re: Your grilled burger recipe

quote:

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quote: One rule, must be grilled on a bbq pit. Not in the kitchen or on a griddle

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Used to think the same as well. Open pit does result in a smokiness but all that fatty goodness slips away. On the flat top or cast iron is my go to.

Seasoning I used to salt and pepper, then mix and form patties. I've found it too be too salty at times. Now I form patties and liberally salt and pepper the outside. The direct heat results in a nice peppery salty crust with a natural beefy flavor on the inside.

Bread choice. Sesame seed buns toasted. I don't like to heavy of a bun. Dont get the love for the pretzel bun. At times they are toasted too much and become hard and brittle. Just enough to hold it together. My spur of the moment bun will always be toasted slices of plain white bread.

Dressed burger. Mayo lettuce tomato. Thinly sliced raw white or red onion too. I like bacon but simple bacon. Benton's is good but too overpowering for a burger. Ill pretty much do any cheese as long as its melted.

Dam now I want a burger...