MulletMan LSU Fan The Ridge Member since Dec 2009 80 posts
Kamado Hamburgers (Posted on 1/12/10 at 10:31 am)
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.
tirebiter LSU Fan ATL Member since Oct 2006 4891 posts
re: Kamado Hamburgers (Posted on 1/12/10 at 11:24 am to MulletMan)
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.