LakeFranci
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- Joined
- Jan 31, 2017
- Location
- Lake Franci
Hello Everyone-
I'm new here, but I recently set up my first griddle. A Camp Chef flat top grill/griddle. I've made some of the best burgers I've every made, but I'd like to do better on turning out burgers for a crowd. I'd like for the burgers to finish at roughly the same time.
Here's my process for 12 burgers:
Prep Steps
Cooking Steps
Things I want to fix:
I'd love to hear your tips for churning out burgers for a crowd. I love this new griddle. I used to hate making burgers on my weber gas grill, I couldn't consistently make good burgers.
I'm new here, but I recently set up my first griddle. A Camp Chef flat top grill/griddle. I've made some of the best burgers I've every made, but I'd like to do better on turning out burgers for a crowd. I'd like for the burgers to finish at roughly the same time.
Here's my process for 12 burgers:
Prep Steps
- Light griddle, all medium/low
- Slice the onion, put in a bowl
- Roll 80/20 ground beef into 2.5" balls
- Put a spoonful of clarified butter (from Trader Joes) in a small glass bowl
- Grab the burger flipper, scraper, and silicone brush and head outside
Cooking Steps
- Place clarified butter in top left (to allow it to melt)
- Put onion on middle left burner with oil. Give it a few minutes head start. Try not to put your beer too close to the side or it'll get warm.
- On the far left burner, spread out some clarified butter with the brush and put the buns down. Probably 6 at a time.
- When the buns are toasted, move them to a cookie sheet on the first rack to keep them warm and do another 6 buns, all while the onions are cooking.
- Pull the last set of buns and put them on a platter on the first rack to keep warm.
- Crank up the right 2 burners to medium/high
- Place a meat ball down, put parchment over it, and smash it (repeat for 6 total)
- Flip it, salt it, and cheese it (still working on the right tool to steam the cheese on 6 burgers)
- Remove the burgers and put them on the bottom buns which are underneath on a platter
- Repeat the burger making for 6 more
Things I want to fix:
- Finish all 12 burgers at the same time, which probably means just sliding the onions over to the far left and doing all 12 at once
- Steaming the cheese for mass quantities (looking at roasting pans or something rectangular. I have a 14" wok cover, but it's not the right tool for a rectangular griddle surface.
I'd love to hear your tips for churning out burgers for a crowd. I love this new griddle. I used to hate making burgers on my weber gas grill, I couldn't consistently make good burgers.