Doing some simple

Unknown

burgers tonight for my second cook.Anyone out there got ideas on time and temp. Thanks..

nikkig

smokeapig,
I do mine at 550 for about 4 minutes per side, dwell just to melt the cheese.

DavidR

smokeapig,[p]Make your hamburger patties big and thick (around 3/4 in. wide). Get a hot 700* fire started, where all the coals are glowing, then shut the bottom vent to about 1/4 to 1/2 in. with the top[ uncovered. Whe you see the dome drop to around 500*, put the burgers on. Use an elevated grid because of the grease. Flip them every 4 to 5 minutes. After 2 flips, take one of them out and check the inside to gauge how well done you want the burgers. Just remember, the burgers are going to shrink, so build your patties accordingly. Get ready for the juiciest burgers you've ever eaten. And also remember, your first few cooks are experiments, so treat them as such.

char buddy

nikkig,[p]I'm with nikkig on this one. simple and easy. I leave the lid closed to get a convection effect. I dwell for up to four minutes depending upon how thick the patties are. (dwell = close up the top and bottom vents and let the BGE act like an oven for a few minutes. Watch for serious flare ups when you re-open after a dwell. Probably best to pull off the top vent before you re-open.)

Steve-O

smokeapig,
I've done burger two ways - 350 degrees for 12 minutes, turning after 6 minutes; 600 degrees for 3 minutes per side with a 3-5 minute dwell, depending upon how well done you like yours. I also added some wet mesquite to the hot fire just before I put on the burgers, which added a really nice smoke flavor during the dwell. You won't get much smoke during the first part of your cook because of the very hot fire, but when you close it down for the dwell, the mesquite (or other wood) really smokes up nicely. I prefer the latter method - much more flavor and not as dry as with the former.

fiver29

smokeapig,[p]I know this is in the recipe section, but I cook my burgers this way and really like them. If you are into it you can try grinding your own meat, too. I had a lot of fun grinding my own meat the last time I ground and it made some great burgers.[p]Hope they come out well and enjoy!
[ul][li]http://biggreenegg.com/recipes/beef/beef0031.htm[/ul]

Judy Mayberry

DavidR,
When you say to use an elevated grid for the burgers because of the grease, do you mean to use a drip pan under them, or will the added height do something to diminish flare-ups?

DavidR

Judy Mayberry,[p]If I cook burgers on the main grid, when they start leaking grease, that grease will cause flames to get high high enough to actually reach the burgers. You don't want that if you're still trying to get the insides cooked, but are satisfied with the outsides. [p]Now, some people use the dwell for that purpose, but I don't, for the simple reason that I can't monitor the burgers close enough for my liking. By using a higher grid, I can keep the flames off the burgers.

Nature Boy

Yo yo, char buddy!
Or just dwell withut the top cap on....eh?
Chris