Burger Techniques
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Thread: Burger Techniques

  1. #1

    Burger Techniques

    Used to be the way I cooked burgers was to crank up the gas burner, throw on some frozen patty’s, and flip em til they are dry.
    I’m thinking this technique is unsatisfactory on a 2 star.

    So how do you do burgers? Upper or lower grate? Flame zone covers on or off? To sear or not to sear? Do you give em a little smoke first?

    What is your favorite technique?

  2. #2
    You can grill your burgers with the FlameZone (covers removed) just as you would a gas grill, but that's NOT my favorite way to do burgers on the MAK.

    I like to load up a cookie sheet (or three) with ground beef, season and toss it in the MAK at around 275° and let them ride until they are done. You can top with cheese, partially cooked bacon, grilled onions, etc. near the end.

    This method is perfect for parties, family gatherings, etc. No flipping, no baby sitting, etc. and talk about a great smoked taste!
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  3. #3
    Thanks TH I’ll give that a try.
    Got some brats too.
    Prob throw the brats on the upper grill and the burgers on the lower.

    Btw cooked a couple butts and they turned out awesome! Thanks all for the tips. Bark was really dark even with foiling. One of these days I’ll figure out how to post pics.

  4. #4
    Senior Member NorCal Smoker's Avatar
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    They come out well over the flame zone as well as over lower temp. I don’t put on cookie sheet, but can put on MAK grates or grill grates for direct grilling, or cook on one of the regular grates. They always one out great using a thermapen for measuring IT.
    MAK 2 Star #500
    Weber Genesis Gasser
    Weber Kettle

  5. #5
    Went with the cookie sheet method. When they were almost done I pulled the flame zone covers and left the burgers on the upper grate while raising the grill temp then gave em a nice sear. They ended up a little over done for me but perfect for the wife.
    Still juicy not dry.

  6. #6
    Quote Originally Posted by Taeter View Post
    Went with the cookie sheet method. When they were almost done I pulled the flame zone covers and left the burgers on the upper grate while raising the grill temp then gave em a nice sear. They ended up a little over done for me but perfect for the wife.
    Still juicy not dry.

    Did you use individual patties, or fill the sheet with ground beef?
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  7. #7
    Individual

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