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Finally - Burger success
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Tjcoley
Posts: 3,551
I've seen a couple of posts recently about difficulty cooking burgers on the Egg, and totally empathize. I've struggled making a consistently good burger. The ones I did over Memorial Day ended up more like lump charcoal than burgers, mostly due to the fat dripping fueling the fire and everything getting away from me. Tried them different tonight, what ended up as a reverse sear. 1/3 pound, fresh ground chuck. PS legs down, grid, then CI griddle. Took it to 400, then put on the burgers about 4 minutes a side. Got them to 130 IT, and they were not browning quite enough, so I pulled the CI and PS, and seared direct for 1 minute per side. Put on the cheese just after I flipped them. Turned out perfect. Nice sear, very juicy and delicious. Got to try this one again.
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It's not a science, it's an art. And it's flawed. - Camp Hill, PA
Comments
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Looks edible! Love burgers on the egglScooterMid TN. Hangin' in the 'Boro. MIM Judge
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Looks great!! I could use a burger now
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
@Tjcoley those look great .is that the lodge griddle on a LBGE will the dome close properly ?Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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bigphil said:@Tjcoley those look great .is that the lodge griddle on a LBGE will the dome close properly ?__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Nice, yes I do like that CI griddle aswell very cool.
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@Tjcoley Thanks i've been looking at them and have been wonderingLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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First time i have seen this method, sounds like a great way to get the right results!! Thanks!
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I'll be re-seasoning it tonight once it cools. Decided to flip it, open the vents and burn off the grease. Grease is gone, but so is the seasoning.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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