The trick is to smoke the meat and not make the meat smoke
J WELLINGTON WIMPY BURGERS
Date: June 14, 2013 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Time to start making the patties. I have the seasonings for the burger mix, a mixing bowl, a kitchen scale and some food safe gloves.
The seasonings for the burger consisted of: garlic powder, onion powder and fresh ground black pepper. The salt was applied to the burgers on the grill.
The seasonings were added to a pound of 80/20 ground beef…
… and mixed to combine.
I weighed out one quarter pound portions of the ground beef mixture and formed them into meatballs.
The kitchen scale proves very handy for weighing out equally sized portions.
The hamburger rolls were brushed with melted butter.
The Egg has been preheated to 500 degrees surface temperature at the griddle grate. The hamburger rolls were toasted first and you need to work fast. It took only about 15 seconds at 500 degrees.
The griddle grate does a nice job of toasting the hamburger rolls evenly.
The patties go down on the grill griddle in meatball form…
… and are immediately smashed down flat with a spatula into a patty.
After 2 1/2 minutes the patties were flipped and topped with yellow American cheese. They will cook for another 2 1/2 minutes on the second side.
Here are the patties fresh off the grill and ready to eat.
French fries and hamburgers it doesn't get more all-American than that.
The burgers were topped with thinly sliced onions and people’s choice of either ketchup, relish, Dijon mustard or yellow mustard.
I used some thin sliced onion and Heinz yellow mustard for my burger.
These burgers were excellent! Griddle grilling them gave them a great crispy caramelized crust and the quick cook left the insides reasonably moist. These are well worth making again.
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This classic diner style burger was courtesy of the AmazingRibs.com website. The burgers were simply seasoned and formed into 1/4 pound meatballs, which were flattened with a spatula when they went on the grill. The burgers were cooked on a scorching hot 500 degree cast iron griddle grate. This helped the burgers develop a deep, dark, crispy crust on the outside. The quick cook time insured they were still moist in the middle. There is debate among chefs about the best way to sear meat. Some favor grilling and others favor griddle grilling. These burgers speak well for the benefits of griddle grilling. Doing it outside on my Egg gave me several advantages over indoors on a cast iron frying pan. I got a larger surface area to cook on, I could cook at a higher temperature, and the house didn’t get all smokey from cooking them. The resulting burgers were very tasty and very good.