Grilling Guide for Burger On Mini Kamado Grill
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.