Even if it is high fat and it was on stove top they are cooking on far to low of heat then. There’s no reason to have all that fat floating in the greese. It doesn’t explain it. They should not be in a swimming pool. Blehhh!!!
Also cast iron is great for keeping food hot but it’s horrible for even heat distribution. So you have two choices in the picture if they were cooked on stovetop dual burner. Take the ones on the end swimming and die from heart disease in the future or take the ones in the middle that will most likely kill you from food poisoning in the middle of the night.
I agree though, you gotta get that thing hot and sear to increase flavour and texture.
I suspect the real problem is too many burgers at once.
If you keep the heat constant and add a patty it will quickly absorb the heat, the griddle will cool down, and the patty will either stay above sear temp or drop below it. If it drops too low it won’t fully sear, and the fat will boil instead of evaporate, causing the burgers to steam.
For 1-4 patties I think this works out on this pan, you can find a good balance they stay above sear the whole time while they cook through. But for 8 patties you get that catastrophic cooling. The patties and fat absorb too much heat, the fat boils and doesn’t steam off, then the patties go grey.
The heat needed doesn’t increase linearly: going from 4 to 8 burgers requires more than twice the heat input.
If you’re grilling on a bbq this is less of an issue, because heat doesn’t spread across a oan surface in a significant way, and the fat doesn’t pool. So you can load up a bbq without issue.
I’m pretty sure that’s a cast iron two burner griddle, no?
Edit: try a less fat content burger for stove cooking, maybe some paper towels to pull out liquid.
Pretty sure it is as well. Just looks like it wasn’t hot enough.
Even if it is high fat and it was on stove top they are cooking on far to low of heat then. There’s no reason to have all that fat floating in the greese. It doesn’t explain it. They should not be in a swimming pool. Blehhh!!!
Agreed, more preheat time on the griddle, more heat overall, maybe less burgers at the same time if the stove can’t keep up.
Also cast iron is great for keeping food hot but it’s horrible for even heat distribution. So you have two choices in the picture if they were cooked on stovetop dual burner. Take the ones on the end swimming and die from heart disease in the future or take the ones in the middle that will most likely kill you from food poisoning in the middle of the night.
No! Do not get a leaner burger! Start with the pan hot. Seals in the delicious fat with even more delicious maillard.
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That is definitely a cast iron griddle pan
I agree though, you gotta get that thing hot and sear to increase flavour and texture.
I suspect the real problem is too many burgers at once.
If you keep the heat constant and add a patty it will quickly absorb the heat, the griddle will cool down, and the patty will either stay above sear temp or drop below it. If it drops too low it won’t fully sear, and the fat will boil instead of evaporate, causing the burgers to steam.
For 1-4 patties I think this works out on this pan, you can find a good balance they stay above sear the whole time while they cook through. But for 8 patties you get that catastrophic cooling. The patties and fat absorb too much heat, the fat boils and doesn’t steam off, then the patties go grey.
The heat needed doesn’t increase linearly: going from 4 to 8 burgers requires more than twice the heat input.
If you’re grilling on a bbq this is less of an issue, because heat doesn’t spread across a oan surface in a significant way, and the fat doesn’t pool. So you can load up a bbq without issue.