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

**sTiLlLeArNiNg** · 09-13-2009 03:48 AM

IMHO it depend's on the thickness of the burger :)

**Lowell_M** · 09-13-2009 08:22 AM

ALWAYS closed, 350 degrees, 5 min per side on a 22.5" Webber. mmmmmmm.... meat...

**Willow** · 09-13-2009 10:18 AM

Closed for everything as well on our Weber! With a quick peek to see if the juices are running clear(flip once)

**danz1906** · 09-13-2009 10:47 AM

Closed on the weber!

**xcapri79** · 09-13-2009 10:55 AM

Originally Posted by bobman1235

And you're from the south? Shocking!

No I'm originally from Canada and moved down south. That explains it, eh!

**love2listen** · 09-14-2009 05:50 PM

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!!! :)

polkfan45 · 09-14-2009 06:03 PM

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.

**williamgauci** · 09-14-2009 08:13 PM

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.

**Lowell_M** · 09-14-2009 08:15 PM

....Canadians.......

**treitz3** · 09-14-2009 08:58 PM

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.

It's just like stereo gear and reviews.

**Rodeo0530** · 09-14-2009 09:32 PM

closed on the weber grill...chunks of smoked goulda cheese inside melted to perfection

**Lowell_M** · 09-14-2009 09:34 PM

Originally Posted by Rodeo0530

closed on the weber grill...chunks of smoked goulda cheese inside melted to perfection

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.... :D

**Rodeo0530** · 09-14-2009 09:38 PM

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.

**sTiLlLeArNiNg** · 09-15-2009 02:00 AM

side note: lid closed also keep's the carcinogen's in the meat, not the atmosphere. God i LOVE cancer :D

**66chevyIISS** · 09-15-2009 02:04 AM

I grlled some burgers tonight with crumbled blue cheese packed inside. My lid was closed!

**nooshinjohn** · 09-15-2009 02:11 AM

Originally Posted by sTiLlLeArNiNg

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

**sTiLlLeArNiNg** · 09-15-2009 02:17 AM

sorry to hear that :( i was just trying to add some humour :o

**nooshinjohn** · 09-15-2009 02:39 AM

Originally Posted by sTiLlLeArNiNg

sorry to hear that :( i was just trying to add some humour :o

don't sweat it... we laugh about it all the time.:)

**sTiLlLeArNiNg** · 09-15-2009 03:17 AM

well hey if ya can laugh about it more power to ya! :)

**Lasareath** · 09-15-2009 03:34 AM

both, depends if I am standing there turning them or not.

**concealer404** · 09-15-2009 09:38 AM

Open.

I like my burgers pink in the middle.

**fkcfkc** · 09-22-2009 03:42 PM

best way is on a cast iron, well seasoned skillet uncovered. You get that grease sear that only those surfaces can create

**Lowell_M** · 09-22-2009 07:43 PM

Originally Posted by fkcfkc

best way is on a cast iron, well seasoned skillet uncovered. You get that grease sear that only those surfaces can create

yuk...

**tx_polkhead** · 09-22-2009 09:02 PM

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.

**boston1450** · 05-02-2012 07:01 PM

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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