Smashing Burgers Into Hot Cast Iron!

This is how i do almost all my burgers now. Let the cheese burn a lil too. I still do it outside with a cast iron on my acorn

The gas grill basically saves on clean-up and prevents smoking up the house. It doesn't really give you a better burger.

I was agreeing with his method. I think it makes a better burger.

Are you able to read?

It is the only was my mother did them growing up. 14" cast iron skillet , pretty good heat, dry with only salt in the bottom. Smoke the shite out of her kitchen but she had an industrial kitchen vent that worked. She wouldn't know how to heat a grill. She did steaks that way too. Burgers when she put the cheese on she put the bun on top of the cheese and put a lid on it. Man those were good burgers.

I was going to light up the Keg and grill some burgers but decided to smash  some burgers on a hot CAST IRON PAN. Like 397 degrees hot!
I used to have a single burner outdoor stove but it got to the point I didn't like the way it was working anymore so it went to the curb. Didn't last long out there. I used a propane two burner camp type stove I have that works really nice. Got the cast iron pan heated up and dropped some balls of ground beef and smashed them down.

Got to make sure the meat isn't too compacted or you end up with a dense burger that isn't tender and juicy.



Smash 'em down to get a good sear on the pan side.



Who says burgers have to unifom in shape?



Sometimes a nice ice cold shot of tequilia helps when you the chef! I keep mine in the freezer for when the notion hits me to enjoy a shot.



Lookin' gooooood........!!!!!





Time to eat!



One with cheddar ......



One with American .......



Yeah, I kinda like mayo.

Dat portrait mode

Too much BS crap here. I'll reconsider posting here.

Smashburgers are actually shown to be the best way to still keep a burger moist and get the most surface area for the Milliard reaction possible. Just make sure you smash a before 30 seconds have elapsed since you put the burger on the pan.

I am stuffed to the gills with chicken fried venison backstrap, rice and gravy, and that still looks amazing! Have an upvote!

And Martini, I know we are about the same age, and that's how my Mom and Grandma cooked burgers and steaks too growing up. Difference being, we didn't have a good hood, we just had a smokey kitchen. Like eating at Raouls.