Thin chuck burgers hot and fast

[Brett-EDH]

Pulled the vortex so I had a shaped coal fire (JD).



Smashed the burgers with parchment and a giant spatula before placing them on the grill.


Laid the burgers out and salted them in the grill


Moved them to rest once seared


Big meat party on the WSK

 

[Brett-EDH]

Chef’s burger. Double meat, bacon, spread, shaved white onion, sour pickles and white American cheese on a grilled sesame bun.

 

[JohnTak]

Chef’s burger. Double meat, bacon, spread, shaved white onion, sour pickles and white American cheese on a grilled sesame bun.

View attachment 62644

I need a great burger right now!

 

[Andy Linn]

that's a lot of burgers!

 

[JohnTak]

Chef’s burger. Double meat, bacon, spread, shaved white onion, sour pickles and white American cheese on a grilled sesame bun.

View attachment 62644

I had a nice spaghetti diner tonight and forgot I ate as soon as I saw that burger!

 

[Brett-EDH]

I need a great burger right now!

I’d offer you some but believe it or not the kids ate them all! Literally, I got wiped out!

 

[Brett-EDH]

that's a lot of burgers!

Clearly just the right amount. They were thin so they cooked real fast and had a nice crispy edge. I think it was 16 burgers total. Most had a double burger. Eldest son had two double burgers.

This is a fun way to make burgers. I used the Weber fish spatula ( Weber Style 6446 Professional-Grade Fish Turner https://www.amazon.com/dp/B000WEONW0/?tag=tvwb-20) to press the burgers, on a cutting board with parchment paper atop the burger. Then I used the spatula to scrape the burger off the cutting board.

The sear then rest at indirect method worked well. All burgers were medium and retained their juices. That JD coal does a fantastic job at high temps.

 

[DanHoo]

The burgers did it!!!

 

[Brett-EDH]

The burgers did it!!!

The Niners too. Barely.

 

[Brett-EDH]

Forgot I took this pic of the done burgers. Enjoy!

 

[Jabe G]

Those look great!