7 Griddle Burger Ideas When You're Tired of Smash Burgers
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- Опубликовано: 28 сен 2024
- These are three of my favorite burgers from the restuarants I worked at in college. Also it was my first time trying to make an authentic chop cheese. It definetly won't be my last time, I would definetly give these a try if you've never made them before.
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It's cool to see your channel growing so much.
Thanks man, I really appreciate you watching. It's been a fun ride
Props to you Johnny Brunet for highly recommending all of these recipes. You are a griddler of the highest order. 🍔
Thank you, I appreciate you watching and the compliment.
I’m going to start referring to my fast food orders as “research”! Well played.
Exactly Murray! I'm doing this for the people not because I want to 🤣🤣🤣
Great tip with the JJ bread 👍🏼
Thanks!
I love the Jimmy John's Bread, I always "scoop" out the bread from the top side. Great cook has always!
Ya it's the best and that's a great idea to scoop out the top.
You pulled it out in the end on that White Castle Johnny! Good job. All the cooks looked good by I can't wait to try that bacon bleu. Love me some bleu cheese. And who doesn't like bacon. Thanks once again for another awesome video.
Tha ks Todd I appreciate it. The white castles definitely weren't perfect but they ended up tasting good. Ya definitely try the blue cheese spread it's great!! Thanks again for always watching.
What do you call a person watching this video with a beer in the belly?.........A happy Griddler!!!
Amen David! Bout to grab a beer myself.
We don't cook with wine and it's hard to be classy on a beer budget 👍👍
@@JohnnyBrunet what part of Ohio are you in? I’m in the Toledo area, been watching your videos.
@@wiillthebarbertv9415 thanks for watching Will! I'm in Columbus.
@@JohnnyBrunet Nice! I’ve been backyard BBQ for years , just got my first griddle 22” Members Mark, I’m impressed, I definitely plan on upgrading to a bigger griddle as soon as our deck is finished.
Love the happy accidents lol and the channel my friend
Tha ks William! I appreciate you watching.
Hey Johnny, I worked at White Castle, Warren, Michigan in 1972. I was 16 years old. We always scraped the previous spread onions out of the way and placed the semi frozen burgers down on the aluminum top grill and let cook for a while before using a ladle, dipping it into a very warm bath container filled with hydrating onions. The ladle had holes in the bottom to minimize the water coming out of the container and we would spread the moist onions on the cooking burgers. After the burgers were half cooked, you could tell as the edges and the holes would start to turn grey. That is the time we put pickle slice then the bottom bun down first on the meat with the rounded top bun on top of the bottom bun. After 5 minutes we would take the burger stacks, )using 3 burger spatula,) three at a time off the grill and assemble and box. Mustard and ketchup were pre mixed together and only put on if asked for. Note, Mustard, Ketchup mix was put on when the burgers were in the box, we would squeeze it through the open end before bagging. This was over 50 years ago and best that I can recall. Greetings again from North Michigan.
Wow that is awesome!!! Thank you so much for all this great information. That totally makes sense about letting them half cook before you put the buns down. I need to give these another try and see if I can redeem myself. I really appreciate you sharing all of this. I'm always fascinated by how different restaurants and fast food places work. I'll ix the mustard and ketchup together next time too. I can't wait to try it again. Thanks for watching.
We used to hit the White Castle on 8 Mile Rd. and Gratiot for some late-night sliders after a night of "cruising Gratiot." Great times, great memories!
Good Job My Friend!!
Thanks!
OK, I gotta go fire up the griddle. I think White Castle's grills are more of a tank with 4 sides that can contain liquid and the onions are basically taking a bath all day. Dome-ing them, as another commenter suggested, might be a good alternative. George Motz, the Burger Scholar, has a good video on making W.C. sliders.
Set a cookie / baking sheet on top so the steam vents out the sides - the dome traps too much steam & they'll be soggy!
Ya I'll have to try the cookie sheet and watch George's video. I love him he does great stuff! Thanks for the recommendations!
Just seasoned my first griddle this afternoon. First meal… Chopped cheese. Wish me luck. From one Ohioan to another, like your videos!
