Big Blue Interactive The Corner Forum  
Back to the Corner

Archived Thread

NFT: Burger grilling question

DC Gmen Fan : 5/16/2019 3:47 pm
I have a Weber Genesis gas grill. Last couple times I tried to grill burgers (beef, 1/2 thick) I did them for the normal 3 minutes, flip, 4 minutes that I've always done. The outside charre but the insides were still much. Yes, I depressed the middle of the patty but I cannot figure out what's going wrong. I'm going to try again tonight.

Anyone have good timing/temperature setting for the Genesis? I would think preheat on high, then medium burner 3 mins/4 mins for medium done burgers. Thoughts?
spelling errors  
DC Gmen Fan : 5/16/2019 3:48 pm : link
*outside charred and insides were still mush
...  
26.2 : 5/16/2019 3:50 pm : link
Get a cast iron pan and make smash burgers.
Link - ( New Window )
grills and conditions always vary -  
Del Shofner : 5/16/2019 3:52 pm : link
I usually figure 5 minutes, then 4, on medium high - but my burgers are thicker than a 1/2 inch, more like 3/4.
I go 4 and 4 on high on a preheated Genesis.  
yatqb : 5/16/2019 3:58 pm : link
.
I go medium  
pjcas18 : 5/16/2019 4:02 pm : link
high on the pre-heat, and keep it at medium high for the cook.

I go 5 min, flip 5 min, add cheese 1 min.

perfectly grilled medium burger.

I'd guess cooking at medium is your issue.
RE: grills and conditions always vary -  
Beer Man : 5/16/2019 4:02 pm : link
In comment 14446490 Del Shofner said:
Quote:
I usually figure 5 minutes, then 4, on medium high - but my burgers are thicker than a 1/2 inch, more like 3/4.
+ 1. I use the touch method of determining when they are done.
Best thing you will buy for your grill  
BlueHurricane : 5/16/2019 4:09 pm : link
Link below. Burgers and steaks done right!!!!
Weber Cast Iron Grate Replacement - ( New Window )
Do you put your burgers on cold?  
leatherneck570 : 5/16/2019 4:09 pm : link
Or do you let them come to room temp?
Depending on thickness  
section125 : 5/16/2019 4:12 pm : link
about 5 minutes on one side then I watch for the juices running clear on the other - no red in the juices. Usually medium rare to medium when done. And yes about 45 seconds on the cheese after running clear.
4 things  
Jim in Fairfax : 5/16/2019 4:47 pm : link
1) you should be basing doneness on temperature, not time. Get a good instant read thermometer.

2) If the outside is done before the meat is cooked through, turn off a burner and move the patty to a section over an unlit burner. Close the top and finish on indirect heat.

3) Never, never, never press down on the patties. Youíre squeezing all the juice out and making hockey pucks.

4) When you make the patties, press a large dimple in the center so the sides are thicker than the middle. That will give you a more evenly cooked burger.

I always finish slowly  
armstead98 : 5/16/2019 4:50 pm : link
Perhaps too slow, but I move them to a rack where they can bake and let the cheese melt. They're probably medium.
RE: 4 things  
DonQuixote : 5/16/2019 4:59 pm : link
In comment 14446541 Jim in Fairfax said:
Quote:
1) you should be basing doneness on temperature, not time. Get a good instant read thermometer.

2) If the outside is done before the meat is cooked through, turn off a burner and move the patty to a section over an unlit burner. Close the top and finish on indirect heat.

3) Never, never, never press down on the patties. Youíre squeezing all the juice out and making hockey pucks.

4) When you make the patties, press a large dimple in the center so the sides are thicker than the middle. That will give you a more evenly cooked burger.


Or, go with sous vide and get the temp perfect every time...
Several things  
MM_in_NYC : 5/16/2019 5:25 pm : link
1. Take your meat out of the fridge 1 hr before (you'll be fine)
2. Decrease the thickness a bit. Once you go over an inch thick you're greatly increasing difficulty.
3. After you get sear, and if want to keep your current thickness, move to the upper part of grill and allow a bit of convection rather than direct heat.
4. let it rest!
2nd Jim in Fairfax  
SCGiantsFan : 5/16/2019 5:28 pm : link
use a meat thermometer. You exactly what is going on the inside, with out guessing, every time.
Do not underestimate the impact of ambient temperature..  
moze1021 : 5/16/2019 5:29 pm : link
On hot hot days the whole enclosed grill will stay hotter... On cold days (like Sunday when I was grilling in the rain) the whipping wind and cold kept the temp down.. had to grill tell burgers a bit longer .

As far as my method, I go with the "flip when they release from the grates" and then just give them a minute and a quick grease dump before I add cheese and then another minute to melt it.

I get super messed up when I use someone else's patty or a pre-made or frozen patty..
You have the cooking time reversed.  
Marty in Albany : 5/16/2019 5:39 pm : link
When cooking meat whether it be a steak or a burger the time for the first side should be about a minute longer than the time for the second side. So your burger should be cooked four minutes on the first side and three minutes on the second side. I have a Weber silver and I generally cook a burger for four minutes on each side.

I presume that you are cooking your burgers with the lid down.
The time is not an exact science...  
EricJ : 5/16/2019 5:42 pm : link
so many variables. That grill needs to be VERY hot. Mine is over 600 degrees when I am cooking a burger or steak.
I dont have one but honestly  
90.Cal : 5/16/2019 5:59 pm : link
Its sounds like you very simply need to cook them longer on lower heat. Trial and Error until you figure it out, it's just ground beef.
RE: 4 things  
Bill in UT : 5/16/2019 7:02 pm : link
In comment 14446541 Jim in Fairfax said:
Quote:
1) you should be basing doneness on temperature, not time. Get a good instant read thermometer.

2) If the outside is done before the meat is cooked through, turn off a burner and move the patty to a section over an unlit burner. Close the top and finish on indirect heat.

3) Never, never, never press down on the patties. Youíre squeezing all the juice out and making hockey pucks.

4) When you make the patties, press a large dimple in the center so the sides are thicker than the middle. That will give you a more evenly cooked burger.


+1000

To respond to another post- "Time is not an exact science" No, but temperature is.

Or, sous vide/cast iron. Did a strip steak last night that way and it was great.
No help to the ip but I second an earlier pist  
oghwga : 5/16/2019 7:06 pm : link
I only make my steaks and burgers on a cast iron or on the flat top
RE: 4 things  
BlueLou'sBack : 5/16/2019 7:09 pm : link
In comment 14446541 Jim in Fairfax said:
Quote:
1) you should be basing doneness on temperature, not time. Get a good instant read thermometer.

2) If the outside is done before the meat is cooked through, turn off a burner and move the patty to a section over an unlit burner. Close the top and finish on indirect heat.

3) Never, never, never press down on the patties. Youíre squeezing all the juice out and making hockey pucks.

4) When you make the patties, press a large dimple in the center so the sides are thicker than the middle. That will give you a more evenly cooked burger. Not to mention an aioli/skordalia well.
RE: I go medium  
DC Gmen Fan : 5/16/2019 7:49 pm : link
In comment 14446501 pjcas18 said:
Quote:
high on the pre-heat, and keep it at medium high for the cook.

I go 5 min, flip 5 min, add cheese 1 min.

perfectly grilled medium burger.

I'd guess cooking at medium is your issue.



This worked perfectly. Thanks!
Back to the Corner