Cooking Hamburgers and brats for the first time

dmack · March 2016

I am going to cook hamburgers and brats tomorrow for the first time. Anyone have good suggestions on direct or indirect? And what temperature ?
Thanks

henapple · March 2016

Go Indirect and finish with a sear on the grid or cast iron. I like to egg the brats in Sauer kraut in a ci skillet.

dmack · March 2016

Don't have a CI skillet, are they ok to cook on the cast iron grid? What temp do you use?

Hans61 · March 2016

When I do burgers I go direct about 450-500. Flip 4-5 min, usually done at or under 10 minutes. If your burgers are thick then I'd go with @henapple advice above, and do a reverse sear. I grill my brats on my weber, they're easy, turn them a little more frequently then the burgers, about every 2-3 min and they're done when they split open oozing juices!

dmack · March 2016

Can you guys clarify 'Reverse sear" means?
Thanks

dmack · March 2016

Do you know what the internal temp would be? making sure no pink. Yes I was planning on thick burgers.

dmack · March 2016

Hans61 said:

When I do burgers I go direct about 450-500. Flip 4-5 min, usually done at or under 10 minutes. If your burgers are thick then I'd go with @henapple advice above, and do a reverse sear. I grill my brats on my weber, they're easy, turn them a little more frequently then the burgers, about every 2-3 min and they're done when they split open oozing juices!

Can you clarify what Reverse sear is?

Hans61 · March 2016

dmack said:

Can you guys clarify 'Reverse sear" means?
Thanks

When a steak or a piece of meat your grilling is thick, the reverse sear is a good way to go to achieve doneness in the middle while having the right amount of crust on the outside. Not torched outside and raw middle.

at first go slow 250-300 indirect until the meat is about where you want it to be cooked. then remove the plate setter, get your egg hotter and sear 1-3min per side, or take the meat in and sear in a pan/skillet on the stove. Its a sear in the rear!

dmack · March 2016

Got ya, thanks for the information.

StillH2OEgger · March 2016

I go direct and it's fine, but only because I haven't made the effort to do the cast iron sear yet and I simply don't do burgers as often as I should. The one thing I'll warn you about going direct is that it's important to have an evenly spaced fire or you'll be rearranging stuff constantly because there will be hot/cold spots.

Hans61 · March 2016

Id let your burgers get up to 160 if you don't want much pink. USDA recommends 160 for ground beef, but I'm sure most folks on this forum will tell you that 140-150 will taste better :-)

henapple · March 2016

I went Indirect the other night... Hit 160 and pulled. No need for a sear. You'll have to try 8 different methods to find your favorite... But they'll all be good.

Mattman3969 · March 2016

I've done burgers like Mr @henapple described and they are over the top good.

Since you don't have CI yet I would suggest cooking the brats in a cheap aluminum pan with the sauer kraut till close to done the throwing them directly on the grid to crisp up the outside.

n8er · March 2016

Go direct and just keep an eye on em.

dmack · March 2016

Cooking burgers and brats for the first time tonight. Let you guys now how it goes.Thanks for all the info.

dmack · March 2016

Well I have to say the burgers and bratts were good. I cooked the brats first in a AL pan with them soaked in beer. Then cooked the burgers on a low heat around 350 until the meat was 160. The removed the plate setter and reversed seared them both. Worked out good. Thanks to everyone and there great ideas. Here is a few pics.