Originally Posted by JARblue (Post 3935749)

:tiphat:

Originally Posted by Leingod (Post 3935896)

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.

Originally Posted by asht (Post 3935898)

Yeah did it indoors with a cast iron skillet. Got moaned at by the old woman “ you have it on too high. “ Women do not know how to fry

You do realise BK Microwave their burgers before serving to ensure it is up to temperature


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Originally Posted by Leingod (Post 3935896)

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.

Originally Posted by madwi (Post 3935902)

Im not a big fan of the smash burger, idk what all the rage is about. I use a burger press so the patties come out even and hold together well.

Originally Posted by jchammond (Post 3935908)

Night Folks, gonna try it again :tiphat:

Originally Posted by Zoren 370 (Post 3935920)

Good night???


Good morning JC!

Coffee time...,you sasquash!