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Burgers, Direct or with Plate Setter?

I have always cooked my burgers using the plate setter.  Should I skip the setter and go direct? 

Comments

  • DobieDobie Posts: 3,025
    Direct
    Jacksonville FL
  • jeponlinejeponline Posts: 287
    Smash burgers on a cast iron skillet. I don't think I'll ever make another kind of burger. 
    Large BGE
    Huntsville, AL
  • yljktyljkt Posts: 799
    Yes. Or they will cook but turn out like small meatloafs. 
  • KennyLeeKennyLee Posts: 805
    edited July 2016
    I used to use the plate setter for burgers and changed to direct a few months back and the results have been better.  400'ish 3.5-4 minutes a side works for me every time now, but I cook pretty thick burgers too, 1/3 to 1/2 pound. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • HubHub Posts: 894
    Forget the plate setter.  Get you a large cast iron skillet that fits on your egg.  Do this ... I promise you it will be the best burger you have ever had in your life ....

    http://www.bing.com/videos/search?q=smash+burger&&view=detail&mid=B020765099550F0ADB05B020765099550F0ADB05&FORM=VRDGAR
    Beautiful and lovely Villa Rica, Georgia
  • RedSkipRedSkip Posts: 1,400
    Raised direct, if not you're bound to burn some arm/knuckle hair!  

    Cast iron sounds good too.
    Large BGE - McDonald, PA
  • Personally I would remove the platesetter however, if you are pleased with the results with it in then continue on. It's all personal preference. 
  • Golfguy77Golfguy77 Posts: 93
    Pull the platesetter.  You won't get a nice crust with it in there.  Also, I'd recommend trying the smash burger method.  Takes the taste of the burger to the next level.
  • texaswigtexaswig Posts: 2,356
    I cook mine just like @KennyLee. Never before have I been as happy with my burgers. 
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • TheophanTheophan Posts: 2,645
    I like smash burgers, but to me, they're not as good as a thicker burger charred a bit on the outside and pink on the inside.  They're sort of apples and oranges -- different things that are hard to compare.  But it simply isn't true that ALL of us prefer smash burgers, or that once you try one you'll never want anything else.
  • antonanton Posts: 1,813
    I go direct, no raised grid, no indirect stone, ( platesetter)
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
  • SkiddymarkerSkiddymarker Posts: 8,506
    Lots of ways to make a burger, depends on the desired result. IMO the toppings help determine the cook. If you plan on using lettuce, tomatoes, onions etc... A direct grilled or CI fried burger with a nice crust is ideal. For something like a Cajun burger topped with blue cheese and served with frizzeled onions, an indirect roasted burger is best.
    Variety, still what makes life worth living.  
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • Captain_PaulCaptain_Paul Posts: 136
    The problem with smash burgers for me is if I have to make a bunch of them. I can only fit two at a time in my skillet. After the first two there is some leftover grease from the first ones and they don't really stick. I also had difficulty keeping it as hot as I wanted because I was opening the dome and flipping / pulling every couple minutes.  
    LBGE, Minimax
    Owensboro, Kentucky
    Go Cats!
  • THEBuckeyeTHEBuckeye Posts: 4,217
    Raised Direct

    Have never considered Indirect for burgers. Cast Iron, yes. 
    New Albany, Ohio 

  • tgs2401tgs2401 Posts: 423
    I always go direct. 500 degrees, 4 minutes per side = medium.
    These are thick patties, 1/2" - 3/4".
    One large BGE in Louisville, KY.
  • clemsontyger97clemsontyger97 Posts: 388
    edited July 2016
    Direct for sure.   Or as others have already noted, smash a 4oz very loosely formed ball as thin as you can possibly get it in a 500ish degree CI.   Happiest moment of my life after birth of kids.   :joy:
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
  • bodskibodski Posts: 463
    I had CI smash burgers for the first time last week, and that will probably be my go-to method.

    Cincinnati

    LBGE, Weber Kettle

  • smokeywsmokeyw Posts: 367
    I like smash burgers but I make mine thicker than most here. I use about 1/3 pound for one and don't smash it as thin as most. Just my preference.
  • Ladeback69Ladeback69 Posts: 4,476
    I have always done burgers direct until I found GrillGrates.  I did some burgers this weekend and used my GrillGrates and that was a lot better then going direct and lot less flair ups.  They give good grill makes and I don't have to have the egg so hot.  I had the egg at 400 and the GrillGrates were at around 550 to 600.  The tongs work better then the spatula so if you get some invest in the tongs.  I got mine from my dealer for XL.  Here is their website.

    http://www.grillgrate.com/
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • Carolina QCarolina Q Posts: 14,533
    edited July 2016
    The Smashburger franchise uses a 1/3 lb loosely formed meatball smashed to 1/2" thickness so that's what I've been doing. I smash with a plasterers trowel on a 1/4" steel plate on my Weber kettle. Smashing is my new go to method for burgers. I've done them on a CI griddle on the stovetop too, but my exhaust fan's not good enough! Never heard of using a platesetter. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • smokeywsmokeyw Posts: 367
    I have always done burgers direct until I found GrillGrates.  I did some burgers this weekend and used my GrillGrates and that was a lot better then going direct and lot less flair ups.  They give good grill makes and I don't have to have the egg so hot.  I had the egg at 400 and the GrillGrates were at around 550 to 600.  The tongs work better then the spatula so if you get some invest in the tongs.  I got mine from my dealer for XL.  Here is their website.

    http://www.grillgrate.com/

    The backside of my grillgrate is what I use to do my smash burger. It works great!
  • JethroVAJethroVA Posts: 1,185
    just did my first smash burger in cast iron skillet.  I'm sold.  Love the crust.  way better than grilled. 


    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
  • Tony_TTony_T Posts: 303
    edited July 2016
    Direct.  ½ lb burger, 450°-500°, 3½-4min/side
  • MikeeMikee Posts: 860
    On the Egg I cook direct at 500* dome. Grill temp is much higher as the fire is red hot. 4" 1/4 pound burger cooks in less than 2 minutes. If making cheese burgers have the cheese by your side as there is not much time to run to the fridge to get it.
  • johnkitchensjohnkitchens Posts: 5,226
    I go direct. I like a sear on my burgers.

    Louisville, GA - 2 Large BGE's
  • Carolina QCarolina Q Posts: 14,533
    JethroVA said:
    just did my first smash burger in cast iron skillet.  I'm sold.  Love the crust.  way better than grilled. 
    Yeah!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • Hans61Hans61 Posts: 3,865
    Got lots of good advice above - really depends on thickness of the burgers. You know the rest...
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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