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Thin patties for now but I switch to thick and so forth (Never mix anything into the patties and just 100% beef with a sprinkle of seasoning after hitting the griddle)
Good topic. Seems like thin patties have the advantage better crust:meat ratio, but thick patties are easier to get super-juicy. Getting both a delicious crust and perfect juiciness is usually the challenge for me.
This is our go to burger in most cases, though we usually do them with single patties, not double:
Also, now that we have a Blackstone griddle, we can caramelize the onions, cook the meat, and toast the buns all on the griddle, which is very convenient.
So many options...so many opinions...none of them are wrong.
If I have a choice...I will season each side with a good amount of salt and that is it. Cook it on a flat surface for form a crust. Flip, cook, cheese, done. Simply seasoned with salt renders an amazing burger.
Grind up 60% chuck and 40% brisket or some short rib, form into half pound patties, cook on a hot grill mediumish doneness. Salt and pepper is usually the only seasoning I use.
No seasonings. Make roughly 2 oz balls and smash as thin as possible on a ripping hot CI pan (i make double cheese burgers since its so little meat) Once you flip, put on American cheese to melt, and put on pre toasted rolls with chipotle aioli. Serve with a pickle on the side.
Favorite is chuck, short ribs and sirloin ground and mixed together. Since I know I'm the one who butchered I'll go med rare. Toasted brioche bun, home made thousand island dressing, lettuce, bacon and baby swiss cheese.
My go to for ingredients is yellow kraft singles,mayo,ketchup,lettuce,tomato,onion,pickle.
charcoal
direct
2 thin, wide patties (atleast 5 inch dia) med well (nice char on all sides)