The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider

 Hamburger Grilling

Author Message
DawnT

  • Total Posts: 1286
  • Joined: 11/29/2005
  • Location: South FL
Hamburger Grilling Fri, 10/12/12 3:53 AM (permalink)
Over the years, I've seen many different methods of flat grilling burgers from frozen patties to fresh even covering the burgers and punctured hole steaming. The one that's intigued me is the ball method either defrosted or fresh. Timings seem to be a ball squished slightly for a minute and then flopped for about the same. A trowel then flattens out the burger to serving size and flopped again. Can anyone expound on this method and give temps and times? I've never seen this done without some time of sauce/oil mixture being added when done. Is there a standard method applied to this that I've missed?
 
#1
    Online Bookmarks Sharing: Share/Bookmark

    Jump to:

    Current active users

    There are 0 members and 1 guests.

    Icon Legend and Permission

    • New Messages
    • No New Messages
    • Hot Topic w/ New Messages
    • Hot Topic w/o New Messages
    • Locked w/ New Messages
    • Locked w/o New Messages
    • Read Message
    • Post New Thread
    • Reply to message
    • Post New Poll
    • Submit Vote
    • Post reward post
    • Delete my own posts
    • Delete my own threads
    • Rate post

    2000-2014 ASPPlayground.NET Forum Version 3.9
    What is Roadfood?  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com