Kamado Hamburgers | TigerDroppings.com

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MulletMan
LSU Fan
The Ridge
Member since Dec 2009
80 posts

Kamado Hamburgers


If anyone out there cooks hamburgers on thier Kamado style cooker, what temperature setting works best for you? I have cooked alot of different meats on mine but hamburgers only once (at 450deg.) so I am open to trying some new things. Has anyone used any type of flavoring woods? Pecan, Apple etc.






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tirebiter
LSU Fan
ATL
Member since Oct 2006
5142 posts

re: Kamado Hamburgers


I cook on a Primo XL and typically cook with the firebox divider in-place. For beef I use cherry, oak, hickory or pecan and put the burgers on the half of the XL away from the fire at between 200-225 for 10-15 minutes, then take them off and ramp the fire to 400-500 and sear both sides twice, depends on how thick you make the burgers. This method is called a reverse sear and works great with thick steaks, but you would need to get the temp up to 500-600 after the initial low temp start and I typically do steaks for ~ 20 minutes at the low heat.

If you want really juicy burgers try adding ground sausage to the hamburger meat, up to 20%-50% of the burger, that is good stuff but heart attack waiting to happen.






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MulletMan
LSU Fan
The Ridge
Member since Dec 2009
80 posts

re: Kamado Hamburgers


Thanks for the suggestions. I'll have to give it a try sometime. I like the idea of mixing some good hot sausage with the beef.





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