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Burger question...

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MikeHLoudon
MikeHLoudon Posts: 38
in Beef
Do most on here do burgers  direct or raised direct?  I can keep it around 400 when doing burgers but the flames sometimes flare up and can char a burger or two and I was wondering if I'm the only one who's had this issue...thanks!
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  • Jeremiah
    Jeremiah Posts: 6,412
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    Hot and direct. A little char is good imo. 
    Slumming it in Aiken, SC. 
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  • Chubbs
    Chubbs Posts: 6,929
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    I always do burgers raised direct. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • deadlyfrog
    deadlyfrog Posts: 92
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    After the smash you will never look back!
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  • YukonRon
    YukonRon Posts: 16,989
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    Raised direct
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • kl8ton
    kl8ton Posts: 5,429
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    Friday I did raised direct for some and smashed on the blackstone for the rest.  
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
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  • jaydub58
    jaydub58 Posts: 2,167
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    Raised direct at 400=Good!
    John in the Willamette Valley of Oregon
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  • Dinah_Moe_Humm
    Dinah_Moe_Humm Posts: 111
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    Like everyone so far "raised direct".  However, when using my Grill Grates, direct but I don't heat the egg past 600.
    D'you think I could interest you in a pair of zircon-encrusted tweezers?

    Newtown Square, PA
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  • DoubleEgger
    DoubleEgger Posts: 17,180
    edited May 2017
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    The flare ups are obviously fat related. Try another type of grind and see if you like it. I use 85/15 Round and flare ups aren't an issue regardless of raised grid or not. I prefer raised direct 450-500F 
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  • J-dubya
    J-dubya Posts: 173
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    I also do raised direct around 500.  I typically am cooking thicker (pub) style burgers. 
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  • DoubleEgger
    DoubleEgger Posts: 17,180
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    I was at the G store the other day and they were out of my ground round 85/15. Normally, I'd just go buy a bird or something but decided to get some chuck based off of this thread. I bought some Publix Greenwise (the best the store has to offer) 80/20 chuck as it was on sale. I can't remember the last time I cooked a chuck burger. Probably close to 20 years. It was awful in every aspect. Flareups, excessive shrinkage, overly greasy etc. I can see why folks have problems cooking burgers. In my humble opinion, the 85/15 round is light years ahead of the chuck burgers. Give it a whirl, if you think the ground round isn't a better burger, then you can blame ol' Doubleegger...
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  • dldawes1
    dldawes1 Posts: 2,208
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    I love Smashburgers !!
    http://eggheadforum.com/discussion/1197676/when-swmbo-calls-and-asks-for-smashburgers/p1

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • xfire_ATX
    xfire_ATX Posts: 1,115
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    Raised direct as well but at a lower temp as I am usually indirect on other side with a piece of fish.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • GrillSgt
    GrillSgt Posts: 2,507
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    Hard to believe that 5% fat content was a game changer for you. I use 2:1 chuck to sirloin but would rather use straight chuck than straight round.
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  • six_egg
    six_egg Posts: 1,110
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    I do both ways. Sometimes I want some char. I can do a form of indirect on my XL if the lump is all the way to the back. If I get flair ups just move burgers to the front where no lump is.

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • TN_Sister_State
    TN_Sister_State Posts: 1,130
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    I just cook them at normal height and light one side of charcoal so i have a hot side and warm side. 500 degrees
    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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  • DoubleEgger
    DoubleEgger Posts: 17,180
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    GrillSgt said:
    Hard to believe that 5% fat content was a game changer for you. I use 2:1 chuck to sirloin but would rather use straight chuck than straight round.
    I know. I was thinking the same thing about the 5%. Then again, who knows if those percentages are accurate anyway. I could have been 30% fat.... who knows.  IMO the round has much more flavor so maybe that's part of it as well. 
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  • TideEggHead
    TideEggHead Posts: 1,338
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    Another vote raised direct at 450, I usually cook 3-4 minutes per side depending on how others want theirs burgers cooked.
    LBGE
    AL
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  • Eoin
    Eoin Posts: 4,304
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    Usually indirect on a baking tray first then char direct at the end. 
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    I have done them direct, raise direct, but now that I have GrillGrates I do them on them direct.  Less flareups and I don't have to have the egg as hot.  I also recommend getting the spatula that is sold separately.  It makes flipping a lot easier.  

    I would like to try my Little Griddle as well some time.  That would keep the flareups down as well, like in a cast iron skillet. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SOUTHERNLINKSBBQ
    SOUTHERNLINKSBBQ Posts: 123
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    I prefer smash burgers on the flat side of my grill greats

    http://www.southernlinksbbq.com/

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  • G_S
    G_S Posts: 62
    edited May 2017
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    80 / 20 premade patties

    Direct at 425_ish
    5_mins each side.

    Then another 30seconds each side with the buns an cheese on them.

    But to prevent flair ups, I usually close the bottom vent all the way, and close the top vent almost all the for about 20 - 30 second before I open and after I close the lid.




    Egging, on the Mini Max.

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