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First burger tonight

clemsontyger97
clemsontyger97 Posts: 400
in EggHead Forum
As I mentioned in my Fish Sauce thread, I am going for my first burger tonight.   While I don't mind some red, my wife is not a fan.   I'm planning raised-direct 400-450 for 4-5 minutes per side.   Should that get me to a decent medium-well zone?   I don't want to overcook it, but can't serve it up too red either.   
--Because I'm like ice, buddy. When I don't like you, you've got problems.

KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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Comments

  • ChillyWillis
    ChillyWillis Posts: 893
    Personally I'd just go direct at 350-400 to get a nice sear in the outside of that burger... Especially if you're aiming for medium well. 

    As for timing that's a bit tougher for me to judge, I pull mine when they hit the desired IT on my thermapen.
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  • Sookie
    Sookie Posts: 335
    It wasn't until I started focusing on temperature instead of time cooked that I started to have real success on the egg.  Get yourself a good thermometer, and then you will never go wrong. 
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  • clemsontyger97
    clemsontyger97 Posts: 400
    Success.   Nothing fancy, but it was easily the best burger I've ever done on a grill.   Raised, direct at around 400 for 4-5 minutes per side.
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • Griffin
    Griffin Posts: 8,200
    Nice looking burger. Is that an egg on there?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I'd hit that hard right about now. 
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  • clemsontyger97
    clemsontyger97 Posts: 400
    Mustard, Lettuce, tomato, egg.   Simple, but delicious.   Second burger was without egg and added green chiles.
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    @clemsontyger97 Be sure to cook a few extras next time. Simply nuke (60 seconds for mine) for a great burger for lunch.
    New Albany, Ohio 

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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Clemson sucks, by the way.

    Just sayin'
    New Albany, Ohio 

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  • Angus1978
    Angus1978 Posts: 390
    looks like you nailed it!  I need to do burgers again soon....mmmmmm
    LBGE and Primo XL Plano TX All right all right alllll riight
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  • clemsontyger97
    clemsontyger97 Posts: 400
    I wanted a bit more searing, but overall I'm happy for first attempt.
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • ChillyWillis
    ChillyWillis Posts: 893
    edited June 2015
    How did the umami aspect turnout? Did you add any other aspects aside from fish sauce to kick up the umami factor? (Sorry to crisscross your threads but I was too lazy to dig up the fish sauce thread)
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  • clemsontyger97
    clemsontyger97 Posts: 400
    ChillyWillis said:
    How did the umami aspect turnout? Did you add any other aspects aside from fish sauce to kick up the umami factor? (Sorry to crisscross your threads but I was too lazy to dig up the fish sauce thread)
    It definitely had very good flavor.   I had 1 lb of 80/20 and added 1 TBS of fish sauce, along with 1 tsp sugar, 1/2 tsp pepper, 1 tsp minced garlic.   I think I could definitely kick it up more next time.
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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