That's awesome! Congratulations on your new griddle and that's a perfect first meal to try. I hope it turned out great. Tha ks for watching.
I've only had mine a week and I use it every chance I get. Try smashed chicken and also street tacos. Easy and really good.
I have never tried making the white castles before but my thought is to use a sheet pan on the griddle to keep more moisture in the onions to create more steam. One day I will get around to trying it out. I also think they use like a 70/30 ground that will emit more juice to help steam the burgers. Who knows if this will work but this is how I will try it.
Ya that's a very good thought. Also the 70/30 is a great idea. I definitely think more steam/trapping the steam is the key.
Back in high school, I worked at a drive-in and we sold SLIDERS in little cardboard boxes EXACTLY like White Castle. We used a 12x18" flat sheet of 1/8" thick aluminum with a simple 1/2 loop handle riveted to it. Those sat on top of the buns so the steam was trapped & the burgers were PERFECT! One sheet covered 6 rows of 4 burgers perfectly and we had 4 of them, so I had 96 burgers going all the time at about 5 minute intervals on the flat stainless griddle while also running an iron mesh flaming gas grill for 1/4 LB'ers, chicken breasts, etc. along w/ droppin' fries & rings... sweating grease for the 3 hour rush & then clean-up & prep. I learned how it all worked, but I am glad that was just a high school gig!
Forgot to mention - 80% got our special cut size slice of american cheese & pickles added while boxing them.
Oh that's awesome that you worked at a similar place. 96 burger at once! Dude that sounds nuts. I bet Friday night were non stop. That sounds very similar to when I was at outback and a busy Sunday at Bob Evans. I learned a lot and it was fast paced. I'm also glad it was only temporary. Thanks for sharing brother.
@@JohnnyBrunet - Shuffling 24 frozen patties (with pre-drilled holes) at one time was like dealing a deck of cards in Vegas dude. Delt a new round every 5 minutes...
@@harddocs you were an artist on the flat top!
@@JohnnyBrunet - More like assembly line worker - just putting parts together against the clock!
As always you give me great ideas for awesome meals. Planning on making beef & provolone sub this week.
Beef and provolone sounds great!
I havnt done the white castle sliders yet. Its been on the radar tho. Maybe dome the burgers? Either way they turned out looking good.
Ya I think the some might be a good idea.
Great video Johnny! BarnYard Magic from Saucy Bottom BBQ is an EXCELLENT seasoning for burgers and steak. Give it a try next time.
good vid dood!!!
Thanks Harry!
It's 5:50 AM. Dark outside in South Florida. Trying to figure out if I can make chopped cheese without waking everyone up now.
🤣🤣🤣
Absolute legend
Thanks brother!
you should look up thackers or hamburger station there far better than white castle you still use sliders buns or dinner rolls but as far as onions slice then super thin and add them with mustard at the end they are super good have fun
I e never heard of them Bill. I will definitely look them up, thanks.
@@JohnnyBrunet they are a Akron thing Thackers is gone but hamburger staion is alive and giving people gas for the last 25 years
@@CycoBillywoodworking that's awesome. I'll remember that next time I'm in Akron.
Good videos
Thanks Josh.
I always melt my cheese, so I consider us friends.
Haha absolutely Brett! Cheese melting friends for sure lol
I agree, Kroger does NOT have good bread for any kind of subs, grinders or what ever you may call it from your neck of the woods. Does anyone have a good subroll/bread receipe??
Hey Johnny! Great videos! Thanks a lot for all the effort! Had a quick question for you: when you’re seasoning the griddle, you said to crank it up on high until discoloration, oil, burn off 15 minutes, oil, burn off 15 minutes, etc. You’ve also said not to crank up to high as it might warp. I assume warping only happens after a much longer period on high? I just want to make sure I don’t mess things up! Thanks again for all the info you impart. Love how it’s not foofy!
Hi David,
So yes when you are seasoning it's fine to go up to high. Also for warping I wasn't very clear in that video.
It mainly happens if you only have like half the griddle on high and the other half off.
Or if it's cold and you immediatly crank it to high.
