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Burgers 3 ways

PowakPowak Posts: 1,212
Gettin ready for July 4th. Planning on pork belly burnt ends and burgers. Last week I thought I’d nail down which style of burgers were gonna do so I did a test run of cooking burgers 3 different ways at the same time for my girls to try out and decide which one is the winner. I used fresh 80/20 ground beef from my local Market Basket.  I had 2 of my kettles and egg going. We did Malcom Reed’s All-American burger on the kettle over briquettes https://youtu.be/ywzGmKJDjhk ,   smash burgers on the cast iron griddle and Malcom’s super bowl Sunday half pound THICK burger on the Grillgrates, bars up, in the egg https://youtu.be/pGVzEZdVK44

Here’s the pics in that order:






The smash burgers and thick super bowl burger were tied FTW!  The All-American turned out dried out. Malcom calls out 13-14 minutes for those little 1/4 patties with a combo of indirect and little finish over the coals but the indirect time seemed to just dry em out a bit. Like to try those again over the coals with maybe 2-3 minutes a side and no indirect time. 

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