I really like doing them smashburger style on the cast iron griddle - you get a great sear on the exterior that locks in juice and flavor, and, it keeps them from shrinking in diameter while growing in thickness like they typically do. The key is to not cook 'em too long, I'd still like a little pink in the middle. I need to start timing them... Once they're done I move them over to the side of the grill opposite the fire (coals are in a basket under the griddle). Add cheese and close the lid, give 'em just a minute or so, and the cheese is melted and ready to go.
Bookmarks