Cooking with Infrared burner is like using a grill burner on steroids.
This baby is HOT
Some restaurants have gas grills with 100,000 btu or wood grills that heat over 700˚f. If the average home cook had something this hot, the fire department would be making frequent stops at their home. Also, most of cooking would resemble the bottom of your shoe.
Grills that offer a Infrared burner, provide a heat that is close to what the professionals use without the need of that extra fire extinguisher (although it does make sense to have one in your home for safety).
I recently cooked sliders on a Lynx Grill.
Since sliders are small I could cook them start to finish over the Infrared Burner. You can cook thinner and smaller cuts over the Infrared burner.
Most items should be just ‘seared’ over the Infrared burner and then finished over a standard burner to cook through.
1 lb ground pork
1/2 ground beef, sirloin or chuck
1 small onion, minced
3 tbls bread crumbs
3 tbls minced sun-dried tomatoes
3 tbls fresh basil, minced
3 tsp Dijon mustard
2 tbls steak sauce
Salt, to taste
Cracked pepper, to taste
Cooking Spray, I recommend Coconut or Canola oil
In a stainless steel bowl combine the first 10 ingredients. Form golf ball size meatballs.
Turn on your grill. Set the Infrared Burner on high and place the lid down. Let the great heat for at least 8 minutes to get the grates hot.
Raise lid and clean the grates with a grill brush.
Spray the meatballs with cooking spray. Carefully & quickly place them on the hot grate with space in between. Let them cook for 2 1/2 minutes or until they will pull away from the grates without sticking. As you turn the over, place them on a clean grate or not over the same spot that they were cooking on. This keeps them from sticking to the remnants on the grates. Turn the heat down to low.
Allow them to cook for another 4 minutes. Remove and place on a pan or platter to rest while they continue to cook. Serve on a fresh roll with your favorite condiments.