Burgers thick or thin?

[deestafford]

I'm all over the map on this one.  I continue to experiment with thick, thin, stuffed, doubled etc.  I will even smoke a thick burger for awhile and then finish off on the grill. To get the crispy ones like you find at most fast food places and diners you have to go with the thin.  The great thing I find about burgers is there is so many ways of doing them that I never become satisfied with just one way.  Since I had to change my diet a few years ago as a result of being overweight that contributed to diabetes  (which I have since whipped and am now diabetes free and 40 pounds lighter) I started using sandwich thins rather than normal buns and really like them because I now taste more of the meat and toppings and less of the bun.  Dee

[tatonka3a2]

I don't think I have ever turned away a grilled burger no matter what the size! 

Sparky - I love the toasted buns too, that is the best way to have them.

[sparky]

old school hamburgers.  thick and juicy over grill grates w/ a toasted bun.  oh ya.

old school the best for me.   

I don't know Sparky, maybe I need to come by the house and try one just to see if your really cooking or just got a few picks from a magazine

come on over buddy.  we'll crack open some FT's throw some burgers, abt's and ribs the grill and we can sit out by the pool and throw the ball in the pool for marley.   

[RickB]

My take on thin or thick. I am a thick man as a rule but this was on of the best I ever made

Double Thin Burger

Two quarter pound patties of home ground chuck and brisket.



A little bacon for the burger



Some super thin Vidalia onions



Press those in the patties till thin



Fire up the Performer



Put the lodge grill on to heat



Cook some bacon



Burgers on



Look at that char



Flip and add the cheese. Muenster on one American on the other.



Toasted buns with pickle, lettuce, ugly ripe tomato and a little mayo leys eat!





Enjoy!

[Pappymn]

This is so funny. I just bought the same lodge griddle for performer to do exactly what you just did. Love the onion trick. Your results confirm I am on the right track

Great job sir!

[muebe]

Beautiful burger Rick!

[drholly]

I love a thin burger on a "flat top" however you get there. The onion trick is pretty cool - will have to try that.

Nice burger!

[CaptJack]

very kewl

[bbqchef]

Nice looking burger! "I'll gladly pay you Tuesday for a hamburger today."

[deestafford]

Wow!!  Dee

[TwoPockets]

Rick, that is about how I do it except I normally just use my CampChef gas range. I can get it hot enough to where I am basically blackening the outside and can get a nice mid rare inside. I normally use a 14 inch round cast iron griddle but I also have that Lodge griddle and a much larger cast iron griddle that covers two burners on the range when I am cooking for a crowd. You can use your same setup for some killer fajitas and also to blacken some fish.