OMG, I've been looking at iron griddles lately...I didn't even think about flipping my grill grates. You just saved me time AND money. Making burgers tonight!
For anyone out there like me that doesn't have that cool grate thing, a Lodge cast iron flat plate works great for these. We also like using two smaller patties (2.5oz) and smashing them super thin with a painters trowel. Get that surface as hot as possible. This gets that crust that can't be beat! Also, go all in and use American cheese slices, cheaper the better. You'll love it.
The only way I’ll do burgers anymore on my green egg with a cast iron griddle and your AP seasoning Malcom. The crust it creates while the inside is still tender and juicy is out of this world.
On my third time watching this video I just realized that Malcolm puts TWO slices of cheese on each patty. What a pro move! So each sandwich has two patties and FOUR cheese slices. Just awesome. All hail the BBQ king!!!
HowToBBQRight: Those are burgers that Bobby Flay or Julia Child would be proud to call their own. Sure glad you didn't give into that habit of putting liquids inside the meat, like Worcestershire or soy or hot sauce, resulting in meatloaf sandwiches. I also appreciate the 80/20 mix and not compromising with 85/15, 90/10 or 93/07 - how low can some cooks go? I have to ask, though, is there any advantage or disadvantage to seasoning the ground beef while it's still a flat slab before you roll up the individual patties? Seems like you could get seasoning inside the burgers that way, but maybe your approach is better. Also, I noticed you cooked your burgers something like medium well or well done instead of medium rare. Is that because you don't trust grocery-store meat not to give you food-borne illness, or is that just how you like your burgers? Not sure if you read comments, but if you do, I'd appreciate your feedback.
Dude, there's nothing wrong with meatloaf burgers or kife burgers. It's all about experimenting and getting helpful hints and catch a buzz while doin' it. Cheers from southern Ontario, Canada!
I’m more of a burger purist, a cheese burger with mayo, mustard, ketchup, lettuce, tomatoes,, onion and pickles. But I’m going to try this one your bbq sauce on it. I just received my 1st order of the sample pack several rubs and sauces. I have grill grates which I love for my Kamado Joe. I’ve not tried flipping them over yet. You are to BBQ what Elvis was to music. You take it to the next level - you Rock.
Yesterday evening I followed this recipe on the Campchef Woodwind step by step except I used pretzel buns. This is now my wife and I's favorite burger recipe. Thanks Malcolm!
I bought the grill grates upon your recommendation a while back and love them. It never even occurred to me to flip them over...now I know how I'm grill my burgers next time! Thanks!
Sam Scheffler - Hi Sam. I got mine straight from the grillgrates website. Measure the grill area you want covered and then you can find that size on the site. I got 2 sections which covers about 1/3 of my grill. The special spatula came with it too. They aren’t cheap but they are worth every penny to me. Hope this helps!
Hello Malcolm I’m originally from memphis but I now live in San Antonio. I was wonder can you smoke or grill some turkey rib? Turkey ribs are very big in memphis and I’ve been trying to find a good video on RU-vid on them thanks Anthony Chef Morris.
Once again your channel is fantastic. I just baught your AP rub, the rub and hot rub. Iv never ever had a flavor like it befor i will never buy anything els again. Just placed and order for vinager sauce and steak rub i cant wait. You guys know your business. My hat is off to you !!!!!!!! Thanks for all the info and rubs 👍👍👍👍👍👍👍👍👍
I always learn something useful and this grill grate flip is an awesome one. Do you have a personal burger blend? Mine is I grind chuck with 20 percent brisket.
Thank you for this, Sir! I used those grates on my propane grill on the flat side and MAN does it make a difference! It’s not as good as coal but they were quick and awesome! I LOVE THE CHANNEL.
Those look amazing. For someone like me, with a Weber charcoal grill without a surface.....what kind of surface should I get? Cooking the burgers on my grill, without a surface, is a bit of a challenge on direct fire..
I hope your a millionaire. I cant tell you how many holidays, get togethers your recipes have taken to the next level. Love you brother, stay hungry my friend.
I can watch your videos on a full stomach and by the end of the video my stomach is growling and I'm hungry. I'm not sure if it's just great grilling or witchcraft.
Looks great. One problem I always have is cleaning my grill . What do you recommend ? Is there a special cleaner you use? Do you have a how to clean your grill video ? Do you suppose to clean the inside of the cover or inside?
Malcolm, you need a REAL heavy dury flipper to properly smash those burgers down- I've seen a mason's trowel with the tip cut off used to do this- it makes all the difference for smashing them down and getting nice, perfect thin crusty patties. But either way, I always enjoy your videos!
Only one crucial ingredient missing. Bacon. Been awhile since I made myself a good burger. A nice 1/2lb burger, pepperjack cheese, crispy bacon, a nice horseradish based burger sauce for some heat, onion straws, all on a lightly toasted onion bun. That's pretty much my perfect burger.
That burger looked tiny in his huge hands! But hey, what a legendary guy! He is defo on my list of cool people! Bravo Malcolm, keep up the excellent work!
