Jump to content

KK Burger Technique

Recommended Posts

Hi all,

Going to be cooking 20-25 burgers on Sunday and was wondering how y'all do it. High heat, main grate, etc? Would appreciate any tips.

Also, I've got burgers made from prime chuck and dry aged ribeye trimmings, so they're pretty fatty. I'm concerned that if I cook them too close to the fire that I will have a constant flame-up and burn them.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...