Burgers - lid open or closed?

Dimple's Mom

So we got the BGE open after accidentally melting the gasket last night when I walked away from the egg while it was heating up.[p]Now my question is: For tonight's burger cook, should I just grill them leaving the lid open all the time or should I shut the lid and grill them as I normally would? I normally grill burgers in the 450 - 500 range to start, then once they're seared on the outside, I shut the BGE down and leave them on til they're at the correct temp for ground beef.
But I don't want to get them stuck in there! Also, my thermometer is gone so I'm just guessing at the temps, but I think I have a pretty good idea and it doesn't have to be exact.[p]Oh, I'm planning to grill onions on the egg too, first, before I do the burgers. Again, around 450 - 500.[p]Thanks,
Gwen

eggnerd

dimplesmom,[p]Here's an idea for onion burger's that might work for you...[p]I did these lid closed (makes moister burgers!)[p]EggNerd
[ul][li]Worcestershire-Cilantro Burgers with Onion/Feta TopHats[/ul]

mad max beyond eggdome

dimplesmom,
try em at about 300 degrees direct with the lid closed . ..they take longer, but roasting them like this instead of grilling is awfully good. . ..mix in some worchestire sauce and sprinkle with a little dizzy cowlick on them. ..yummy. ... .[p]some folks here even advocate cooking them at 225 - 250 degrees. ...either way, delicious

Dimple's Mom

mad max beyond eggdome,[p]Okay. I already made them and didn't put any w. sauce - darn! I did put cheddar cheese in the middle of them, tho, so that's kinda fun.[p]Gwen

Dimple's Mom

EggNerd,
I've never tried cilantro on burgers before. I'll have to try that next time![p]Gwen