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question about cooking a lot of burgers

FanOfFanboys
FanOfFanboys Posts: 2,620
in EggHead Forum
usually, when I cook it is for 3-5 people but I will be cooking for 14ish this weekend. somethings scale easier than others and I find burgers don't scale as well. more burgers equal more drippings which result in more flare-ups

any tips for cooking this many burgers? I have two 1/2 moonstones and was thinking maybe go raised direct on one half and raised indirect on the other. so I can minimize flare-ups and have a place to move the burgers around. thoughts? anything else?

thanks!
Boom
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Comments

  • fishlessman
    fishlessman Posts: 34,568
    i bought a blacstone griddle because of that nasty flavor cooking lots of burgers.  might try an open dome cook with the lower vent mostly closed so that grease smoke doesnt fill up the dome. the other option would be a ci griddle or pan in the egg
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Dmb3739
    Dmb3739 Posts: 63
    Grillgrates really eliminate flare ups but sounds like you need them quick. I also have a Blackstone. Both are options. 

    https://www.grillgrate.com
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    edited May 2019
    I have never tried this with burgers, so take it for what it’s worth.  You could reverse sear them with a drip pan in place to eliminate flair ups. Then do the sear on cast iron in the kitchen or on another grill.  
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • buzd504
    buzd504 Posts: 3,877
    If you keep the lid closed as much as possible, that will help with flare ups as there isn't enough oxygen for extra fire.  I would also close the bottom vent when you are working with the lid open.  Cook on a raised grid.

    Make sure you burp the egg!
    NOLA
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  • littlerascal56
    littlerascal56 Posts: 2,110
    edited May 2019
    I normally do large quantities with the Blackstone because of the grease.  I did 24 smoked burgers on my XL (225 for 1.5 hrs) on aluminum foil. Seasoned with Worcestershire and rubs.  Everyone loved them and the smoky flavor. And they don’t dry out.

    I use my Weber kettle for burgers too, and move them to a foil pan with beer & onions, kept warm in oven. 
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  • northGAcock
    northGAcock Posts: 15,173
    If concerned about the grease, you can cut back to some leaner meat. I would not go below 85 / 15 though. You get into the single digit fat numbers and your burgers will suck and taste like cardboard. You would be fine with the 85/15 though.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Just a thought, but what if you just made a couple of meat loafs (or meat logs) and cooked them indirect and then sliced and served on burger buns. Sort of a hamburger fatty I suppose. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Theophan
    Theophan Posts: 2,656
    Agree with the above: I LOVE my BGEs, but burgers are the one thing I don't think they're superb at.  If you use lean meat to avoid drippings, the burgers will be dry.  If you use beef with decent fat in it, there will be fat dripping directly on the fire, so if you leave the dome open, there's a much higher risk of open flames, but if you close the dome, it'll be less flame but more smoke, and the smoke will be contained around the burgers, which will small and taste like burned fat smoke.

    I agree with others that I have better luck with Grill Grates.  They do still allow fat to drip down, but they keep enough of it in the grooves that there's less smoke.

    If you might be cooking lots of burgers very often, I agree on the Blackstone.  Otherwise, try Grill Grates for smaller amounts of burgers.

    For this event coming right up, if you don't have time to get Grill Grates or a Blackstone, maybe cook something other than burgers.
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  • bgebrent
    bgebrent Posts: 19,636
    Blackstone or CI grid is the short answer. Blackstone is the long answer. Have fun brother. 
    Sandy Springs & Dawsonville Ga
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  • dmourati
    dmourati Posts: 1,299
    Smashburgers ftw. https://www.seriouseats.com/recipes/2014/03/ultra-smashed-cheeseburger-recipe-food-lab.html

