Here’s the quickest way to grill burgers, according to math

https://www.sciencenews.org ^ | JULY 26, 2022 AT 7:00 AM | By Anil Oza

[Jess Kitting]

Can't decide if the author is a flippin' genius or a flippin' idiot.

Unlike Joe Biden. We know what kind he is. Has he flipped his lid yet today?

[Secret Agent Man]

Well there can be a problem of losing meat if you flip it and it hasn’t released from the grill yet.

[V_TWIN]

Thanks for the tip.

I use a gas grill some but I have a cast iron gridle on top of the grate. Unfortunately that severely limits the cooking area.

Selling the idea of another grill to my wife will be the biggest hurdle however. Lol

[circlecity]

The multiple flip theory is a myth. Crank up the flame, soak em in beer and flip away. Awesome burger.

[Wayne07]

Cooking 30 burgers at a time, flipping once makes total sense from a practical point of view!

[KingLudd]

Interesting thread.

In the last 25 years, I’ve cooked thousands of cow and venison burgers on my George Forman grills. It cooks them perfectly. 5 minutes and 30 seconds cooks them just right for us, no need to flip, and I get grill marks. I measure my burgers in inches.

[I want the USA back]

Did our money fund this waste of time? This is not how science is done. You flip, measure and gather information.

Or just ask someone who flips a lot of burgers.

[oldasrocks]

I just wonder how big the Grant was to figure this out. We should all get big Grants so we could afford some hamburger to try this out.

[Magnum44]

yep, by the time you had them all turned over it was pretty much time to start taking them off. It was great fun when the grill got a little greasy and started flaring up. But Im a bit of a pyro...

[bray]

How do you melt the cheese?

[ShadowAce]

Ahh! You blinded me!

[Tommy Revolts]

I like to sear both sides first, so one flip there.

Then a flip to indirect heat. One more flip after that, then cheese.

Juicy burger, using Angus ground chuck 80/20.

[Mr. K]

flip it before then to keep the juices inside

[ShadowAce]

You put the cheese on after to remove the burgers from the grill. I put them in a glass (pyrex) 11x8 pan, put a slice of cheese on the burgers, then cover the whole thing with foil. Wait 5-10 minutes, and you have a perfect burger, with melted cheese.

[ShadowAce]

“after to remove” == “after you remove”

[Tommy Revolts]

Those griddles are nice but my go to for best grilling is my Weber Kettle.

Call me primal, but I love cooking with wood.

[bray]

Put the Cheese on for the last couple minutes while the buns are browning. Perfect.

[AppyPappy]

One day when you are staring at the ceiling in the nursing home, you will not be saying to yourself “I wish I had never bought that gas griddle”.

[Pilgrim's Progress]

A nuclear blast will always be the fastest method . . . and I am unanimous in this!

[Inyo-Mono]

I also hate the practice of having the cheese go on the burger while still on the grill. I put the cheese on only after the burgers come off the grill. The cheese still gets a little soft but doesn't turn into goo.

Yes, I was a short order cook back in the 1970s and always put the cheese on the burger after it was placed on the bun, nothing worse than melted cheese running down the sides of your patty. I used to flip the patties twice per side when cooking too, while the other cooks just did one flip. Repeat customers always asked the waitress for me to cook their burger because mine were so juicy and cooked evenly.