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View Full Version : Favorite way to grill a burger?


JMSetzler
09-14-2011, 01:47 PM
I have always grilled my burgers over scorching heat for a short time... typically 3-4 minutes per side for a 1/2 lb patty. How do you cook yours?

bbqchicken
09-14-2011, 01:53 PM
I rarely grill burgers anymore. When I do med high heat about five min per side.

jsperk
09-14-2011, 01:53 PM
I like them over high heat. I read somewhere it even better to cook them on a cast iron pan rather than the grill grate. I'm making two burgers tonight, maybe I will cook one each way and see if I can tell a difference.

Carbon
09-14-2011, 01:58 PM
Very hot and fast on the Lodge grill. :thumb:
Man I love that grill more than any other grill for doing burgers.

bbqchicken
09-14-2011, 01:59 PM
I read somewhere it even better to cook them on a cast iron pan rather than the grill grate.

I have something like this http://image.made-in-china.com/2f0j00GeUQEwzBaCqi/Square-Grill-Pan.jpg

I think its a good compromise.

JD McGee
09-14-2011, 02:05 PM
Hot-n-fast! ;o)

tamadrummer
09-14-2011, 02:17 PM
Hot and done. I am one of the people that will not touch undercooked burger. I like my steak black and blue but burger that has had the surface bacteria spread everywhere in the meat must be fully cooked and clear juices flowing. Not dried out but cooked.

Flavor of course will be my favorite oakridge either comp beef/pork or their ap gamebird and chicken. I have not used the Santa Maria in burgers yet.


Sent from my iPhone using Tapatalk

Moose
09-14-2011, 02:30 PM
I like a little smoke flavor in my burgers, so I do mine indirect for about 10 mins with a little smoke, then a super hot sear. Works great on 80/20.

ALLENY
09-14-2011, 02:37 PM
I cook them on very high heat for 2 to 3 minutes per side and then indirect cook them for about 10 minutes until done( medium).

jafolkerts
09-14-2011, 02:53 PM
Big and fat - half pound patties using 80% ground beef. Using my BGE, I'll cook them at ~450 indirect until they reach 130 degrees. Fairly idiot proof! :)

kcmike
09-14-2011, 02:58 PM
Hot and done. I am one of the people that will not touch undercooked burger. I like my steak black and blue but burger that has had the surface bacteria spread everywhere in the meat must be fully cooked and clear juices flowing. Not dried out but cooked.

Flavor of course will be my favorite oakridge either comp beef/pork or their ap gamebird and chicken. I have not used the Santa Maria in burgers yet.


Sent from my iPhone using Tapatalk

Little tip... mix some Santa Maria rub in the burger and put the Competition Beef & Pork rub on the outside... Wowser! :thumb:

Lake Dogs
09-14-2011, 03:04 PM
nude

che22879
09-14-2011, 03:11 PM
Little tip... mix some Santa Maria rub in the burger and put the Competition Beef & Pork rub on the outside... Wowser! :thumb:
Gotta try that! :thumb:

JD08
09-14-2011, 03:13 PM
nude
Watch for popping charcoal!

bigabyte
09-14-2011, 03:14 PM
I like a little smoke flavor in my burgers, so I do mine indirect for about 10 mins with a little smoke, then a super hot sear. Works great on 80/20.
This is what I do as well.

DaChief
09-14-2011, 03:15 PM
Hot-n-fast! ;o)

:thumb: Bout summed it up for me as well!

Jaskew82
09-14-2011, 03:19 PM
I get my gasser up to 500 deg with grill grates (link below) on. My guess is that on the grill grates it is pushing 650 deg. 2-3 minutes, turn 90 degres, 2 more min per side with 80/20 ground beef. Usually half pounders.

Sometimes I will do "dinner burgers" inside on my cast iron skillet. Get the temp up to a scorching high heat, little bit of veggie oil and smash the burger into the hot skillet. 2 minutes max per side. Burger should be no more than quarter pounder with salt and pepper on it. Serve immediately on a potato roll with lettuce, tomato, jalapeno.

http://www.grillgrate.com/

Frank Grimes
09-14-2011, 03:23 PM
Get a cast iron pan on the grill, do them for about a minute per side on the grill then finish them in the cast iron pan. They will cook in their own fat and re-absorb it, as opposed to it just drip out onto the coals. I always did mine hot and fast until I read this method in Adam Perry Langs 'Serious BBQ', and have done them this was since. He recommends using 73/27 beef. if you like them greasy and juicy give this a try. I think I remember a pic from you a while back that yoiu have a cast iron pan or branding pan, etc, correct?

DirtyDirty00
09-14-2011, 03:38 PM
i do mine on the grill. nice n hot.


however i did throw one on my smoker once. left em on there a bit. came out real smokey. wasnt bad! just not really a 'burger' was like a piece of smoked 'meat' on a bun.

JMSetzler
09-14-2011, 04:07 PM
Get a cast iron pan on the grill, do them for about a minute per side on the grill then finish them in the cast iron pan. They will cook in their own fat and re-absorb it, as opposed to it just drip out onto the coals. I always did mine hot and fast until I read this method in Adam Perry Langs 'Serious BBQ', and have done them this was since. He recommends using 73/27 beef. if you like them greasy and juicy give this a try. I think I remember a pic from you a while back that yoiu have a cast iron pan or branding pan, etc, correct?

