HOW TO MAKE AMAZING PATTY MELTS ON THE BLACKSTONE GRIDDLE - SMASHBURGER STYLE!
Today we show how to make these amazing patty melts on the Blackstone griddle using the smashburger style! These semi-smashburger style patty melts cooked on the Blackstone griddle are so amazing and juicy, we are sure this will become a family favorite from the first cook!
Patty Melt Recipe
Two 1/3 lb. hamburger (eventually made into meatballs to smash)
5 dashes of Worcestershire sauce
Salt and pepper (to preference)
4 slices of rye bread
r slices of Swiss cheese
2 tbs. butter
1/2 medium yellow onion (cut into slices)
Mayonnaise (for toasting the bread)
Vegetable oil
*Using burger press to smash the burgers
Mix hamburger, Worcestershire sauce, salt and pepper ensuring the ingredients are mixed together well. Form two 6-7oz. (1/3 lb approximate) meat balls. Turn griddle on to medium heat. Once warm, use 1tbs. of butter to coat a small area of the griddle to place the onions on. Place the onions on this area. Once the onions begin to cook or caramelize, put the second tbs of butter with the onions. Once the onions begin to become transparent, move them to the portion of the griddle that does not have direct heat. Turn burners to med/high heat (approx. 530 degrees). Use approx. 2 tbs of vegetable oil to coat the middle of the griddle. Ensuring enough space between the burgers, place the meatballs down, and begin the smash process, by pressing firmly on the press and holding for 10 seconds. Repeat with other meat. Once the sear has formed (after releasing the patties and waiting approx. 1 minute), flip the burgers. Place the cheese on the burgers and allow cheese to melt. To toast the bread, coat one side with mayonnaise and place on the griddle surface. Once down, place the burger patties on the bread, topping with onions and the other slice of bread (we put may on both sides of the top piece of bread to both toast, and add extra flavor to the patty melt). Once the bottom bread is toasted, flip the entire sandwich and toast the top side. Pull from the heat, let cool somewhat, and enjoy!
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The Most Underrated Burger of All Time (Classic Chili Cheese Smash Burger)
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The Biggest Mistakes Everyone Makes When Cooking Burgers
There is a joy that comes with making your own burger. You pick the right kind of meat, put it through the grinder, bind it together with eggs, and add some flavor and kick with herbs and spices.
That’s just half the fun, because assembling it together with the buns and condiments involves all kinds of creativity. The right kind of cheese adds to its taste, and the rest of the condiments make it look pretty and ready to eat.
Of course, not all of us are professional chefs, so mistakes will be made. Here are the biggest mistakes everyone makes when cooking burgers.
#Burgers #Grilling #Cooking
Defrosting meat at room temperature | 0:00
Using the wrong meat | 0:49
Handling the meat wrong | 1:41
Seasoning problems | 2:50
Not doing a propane check | 3:49
Not preheating your grill | 4:40
Using a dirty grill | 5:17
Turning your back on them | 5:55
Adding cheese at the wrong time | 6:48
Checking for doneness the wrong way | 7:41
Improper sanitation | 9:02
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