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

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  • danz1906
    danz1906 Posts: 5,144
    edited September 2009
    Closed on the weber!
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  • love2listen
    love2listen Posts: 172
    edited September 2009
    I marinade them in Adobo and Mojo Criollo from Goya for a few hrs before putting them on the grill, then its lid closed for about 4-5 mins per side flipping only once. Depending on the quality of the meat, the temp is usually 350-400. I think its time to turn on the Webber!!! :)
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  • Systems
    Systems Posts: 14,873
    edited September 2009
    One Vote for closed, but with a twist. I cook mine on aluminum foil covered with onions and seasoning, then a sheet of foil on top. Temp set to 375F, no need to flip; use the burners on the opposite side of where I am cooking.
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  • williamgauci
    williamgauci Posts: 88
    edited September 2009
    Always open. To me the idea of BBQ'ing is to cook over an open flame simulating an open fire. If you're cooking with the lid closed you've just made an oven and what's the point of cooking a burger or steak in the oven?

    Cooking a steak on the BBQ should be on high, seared, flipped once to no more than medium rare. A closed lid is for smoking and slow indirect heat cooking like a roast or slow cooked ribs.
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  • Lowell_M
    Lowell_M Posts: 1,660
    edited September 2009
    ....Canadians.......:rolleyes:
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  • treitz3
    treitz3 Posts: 19,008
    edited September 2009
    It really depends on what type of grill you are using and what type of heat/flame source you are using. In reality, all of the above answers are correct to a degree.

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  • Rodeo0530
    Rodeo0530 Posts: 797
    edited September 2009
    closed on the weber grill...chunks of smoked goulda cheese inside melted to perfection


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  • Lowell_M
    Lowell_M Posts: 1,660
    edited September 2009
    Rodeo0530 wrote: »
    closed on the weber grill...chunks of smoked goulda cheese inside melted to perfection

    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.... :D
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  • Rodeo0530
    Rodeo0530 Posts: 797
    edited September 2009
    That's usually my reaction too:)

    The g/f never liked burgers until she met me...now she loves them as long as I make them.


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  • sTiLlLeArNiNg
    sTiLlLeArNiNg Posts: 805
    edited September 2009
    side note: lid closed also keep's the carcinogen's in the meat, not the atmosphere. God i LOVE cancer :D
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  • 66chevyIISS
    66chevyIISS Posts: 857
    edited September 2009
    I grlled some burgers tonight with crumbled blue cheese packed inside. My lid was closed!
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  • nooshinjohn
    nooshinjohn Posts: 25,396
    edited September 2009
    sTiLlLeArNiNg wrote: »
    side note: lid closed also keep's the carcinogen's in the meat, not the atmosphere. God i LOVE cancer :D
    I hate cancer as my mom has had it 5 times so far. As far as the grill is concerned I have it open for steaks and burgers, and closed for chicken,ribs and sausages.:D
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  • sTiLlLeArNiNg
    sTiLlLeArNiNg Posts: 805
    edited September 2009
    sorry to hear that :( i was just trying to add some humour :o
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  • nooshinjohn
    nooshinjohn Posts: 25,396
    edited September 2009
    sTiLlLeArNiNg wrote: »
    sorry to hear that :( i was just trying to add some humour :o

    don't sweat it... we laugh about it all the time.:)
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  • sTiLlLeArNiNg
    sTiLlLeArNiNg Posts: 805
    edited September 2009
    well hey if ya can laugh about it more power to ya! :)
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  • concealer404
    concealer404 Posts: 7,440
    edited September 2009
    Open.

    I like my burgers pink in the middle.
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  • fkcfkc
    fkcfkc Posts: 11
    edited September 2009
    best way is on a cast iron, well seasoned skillet uncovered. You get that grease sear that only those surfaces can create
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  • Lowell_M
    Lowell_M Posts: 1,660
    edited September 2009
    fkcfkc wrote: »
    best way is on a cast iron, well seasoned skillet uncovered. You get that grease sear that only those surfaces can create

    yuk...
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  • tx_polkhead
    tx_polkhead Posts: 248
    edited September 2009
    Pardon me for the curve ball, but if you have a cuisenart or other food processor, buy a roast cut it up into 2x2 chunks then pulse 8-10 times along with salt and pepper, maybe a tiny bit of worshistershire sauce then gently bring the meat together to form a patty, be gentle with it. Grill just a few (2-4) minutes then flip carefully and grill for just a few more minutes (2-4) on the second side, if you flipped at 2 miutes each time it'll be red and rare, if you opted for 4 minutes on each side it will pink and med-rare. Either way it's the best burger I've had, and ground beef has got nothing on my food processor! I double dog dare you to try it, you might also give up on ground beef! BTW I've got both a gas and charcoal weber and prefer the charcoal for taste but use the gas every now and then for ease.
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  • boston1450
    boston1450 Posts: 7,630
    edited May 2012
    i saw this post and my mouth watered thinking about a juicy burger. to think my son is a vegan. MORE for me
    ..
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