I guess it really does not matter although I am really liking burgers on the griddle
I like mine boiled! Just like my ribs.
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I just found this video and may try basting the next on in butter.
https://youtube.com/watch?v=q6KMtLJUbuY&feature=sharea
Never tried the soup mix route but big fan of finely diced or food processor onion well mixed into the burger meat.I did a big batch on the Pit Barrel and haven't done different since. I go with a hot fire that gives me a nice char, and I get some smoke flavor. I also tried the Lipton's onion soup mix from my childhood days and liked that too.
Never tried the soup mix route but big fan of finely diced or food processor onion well mixed into the burger meat.
Hell no. Rare I cook for more than one anymore. Sure not doing it for 120+.Erik, Sirloin has very little fat and that is why they are usually dry. But I am sure you know that. Are you involved with the cooking or food prep?