Hey fellas.
I started with some chuck meat, broke it all up, seasoned with s$p and proportioned them into 2 oz. loosely packed meat balls. Then back in the fridge to chill.
Fired up the Cado' with 3/4 chimney of kbb, dumped, covering a little over half the grate.
Found my Lodge griddle and bacon press and got it warmed up.
I brushed the griddle with a little reserved bacon fat then put down the onions. Sweated them for about 5 minutes or so then moved to the cool side of the griddle.
Brought the burgers out, put down more pork fat, put a few meat balls down and smashed into patties, holding down for about 10 second.
First one went great, but the second one stuck to the press. I brushed a little more fat on the press and tried a 3rd with the same result so I ditched the press and just used the spatula. That worked fine. In hind sight I should have kept the paper on the burger while I smashed it. No biggie.
Toasted some mini "butter" buns indirect, then decided to do direct to speed them along.
Laid down a little mustard, onion, a wickles pickle slice and then the patty.
Make a bunch! They go quick!
Have a good one fella's!
Sent from my iPhone using Tapatalk
Topic: Burger Month Entry - Hometown sliders (Read 942 times)