Burgers, Direct or with Plate Setter?

reload · July 2016

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

Dobie · July 2016

Direct

jeponline · July 2016

Smash burgers on a cast iron skillet. I don't think I'll ever make another kind of burger.

yljkt · July 2016

Yes. Or they will cook but turn out like small meatloafs.

KennyLee · 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.

Hub · July 2016

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

RedSkip · July 2016

Raised direct, if not you're bound to burn some arm/knuckle hair!

Cast iron sounds good too.

chuckytheegghead · July 2016

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.

Golfguy77 · July 2016

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.

texaswig · July 2016

I cook mine just like @KennyLee. Never before have I been as happy with my burgers.

Theophan · July 2016

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.

anton · July 2016

I go direct, no raised grid, no indirect stone, ( platesetter)

Skiddymarker · July 2016

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.

Captain_Paul · July 2016

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.

THEBuckeye · July 2016

Raised Direct

Have never considered Indirect for burgers. Cast Iron, yes.

tgs2401 · July 2016

I always go direct. 500 degrees, 4 minutes per side = medium.
These are thick patties, 1/2" - 3/4".

clemsontyger97 · 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.

bodski · July 2016

I had CI smash burgers for the first time last week, and that will probably be my go-to method.

smokeyw · July 2016

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.

Ladeback69 · July 2016

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/

Carolina Q · 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.

smokeyw · July 2016

Ladeback69 said:

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!

JethroVA · July 2016

just did my first smash burger in cast iron skillet. I'm sold. Love the crust. way better than grilled.

Tony_T · July 2016

Direct. ½ lb burger, 450°-500°, 3½-4min/side

Mikee · July 2016

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.

johnkitchens · July 2016

I go direct. I like a sear on my burgers.

Carolina Q · July 2016

JethroVA said:

just did my first smash burger in cast iron skillet. I'm sold. Love the crust. way better than grilled.

Yeah!

Hans61 · July 2016

Got lots of good advice above - really depends on thickness of the burgers. You know the rest...

Burgers, Direct or with Plate Setter?

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