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re: Burger grilling strategy
Posted on 6/5/22 at 7:22 pm to Sun God
Posted on 6/5/22 at 7:22 pm to Sun God
quote:
Sometimes I crave one over the other
The concept of a nice 1/2 pound patty, cooked perfectly, topped well, sounds good, but I don't think the flavor can get there like the same quantity of beef split into two patties and cooked smashburger style.
0
Posted on 6/5/22 at 7:25 pm to TigerFanatic99
Right now the only burgers we make are smash burgers on the griddle.
Just love the crustiness and putting the grilled onions on it with cheese. Best burger.
Just love the crustiness and putting the grilled onions on it with cheese. Best burger.
Posted on 6/5/22 at 8:02 pm to RockyMtnTigerWDE
quote:
on it with cheese
And always use a dome for molten cheese.
Posted on 6/5/22 at 9:08 pm to Shotgun Willie
So do you smash the burgers between the grates? 
Posted on 6/5/22 at 10:53 pm to Sun God
quote:There are so many different types of burger and I think every single one of them the best
Sometimes I crave one over the other
Posted on 6/5/22 at 11:03 pm to bluebarracuda
quote:
So do you smash the burgers between the grates?
Use grill grates, griddle, cast iron skillet, etc
Posted on 6/5/22 at 11:49 pm to TigerFanatic99
Season before.. Make the patties large and thin.. thicker than a Whopper patty. Open lid and right over the coals. Usually a couple of minutes a side..
Posted on 6/6/22 at 4:45 pm to TigerFanatic99
I only use fresh 80/20 ground chuck, but if I'm feeling special, I may incorporate a bit of ground sirlion on there as well for extra flavor.
I season the meat through. Put it all in a big bowl and add worsheshire, salt, pepper and a seasoning blend. I switch up seasoning blends to keep it from getting boring and repetitive.. And then mix the meat with the seasining.
Grill HOT, 1/2 lb patties, season with everything a little more on the sides of the patties.
Lid closed to build up heat and smoke. Allow flameups to put a little char on the patties. Cook until done in the middle. I'll take them off direct hear if the char is outrunning the cooking.
Burgers turn out dang good.
I season the meat through. Put it all in a big bowl and add worsheshire, salt, pepper and a seasoning blend. I switch up seasoning blends to keep it from getting boring and repetitive.. And then mix the meat with the seasining.
Grill HOT, 1/2 lb patties, season with everything a little more on the sides of the patties.
Lid closed to build up heat and smoke. Allow flameups to put a little char on the patties. Cook until done in the middle. I'll take them off direct hear if the char is outrunning the cooking.
Burgers turn out dang good.
Posted on 6/6/22 at 4:49 pm to TigerFanatic99
quote:
Walmart and similar stores have a 20 pack of half inch frozen patties that are great in a pinch. I feel like those are a 4th of July American staple.
Yep, we used to keep a bundle of these. They weren't too bad either.
Posted on 6/6/22 at 10:34 pm to TigerFanatic99
General rule is 1 tbsp of seasoning per lb. Mix thoroughly. Homemade patty’s on the grill or balls mashed flat on griddle. Pretty simplistic.
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