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cooking burgers on the mini and large

hondabbq
hondabbq Posts: 1,986
edited March 2015 in EggHead Forum
When cooking burgers do you cook with the lid open or closed?
Raised direct?
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Comments

  • Little Steven
    Little Steven Posts: 28,817
    I've been using my baking steel, but with mine in my table which cannot be opened until four feet of snow and ice melt, I've been doing raised direct. I like to make a loose ball of ground meat and drop it on the hot steel and push it down to a burger.

    Steve 

    Caledon, ON

     

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  • hondabbq
    hondabbq Posts: 1,986
    I hear you LS. The spring thaw has started here finally. I only have 2 ft drift or so to shovel out to get access to the Egg. It will be ribs and wings this weekend for sure.
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  • Little Steven
    Little Steven Posts: 28,817

    Dude I put pex tube in my deck before we poured. Gonna hook it up to the boiler this year for sure.

    DSC_0008-9jpg

    Steve 

    Caledon, ON

     

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  • blind99
    blind99 Posts: 4,974
    edited March 2015
    Great minds think alike?  I was thinking of posting the same question.  I did a batch a week ago.  I got the egg to 350-400 and cooked them direct, on my large.   Fire box was about 1/2 full of coals. Lid closed, flipping every 2-3 minutes.  I think a little higher heat would have been better - they didn't get quite as crusty as I like.  Came out pretty good but I'd love to hear how everyone else does burgers on the egg.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Mickey
    Mickey Posts: 19,768
    Lid closed. The only time I cook with the lid open is frying in the wok. 

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • SmokyBear
    SmokyBear Posts: 389
    Reverse sear here.  (I used to do raised direct on the Mini with the Woo, but have found RS a great way to do burgers).

    RS at 250-300 to about 140 internal.  Pull and rest.  Put a CI skillet on the Mini and crank it to 500+.  When the CI starts to smoke, add the burgers about 1 min per side and cook open dome.  That gets a good Malliard reaction / crustiness with very moist and smoky interior..basically "melt in your mouth" burgers.

    I still want to try the SmashBurger technique with the CI skillet but haven't gotten around to it yet.
    Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!)
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  • hondabbq
    hondabbq Posts: 1,986
    I find when I cook them with the lid closed they get that acrid smoke flavor from the drippings hitting the coals.
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  • mahenryak
    mahenryak Posts: 1,324
    edited March 2015
    .
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,676
    CI skillet raised direct.  I use bacon grease in the skillet for good measure.

    I would rather light a candle than curse your darkness.

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  • AR_Pork_Producer
    AR_Pork_Producer Posts: 90
    Lid closed. Raised direct at 450 or so.
    Large BGE, Holland Gas Grill, Masterbuilt electric smoker, Oklahoma Joe, Flame Boss
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  • Ragtop99
    Ragtop99 Posts: 1,570
    Lid closed raised direct on my medium at least at 450* to start. Sometimes it climbs as high as 550* from flipping and adding cheese.  I keep it it to 2-3 minutes per side

    Lid closed with CI spider on my XL.  same time and temp as the medium

    Cooking on an XL and Medium in Bethesda, MD.
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