I have quite a few cast iron pans. I have one that has the grill surface in the bottom as well. Should I try this with a flat pan or the ribbed one?

aquablue22
09-14-2011, 04:52 PM
I like them hot and fast and medium rare also JM!

scp
09-14-2011, 04:57 PM
Gound Chuck( make sure not to massage it too much)...hot fire and direct heat with a touch of pink inside. Fav bbq sauce then american cheese. A slices of grilled onion. Mustard and dill pickle...fresh tomatoe when in season.

Noble Que
09-14-2011, 05:13 PM
Heat the Grill (HOT)
Drink a beer
Slap the burger on the grill
Drink a beer
Flip the burger
Drink a beer
Take the burger off the grill
Drink a beer
Slather my favorite sauce on the burger
Brink the deer
Chow down on the Beer
Drink the Burger
Sleep like a baby

Greendriver
09-14-2011, 05:39 PM
3/4 lb fresh ground point meat on traeger @ 475 - 500 bout 7 min per side if you want to turn them. I start by crumbling the grd meat in a big bowl so I can toss some rub in the meat without having to knead it much, then form into shape of whatever bun I have using wax paper, season outside and flop on cooker.

jgbmgb
09-14-2011, 05:54 PM
I like a little smoke flavor in my burgers, so I do mine indirect for about 10 mins with a little smoke, then a super hot sear. Works great on 80/20.

+2 Just like a Reverse Sear steak!!!!! With grilled onions, sharp cheddar, and a little bbq sauce! Makes me want one ... NOW!!!!!

jgbmgb
09-14-2011, 05:57 PM
And BACON, of course!!!

bbqchicken
09-14-2011, 06:11 PM
Heat the Grill (HOT)
Drink a beer
Slap the burger on the grill
Drink a beer
Flip the burger
Drink a beer
Take the burger off the grill
Drink a beer
Slather my favorite sauce on the burger
Brink the deer
Chow down on the Beer
Drink the Burger
Sleep like a baby


im getting thirsty..

I'm getting new ideas on how to grill these little farkers. thanks:thumb:

Frank Grimes
09-14-2011, 06:31 PM
I have quite a few cast iron pans. I have one that has the grill surface in the bottom as well. Should I try this with a flat pan or the ribbed one?

In his book he recommends flat and that's what I've always used. If you don't like them really greasy you could use the ribbed one. If you use it, post a summary, I'm curious what you think.

chicagokp
09-14-2011, 06:38 PM
On the Kettle. Pub Burger. 80/20. Ployboy's Bovine Bold all around. Sear both sides, then indirect heat until 135 internal. Then top with bacon, grilled onion and sharp cheddar. Then, I put a bbq sauce reduction on the bottom of a pretzel bun, put on the burger, top with a fried egg, then the top of the bun. Darn good.

deguerre
09-14-2011, 06:48 PM
I like them over high heat. I read somewhere it even better to cook them on a cast iron pan rather than the grill grate. I'm making two burgers tonight, maybe I will cook one each way and see if I can tell a difference.

I get my gasser up to 500 deg with grill grates (link below) on. My guess is that on the grill grates it is pushing 650 deg. 2-3 minutes, turn 90 degres, 2 more min per side with 80/20 ground beef. Usually half pounders.

Sometimes I will do "dinner burgers" inside on my cast iron skillet. Get the temp up to a scorching high heat, little bit of veggie oil and smash the burger into the hot skillet. 2 minutes max per side. Burger should be no more than quarter pounder with salt and pepper on it. Serve immediately on a potato roll with lettuce, tomato, jalapeno.

http://www.grillgrate.com/

Get a cast iron pan on the grill, do them for about a minute per side on the grill then finish them in the cast iron pan. They will cook in their own fat and re-absorb it, as opposed to it just drip out onto the coals. I always did mine hot and fast until I read this method in Adam Perry Langs 'Serious BBQ', and have done them this was since. He recommends using 73/27 beef. if you like them greasy and juicy give this a try. I think I remember a pic from you a while back that yoiu have a cast iron pan or branding pan, etc, correct?

Cast iron for me. Either inside on the stove or on the grill but to be honest, I seriously don't think I've made a hamburger in over two years...:shocked:

480 Volt
09-14-2011, 09:32 PM
+2 Just like a Reverse Sear steak!!!!! With grilled onions, sharp cheddar, and a little bbq sauce! Makes me want one ... NOW!!!!!



Same here smoke, then sear. More time to drink beer:clap2:

sandiegobbq
09-14-2011, 10:07 PM
I like them rare to medium rare and cook them just like you do.

Nuclear heat and about 3 min. a side.

Badgeman
09-14-2011, 11:26 PM
Most of the time we go stuffed with roasted garlic and fontina, or bacon and cheddar for the kids. I really like the cast-iron on the BGE. If I'm going burger only, its half pounders, hot and fast, off when they're medium rare.

tamadrummer
09-15-2011, 12:41 AM
Little tip... mix some Santa Maria rub in the burger and put the Competition Beef & Pork rub on the outside... Wowser! :thumb:

Yup I will be hitting this idea up this weekend. :thumb: I am salivating now but I just don't have time with clinicals all week. Thanks for the tip!