Another burger tip/I am on a roll today

Darnoc

Any time that I make a cheeseburger I love the taste of the burnt cheddar cheese on my burger.Well ten minutes ago I fixed that problem. Cooked the burger four minutes at 400 degrees on the first side then flipped it and continued for three minutes more then put the cheese on top with some cow lick on top of the cheese then came out with the weed burner to melt that bad boy.It only took about eight seconds to do the job and it did taste good. We have full sun light and the flame was not visible in the shot. I should have waited till it was dark outside to see the big flame do it's thing.The next time i do this I will double the amount of cheese and wait till it is a tad lighter.But the flavor was there and I think this was a good first try.





For burned cheddar cheese lovers you might want to try this.

Grandpas Grub

Bill, the look seems odd, but I like burnt cheddar. This looks really good.

I the food notwork channel on "Dives" show they were making cheesburgers. They cooked the burger and then covered the burger with very healthy load shredded cheddar. They dropped some water next to the burger and covered with a lid.

The melted/burnt cheddar was abundant. That concoction was loaded up on the bun and served. Looks fantastic, this could be done using a skillet or the like.

GG

Darnoc

I have done that method on many occasions but when the excess cheese runs off of the burger and gets down into the skillet or frying pan and gets to that dark brown stage that taste is heaven.To shorten up the process to get that browned result the weed burner or Mapp will get you there in a hurry when you are cooking burgers on the Egg.Today was a trial run but if you had six to eight burgers side by side and nuked that cheese all I could say is look out.