Hamburgers On the EGG tonight!!!!

masonegg

Whaddaya think? Any ideas?

WhackMaster719

Good Idea. While I like to put a bunch of stuff in my burgers, the wife only like a seasoning they sell at the store called "Hamburger". Think it is a McCormick.

civil eggineer

Can't go wrong! Just make sure you don't over cook them due to the eggs higher temps compared to a gasser or weber.

2Fategghead

masonegg, I suggest using used lump and a small amount say up to the holes in your fire box. That way when you lite your egg you won't have to wait long to burn off the bad smoke. Have your food grate on the fire ring and have your burgers ready. When your egg begins to come up yo temp close you screen in the bottom first then your bottom damper a little. Keep an eye on your egg and stabilize around 500° with only the bottom damper. When ready open the dome and place your bergers on the grate. Close the dome and time them what ever time you want depending on the size of your burgers. When you flip keep your head back and close your dome and time again. If you have a thermapen use it after the second flip time has run out you can shoot for an internal temp of 125° to 135°. Put on a plate and cover and rest 10 minutes. We make some pretty large burgers and time them 2 to 3 min per side. Use this as a guide not written in stone. You can always cook one and see how it goes. Tim