, and have no worries about what's in our grind.  Love the brisket burgers...fatty, beefy, add some salt and man!, what a burger!!
    Arlington, TX
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  • Powak
    Powak Posts: 1,412
    DFW said:
    We like our burgers rare/ medium rare...and thanks to a few of the forum members here, we've been grinding our own recently, and have no worries about what's in our grind.  Love the brisket burgers...fatty, beefy, add some salt and man!, what a burger!!
    Oh man I love brisket burgers. And ground beef tenderloin burgers. Done some good ones of those.
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