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SVTPerformance's Chain of Restaurants
Road Side Pub
Who has a blackstone griddle?
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<blockquote data-quote="JPKII" data-source="post: 16785141" data-attributes="member: 12867"><p>Start with a 2-3 oz loose ball of 80/20 or 70/30 ground beef. Get griddle medium heat. I used one of my bacon presses and a piece of parchment paper. Put the ball on the griddle and use the bacon press with parchment paper to smash that sucker as thin as you can. Put a hand full of thinly sliced onion on top. Let it cook for a few minutes. Until the bottom is perfectly crusty. Flip it (onion side down) and add your choice of cheese. Go for another couple minutes. On the side melt a few tablespoons of unsalted butter and get your buns toasty. When it's all ready pile up as many burgers as you care to on a bun.</p><p></p><p>I guess it'd be a lot like White Castle but without the emergency bathroom run afterwards. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="JPKII, post: 16785141, member: 12867"] Start with a 2-3 oz loose ball of 80/20 or 70/30 ground beef. Get griddle medium heat. I used one of my bacon presses and a piece of parchment paper. Put the ball on the griddle and use the bacon press with parchment paper to smash that sucker as thin as you can. Put a hand full of thinly sliced onion on top. Let it cook for a few minutes. Until the bottom is perfectly crusty. Flip it (onion side down) and add your choice of cheese. Go for another couple minutes. On the side melt a few tablespoons of unsalted butter and get your buns toasty. When it's all ready pile up as many burgers as you care to on a bun. I guess it'd be a lot like White Castle but without the emergency bathroom run afterwards. :) [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
Who has a blackstone griddle?
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