Not reinventing the wheel....but my new way of cooking burgers on the Mini

Crispix49 · July 2014

I was doing some reading from some of the "experts" on the perfect burger. One consensus was cooking them on a griddle vs direct over the heat since the grease from the meat is the best condiment, so I thought I would apply this method to the Egg. I used my Lodge CI griddle on the mini. Got her up to about 400 and then let the griddle "soak" in the heat for about a half hour, just like you would a pizza stone. I pressed these party's pretty thin, so they maybe too 5 min to cook. Thermapen'd em and pulled when they were about 135-140. Very juicy and very flavorful....maybe not the most health conscious, but delicious! You don't get the smokey flavor of the lump (which I like), but it's a great change up to a classic cook.

RRP · July 2014

Thanks for your eggperiment! In that short of time with the griddle besides its no wonder there was little smoke taste...OTOH I have to ask what brand of lump are you used to using since most of the brands used here don't produce much smoke taste in themselves or did you mean you normally add wood chips or chunks for your cooks? Just curious - that's all.

Crispix49 · July 2014

Is use RO, but it's just that subtle hint of wood charcoal that you pick up in the he food on direct cooks (especially on the mini since you are closer to the lump), which I like. Maybe smokey was too strong of a word. I was thinking about adding a few chips the next time I do burgers on the griddle to get some of that flavor, but yet not have a "smoked burger"

Not reinventing the wheel....but my new way of cooking burgers on the Mini

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