Shedd
Active member
Hard to beat a fresh ground 80-20 ish mix, gently patted together about an inch thick. Cooked on gas grill, cast iron or flattop set at about 375 degrees and not cooked over 155. I like mine around 135. However if I’m doing smashed burgers on a flattop or cast iron pan I get the surface really hot and smash the patty thin. Doesn’t take long on each side or it’ll be dry.Can I assume you burger guys sear them on a gas/coal grill (or searing grates or cast iron) to add color after they cook? Just curious.
-PH