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Internal Temp. For Hamburger??

sirlancealotsirlancealot Posts: 506
edited 1:07PM in EggHead Forum
I"m doing some ground beef burgers tonight and wanted to know the temp. to take them off? I was thinking 160deg. I"m doing them at 350ish dome. thanks for your help, I just want them to come out juicy..Peace...

P.S. I"ve done them before its just been awhile..


  • vidalia1vidalia1 Posts: 7,092
    Medium is 150-160...
  • FidelFidel Posts: 10,172
    You need to sear them to seal in the juices.

    (I'm going to pop a bowl of popcorn. I'll be back for the show)
  • thanks for the help, i"ll sear them at 600deg.
  • I would get the grill to about 400 or so, stabilize, and put burgers on with a dimple in the middle. When the dimple fills up with juice, flip. Takes about eight minutes or so, give or take, depending on the thickness of the burgers. I like mine medium or so, 150ish, but technically you are supposed to cook to 160, which is a bit dryer but still good. Good luck!!
  • Sorry Fidel,
    Searing to seal in juices is another of those kitchen myths:
  • FidelFidel Posts: 10,172
    Sigh....I know that and have espoused it here dozens of times.

    Thus my "get the popcorn" comment. I was trying to liven things up a little and start a lively conversation.

    Humor doesn't translate well across the internet.
  • stikestike Posts: 15,597
    Sorry, rich. You were the first fish to rise to fidel's bait

    hence his popcorn reference
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    Especially when done poorly

    stick to excel spreadsheets, let zippy handle the comedy
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,817
    You mess with Rich, you are gonna mess with me


    Caledon, ON


  • FidelFidel Posts: 10,172
    What are you gonna do, jump up and punch me in the knee cap?
  • So do I sear or not is the question??
  • Little StevenLittle Steven Posts: 28,817
    Naw, I might
    gnaw it off in the middle of the night though


    Caledon, ON


  • FidelFidel Posts: 10,172
    I cook my burgers at about 550&deg ... but I make the patties rather thin. Just a couple minutes per side.
  • thanks Fidel..
  • HossHoss Posts: 14,600
    :laugh: ;) B)
  • HossHoss Posts: 14,600
    IN MY humble Opinion...150 I.T. TOPS!I cook at 450-500 dome on a CAST IRON grate,flat side up.Works for me.I'm sure it's too late to help now ,but maybe on the next cook. :)
  • SmokeyPittSmokeyPitt Posts: 9,860
    In my humble opinion, I would not sear. If you do- I wouldn't go 600, maybe 450-500.

    I tried this method following the "johnny-boy burgers" recipe on the BGE site. The outside was far to crunchy, and after the sear at 600-650 per side and a short rest the burgers were already overcooked and dry.

    This is a matter of personal taste- some people like this method.

    I think the key to keeping them juicy is not to overcook. I find it can be difficult to get a good read with an instant read (I just have a cheapo, not a thermopen). By the time my cheapo gives me a 150 read they are already overdone. Now I just cook until I don't see red juice bubbling out- then I cut into one and check it. I'm going to stop typing now and go order a thermapen.

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

  • Fidel,
    You got me hook line and sinker. :(
    With bait on my face,
  • Steven,
    Don't fret, I'm 6'5". Between the two of us we can hit him high AND low. :woohoo:
  • BacchusBacchus Posts: 6,019
    Despite not "sealing in the juices", searing does have value. Improved flavor predominately, and texture.

    It is funny how some of the Celeb Foodies, still say "seal in the juices" including Bobby Flay recently.
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