Posted on 07/28/2022 1:04:02 PM PDT by Red Badger
Not sure I could explain the physics of it, I was trained as a 15 year old by Hardees when the burgers were charbroiled grilled by hand. At lunch rush, I could have 30 burgers going at once. These were frozen beef patties so that may have something to do with it. But like other have said, you would put them down and wait until the juice was flowing out one side, then flip them and wait till the other side was sweating.
Its probably sacrilege to a purist, but I prefer to start with the frozen patties. When I make my own from fresh ground beef, they tend to fall apart.
You dont need to flip it to get the cross pattern, just turn it.
I agree. My grill has a thermometer built into the top lid, and it’s amazing how much heat is lost and how quickly as well. Leaving that lid on as long as possible will finish them faster.
My burgers have no centimeters.
Ain’t taken no grillin’ advice from some egghead college mathlete....thanks anyway 👍
Why not just rotisserie cook them for continuous flipping?
“At 11 second intervals 110 seconds “
Intervals ranging from 6 to 11 seconds.
I just read a release from McDonalds with their earnings report where they said automating the fast food system isn’t looking like a good economic payback, FWIW.
“I want an outdoor gas griddle”
Been considering that myself.....was at lowes today.....they’re proud of ‘em that’s for sure.
Dang it, y’all are making want to go spend a little money! I have 3 general types of outdoor cooking appliances. Why not a fourth!?
That’s what I do, too.
That’s what most people do but the cook/chef that was teaching Mike Rowe did it this way. https://www.youtube.com/watch?v=TePYZWgtaak (1 minute vid)
Maybe the chef knew about the faster cooking by flipping thing.
This was for steaks, not burgers but it should apply to either.
Yep that’s the way I was taught!
Or put ‘em in a fish grilling basket, that way you can flip ‘em AND get the grill marks all at the same time.
If I flip too soon, the damn things fall apart.
Between a burger press and a grill basket, you'd be all set.
Burger Press:
https://www.amazon.com/Non-Stick-Aluminum-Hamburger-Essential-Accessories/dp/B081NTHV8K/ref=asc_df_B081NTHV8K?tag=bngsmtphsnus-20&linkCode=df0&hvadid=80882941400084&hvnetw=s&hvqmt=e&hvbmt=be&hvdev=c&hvlocint=&hvlocphy=&hvtargid=pla-4584482468539730&psc=1
Grill Basket:
https://www.amazon.com/Corona-Accessories-Hamburger-Locking-Grilling/dp/B072QLBTT1
IR laser in the 40 watt range.
Gentle touch to determine how soft they are, which tells you how cooked they are.
A friend has one and he uses it all the time. He was cooking burgers one night, a bear came out of the woods and made a beeline for the grill. His Rhodesian Ridge hounds went nuts and the bear made a hasty retreat.
So the griddle is bear approved. We have a bear on the property with cubs so I figure my grill is probably due to be destroyed.
I worked in a restaurant in college and food on the griddle is better than a grill with just a few exceptions. You cook with the fat on a griddle. Grilling with gas has never impressed me that much.
Secret I learned from a soda jerk in his 80’s. Boil your hot dogs for a few minutes then roll them around on the griddle.
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