What is your preferred way of cooking burgers?

I sous vide mine for about 3 hours and then hit them on the egg with the temp cranked up to about 600 degrees.

Blackstone Griddle

If you have a griddle you can do really good smash burgers. I use 75/25 with no seasoning. I make small balls and then smash them almost cardboard thin on a screaming hot griddle. I then flip it about a minute later, add some McCormick fry/burger seasoning and a slice of cheese. I then use two or three patties to make a burger. A lot of work but very worth it.

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Why the dimple?

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Easy way to even the cooking.

Pros don't need this.

Prefer mine grilled to medium well with a nice sear on the outside.

Every once in a while for something different I'll add some sautéed onion, bell pepper, celery, garlic, green onions and some parsley and Parmesan cheese to the ground meat, then some egg, salt and pepper to make what my wife likes to call the Italian Hamburger. It's like a flattened meatball and is a nice change of pace. Oh, and they are grilled too.

season a 80/20 mix patty with fresh cracked black pepper, hickory smoked sea salt, and charcoal seasoning. throw it on a screaming hot flat top and smash with a weight for a few seconds to get a crust. lift the weight and let it cook while you throw some chopped onions next to it with a little oil and some tony's and worcestershire. brush buns with melted butter and throw on the flat top. flip the burger and and top with onions and a couple slices of american block cheese (from the deli). put a handful of ice next to the burger on the flat top and cover with large metal bowl or a flat top cover. lift after 45 seconds to a minute and assemble burger. I like mayo on the bottom bun topped with a couple leafs of fresh iceberg lettuce, two fresh thin slices tomato, three pickle slices, burger with cheese and onions, a few stripes of yellow mustard, top bun. I sometimes add bacon and if I do it goes below the mustard.

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Why the dimple?

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It allows me to cook them evenly, without the center ballooning up and without having to press them down with the spatula.


No I am not a pro, like the guys at McDonalds or wendys. And glad I'm not.

I love grilled burgers over charcoal, but skillet/flat top is a technically superior method to get a crispy crust with a juicy inside. I am considering a griddle top for my BGE to get the best of both worlds.

There’s a bar in Thibodaux that makes burgers for festivals downtown. After they grill them, they put them in bbq sauce concoction in a big crockpot and let them simmer in that until they serve them. Fricken delicious. They basically don’t need any other fixing/condiment.

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It allows me to cook them evenly, without the center ballooning up and without having to press them down with the spatula.

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Yep, the dimple somehow mysteriously keeps them from drawing up as much and is definitely a pro tip.

Lately I just add whatever cheese or fillings I like to some fatty ground meat and throw them on the Yoder at º225 and enjoy a cigar and few drinks while I wait, seems hamburgers take the smoke well at this temp and cook fast enough to suit me.

The wife and I like blue cheese burgers with a bit of caramelized onion on top, kids prefer bacon and cheddar stuffed.

They are burgers, no need to complicate it in my book, prep time is less than 20 min and that includes getting the grill up to temp.


ETA: glad to see you back MD, hope all is well in your world, have really missed your pics/recipes as I have tried quite a few.

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That would be Jack Miller's sauce

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Partly. It’s got some other ingredients as well.