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Smashburgers on the grill grates

BotchBotch Posts: 13,180
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".  
 

 

____________________________________________

"The Republican Party wants to rule, not represent."  - Beau of the 5th Column

Ogden, Utard  
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Comments

  • 4TheGrillOfIt4TheGrillOfIt Posts: 597
    Love Kenji!  He knows his stuff.
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • nolaeggheadnolaegghead Posts: 40,502
    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 collect junk and work as a lowly lab technician at the bench!!!!!
    WEEEEEEEEEEEEEEEE!  GREATNESS!!!!!!!!!
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  • Langner91Langner91 Posts: 1,265
    This is my go-to method.  I use my grill-grates upside down more than right-side up.
    Clinton, Iowa
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  • EoinEoin Posts: 4,303
    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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  • SonVoltSonVolt Posts: 3,188
    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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  • lkapigianlkapigian Posts: 9,060
    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

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker

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  • keener75keener75 Posts: 360
    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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  • nolaeggheadnolaegghead Posts: 40,502
    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 collect junk and work as a lowly lab technician at the bench!!!!!
    WEEEEEEEEEEEEEEEE!  GREATNESS!!!!!!!!!
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  • keener75keener75 Posts: 360
    but, but...I always thought you guys were the same person?!?
    St Marys, Ontario, Canada  LBGE
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  • nolaeggheadnolaegghead Posts: 40,502
    keener75 said:
    but, but...I always thought you guys were the same person?!?
    We disagree on that so I'm not sure.

    ______________________________________________
    I collect junk and work as a lowly lab technician at the bench!!!!!
    WEEEEEEEEEEEEEEEE!  GREATNESS!!!!!!!!!
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  • keener75keener75 Posts: 360
    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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  • paqmanpaqman Posts: 4,083
    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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  • dmouratidmourati Posts: 1,134
    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.
    Mountain View, CA
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  • AprèsSkiAprèsSki Posts: 102
    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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  • ALLCAPSALLCAPS 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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