Indirect burgers

Clay Q

<p />Hizzegger,
Setup is a flat 12" grid on top of an aluminum drip pan. The pan is resting on the main BGE grid. No plate setter, dome 325-350 or 400 degrees. (400 when cooking sirloin burgers) But gosh, the egg is so forgiving.










Oil the flat 12" grid so the burgers won't stick, lay on the burgers and cook away, no flipping. Tip; bring the hamburger grid in the house to lay on burgers then bring everything out to the pre-heated egg. Cooking times will vary, check with instant read, don't let them burgers over cook. I recommend some wood smoke to kick up the flavors, and I grill onion on the open grid. That's "Rasising the Steaks Seasoning" on these burgers, yummmmm.
Have fun!
Clay

Chef Arnoldi

Rasising the Steaks Seasoning
where do you buy that ? and who makes this product ?

looks mouth watering - yum

Unknown

ClayQ, how long did it take them to get done cooked indirect?