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What’s your current favorite methods for grilling burgers?
Posted on 5/15/24 at 11:20 pm
Posted on 5/15/24 at 11:20 pm
I liked the stuffed burger method although it often wasn’t as good as I thought it would be.
Looking into smash burger methods but haven’t tried it yet.
I still kinda crave the old school 80s bbq sauce overcooked burger.
ETA: Griddle input is welcome as well, of course.
Looking into smash burger methods but haven’t tried it yet.
I still kinda crave the old school 80s bbq sauce overcooked burger.
ETA: Griddle input is welcome as well, of course.
This post was edited on 5/16/24 at 5:52 pm
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Posted on 5/15/24 at 11:35 pm to Havoc
quote:
Looking into smash burger methods but haven’t tried it yet.
Quick and easy. I do them on an electric griddle, also hard to mess up. Smash them down thin, then a little salt and pepper. A couple eggs on the same griddle, even better with cooking bacon on the same griddle. The easiest and quickest way for a great burger.
Posted on 5/16/24 at 2:20 am to Havoc
Stuffed burger method, then slow cooked on the smoker.
Posted on 5/16/24 at 7:40 am to Havoc
quote:
What’s your current favorite methods for grilling burgers?
quote:Smash burgers are griddled, not grilled. Grills have grates and I wouldn't recommend smashing a buger directly on the grate.
Looking into smash burger methods but haven’t tried it yet.
Posted on 5/16/24 at 8:21 am to BigDropper
quote:
Smash burgers are griddled, not grilled. Grills have grates and I wouldn't recommend smashing a buger directly on the grate.
You can cook on a griddle on a grill, or use one of those grilling mats.
Thanks for adding zero to the discussion.
Posted on 5/16/24 at 9:11 am to Havoc
Every once in a while I like to make what I refer to as my "Italian Burger".
I'll add finely diced onion, bell pepper, celery, garlic, parmesan cheese, a little Italian bread crumbs and a beaten raw egg to the meat. I'll then season it with some salt, pepper and a splash of Worcestershire sauce.
Then it's just make the patties and grill till your liking.
I'll add finely diced onion, bell pepper, celery, garlic, parmesan cheese, a little Italian bread crumbs and a beaten raw egg to the meat. I'll then season it with some salt, pepper and a splash of Worcestershire sauce.
Then it's just make the patties and grill till your liking.
Posted on 5/16/24 at 9:11 am to Havoc
quote:You're still griddling, not grilling. Thanks for opening your mouth a removing all doubt.
You can cook on a griddle on a grill, or use one of those grilling mats.
Thanks for adding zero to the discussion.
Grilling is achieved by suspending food above the heat source (usually on a grate) using radiated heat.
Griddling is cooking is placing food directly on a solid heated surface using conductive heat.
If you put a griddle on a grill... you're no longer grilling. The grill is just the heat source for the griddle.
Posted on 5/16/24 at 9:19 am to BigDropper
quote:
Smash burgers are griddled, not grilled
I'm a cast iron fan. Nothing beats the crust that creates. While I still enjoy throwing on the grill or smoker sometimes, I always miss that crust when I do. I make a beef seasoning blend of salt, pepper, garlic powder with a touch of celery seed, mustard powder and chili powder (emphasis on touch). I throw that on the patties and cast iron on medium heat till slightly pink inside (I'm a med rare for steak but med well for burger)
Posted on 5/16/24 at 9:26 am to Havoc
I enjoy a good, thick, juicy grilled burger, but my kids LOVE smash burgers so we often go that route on the Blackstone more often. But if I'm lighting the pit for chicken thighs, deer sausage, etc., I'll grill a few burgers.
Low and slow, indirect heat for a while then open the grill up and get the outside crispy over some direct flames.
Low and slow, indirect heat for a while then open the grill up and get the outside crispy over some direct flames.
Posted on 5/16/24 at 9:27 am to Midget Death Squad
Camp burgers are thick and loaded with Jack Millers.
Burgers at home are a cast iron on outdoor grill, smash burger style.
Burgers at home are a cast iron on outdoor grill, smash burger style.
Posted on 5/16/24 at 9:41 am to Prosecuted Collins
Lately, I fry them in a cast iron skillet with onions.
Posted on 5/16/24 at 10:14 am to Havoc
I have a lodge griddle that I put on my gas grill for smash burgers. I like to get it around 450 for smash burgers. I make the burger balls and put them on the griddle for about 20 seconds, sprinkle SPG on top, then flip the ball and smash. Then I sprinkle SPG on that side. I find that if you let one side of the burger sear a bit before flipping and smashing, it helps keep the press from sticking to the meat.
Once I feel like the burger has cooked enough after the smash, I flip, put cheese on top, then double stack once the cheese melts well.
Once I feel like the burger has cooked enough after the smash, I flip, put cheese on top, then double stack once the cheese melts well.
Posted on 5/16/24 at 10:24 am to Havoc
2lbs 80/20 divided into 6 patties. Season patties with Tony’s, black pepper, and garlic powder. Heat my grill to about 400+ and lay them out. Close lid and about 3-4 min I turn. Close lid again and then after 2-3 min I turn off burners. Temp 160 and I like a bit of pink when I pull them. 
This post was edited on 5/16/24 at 2:26 pm
Posted on 5/16/24 at 10:42 am to Havoc
Posted on 5/16/24 at 10:46 am to Havoc
I have grilled my burgers for too many years to remember. I was on a trip recently where all we had was a skillet. The burgers turned out so good I may never grill them again.
Posted on 5/16/24 at 12:26 pm to AlxTgr
quote:Flat top (skillet) burgers retain the juices(fat) compared to a backyard grill. I prefer my burgers this way as well.
I have grilled my burgers for too many years to remember. I was on a trip recently where all we had was a skillet. The burgers turned out so good I may never grill them again.
Posted on 5/16/24 at 12:45 pm to Havoc
I like to smoke them for awhile then finish over direct heat. I have an offset that I can put a grate over the fire to finish things with.
Posted on 5/16/24 at 12:51 pm to Havoc
The KISS method
Posted on 5/16/24 at 1:01 pm to Havoc
Why do y'all keep recommending griddles and pans for a question about grilling burgers?
My method (if you can call it that) is simple. Season with salt, pepper, granulated garlic. Loosely mix and shape. Cook until done. I normally cook them over high heat or indirect heat. Not much to it. Put them on the grill until they are done.
My method (if you can call it that) is simple. Season with salt, pepper, granulated garlic. Loosely mix and shape. Cook until done. I normally cook them over high heat or indirect heat. Not much to it. Put them on the grill until they are done.
Posted on 5/16/24 at 1:02 pm to SixthAndBarone
quote:
Why do y'all keep recommending griddles and pans for a question about grilling burgers?
Someone beat you to this stupid arse reply.
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