    I do mine on a pizza steel on my large. They cook in like 1-2 minutes. I could cook for 15 people in 15 minutes.
    Plymouth, MN
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  • Eoin
    Eoin Posts: 4,304
    mEGG_My_Day said:
    I have never tried this with burgers, so take it for what it’s worth.  You could reverse sear them with a drip pan in place to eliminate flair ups. Then do the sear on cast iron in the kitchen or on another grill.  
    I have used a half stone and drip pan on the XL to warm the burgers through on one side, then move them over to sear on the other. You can hold them for a bit on the indirect side as well. I just light the fire on the direct side so the indirect side isn't too hot.
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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    hmm something to think about. appreciate everyone's comments

    it is for mother's day but it sounds like burgers might not be the best option. I don't mind pivoting to something different but need to make a decision quickly. I want something easy like burgers and that I can do on the bge
    Boom
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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    ^ and with that it needs to be 1) something that can easily be cooked for a decent sized crowd 2) something I have either done before or that is pretty fool-proof. that is not the time to experiment with something new
    Boom
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  • fishlessman
    fishlessman Posts: 34,568
    a bit more pricey but filet mignon cut into 1/2 to 3/4 inch steaks served as burgers in bunns is killer
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Theophan
    Theophan Posts: 2,656
    fishlessman said:
    a bit more pricey but filet mignon cut into 1/2 to 3/4 inch steaks served as burgers in bunns is killer
    Agree!  My dad had a swing-out grill in the basement fireplace when I was a boy, and once in a while he'd do that: grill filets (I forget whether he butterflied them or pounded them to get them big enough for a bun) over a wood fire, put them in buns and we ate them like burgers.  They were GOOD!  He didn't do it often because of course it's expensive.  But man, they were a treat!  I've done it on my BGEs as well.
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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    fishlessman said:
    a bit more pricey but filet mignon cut into 1/2 to 3/4 inch steaks served as burgers in bunns is killer
    really? hmm I was thinking steak as a back up. but a filet mignon burger...

    I need more info on this. so I could buy a primal cut, cook it, slice it, and put on a bun? same accoutrements?

    Boom
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  • fishlessman
    fishlessman Posts: 34,568
    ive just sliced it into steaks about 3/4 thick, it smooshes down to 1/2. marinade or rub, cook as a steak and serve on buns.  it has an easy bite thru with this cut. toppings can be simple or you can up them with gauc, better cheeses etc.  you can also roast the thinner end and slice
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    fishlessman said:
    ive just sliced it into steaks about 3/4 thick, it smooshes down to 1/2. marinade or rub, cook as a steak and serve on buns.  it has an easy bite thru with this cut. toppings can be simple or you can up them with gauc, better cheeses etc.  you can also roast the thinner end and slice
    I know this is a sponsored link but I am thinking maybe a variation of this recipe

    https://www.omahasteaks.com/blog/tailgate-filet-mignon-burgers/

    thoughts?
    Boom
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  • DoubleEgger
    DoubleEgger Posts: 19,152
    Grilled chicken sandwiches would be a lot easier to manage. 
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  • fishlessman
    fishlessman Posts: 34,568
    FanOfFanboys said:
    fishlessman said:
    ive just sliced it into steaks about 3/4 thick, it smooshes down to 1/2. marinade or rub, cook as a steak and serve on buns.  it has an easy bite thru with this cut. toppings can be simple or you can up them with gauc, better cheeses etc.  you can also roast the thinner end and slice
    I know this is a sponsored link but I am thinking maybe a variation of this recipe

    https://www.omahasteaks.com/blog/tailgate-filet-mignon-burgers/

    thoughts?
    works for me.  the onions on that look really good
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Canugghead
    Canugghead Posts: 13,654
    Lots of good tips above. Another thought ... sous vide and sear?
    canuckland
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    edited May 2019
    I do 20+ burgers a couple times a year.  If you cook with the lid down, there's no problem at all.  You do 6 or so at a time and throw them in a crock pot until they're all cooked.  Not sure why cooking lots of burgers would be a issue??
    Packerland, Wisconsin

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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    fishlessman said:
    FanOfFanboys said:
    fishlessman said:
    ive just sliced it into steaks about 3/4 thick, it smooshes down to 1/2. marinade or rub, cook as a steak and serve on buns.  it has an easy bite thru with this cut. toppings can be simple or you can up them with gauc, better cheeses etc.  you can also roast the thinner end and slice
    I know this is a sponsored link but I am thinking maybe a variation of this recipe

    https://www.omahasteaks.com/blog/tailgate-filet-mignon-burgers/

    thoughts?
    works for me.  the onions on that look really good
    just picked up primal cut from costco. just under 6lbs.

    I assume cook it and then slice?
    Boom
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  • westernbbq
    westernbbq Posts: 2,490
    Vertical grid.  Smoke em at 275 to 300 45 mins to an hour.  Indirect lump.  No smoke wood needed

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