I asked the girl to get me some wax paper to put the burgers on, after seasoning and forming. I used Weber burger seasoning and some thawed leftover pork goo from (I think) a butt I smoked some time ago.
I'm also one of those who likes "smashed" burgers a la Steak 'n Shake and did my last batch on a CI griddle pan.
But with 3 large diameter burgers, the 10" round griddle pan wasn't large enough and the truth is I want to sell it. Never really large or flat enough.
Hold on, that's not wax paper ... it's
parchment. I can cook on it!
Full disclosure: burgers have always scared me. I realize it's a basic thing to grill but I never got good at it and avoided it, moving onto more sophisticated stuff. Don't try to understand my brain; you might get hurt. So of course I couldn't participate in the burger cookoff.
The paper immediately got dark. Problem? No.
Nervous, I turned them after only about a minute. Don't try this without parchment paper. No sticking whatsoever.
Getting there, but the color is wrong. Gonna have to sear them.
Ack! Where to toss the paper that's now falling apart??
Quick toast after the sear; coals were always centered.
By the way, there was corn too. Buttered/seasoned and cooked first on the machine. One of the best burgers I've tasted.