Burgers .... better on a flat top/griddle or open flame grates ... discuss

jasonjax

jasonjax

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As ye ole subject says .... which way is better and WHY?

I am planning to do a taste test side by side comparison today using the same burgers prepared the same way, but some on the flat top-griddle and some on the pellet grill over direct flame.

Me and my neighbor are going to try both for the sake of science, and the fact that big dudes like us often find themselves eating two burgers anyways.

Anyone care to comment and or postulate?? Mmmm???
 
I like both taste. Sometimes I want to taste the grease from the burger, sometimes I want a sear from the grill.

All depends on the mood I guess.
 
I'm happy to say I have had my fair share of burgers in my day. I have now settled on flat-top cooking to maximize the amount of crust that forms. I still like an open-flamed grilled burger, but for maximum quality I go flat-top.

I think the bigger factor is the type of meat you are using. Personally, I buy whole cuts and grind/mix my own blend. Chuck, short rib and either brisket point or skirt steak. The short rib does something magical to the burger.
 
2000milesofsmoke said:
I think the bigger factor is the type of meat you are using. Personally, I buy whole cuts and grind/mix my own blend. Chuck, short rib and either brisket point or skirt steak. The short rib does something magical to the burger.
Click to expand...


Spot on! We believe the ingredients, the temperature of the meat when it hots the grill, the temp of the grill all have a huge bearing. We like the open flame cooking method. Often times when we grind the meat (English short rib seems the best), we grind in bacon. No more than 1 part bacon 4 parts beef.
 
More BBq flavor on live fire. Cooking on a griddle might as well cook on the stove inside a Ci skillet. hmm Which way do I like better? Neither I prefer a Charcoal fire, indirect mesquite chips, reverse sere.
 
cooking on a griddle lets you make a thinner flatter patty which could fall apart on grates. if you can get the griddle super hot, there is potential for more crust, way way more crust.
 
Bludawg said:
More BBq flavor on live fire. Cooking on a griddle might as well cook on the stove inside a Ci skillet. hmm Which way do I like better? Neither I prefer a Charcoal fire, indirect mesquite chips, reverse sere.
Click to expand...

Same here except oak wood and cast iron skillet waiting over the flames to deliver the reverse sear.
 
I like to cook out the grease on the grill.
 
I like better on flat top...smashed with grilled onions cooked in...but for healthiness..do more on the grill. About 4 to 1
 
I gotta say flat top. For many of the same reasons as others. I do enjoy firing up the grill for burgers on a regular basis, but the flat top gives it a flavor that I tend to enjoy a little more. I think it honestly comes down to the quality of ingredients. Each process has its own flavor, so I can see where it's very hard to choose.
 
At restaurants I have worked, regular customers many times ask for their burger or even chops to be done on the flat top, just to change things up a bit. If you have a well used/seasoned flat top or griddle it can make a difference. I prefer grilled burgers and if I have to grab a bit out I look for Burger King, I will eat a good burger from the griddle.
Dave
 
ManakooraMan said:
cooking on a griddle lets you make a thinner flatter patty which could fall apart on grates. if you can get the griddle super hot, there is potential for more crust, way way more crust.
Click to expand...

I make my burger patties really thin and I've never had one fall apart on me on the grill. I get a good, hot bed of coals going and they instantly sear.
 
I put some ground chuck patties on the weber the other week and it started pouring so I threw a chunk of pecan on the KBB and waited out the rain for 30 minutes, I had the KBB in the charcoal thingy on the side so very indirect. When the rain finally stopped I threw the burgers directly over the coals for a reverse sear and cheesed them.

The wife had made me promise I will never cook a burger any other way....
 
So I was too lazy this time to take pictures, but just as this thread indicates, our conclusions were not unanimous. I enjoyed the flat top griddle one the most and my neighbor enjoyed the grilled one the most.

Variety makes the world go round! Different strokes for different folks!
 
I very, very rarely use the grille any more for steaks or burgers unless we have a bunch of guests. The wife and I both prefer them cooked in a screaming hot skillet over one of the big burners on our cooktop. ~18k BTU I think.

You don't get smoke, but for burgers and steaks I really prefer that method.
 
sadly, i'd have to concur. a steak or burger IMHO, is better on a skillet. i use a cast iron pan.

to get around my dilemma, i put the CI pan on the outdoor cooker. :becky:
 
for us, burgers are the best on a cast iron griddle over very hot coals. Can't beat it in my opinion.

80/20 burgers over a direct hot coal fire don't stand a chance, too much fat, too much heat!!! Put that same combo on a screaming hot griddle = good things. try it you wont look back.
 
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