do you grill burgers on the grill with the lid open or closed?

danger boy
danger boy Posts: 15,722
edited May 2012 in The Clubhouse
title says it all. open or closed??
PolkFest 2012, who's going>?
Vancouver, Canada Sept 30th, 2012 - Madonna concert :cheesygrin:
Post edited by danger boy on
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  • kawizx9r
    kawizx9r Posts: 5,150
    edited September 2009
    Burgers, open since they cook pretty quickly. Steak however is a totally different story, slow cooked and covered in a Webber :D

    We talking gas/charcoal/wood?
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  • Sherardp
    Sherardp Posts: 8,038
    edited September 2009
    Cover open due to they cook fairly fast.
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  • Polkitup2
    Polkitup2 Posts: 1,622
    edited September 2009
    Closed, 425 - 450 degrees, 5 minutes each side, only flip once.
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  • howie777
    howie777 Posts: 357
    edited September 2009
    Polkitup2 wrote: »
    Closed, 425 - 450 degrees, 5 minutes each side, only flip once.

    +1, but I flip at the end a second time to let any grease drip off prior to adding cheese.
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  • nadams
    nadams Posts: 5,877
    edited September 2009
    Closed, usually around 300*. I'll have to try the higher temp method.

    My grill is a gas, with cast iron cooking surfaces.
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  • Ern Dog
    Ern Dog Posts: 2,237
    edited September 2009
    I only have a gas grill and I grill burgers on med temp w/lid closed. I'm also in the only flip once camp. If the temp is too hot then you'll get lots of flare ups.

    PS- this thread is making me hungry.... might have to makes some burgers for dinner :)
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  • tcrossma
    tcrossma Posts: 1,301
    edited September 2009
    I always cook with the lid closed
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  • brettw22
    brettw22 Posts: 7,624
    edited September 2009
    I can't wait to get a grill.......though wouldn't flare-ups be a good thing so you can get a little bit of a crust goin on?
    comment comment comment comment. bitchy.
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  • mantis
    mantis Posts: 17,194
    edited September 2009
    high heat closed. I use Bubba Burger and like them medium well with Peper Jack cheese. Yummy.
    Dan
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  • danger boy
    danger boy Posts: 15,722
    edited September 2009
    brettw22 wrote: »
    I can't wait to get a grill.......though wouldn't flare-ups be a good thing so you can get a little bit of a crust goin on?

    yes... it's very good.

    i cooked them med high heat with the lid open. i usually cook them with the lid closed... open the grill marks were much better and added a nice grill char marks. yum!!!!!!!!!!!
    PolkFest 2012, who's going>?
    Vancouver, Canada Sept 30th, 2012 - Madonna concert :cheesygrin:
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  • Retro152
    Retro152 Posts: 985
    edited September 2009
    Gas grill, closed. Medium well..........think i know whats for dinner tonight.:rolleyes::p




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  • madmax
    madmax Posts: 12,434
    edited September 2009
    Both ways. I notice the smoke flavor is more intense when cooking open. Doesn't make sense to me, seems like the smoke being kept in with the lid closed would make more flavor.
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  • brettw22
    brettw22 Posts: 7,624
    edited September 2009
    While the Angus isn't bad, I'd hardly call it comparable to a grilled meat slab done at your own home.......
    comment comment comment comment. bitchy.
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  • Slinger182
    Slinger182 Posts: 512
    edited September 2009
    Closed,350 degrees, flip once.
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  • tcrossma
    tcrossma Posts: 1,301
    edited September 2009
    xcapri79 wrote: »
    I only grill steaks. They reopened a new Albertsons here in Mandeville north of New Orleans with awesome prices on steaks.
    A fellow at work suggested first sealing the steaks on both sides on a hot frying pan, then transfering them to the barbeque with the lid closed for some slow cooking.
    It works for me.

    I usually sear the steaks for about a minute per side on high heat on the grill, then turn the grill down to medium/medium-low and continue cooking. No need to use a frying pan, and you get the same effect of sealing in the juices.
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  • Ron-P
    Ron-P Posts: 8,516
    edited September 2009
    Open....and over Charcoal.
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  • mshan242700
    mshan242700 Posts: 823
    edited September 2009
    Closed, for high heat sear.

    :)
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  • superjunior
    superjunior Posts: 1,632
    edited September 2009
    on my gas weber I do burgers with the grill open at 375, flip once untill done. Another quick flip if adding chease. Damn, I just did a tenderloin on the grill with some fresh caught lake erie walleye and now I feel like eating a big mack. :)
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  • Poee7R
    Poee7R Posts: 904
    edited September 2009
    Open, gotta love the char, and very high heat.

    I dig my burgers rare/med rare so only a few minutes per side then I rip em off and eat.


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  • Ern Dog
    Ern Dog Posts: 2,237
    edited September 2009
    I opted for grilled chicken thighs for dinner tonight. Closed, low heat. Add BBQ sauce (Masterpiece Original) during last 5 min. Also threw on some corn, red pepper, zuchini and of course a beer. I can't grill w/out a beer.
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  • bobman1235
    bobman1235 Posts: 10,822
    edited September 2009
    xcapri79 wrote: »
    I go to McDonalds, Wendy's or Burger King. Love the new Angus burgers at McDonalds.

    And you're from the south? Shocking!
    If you will it, dude, it is no dream.
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  • daboyz
    daboyz Posts: 5,207
    edited September 2009
    The only thing I'd cook open is hot dogs......
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  • kevhed72
    kevhed72 Posts: 5,053
    edited September 2009
    Depends on the fat content of the meat...fatty, pre-made burgers need the top open to contain the grease fire right away. Leaner burgers...close the top until the grease drips down and flares up the flames, then open and flip.
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  • danger boy
    danger boy Posts: 15,722
    edited September 2009
    well as good as these turned out.. i think i'll be grillin' my burgers with the lid open from now on. damn, they were juicy.. great char grilll marks.. the flare up's weren't to bad.. but it smelled and tasted so good.

    I think i used 16% fat ground beef. burgers were bigger than the buns. LOL
    PolkFest 2012, who's going>?
    Vancouver, Canada Sept 30th, 2012 - Madonna concert :cheesygrin:
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  • treitz3
    treitz3 Posts: 19,008
    edited September 2009
    Open.
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  • BlueFox
    BlueFox Posts: 15,251
    edited September 2009
    Neither.
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  • Shizelbs
    Shizelbs Posts: 7,433
    edited September 2009
    Slinger182 wrote: »
    Closed,350 degrees, flip once.

    Same here.
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  • sTiLlLeArNiNg
    sTiLlLeArNiNg Posts: 805
    edited September 2009
    IMHO it depend's on the thickness of the burger :)
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  • Lowell_M
    Lowell_M Posts: 1,660
    edited September 2009
    ALWAYS closed, 350 degrees, 5 min per side on a 22.5" Webber. mmmmmmm.... meat...
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  • Willow
    Willow Posts: 11,008
    edited September 2009
    Closed for everything as well on our Weber! With a quick peek to see if the juices are running clear(flip once)
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