New Griddle Owner - Looking to Improve My Griddle Burger Process for Parties

LakeFranci · 02-14-2017, 11:19 AM

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

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.

mattmountz94 · 02-14-2017, 11:27 AM

When cooking for a crowd i don't do smash burgers takes to long per burger. Till you get done smashing the first one is normally done. I like to make all uniform patties and throw on at once.

arbkab · 02-14-2017, 11:53 AM

(still working on the right tool to steam the cheese on 6 burgers)

Disposable aluminum pan with a neodymium magnet on one side and a magnetic hook on the other. Total cost: couple of bucks.

quamdar · 02-14-2017, 12:32 PM

Quote:

Originally Posted by arbkab

(still working on the right tool to steam the cheese on 6 burgers)

Disposable aluminum pan with a neodymium magnet on one side and a magnetic hook on the other. Total cost: couple of bucks.

Was gonna suggest disposable pan also but what's the magnet and hook for?

Also for big crowds I'd precook the onions. They hold well and it's one less thing to shuffle around.

cowgirl · 02-14-2017, 12:45 PM

Welcome to the forum!

IXL · 02-14-2017, 12:58 PM

What is the benefit of "smashing" the burgers? Is it simply to shorten the time required to create a crust?

Free Mr. Tony · 02-14-2017, 01:01 PM

For cheese melting, I'd get a squirt bottle with super fine tip. Squirt a fine line of water right down the middle of each row of burgers. Not too much. It melts the cheese in a hurry, no topper needed. Unless you are using super thick cheese.

LYU370 · 02-14-2017, 01:35 PM

Pre-form all your burgers ahead of time and pre-cook your onions. I remember from my time at McD's as a kid, I could cook 48 at a time. They'd be frozen so it was easier to put them on the grill. We'd put down 2 rows of 6 burgers at a time. By the time you got burger 47 & 48 down, the first rows were ready to flip. By the time you get to the end again, they were ready for you to start taking them off the grill.

Jrogers84 · 02-14-2017, 02:29 PM

Quote:

Originally Posted by quamdar

Was gonna suggest disposable pan also but what's the magnet and hook for?

Also for big crowds I'd precook the onions. They hold well and it's one less thing to shuffle around.

Use it as a handle to lift the pan

THoey1963 · 02-14-2017, 04:39 PM

If this is going to be something you do often, why not get a steamer pan set. You can use the lid for the "steaming". I am sure you can use the pan itself for something too.

I'd go look at Restaurant Depot.

arbkab · 02-14-2017, 05:19 PM

Quote:

Originally Posted by Jrogers84

Use it as a handle to lift the pan

This. Don't really need it though.

rwalters · 02-15-2017, 11:31 AM

I cook LOTS of burgers quite often on my Blackstone. As far as melting the cheese... right as the burger comes up to the desired temp, I will flip and immediately place cheese on the side that just came off the hot griddle surface. Melts beautifully within a minute or so, even if you remove the patty from the griddle.

LakeFranci · 02-16-2017, 02:59 PM

Thanks everyone. I might try the roasting pan idea for melting the cheese. I'd like to still be able to smashburgers for a crowd, but I realize why mattmountz94 doesn't like doing them for that many.

I might pre-cook the onions, but the smell is awesome on a nice day outside.

02-14-2017, 11:19 AM	#1
LakeFranci Found some matches. Join Date: 01-31-17 Location: Lake Franci	New Griddle Owner - Looking to Improve My Griddle Burger Process for Parties 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 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.

02-14-2017, 11:27 AM	#2
mattmountz94 Babbling Farker Join Date: 12-07-15 Location: Wernersville, PA	When cooking for a crowd i don't do smash burgers takes to long per burger. Till you get done smashing the first one is normally done. I like to make all uniform patties and throw on at once. __________________ Matt

02-14-2017, 11:53 AM	#3
arbkab Got Wood. Join Date: 04-30-16 Location: houston, Tx	(still working on the right tool to steam the cheese on 6 burgers) Disposable aluminum pan with a neodymium magnet on one side and a magnetic hook on the other. Total cost: couple of bucks.
	1 members found this post helpful.

02-14-2017, 12:45 PM	#5
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Welcome to the forum! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

02-14-2017, 01:35 PM	#8
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	Pre-form all your burgers ahead of time and pre-cook your onions. I remember from my time at McD's as a kid, I could cook 48 at a time. They'd be frozen so it was easier to put them on the grill. We'd put down 2 rows of 6 burgers at a time. By the time you got burger 47 & 48 down, the first rows were ready to flip. By the time you get to the end again, they were ready for you to start taking them off the grill. __________________ Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link

02-14-2017, 12:58 PM	#6
IXL is one Smokin' Farker Join Date: 01-29-10 Location: Oklahoma	What is the benefit of "smashing" the burgers? Is it simply to shorten the time required to create a crust?

02-14-2017, 01:01 PM	#7
Free Mr. Tony is One Chatty Farker Join Date: 07-30-15 Location: Fort Wayne, in	For cheese melting, I'd get a squirt bottle with super fine tip. Squirt a fine line of water right down the middle of each row of burgers. Not too much. It melts the cheese in a hurry, no topper needed. Unless you are using super thick cheese.

02-14-2017, 04:39 PM	#10
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	If this is going to be something you do often, why not get a steamer pan set. You can use the lid for the "steaming". I am sure you can use the pan itself for something too. I'd go look at Restaurant Depot. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

02-15-2017, 11:31 AM	#12
rwalters Quintessential Chatty Farker Join Date: 06-08-12 Location: Columbia, TN Name/Nickname : Robb	I cook LOTS of burgers quite often on my Blackstone. As far as melting the cheese... right as the burger comes up to the desired temp, I will flip and immediately place cheese on the side that just came off the hot griddle surface. Melts beautifully within a minute or so, even if you remove the patty from the griddle. __________________ MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq

02-16-2017, 02:59 PM	#13
LakeFranci Found some matches. Join Date: 01-31-17 Location: Lake Franci	Thanks everyone. I might try the roasting pan idea for melting the cheese. I'd like to still be able to smashburgers for a crowd, but I realize why mattmountz94 doesn't like doing them for that many. I might pre-cook the onions, but the smell is awesome on a nice day outside.