grill at 450-525. Circa 15 minutes, opening the grill only to flip and to check towards the end. Also, I closed down the top damper, which dropped the temperature (down to 450). I had to open the damper again to keep the temp from dropping too far. At 12 minutes I opened the grill to toast the buns, then I pulled the buns, added cheese, and closed it for about two minutes.
The result was juicy and cooked throughout. Call the result medium to medium well for burgers that began at just under 1/2 pound of raw ground beef. I could have gone a few minutes less, but ten minutes is likely the minimum, at least for medium-range.
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