Ensure your Infrared gas grills can provide 1400 degrees of grilling heat approximately three minutes after you push the ignition on your infrared grill. For many backyard chefs there is a slight learning curve as they acclimate to this intense heat and the fact that the heat is directional. Because the heat is directional, infrared grill burners cook at searing temperatures without closing the hood. A typical BBQ cooks by conducting heat through the air trapped in the hood. Infrared radiant heat is direct from the flame like the sun is direct on your skin on a sunny day. The sweltering heat of a humid overcast day is more like a hot barbecue conducting heat through air.
Cook burgers on an Infrared Grill. Note the rough outer texture of a hamburger makes it difficult to get a completely seared seal at the outer layer of the burger. Food like steaks and fish are much easier to grill with an infrared grill and the flavor is much better than a typical barbecue will produce.
Start the infrared gas grill with ignition or long lighter.
Be safe. With either ignition, be safe by lighting the flame or starting the ignition sparking before you turn the gas valve to the On position. You do not want to turn on the burner and have gas releasing while you look for the extendable lighter. A small cloud of gas will escape waiting to ignite so make the ignition (spark or lighter) before turning the infrared burner to the On position.
Wait approximately three minutes. The grill should be at searing temperatures.
Test the heat with a wave of your hand 8" above the burner. Move quickly; if the grill is at its proper heat you will not be able to hold your hand above the burner for more than 2 or 3 seconds.
Try placing your hamburgers down frozen. Try grilling steaks and seafood after defrosting and rubbing.
Keep the grill hood open. Once food is at the cooking surface on the grilling grates remember this is not a low temperature barbecue so do not close the grill hood.
Be aware that s soon as you place the burger down the surface of the food will begin to cook; because the heat rises from the burner, there will be a large difference between how the heat affects the food covered by the cooking grate and the sections of the food left exposed in-between the grids.
Wait approximately 45 seconds then quarter-turn the burgers. This should ensure the heat evenly affects the food and does not leave less seared sections where the burger is protected by the cooking grates.
Wait another :30 - :45 seconds then you can flip the burger and repeat the process.
Look for the criss-cross pattern. Once the burgers are flipped, you should see the criss-cross pattern made from searing the burger at its initial placement and the quarter turn sear.
Ensure there are no uncooked sections on the cooked side. If there is still any pink at the surface after this 1 minute 30 seconds of grilling check to make sure the LP tank valve is not in check and the infrared grill is turned to the high position.
Grill and quarter turn the burgers on the uncooked side and burgers are ready to serve medium.
If more grilling is desired for medium-well or well done temperatures, lower the heat by turning the valve to the medium position.
Remember the lower heat setting will allow you to close the hood and allow the convectional heat to surround the burgers to barbecue the inside heat of the burger
If using half-inch thick burgers, keep the hood closed for approximately two minutes for a medium-well done temperature.
Get a bun and dress it for dinner.
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