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Posted on 1/22/22 at 10:05 am to Shuga4689
Buy a griddle attachment for your gas grill and do
Smash burgers or just get a blackstone. They also work great for doing hibachi.
Smash burgers or just get a blackstone. They also work great for doing hibachi.
Posted on 1/22/22 at 10:50 am to Shuga4689
I've always put a sheet of aluminum foil on top of hamburgers to keep the heat in a bit. You can cook on lower heat if you trap the heat that is coming up. Just what I do.
Posted on 1/22/22 at 3:16 pm to Tridentds
get a press, one like this is good for 2 patties
high heat, lid closed in between flips. only flip once.
high heat, lid closed in between flips. only flip once.
This post was edited on 1/22/22 at 3:19 pm
Posted on 1/22/22 at 3:59 pm to Shuga4689
Posted on 1/22/22 at 4:05 pm to t00f
quote:
I only do smashburgers these days
That looks good to try.
Posted on 1/22/22 at 4:30 pm to Shuga4689
I mix Worcestershire, salt, pepper, and a little Cave Dee’s in with 80/20 or 85/15 and patty them out thicker than the buns. They’ll usually lose circumference, but maintain thickness.
450 or so degree grill at the start, but I turn the flame down when I throw the burgers on to keep it from flaming up too bad. Lid closed.
450 or so degree grill at the start, but I turn the flame down when I throw the burgers on to keep it from flaming up too bad. Lid closed.
Posted on 1/24/22 at 1:26 pm to Shuga4689
follow these steps:
1) turn grill on high heat
2) take preseasoned cast iron griddle and cast iron press and put on the grill, close the lid and let it get pretty much as hot as possible 500*+
3) make hamburgers seasoning like you prefer and form into balls
4) when you are ready and griddle is hot, throw some butter on there.
5) place hamburger balls on griddle
6) after the ball has formed a little crust where it is sitting, smash it with the press and press until its the thickness you like.
7) flip, add cheese and grilled onions
8) pull and never do a hamburger on an open grate again.
1) turn grill on high heat
2) take preseasoned cast iron griddle and cast iron press and put on the grill, close the lid and let it get pretty much as hot as possible 500*+
3) make hamburgers seasoning like you prefer and form into balls
4) when you are ready and griddle is hot, throw some butter on there.
5) place hamburger balls on griddle
6) after the ball has formed a little crust where it is sitting, smash it with the press and press until its the thickness you like.
7) flip, add cheese and grilled onions
8) pull and never do a hamburger on an open grate again.
Posted on 1/24/22 at 5:01 pm to Funreaux
quote:This is the right answer. Grilling is for low-quality meat you don't care about. All else should be done on a griddle and/or in a cast iron.
Honestly. It took me years to learn my lesson, but don't cook a burger on the grill. All of the juice and flavor drip out of the patty and on the coals.
Cooking a burger on a griddle is the only way to go.
Posted on 1/24/22 at 7:58 pm to Shuga4689
Some snobby MFers in here. Simple works the best, high heat.
Posted on 1/24/22 at 8:18 pm to Shuga4689
quote:
Tips for cooking burgers on gas grill?
Get a griddle. Smash.
Posted on 1/24/22 at 8:40 pm to Shuga4689
#1- Roll gas grill to curb.
#2- Go buy Weber Kettle and charcoal.
#3- Cook burgers.
#2- Go buy Weber Kettle and charcoal.
#3- Cook burgers.
Posted on 1/25/22 at 9:04 am to Shuga4689
Physics
Fat in the meat is going to cook out and the burgers will shrink. Just a fact.
Make the burger patties larger so when they do draw up, they will still be a decent size.
Fat in the meat is going to cook out and the burgers will shrink. Just a fact.
Make the burger patties larger so when they do draw up, they will still be a decent size.
Posted on 1/25/22 at 9:15 am to Shuga4689
I occasionally do burgers on gas. Don't own a griddle. I go high heat because i want some crust. A little flare up is a good thing if you keep an eye on it imo. I use 80/20 beef seasoned how you like (i do spg and some tonys). Absolutely do not smash your burger on a gas grill. Form slightly larger than bun, thump print in middle, get grill good and hot before you throw burger on (upper end of med/hi). I close the lid to keep flare ups from getting out of hand and to cook center. If cooking too fast, I'll turn fire down some and open lid a min. Whole thing takes 7-8 mins for 3/4" burger.
Posted on 1/25/22 at 9:59 am to Shuga4689
quote:
Tips for cooking burgers on gas grill?
quote:
Cook with lid open or closed?
Invent new laws of physics
Posted on 1/25/22 at 3:50 pm to Shuga4689
Cast iron griddle. Flip once. Brown onions on griddle while patties are cooking. Use a Zatarains crab boil lid to form the patties so they all cook evenly and come out uniform. I keep the lid closed but it doesn't matter.
The cast iron keeps the fat from flaring up and keeps your pit clean. It also keeps that burger meat full of juice.
The cast iron keeps the fat from flaring up and keeps your pit clean. It also keeps that burger meat full of juice.
Posted on 1/25/22 at 4:47 pm to GoAwayImBaitn
quote:
Cast iron griddle.
Wife got me one of these for Christmas a few years ago.
LINK
I use it in the oven practically every day for something, and it fits on my Weber kettle, so it would probably fit in most gas grills as well. I used to use it for that before I got my blackstone.
Posted on 1/25/22 at 9:32 pm to Shuga4689
I usually do mine on a flat griddle on one half of my grill. Lower heat . I put a dimple in the middle of the Patti after I smash it down. Seem to remember seeing that it helped with shrinkage somewhere.
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