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What temp for good ole Hamburgers?

Unknown
Unknown
edited November -1 in EggHead Forum
I love the Egg. I have tried 300 degrees on burgers which gave it such a softness it was almost like meatloaf, and I tried searing first but got a little too done. Making a bunch of burgers tonight for a party. any ideas on a good temp to prepare a great burger?? Thanks!
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Comments

  • Unknown
    Unknown
    Wade White, I have great luck with 550° for 3/3/2. And remember to NEVER press down your burger after flipping!

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  • Unknown
    Unknown
    kat,
    How thick are the burgers you do and how much fat is in them? Do you make your own or buy the premade kind? [p]
    Matt.
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  • nikkig
    nikkig Posts: 514
    Wade White,
    We do our burgers at 550 for 4 minutes per side. I use ground chuck, and make 5 oz. burgers about 1/2 inch thick. Just did some the other night coated with Dizzy Pig (mixed dizzy dust with coarse grind)was the best burgers yet!
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  • Unknown
    Unknown
    South O,
    I've tried both ways with preformed and self made patties. If you go self made and thick dimple the center of the patty before placing on the grill otherwise at this high temp you may get a well done edge and raw center. As for cut while I like the fat content of just plain ground beef, wife prefers ground chuck. IMHO getting too lean beef patties is like taking a bath in your socks...why bother?!
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  • Unknown
    Unknown
    Just a word of caustion for you. I am new to ceramic cooking but am well aware of "flashback". I read about it and knew about it, but then in the middle of a big cook, I forgot about it.[p]The problem is the grease. Cooking 3 or 4 is one thing, but when you load it up with 15 or 16 burgers there's a lot of grease. The grease is very volatile when it's super heated.[p]As the grease started burning the grill got hotter. So I started closing the vents. I don't have to tell you what happened when I forgot to burp the thing next time I opened it.[p]Anyone have some words of wisdom to help us new guys out with this kind of cook?[p]Thanks,
    Bill
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  • Unknown
    Unknown
    Wade White,[p]Burgers need to be cooked to a temp (meat temp) of 160 degrees to kill off any potential E-coli bacteria. At temps less than 160 there is always a health risk, especially to youngsters, the elderly and the sick.[p]An easy way to measure the meat temp is to stack the burgers on top of each other and then slide the thermometer into the stack.[p]Good luck. Have fun.[p]
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  • Unknown
    Unknown
    South O,
    WE will buy the already made ground chuck, easier but I do like the ground chuck. Sounds like 500-550 at 4 min per side?? I will try that. any other thoughts are greatly appreciate, thanks!
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  • Unknown
    Unknown
    kat,
    what does 3/3/2 mean, sorry not informed on this one, I'm new.
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  • Unknown
    Unknown
    wade,
    3 minutes one side
    flip for 3 minutes
    cap your BGE and close the vent for 2 minutes
    thus 3/3/2
    and yes, you need to learn about flash back but you will. Good luck! ^oo^~
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  • Nature Boy
    Nature Boy Posts: 8,687
    Bill,
    I cook my burgers at around 450. I get a good hot fire going, then close the bottom vent to 1/4 inch or less, and adjust to settle in around 400-450. {I don't use any daisy on the top when cooking at anything over 300). I go more like 5-10 minutes per side, and flip when nicely crusted. Then remove when they are just becoming firm. We like them medium-well, as they are still juicy, but juice is not pouring out of them.[p]The fat always smokes a lot, but I never have flareups....as long as I keep the bottom opening small, and don't open the lid very much or for very long.[p]Simply one method from one dude! You will hone in on the best method for yourself with a little experimentin'. [p]Good luck!
    NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Unknown
    Unknown
    Nature Boy,
    that is what I am looking for. Thanks!
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  • Unknown
    Unknown
    Nature Boy,
    WHEN YOU SAY YOU DON'T USE THE DAISY ON TOP DO YOU MEAN YOU LEAVE IT ALL THE WAY OPEN OR CLOSED? JUST GOT A BGE ON SUNDAY FOR FATHER'S DAYSO I'M LEARNING.
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  • hounddog
    hounddog Posts: 126
    He means he takes the daisy top off and leaves the top all the way open, using only the bottom draft to regulate the heat

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  • Unknown
    Unknown
    BCOOLED2,[p]There is a slight learning curve to using the BGE to get the utimate results. DON'T worry you will be able to master any type of cooking that you will have to use. Just ask if you have questions, checked the summitted recipes, visit several BGE'ers websites, and please don't use all caps.

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  • Unknown
    Unknown
    hounddog,
    Thanks that is what I wanted to know.
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