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Grilling burgers method - Page 2

post #21 of 32
Originally Posted by Hova1914 View Post

I cook my burgers like my steaks. Flash cook on direct heat, let cook and smoke on indirect heat. 



Originally Posted by cliffcarter View Post

First sear both sides over the coals-





Then move them to the other side of the grill and cover to finish cooking to 165°-




I usually use 85/15 ground beef and have few if any flare ups. If you are using 80/20 burger then you will get flare ups as the fat drips onto the hot coals, if you are using 75/25 the flare ups will be almost constant.



When you close the lid, how long do you leave it closed for?  I've tried closing the grill with both my propane and charcoal grills, and every time I do I end up overcooking the burgers/steaks.  Right now, all I do is high and fast for burgers/steaks, but I think I'll be better off if I can get the hang of how long to leave them go with the lid on...

post #22 of 32

Sorry, but I've never checked how long it takes. I've cooked burgers this way for a very long time, a couple of decades, so....

I guess you could probe for temp after 7-8 minutes and go from there. I used to take them off when the juices ran clear, sometimes I still do.

post #23 of 32

I wasn't looking for an exact amount of time because every cook is going to be different, I was just trying to get an idea of how soon I should be checking them.  Like I said, when I've tried to grill with the lid closed it just seems like they always end up way overcooked.  I did pork chops this way last night, and they nearly turned to rubber.

post #24 of 32

One odd thing - ground beef is labeled with the % of fat, but the typical grocery store "bratwurst" or breakfast sausage is never labeled with the fat content.


When I grind pork butt to make sausage, I include all of the fat and I think there's a lot of fat, but I've never come anywhere near the fat (or salt) content of commercial sausage.

post #25 of 32

I have taken a liking to doing my burgers on my UDS here lately.  Not grilling, not smoking, but a nice mixture of the 2 worlds,  With 2 intakes open, my UDS will run about 300 degrees, throw a few chunks of mesquite or hickory on the lit coals then pop the burgers on.  I mix my ground meat 2/3 chuck, 1/3 lean, season the raw meat up, add about 1/4 cup of bbq sauce to add flavor and keep the meat from binding up, then form patties about 1/3 # each.  Use the old thumb print in the middle to keep them from shrinking up too much also.  With the UDS I get the grilled over charcoal flavor along side the smoke from the wood chunks or chips.  Nice smoke ring and juicy.  About 20 minutes on each side, occasionally I'll baste with my bbq sauce towards the end.  

post #26 of 32
I have more fun cooking on Lava Rock than should be allowed. Its a secret you see, right in front of you but hidden. You know if somebody fights or complains about flares on lava rock they dont have the right idea about a secret talent lava rock has, that is unparalleled in the various grill anti flare, heat source protecting, drip catching methods. And its really clean. In fact, its probably the cleanest way to cook because its grilling with steam. Imagine some Hawaiian with some pork cooking on some dying lava on the edge of the sea. The heat makes steam, but the rock is hot enough to sear. Its easy to imagine the quantity of water involved is high. The porous rock produced when hot lava hits cold water has a huge surface area and can hold a great deal of water. The holes caused by the original heat and water created steam tunnels which all lead outside the rock. When I am cooking with Lava Rock its on my grill, which is a high heat source. When I smoke, I could use them in my pan, but usually I am boiling the water enough to keep a moist smoker so I dont worry about it. No, I like Lava Rock on my grill.

I will fire the grill and throw on the burgers say, or sausages. Usually on a medium grill, but tonight it was cool and raining so I had it on high. It sits on the edge of a gazebo so it catches a little rain.

Anyway, under high heat dry lava rock is famous for flaring uncontrollably, but thats just because it misses the ocean. When you add water, or my case I love hops flavored steam so I use beer, things begin to change in that respect. If you run a real hot fire you have to attend it a bit more by adding more liquid, but you can create a cooking condition that is neither pure steam nor pure dry heat but a combination of both. The flares tell you where the rock is dry and thirsty. Give it a good drink and close the lid. Its like pyrotechnics to watch, steam boiling or flares crackling high. The purifying effects of the steam keep the food moist and cleans the grill neatly, and even if the grill flares a bit it doesnt burn the moist food like you would think because the food is moist. If I cook on a low temp, there are no flares as I moisten the rock along the cook, but not much and not often like a high fire would require. Medium heat is in between for time between waterings. To clean too much buildup, which lots of cooking on low can create, imagine it to be like the black coating on a cast iron ware. Black and oily. Fire the grill high and dry and it will self clean. When the fire starts let it burn until the rocks are clean and porous again and you are ready to go. My wife is suspicious, but tonight I cooked 4 lbs of hamburger and toasted the skin on 10 Brats and the grill drank 3 beers.

Afterwards, no greasy build up, even a polished clean hot spot in the middle of the grill. All the black on the grill is carbonized material at this point.
Edited by Trickyputt - 11/17/14 at 3:54pm
post #27 of 32

I'd rather use 70/30 beef any day of the week.  I really don't have a lot of trouble with flareups.  It doesn't take long to get a good sear on the burgers and letting them be kissed by a little flame isn't necessarily a terrible thing.  :icon_wink:

post #28 of 32

Get some Grill Grates.  These grates work great and really keep the flare-ups to a minimum.

post #29 of 32
Originally Posted by dougmays View Post

i wouldnt freeze them....if you do that then even as they start to thaw it'll take you much longer to cook the inside and you'll end up burning the outside.

i usually make sure i have plenty of room on the grill. When flare-ups occur its usually when alot of fat has collected in one area from one or multiple burgers dripping into it. So when this happens i'll usually move the burgers in the "flare zone" to a another spot in the grill and usually the flair will go out pretty quick once the fat has burned. so if you want to cook over direct heat the whole time just have room to move them around so you can "dilute" the grease pools.

another trick i've i do is when i see the grease pool on top of of a patty...i'll slowly tilt the burger to allow the grease that is there to slowly fall off and flare...this usually results in a smaller flare up to which the fire burns down quicker, instead of having a larger pool or multiple pulls fall into the fire at the same time..
I too look for the puddle. On the BGE when I get a flare I will shut the lid and put the ceramic cap on it, flare is out almost immediately.
post #30 of 32

Hi Take a look here..

post #31 of 32

Lately, my two favorite ways to cook burgers:


Season and Sous Vide at 150 degrees for an hour or so, then flash sear on the grill about a minute for each side.  Real, real juicy burgers!


Season and put them in the smoker at 200 degrees until the IT reaches about 125, then flash sear on the grill until the IT is about 155-160.

post #32 of 32

Good tips. I never really thought about it. The Mule's (great looking burgers Mule) way is what I've instinctively done but I don't have flair-up problems even when using a solid bed of coals.


I think these things add up to a low flair burger:

• Meat-market 85/15 burger

• Only use powdered NO SALT flavorings added the night before

• Don't over work the meat as that changes the texture causing more juice to run





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