[teeman8r]

i was taught to only flip a burger once. when the juices started to flow from the top.

[Track9]

If you’re lookin, you’re not cookin.

[ifinnegan]

“flipping this theoretical 1-centimeter-thick patty just once gave it a cook time of 80 seconds, “

Ok. 80 seconds.

“while flipping it 10 times at intervals ranging from six to 11 seconds resulted in a cook time of 69 seconds. Continuing to flip the burger led to a maximum decrease of 29 percent in cooking time.”

Ten times at 6 second intervals, 60 seconds ok.

At 11 second intervals 110 seconds - more than 80 for one flip.

[Terry L Smith]

i agree with the juices flowing from the top.

a good grill pan can get you there too, BUT PUT A COVER ON THE HANDLE IF YOU DON’T WANT TO FEEL LIKE THATBURGER PATTY!!!

(plain cast iron if you use cast iron a lot - good enameled cast iron, le creuset, staub, none from china.)

[AppyPappy]

I want an outdoor gas griddle. They can do anything.

[Pollard]

But ya gotta flip it four times to get that nice criss cross grill mark pattern

Mike Rowe in an episode of Dirty Jobs ran the grill and the cook was showing him how to get the pattern when flipping but he was having trouble with flipping at the proper angles.

[enumerated]

My burgers have no centimeters.

[V_TWIN]

Ain’t taken no grillin’ advice from some egghead college mathlete....thanks anyway 👍

[KarlInOhio]

Why not just rotisserie cook them for continuous flipping?

[doorgunner69]

If I flip too soon, the damn things fall apart.

[GingisK]

IR laser in the 40 watt range.

[plain talk]

[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.

[circlecity]

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

[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.

[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.

[Pilgrim's Progress]

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

[sasquatch]

https://www.youtube.com/watch?v=sab2Ltm1WcM

[Rio]

Here’s what I’ve been doing lately:

No Flip Smoked Burgers
https://cookinpellets.com/recipes/no-flip-smoked-burgers/