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It depends on how you like your burgers. If you want any sort of browning or crispyness on the outside (which I would recommend), you will need to cook them at at least about 300 °F (150 °C) for the Maillard Reactions to occur. But that poses a problem if you also want the burger to be cooked rarer than well-done (which I also recommend, especially if you ...


Putting the oven at a lower to warm setting like 200 to 250 Fahrenheit (93 to 121 Celsius) is a good approximation for long, slow indirect cooking on a grill.

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