hamburgers

CR

What is the best way to flip hamburgers to avoid the flare-up?[p]Made some burgers last week-end and found that when the egg was opened to turn them the lump developed huge flames very quickely due to the grease and the additional air when the egg was opened. Had about 10 burgers to turn and it got very hot, even with welders gloves. [p]Is this something you just put with or is there a method to minimize the flames?[p]Thanks, CR[p]

BBQfan1

CR, I'd recommend closing the lower vent to a small slit when the lid is open; that way there isn't that flow of air running thru the firebox area, pumping up the flame action.
Also, I don't cook burgers at an outrageous temp, either, 400-450 is sufficient for me. I buy medium or regular ground beef with plenty of fat content. A hamburger is what it is; when you get too lean, thinking it's gonna make for a better end product, then you are into 'chopped steak' territory and not really cooking burgers at all. Guess I went a little beyond your original question there...LOL... all at no extra charge. ;-)
Qfan

CR

BBQfan1,
Thanks for the free info. This forum is the best bargain on the www. There is so much quality information fo free from real users. [p]You get your money's worth just by buying a BGE; when you through in this forum for free well, what an incredible value![p]Thanks again.

Tim M

CR,[p]Burgers are about the only food I have ever done with the Egg dome open. I close the bottom vent once the fire is up to temp and the burgers are added. There is enough air flow around the lump to support a good fire for the 5-10 min they take to cook - plus this way avoids the grease smoke from soaking into them.[p]If you want to cook them with the dome closed, then just close the bottom vent when you open the dome - that fire won't go out.[p]Tim[p]

TRex

CR,[p]I too have had bad experiences flipping burgers over high heat (no, I've never worked at McDonalds). In fact, the last time I did burgers I tried to cook them like I would a steak (hot and fast), like many people on this forum have suggested, but my burgers just fell apart when I tried to flip them (I hadn't used any non-stick stuff on the grill grate, though). The best results I've achieved on burgers is to cook them at a dome temperature of around 350 until I get 150ish internal temps (usually half an hour or so), using good quality ground beef with decent fat content (wife prefers I use the super lean stuff, but I just don't like the results nearly as much). Of course, with the higher fat content, you do get the messy grease dripping, so I simply mold a drip pan out of several layers of tin foil stacked together and wedge this make-shift pan in the firebox just above the coals, or sometimes I just throw it right on top of the coals. Adding a bit of water to the drip pan keeps the grease drippings from burning. Also, as BBQfan1 suggested, shutting down the bottom vent while flipping helps too. Good luck!

Spring Chicken

CR,
Wimps... I use the flare-ups as an opportunity to rid myself of annoying knuckle, arm and facial hair. [p]Spring Chicken
Spring Texas USA

nikkig

CR,
You can do them on a raised grid. This also makes it easier to flip, since you don't have to fit the spatula down in the egg.[p]~nikki

Bamabob

CR,
You have gotten some good advice.One other thing you might try is using two extra grills.I put 3 cut of pieces of fire brick on my main grill,then lay an oiled grill on the fire brick pieces,I put the burgers or wings on this grill and cook until time to flip,I lay ANOTHER oiled grill on top of meat squeeze the pieces together and flip.I do a lot of chicken wings like this,sure saves time,heat and hair:-) Hope this helps. Bob

WudEyeDoo

Spring Chicken,[p]U Da MAN!