Originally posted by SaltwaterSlick
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Originally posted by thegrouse View PostHey AC any special way to make the smash burger? i have read this entire thread and all I saw was make 5 per lb into a ball. Add seasoning on top and smash on grill? Is that it? Thanks
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Originally posted by krisw View PostI have been needing to put a new regulator on my grill but haven't since I bought the griddle. You can get by with just a griddle.
I haven't touched my gas grill since getting the griddle. I have a stainless cover for my griddle that i put over steaks when I'm cooking them. It works great! I will say nothing beats a steak cooked on an open fire. I don't consider a gas grill an open fire though.
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Originally posted by AntlerCollector View PostWhen I first started making them. I added the seasoning on top because that's how I saw it done. I now season it evenly on the griddle right after smashing. Here is a good link to give you an idea how to make the burger. After I flip mine I add cheese to it. White American melts the quickest. Personally I prefer pepper jack. Colby jack is good too. When done right they are the best tasting burgers you will ever eat.
https://youtu.be/kBHZBTXDBW4
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Originally posted by thegrouse View PostThanks. Do you use the parchment paper and a top piece to hold in the flavor to smash it?
The parchment is just there to keep it from sticking to the smasher. The sear is what seals in the juices/flavor. My favorite burgers by far.
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Originally posted by bpa556 View PostThe parchment is just there to keep it from sticking to the smasher. The sear is what seals in the juices/flavor. My favorite burgers by far.
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