These are a pretty straight-up, classic cheeseburger—except that they defy one of the most notorious myths of burger-making: to never smash the patties down while they're cooking,
450-475 degrees - I use a cheap laser temperature sensor from Harbor Freight.Do this outside or in the garage since this billows smoke.a Wisconsin butter burger flavor.Grilled buns also keep the bread from getting soggy.I've made these numerous times. Just follow the recipe. The burgers will be cooked and the cheese will be melted. The burgers are very thin.
He, then, put the cold ball of meat on the griddle and smashed it. He seared it on the one side, flipped it over and seared it for a minute on the other. The smoke from the grill would get in to the burger.So, Kristen, I have heard over and over that meat should be room temp before cooking. When making this burger, it should be fridge temp before starting? Thanks
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