ghp4aub
Found some matches.
- Joined
- Jan 22, 2014
- Location
- Houston, Texas
My burgers just aren't consistently good.
His burger "weeped" :laugh:
His burger "weeped" :laugh:
Exactly how i do my burgers- I make a meatball, and then get a piece of wax paper put the ball on the paper, fold over and use a dinner plate to flatten to desire thickness. I'll also add a bit of season all before I place in the skillet. Cast iron skillet is key.I have to agree with the guys who use the cast iron skillets or griddles. Burgers on a grill are great but nothing compares to a ripping hot skillet burger.
I do 6oz of either 80/20 ground meat or ground chuck if I am feeling "fancy". I form 6oz meatballs seasoned with salt and pepper. Sometimes I will use a santa maria rub to enhance it.
I get the skillet blazing hot and coated with peanut oil because of its high smoke point. I drop the balls on the skillet and push flat (1/4"). I let them cook about 3 minutes or so per side or until they flip easily. Put on cheese after the flip. Add condiments that you like (for me, its typically ketchup, hot sauce and pickles). Throw on a potato roll and have at it.
Simple and delicious every time.
His burger "weeped" :laugh:
Did he foil wrap? Or no? :heh: