re: What’s your current favorite methods for grilling burgers?

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You bring so much value to the discussion. Keep up the good work!

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You tooo buddy. Great job regurgitating a stupid semantics reply. That really brought a lot to to the thread. I'll be sure to nominate you for food board poster of the year.

I did post my method and answered the question. But I guess we can't all bring nothing to the discussion like you. A true talent you have.

Everyone else in my house prefers smash burgers on the blackstone, so that's mostly how I do them. I like them that way too, but sometimes I get a craving for that flavor you get from the juices dripping down onto the hot coals. It also creates one of the best aromas. So I'll smash theirs and grill mine over charcoal. I like my blackstone, but I enjoy grilling more than griddling. Ever since I got my griddle nobody else wants good old fashioned grilled burgers anymore.

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by LNCHBOX

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Why are you so angry, bro? What’s your grilling method? You haven’t said shite. Lol!

I don’t do anything special. As long as you don’t out eggs in your meat, they will be good. I Just put them on the grill until they are cooked. I usually finish them over the fire to get a little char because my wife likes it.

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Someone beat you to this stupid arse reply.

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Looking into smash burger methods but haven’t tried it yet.

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Check out George Motz's video on the Oklahoma Onion burger.

I weigh the patties out to 4oz each. Like mentioned earlier, Place the balls of meat on the griddle or skillet and put a giant handful of thinly sliced onions on top. Smash like hell and salt/pepper the top.

Let it sit. Once you get a good crust, flip that bad boy with all the onions over and give a slight press. Add cheese now if that's your thing then the crown face down and the heel on top of it.

Heel = bottom bun
Crown = top bun

Key is super thin onions. Use a mandolin. Prayers sent for your fingertips.

3-4 minutes depending on how hot you surface is. Some of the onions should have a fair amount of char. Buns will be steamed by now. Scrape it off and bun it up.

Double

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Check out George Motz's video on the Oklahoma Onion burger.

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LINK
This, right? Oh man that looks so awesome and simple too.

Charcoal and jack millers

I actually have a few different grilled burgers that I do. All involve starting with 1/3-1/2lb Patties made with 80/20.

1. Season generously with Slap ya Mommas. Grill to medium and then just before finish, hit them hard with a 50/50 blend of W sauce and liquid smoke and cap with sliced Colby Jack. This is my favorite as it reminds me of Rabbs burgers that I got when I was in college at Tech in Ruston. I will admit, overall it is probably the one that I am least proud of as and rate it as a 7/10. It just hits the spot with an evening on the porch and couple of drinks. This is also the only version that we ever put lettuce/tomato/onions on.

2. Season with Slap Ya Mommas. Heat up Jack Millers in a separate pot. Grill the burgers to finish and then dunk them in Jack millers before putting on a bun. I personally add jalapeños. This one is a hit with the family and is the favorite of my kids. I rate it 8/10 for taste and 2/10 for looking pretty on a plate. If you do it right, you won’t be wrong for eating it with a fork and knife.

3. Rub plain Patties with pig stand basting oil and season liberally with Kinders Prime Steak and Hardcore Carnivore Black. Grill to finish and cap with Muenster cheese. I serve it with an Alabama white BBQ sauce. I call it a black and white burger because the patty will look like a hockey puck from the HC Black seasoning and the cheese and sauce are both white. It is a visually appealing and intriguing burger and taste wise is a 10/10. This is what I serve guests and family at large get togethers and when friends come over. It hits 100% of the time and everybody comments about how good they are.

Make patties using 2 plates/parchment paper, freeze, thrown on green egg with Grillgrates at about 550 degrees, season, flip, season, throw it on a brioche or potato bun with whatever fixings you want.
I prefer mesquite lump for charcoal and hard core carnivore black with added garlic powder and black pepper for seasoning.

I do smash burgers on a PK360 griddle plate over charcoal. My standard burger will have two patties with melted cheese and grilled onions. Topped with pickle slices and a burger sauce on a toasted brioche bun.