| Leingod |
05-20-2020 09:19 PM |
Quote:
Originally Posted by madwi
(Post 3935842)
On the grill is how I prefer, even in dead of winter. If I have to do it inside, I use the cast iron pan for one or two patties. If doing large amounts, the electric frying pan that can hold 8 patties is used.
I flip the burgers once. When the juices are all pooled up on top, I flip it to second side to finish cooking. Usually it is 5 minutes-ish per side.
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If I am forced to make burgers inside, they will be done smash style. Form into balls, freeze for 15 min, tup with parchment paper and then hard press into a ripping 550f cast iron skillet. If you don't set off a smoke alarm, you're doing it wrong.
If outside, I have a few different methods pending on what I want. For thick patties, I'll do a reverse sear over charcoal. Takes longer to cook, but you get a juicy interior while the outside is BK flame grilled literally.
Otherwise, it'll be over direct flame via propane for 10 min to just crank them out for everyone. |
