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Smashburgers on the grill grates

Botch
Botch Posts: 17,376
in EggHead Forum
Kenji just did a video on this.  Besides the technique/info on pre-smashing the burgers, he pre-grills his buns; the meat shall not wait (I think I'd wait on adding the condiments myself, however).  I also need to try cooking over a much higher flame, I guess I'm not properly "grilling".  
 
https://www.youtube.com/watch?v=yUG9ZXhJEbg
 

"Dumplings are just noodles that have already eaten"   - Jon Kung

Ogden, UT, USA


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Comments

  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
    Love Kenji!  He knows his stuff.
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • nolaegghead
    nolaegghead Posts: 42,109
    That dude is so relatable.  Reminds me of me, except I'm totally not relatable.

    I learned the bit about concentrating the charring/searing on one side.  Great tip for thin burgers.
    ______________________________________________
    I love lamp..
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  • Langner91
    Langner91 Posts: 2,120
    This is my go-to method.  I use my grill-grates upside down more than right-side up.
    Clinton, Iowa
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  • Eoin
    Eoin Posts: 4,304
    nolaegghead said:
    That dude is so relatable.  Reminds me of me, except I'm totally not relatable.

    I learned the bit about concentrating the charring/searing on one side.  Great tip for thin burgers.
    The first side always gets the best char.
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  • SonVolt
    SonVolt Posts: 3,316
    He's probably the most important culinary figure in the last 10 years IMO. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • lkapigian
    lkapigian Posts: 11,549
    nolaegghead said:
    That dude is so relatable.  Reminds me of me, except I'm totally not relatable.

    I learned the bit about concentrating the charring/searing on one side.  Great tip for thin burgers.
    Ive always thought he was your doppelganger
    Visalia, Ca @lkapigian
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  • keener75
    keener75 Posts: 410
    edited July 2021
    lkapigian said:
    nolaegghead said:
    That dude is so relatable.  Reminds me of me, except I'm totally not relatable.

    I learned the bit about concentrating the charring/searing on one side.  Great tip for thin burgers.
    Ive always thought he was your doppelganger
    I've always thought he was @JohnInCarolina 's doppelganger  B)
    St Marys, Ontario, Canada  LBGE
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  • nolaegghead
    nolaegghead Posts: 42,109
    keener75 said:
    lkapigian said:
    nolaegghead said:
    That dude is so relatable.  Reminds me of me, except I'm totally not relatable.

    I learned the bit about concentrating the charring/searing on one side.  Great tip for thin burgers.
    Ive always thought he was your doppelganger
    I've always thought he was @JohnInCarolina 's doppelganger  B)
    But, but... Kenji is cool!

    ______________________________________________
    I love lamp..
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  • keener75
    keener75 Posts: 410
    but, but...I always thought you guys were the same person?!?
    St Marys, Ontario, Canada  LBGE
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  • nolaegghead
    nolaegghead Posts: 42,109
    keener75 said:
    but, but...I always thought you guys were the same person?!?
    We disagree on that so I'm not sure.

    ______________________________________________
    I love lamp..
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  • keener75
    keener75 Posts: 410
    nolaegghead said:
    keener75 said:
    but, but...I always thought you guys were the same person?!?
    We disagree on that so I'm not sure.

    LOL...you guys are all cool in my book...especially Kenji!
    St Marys, Ontario, Canada  LBGE
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  • paqman
    paqman Posts: 4,923
    Eoin said:
    nolaegghead said:
    That dude is so relatable.  Reminds me of me, except I'm totally not relatable.

    I learned the bit about concentrating the charring/searing on one side.  Great tip for thin burgers.
    The first side always gets the best char.
    « sponge » the uncooked side with a paper towel so that it is mostly dry before flipping.  That’s dirty and more work but you end up with better charring/searing on both sides.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • dmourati
    dmourati Posts: 1,300
    I frequented his Wursthaus restaraunt in San Mateo before he moved out of the area. Bummed I never got to meet him. I think he had smashburgers on the menu. I follow his recipe for mine.
    Plymouth, MN
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  • AprèsSki
    AprèsSki Posts: 133
    Made these last night on my Weber gasser with Grill Grates.

    They turned out fantastic. The best part was how fast they cooked and the ease of cleanup compared to breaking out the Blackstone.

    Will be my new go to for quick burger fixes.
    Firing up my XL Big Green Egg, KJ Jr. or Weber gasser in Salt Lake City
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  • ALLCAPS
    ALLCAPS Posts: 9
    SonVolt said:
    He's probably the most important culinary figure in the last 10 years IMO. 
    This is actually true. Kenji is prob the voice of our culinary generation. Not prob, he really is. 
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