Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Overcooking burgers lately
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
Comments
-
"Lately" implies a change in the method
it isnt possible to overcook any food, unless you leave it on too long.
Seriously[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
The sure fire way to hit your target is to acquire an instant read thermo-the Thermapen is the instrument of choice here and with many chefs. A little pricy on the front end but will ensure you nail any hot and fast cook. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
I've gone through a couple of Thermopens that I left on the table and the rain got them. They are in my desk to send in for repairs. In the meantime I'm using a big green egg digital. As expensive as it was I assumed it was probably made by Thermopens but it doesn't seem to work as well. In fact I'll stick it in a steak or something and it'll peak and then start dropping.
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
-
Darby_Crenshaw said:"Lately" implies a change in the method
it isnt possible to overcook any food, unless you leave it on too long.
SeriouslyIf we ever forget that we are One Nation Under God, then we will be a nation gone under.
-
I do ½ pound burgers @ 450° 4 min/side
(Not a "smashburger) -
how about starting out by telling us what dome temperature and how long are you cooking them since you don't seem to be relying on internal temp measurement. Also have you calibrated your dome thermometer lately?
-
600 but I do try and rely on internal temp. Hence the two Tonopens and the BGE digital which may be the problem. Not sure I trust it very much. Yes I just cooked ribs and I always calibrate the dome thermometer before I do low and slow cooks
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
-
youre gonna think im crazy, but, FREEZE your patties, put them on hot grill frozen, flip when crust forms, pull off when crust forms underneath and u will have pefect pink centers, juicy burgers and nice char crust on outside.
-
Dawgtired said:600 but I do try and rely on internal temp. Hence the two Tonopens and the BGE digital which may be the problem. Not sure I trust it very much. Yes I just cooked ribs and I always calibrate the dome thermometer before I do low and slow cooks
-
westernbbq said:youre gonna think im crazy, but, FREEZE your patties, put them on hot grill frozen, flip when crust forms, pull off when crust forms underneath and u will have pefect pink centers, juicy burgers and nice char crust on outside.
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
-
I usually have them just under 1" thick
-
600° too high for burgers.
(not smashburgers) -
Tony_T said:600° too high for burgers.
(not smashburgers)If we ever forget that we are One Nation Under God, then we will be a nation gone under.
-
I do mine at 400-450 raised grid.Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
Yep. 600 makes to small of a window. I do mine at 450. No top damper. Right before I put them on I close the bottom damper enough to stop flare ups. Then 4ish minutes a side depending on size.
Oh and I forgot I'm doing raised direct2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
disagree that 600 is too high. You can get great results that high, but as mentioned, the window is short. If you're using a rub, it will burn at that temp, but all good with just s&p
-
Agree with @bclarksicle - I prefer high temp sears for my hamburgers to get a good crust but only with S&P. You could try to make your patties a little thicker or chill them prior to grillingDFW - 1 LGBE & Happy to Adopt More...
-
I do about 4 minutes a side at 450 degrees for about a one third pound weight. If you want them rarer, probably need to be 3 or 3.5 minutes a side.
-
I treat them like a steak. Raised indirect at about 250. Then give them a crust on some very hot cast iron. Easier to contol finished temp with a thicker burger.
Phoenix -
blasting said:
I treat them like a steak. Raised indirect at about 250. Then give them a crust on some very hot cast iron. Easier to contol finished temp with a thicker burger.canuckland -
I've never had a problem with getting consistently good burgers. I like to keep it simple.
- 73-80% lean ground meat
- Lightly formed to size
- Thumb print in the middle
- I like Montreal steak seasoning or meat church holy cow
- Cook 450-550
- 4 minutes a side
- Always try at least 2 different slice of cheese.
-
I made burgers for 25 people yesterday at our annual neighborhood get together. I have a secret:
I cook burgers at 250º dome. Slap them on, close the lid. Wait a little while, take a peek.
If there's blood pooling on top, take them off and rest them as they are, that blood will absorb back in. When the tops are dry again, put them back on, raw side down.
Take them off after a minute or two. They'll be rare, around 120º internal. Set them on a plate and let them sit there for a few more minutes. Open the bottom vent halfway or more to get a lively fire under the grate.
Once they're rested twice, and the dome temp is somewhere over 400º, put them back to crisp the bottom, (30 seconds, don't close the lid, you don't want the fire to go out) flip and cheese them, then close the lid and set your bottom vent to minimal. When the cheese is melted, (<minute) take their temp. They should be about 135º interior to pull them off.
Pink centers every time, with a decent crust on the bottom and under the cheese.
I do brats at 300º, they seem to take forever, but they don't burn, they don't split, they don't spit hot oil all over the coals. They just brown up and hit the bun all juicy and hot.Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
-
leave the digital gage in the drawer. put burgers on hot grill and flip when the liquid rises, off the egg when it rises again. dont check those burgers with a thermapen
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Agree with @fishlessman. I never take internal temp on burgers and they always turn out beautifully. I generally use (eeeek!!) extra-lean ground beef. I mix with eggs, soy, worchesterchire, garlic, onion powder, salt and pep, and a teeny bit of oatmeal (all in guesstimate quantities). I get the grill piping hot and cook about 3-4 mins a side.
-
Btw, great burger hack - buy more than you need for the meal and wrap any extra individual patties in cellophane. Put all the extras in a freezer-grade ziplock. Any time you need a meal in a hurry, you've got great burgs at the ready that can accommodate groups large or small. One of my fave tricks!
-
Burgers
Grilled raised direct 375-400
10 min a side +/- depending on % fat
Cook to 145-160F depending on requested doneness.
145 medium rare
150 medium to medium well
- Wrap and rest for 10 minutes
Memphis TN - Large Green Egg -
I do 375-400 flip after 4 min or so, cook to 135.
_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum