You are currently viewing Grilling Guide for Burger On Mini Kamado Grill

Grilling Guide for Burger On Mini Kamado Grill

Grilling Guide for Burger On Mini Kamado Grill

Mastering grilling guide for burger on mini kamado grill will help you to get perfect flavor. We will introduce our burger temperature guide, our favorite way to grill the perfect burger.

A temperature guide for burger grilling

Remember, according to food safety standards, any ground beef below 160°F is considered unsafe.


However, if you grind your own beef at home, please use the following temperature guidelines to ensure that your burgers are ripe for your taste:

     Well done: 160°F to 165°F-very hard, usually very dry. If you use store-bought ground beef, it must be cooked to this temperature, or you can pasteurize it at 140°F for at least 12 minutes.

     Medium well: 150°F to 155°F-this burger will have a small amount of pink in the center, but the outside will start to dry out.

     Medium: 140°F to 145°F-the whole burger is light pink inside.

     Medium rare: 130°F to 135°F-If you take proper precautions, you can cook and eat at this temperature.

     Rare: 120°F to 125°F-For safety reasons, you should not cook and eat burgers at this temperature.

The best way to cook a burger

We have all seen the backyard grill, and he just throws unseasoned pre-made pies directly under the heat. This is an overcooked, overcooked burger hockey recipe.


We will show you a two-step method that allows you to control the temperature of the burger and get the perfect ripeness you want.


For a complete assortment, check out our smoked burger recipe or our smash burger for a quick and delicious alternative.


Two-stage cooking method

The two-stage cooking method is just as it sounds: two different heating stages for cooking. The grill will set a lower heat side to control the cooking speed of the burger, and set a higher heat to cook the sauce.

     In the first stage of cooking, place the burger on the unheated side. This allows ambient heat from the hot side to cook the burger at a slower, controlled rate.

     Once the burgers are within 20°F of your final desired temperature, move them to the hot side of the grill and bake them until they reach your desired temperature. 

Following the two-stage method of cooking burgers allows you to better determine the target temperature and cookedness. Compared with direct grilling, there is less residual heat.


If you heat a cooked burger directly at a temperature of 153°F, the final temperature will exceed 160°F due to the momentum of the waste heat.


Two-stage cooking reduces this thermal momentum, and you have more time to pull the burger off the grill instead of exceeding your target ripeness.

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