Hamburgers

Unknown

When you do hambergers on the Egg, do you grill direct or indirect?[p]Jerry

Grumpa

Jwirlwind,[p]Just as I like my steaks..... DIRECT

mad max beyond eggdome

Jwirlwind,
i do them direct, but i've found i like them best when done in the 350 - 400 degree range, rather than done at high temps. ..with large burgers (1/2 pound range), it takes them about 20 minutes, but that way, they really absorb some smoke flavor, yet stay really moist. . .while i like my steak medium rare, i still like a burger to be in the medium well range, and doing them this way lets them stay juicy (never 'press' down on your burger with the spatula, it just dries them out). . .[p]try them at different temps till you find what you really like. . .[p]btw. . .with dizzy pig cowlick or blue smoke's witchy red, i don't even use cheese or buns or condiments anymore, they taste so good just 'naked'. . .

JM3

Jwirlwind,
Definetly direct. I agree with mad max 375-400. I do slightly thinner burgers for my kids 5 minutes per side, but they come out perfect.[p]John

Kris in Fl

Jwirlwind,
I do mine a little different than these guys but they are incredibly delicious every time! [p]I get the cooker up to about 700* and cook the first side about 3 minutes with the lid closed but the bottom open and daisy wheel off. Then I flip them over, add onion & cheese (if you want), then close it all up and dwell for 10-15 minutes (or more if you like a well done burger). Trust me... they are SO JUICY & perfect everytime![p]Kris

Unknown

Jwirlwind,[p]Direct @ 500 (with Dizzy's Red-Eye Express)

Pakak

I also do mine direct, about 400°. One thing no one has mentioned, and it took me awhile to figure out, don't use a real low-fat grind and expect juicy burgers. It just won't work. I use 80-85% lean.

stike

Jwirlwind,
direct, otherwise yer baking them!

Kris in Fl

Pakak,
Good Point - the meat used is very important. I use ground chuck from the local meat market.
Kris