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Topic History of: New advice on cooking hamburgers please.......
Max. showing the last 6 posts - (Last post first)

Author	Message
Legally Blind Egghead	genes grill, I did some low and slow fresh ground chucck 1/2 lb, 1/2\" burgers for the first time the other day. It was direct on a raised grid at around 250-275. It took about 35-45 and they were so juicy and delicious. However, I did some Bubba (frozen) burgers [Wooster,mustard and Cow Lick] last night on my Large with a 15\" grid extender down on top of fire ring with just a little bit of used lump. I seared around 550 and brought temp down to about 325. Total grilling time was about 8-10 minutes or so and they were so perfect! I think I prefer this way as I love burgers slightly crispy on the outside and nice and juicy (med rare or so) on the inside.
Smokey5760	genes grill, Like he said I would cook them direct for best results.
fishlessman	genes grill, i just cook them direct til the bottoms look right, flip and cook til the juice rises out the top, flip add cheese. time wise they are different depending on how thick you make the patties
genes grill	I plan to cook some 1/2 pound hamburgers indirect at 350 degrees tonight. I don't have an instant meat thermometer....about how long will it take to cook them to medium (pink inside) at 350 degrees?? Maybe 15-20 minutes? Thanks!