Searing burgers on low spider position question

Greygoose · October 2011

i want to use cook my burger using the following method:

90 second sear on side

90 second sear other side

flip one last time.

shut down egg and wait a couple of minute and check with thermapen

almost every egg video i see cooks burger with the rack in the default position (no spider). i want to use my spider so that i dont have to get the fire cranking to momumental proportions to get a good sear. can i use the same method described above with a 13 ci and spider in low position without burning the burgers during the final stage? Or should i only sear them down low on the spider, then move the burger to "higher ground" to finish?

thanx

Greygoose

4Runner · October 2011

I just get a small to medium fire going (650 dome) and throw my burgers on down low on spider and CI for some good crust. Then pull up high to melt cheese. Works for me.

Lit · October 2011

I finish mine right on the spider. I build a pretty small fire and get dome to about 550 and do 2 minutes each side but after the first side I usually throw in a chunk of oak. After the second flip I bring it down to 400-450 dome and do a couple more minutes each side. This is for about half pound burgers. Picture below is just about ready for cheese.

4Runner · October 2011

looks good. I always overcook mine when I dwell mode them. Of course my wife insists on brown all the way through for burgers.

Lit · October 2011

You have to watch them for sure when you do them low the whole time. Luckily these were pretty thick burgers. These here got brown almost all the way through. Still good though cause they were freshly ground.

tjv · October 2011

burgers are cheap, play around with heights and lump usage......won't take long for you to get your preferred method down. just remember to keep your burger makin' the same (thick or thin, lean or fatty) so you get consistent results......t

Squeezy · October 2011

looks good. I always overcook mine when I dwell mode them. Of course my wife insists on brown all the way through for burgers.

I feel your pain ... ~X(

Charcoal_Addict · October 2011

I started using reverse sears for better results with hamburgers. I find they tend to be more tender and moist this way. The reverse sear really helps if you're using lean meat or sirlion burgers on the grill. I usually set up a CI grill plate on one side for the indirect and finish them off on the direct side after they hit 115 F temp mark.

This has also give me more distinct grill marks on the burgers for anyone who is obsessed with cook book good looks.

Squeezy · October 2011

looks good. I always overcook mine when I dwell mode them. Of course my wife insists on brown all the way through for burgers.

I feel your pain ... ~X(

Searing burgers on low spider position question

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