I'm thinking of trying this.
Looking for a foolproof way to cook well done burgers (absolutely has to be no pink whatsoever 🙄) without completely turning them into hockey pucks.
Not always in the mood for smash burgers, so I'm wondering if the indirect heat provided by the vortex can get the job done without completely drying them out.
I'm thinking I would have to go with a lower temp than I would for wings, but only time will tell.
I cook burgers to 145-150*F internally, no pink, and no hockey pucks. Then rest for a few minutes to ensure pasteurization.
I am using a pellet grill set to 350*F.
What may work best is to place the Vortex to the side of the kettle, rather than in the center. This should allow you to get the patties away from much of the direct heat. One option would be to invert the Vortex -- with the larger part of the cone at the top -- giving you more sear area, should you choose to do that.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
When I first was cooking burgers on a Weber kettle, I would do a 2 zone setup with coals under 1/2 of the grate, flip my burgers on the side over the coals a few times, then move to the indirect side and put the lid on for a bit until they were done.
Thanks all.
I've done the reverse sear. They inevitably get overcooked trying to make sure all pink is gone.
I'm thinking of trying completely indirect without searing.
A lot depends on the hamburger meat you start with. If I want really juicy burgers I get 73-27 mix HB meat. It drips, but you’ll get a moist flavorful burger.
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