Burger question...

MikeHLoudon

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!

Jeremiah

Hot and direct. A little char is good imo. 

Jcl5150

Smash 'em on a cast iron skillet!

Chubbs

I always do burgers raised direct. 

deadlyfrog

After the smash you will never look back!

YukonRon

Raised direct

kl8ton

Friday I did raised direct for some and smashed on the blackstone for the rest.  

jaydub58

Raised direct at 400=Good!

Dinah_Moe_Humm

Like everyone so far "raised direct".  However, when using my Grill Grates, direct but I don't heat the egg past 600.

DoubleEgger

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 

J-dubya

I also do raised direct around 500.  I typically am cooking thicker (pub) style burgers. 

DoubleEgger

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...

dldawes1

I love Smashburgers !!
http://eggheadforum.com/discussion/1197676/when-swmbo-calls-and-asks-for-smashburgers/p1

xfire_ATX

Raised direct as well but at a lower temp as I am usually indirect on other side with a piece of fish.

GrillSgt

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.

six_egg

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.

TN_Sister_State

I just cook them at normal height and light one side of charcoal so i have a hot side and warm side. 500 degrees

DoubleEgger

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. 

TideEggHead

Another vote raised direct at 450, I usually cook 3-4 minutes per side depending on how others want theirs burgers cooked.

Eoin

Usually indirect on a baking tray first then char direct at the end. 

Ladeback69

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. 

SOUTHERNLINKSBBQ

I prefer smash burgers on the flat side of my grill greats

G_S

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.