Another fermentation question

Hi,
I made Papazians hoegaarden Grang Cru Recipe recently. The only thing I did was instead of using 5 lbs. of DME, I used around 6.75 lbs so I would get a higher gravity. It sat in the primary for a week, then I racked it to the secondary, it's been in there a little over a week. It's barely bubbling now (once every 5 minutes) and the Gravity has gone from 1060 to 1013, and has been at 1013 for about 3 days. the Gravity in the original recipe started at 1055 and had Final gravity of 1010.
Since I started at a higher gravity, should I expect it to finish higher too?
Should I let it sit a few more days before bottling, or should I go ahead and bottle the batch?

Sounds ready to bottle to me....

Your apparent attenuation is 77% and probably the high end for your yeast strain. Your ABV is 6.2.

If it's not done, it's real close. 1bubble every five minutes could mean the yeast are still doing their work or it could be out-gassing.

Did you compensate for your extra malt by adding more hops? If not, your brew will be on the sweet side.