High Cheese
Saucier
I only make grilled burgers.
Until recently when we ate at Chili's and I had their sliders. Man, they were frickin' GOOD! You can tell right away they were fried. Juicy and flavorful. That's how I'm going to make them from now on.
I might try Flay's idea with the skillet on the grill. But don't forget you don't only have to use ONE heat source to cook. You could experiment with starting the burgers on the grill then "flip" them into a cast iron skillet to finish. Or vice versa. Alot of dishes can be prepared using two methods of cooking similar to reverse sear or blanching vegetables then sauteeing them.
I learned by pan frying steaks. You can get a ton more flavor into a steak cooked in a pan then on the grill and you can get good Maillard in a pan with a thinner cut. On a grill you need a pretty thick cut for that same crust.
Until recently when we ate at Chili's and I had their sliders. Man, they were frickin' GOOD! You can tell right away they were fried. Juicy and flavorful. That's how I'm going to make them from now on.
I might try Flay's idea with the skillet on the grill. But don't forget you don't only have to use ONE heat source to cook. You could experiment with starting the burgers on the grill then "flip" them into a cast iron skillet to finish. Or vice versa. Alot of dishes can be prepared using two methods of cooking similar to reverse sear or blanching vegetables then sauteeing them.
I learned by pan frying steaks. You can get a ton more flavor into a steak cooked in a pan then on the grill and you can get good Maillard in a pan with a thinner cut. On a grill you need a pretty thick cut for that same crust.