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?
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I go 5 min, flip 5 min, add cheese 1 min.
perfectly grilled medium burger.
I'd guess cooking at medium is your issue.
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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. You’re 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.
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. You’re 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...
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!
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..
I presume that you are cooking your burgers with the lid down.
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. You’re 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.
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. You’re 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.
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!