| Food and Drink |
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| re: My Burgers (with pics) very nice  Reply • Back to Top |
| Nicely done. How do you prevent them from breaking when you flip them? Why don't they stick? Do you oil the grates really well? On gas, mine always stick to the grates and/or break apart when flipping. I never have this problem on charcoal. Reply • Back to Top |
| Yum! Reply • Back to Top |
| Clean all debris, get grill really hot, /Rub the grates with vegetable oil on paper towels. This post was edited on 6/10 at 9:33 pm Reply • Back to Top |
quote: simple, you are trying to flip them too soon...and your grill may not be hot enough .... you really don't even need to oil the grates.... the meat will release from the grill when it's time to flip... Reply • Back to Top |
| Nice call on the Hawaiian Sweet Rolls. Reply • Back to Top |
quote: I don't oil my grill with hamburgers. Use a very hot grill and don't flip too soon. The food will release from the grill when it's ready. Reply • Back to Top |
Nice read and good pics. quote:This made me laugh. Reply • Back to Top |
| look great Reply • Back to Top |
quote: I don't claim that my way is the only right way, but there are a lot of wrong ways to cook burgers in my experience. Starting with frozen patties, over-cooking, underseasoning, etc... Obviously, how you dress your burger is up to your own personal taste. I just do what works for me, and as long as I'm paying attention, I get a great burger. Reply • Back to Top |
quote: Maybe I've been watching "Chopped" and "Iron Chef: America" on TV a little too much...  Reply • Back to Top |
| I've been using the Hawaiian rolls for a while now. I made sliders for my kids birthday party and our friends and family killed them. I use the exact same recipe except I cook mine using the griddle cover from my stove center burner on teh grill. I get griddle flavor without the entire house smelling like a Waffle House. THe griddle cover is cast iron and just sits on the grates. Also because its a griddle I prep it with bacon so there is that for a topping. Greasy, delicious and decadent, everything a burger should be. Reply • Back to Top |
| I have to disagree. American cheese is the cheese of American hamburgers. Blue cheese is fantastic on a burger but I think these burgers are a different animal. Save the blue cheese for that short rib grind burger on brioche. Reply • Back to Top |
quote:Totally doing this next time burgers are in the rotation. Thanks for the idea and motivation. Reply • Back to Top |
| i do the same thing except i add onion to the meat and cook them in a cast iron skillet. Makes for some good sliders Reply • Back to Top |
quote: No problem. You are very welcome. Reply • Back to Top |
| Some caramelized onions would go nice with the rolls but the kids may frown on it. Reply • Back to Top |
| nice thread. i'm going to try the 'dimple' in the middle technique. Reply • Back to Top |
quote:An absolute must. Done properly it completely negates constriction - regardless the size of the burger. Reply • Back to Top |
| Yep. A tip I picked up here. Reply • Back to Top • Refresh |
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