Or mine warped when I cranked it high and put a large partially frozne 5lb log of ground beef on there.
I think the main thing that causes warping is drastic changes in temperature over a short period of time. So for seasoning you should be fine to got to high. That's whay they usually reccmend from blackstone. I just don't really cook on high or ever use it after the seasoning process. I hope that helps. Thanks so much for watching and I'm glad you like the videos.
Thanks again! This is all much appreciated!!
@@davidl7033 anytime.
With that much food, I assume a pony keg was involved?
Haha man I haven't seen a pony keg for a while. Those were the best in college.
I couldn't get my White Castle burgers to cook all the way through either without turning them. I ended up with bloody buns. 😂
Ya that's exactly what happened to me. I didn't show it all but most of my buns were bloody so I put them on the griddle to cook out the juices lol. Glad I wasn't the only one! Thanks for watching Mitch.
Never been to a White Castle as I’ve never seen one! Is it really good or just something to eat? I can’t tell the way people talk about it
Hard to tell because I grew up with it so I love it. You gotta like onions and I love them so I'm a huge fan. But all the jokes about it giving you the runs are totally true lol. It'll clear your system out.
We need to link up soon brother. So much happening on my side that we need to network.
For sure man I'd love to. Also I would definitely love to do something browns tailgate related come fall.
@@JohnnyBrunet
Definately!
Not going to try the White Castle. Looks like too much work. Will try the others though.
Ya I definitely don't think it was worth the work. The chop cheeses were great though. And a ton easier. Thanks for watching.
Well we don't cook with wine.
Must be wanted by the feds, burning your finger prints off. That’s a pro move.😂😂😂
🤣🤣🤣🤣🤣
Well, I want to be friends so I'll start melting my cheese on my burger. lol
🤣🤣🤣 sounds good Robert!
😋👍👍👍😋
Tha ks Eli.
Thank you for not cooking a smashburger. Skinny well done burgers come from Burger King. Tasty burgers with a little pink in the middle come from people that can cook.
I like em both but definitely love a thick medium burger. Thanks for watching buddy.
Johnny, I love the JJ bread idea. I'll definitely try and grab some next time I make chopped cheese sandwiches. If you haven't seen this guy yet, check out chuds bbq he has a good chopped cheese recipe. ruclips.net/video/78fUtrWFacM/видео.html
Oh ya I'm familiar with Chudd! I love his channel he does some amazing stuff.
Still the best food channel on yt!
Thanks so much John!
White castle. Cook longer before u put the buns on.. iam stealing the blue cheese burger. Lol
I'm going to try that next time Scotty. And you should definitely use the blue cheese!
Welcome back Brother. I laughed the entire 11 minutes. Are you sure you're only drinking beer? Just sayin'.
With a little one in the house, we need to maximize your monitization...bring it on.
Thanks brother, glad I could give you a few chuckles.
Dang buddy!!! Great work! I’ll be back at it in a few weeks! Totally giving that inside out burger a shot! Btw, your chopped cheese it’s pretty much spot on(there is no correct way to make them, that’s the point!)
Thanks buddy.
White Castle. Great memories
Haha yup.
white castle sliders awwwwwwwww mannnnnn
Gotta love em!
Can't bet Jimmy Johns bread! The steakhouse chopped cheese looked like the best for me, but they all looked very good. I see you fixed the dome handle finally, LOL. Thanks for the video.
Ya the JJ bread is wonderful. Actually no I haven't fixed it yet that's just some old footage lol. I bought a brand new one from Cuisinart but I don't love it.
I really look forward to your videos so please keep them coming
Thanks Rod. I'm so glad you like them and I appreciate you watching.
Love White Castle double cheese belly bombers.
Ya those are great.
Not nearly enough onions for the White Castle you need a blanket of them
Ya I thought I had a lot when I rehyrdated them but then when I put them on the griddle it still wasn't enough. Next time I'm doing more.
Good video Johnny !! Its 3 55 pm in montana and I'm having a huge deer meat burger. ( it's cooking now ) THANK YOU FRANK FROM MONTANA......
That sounds delicious Frank!
Johnny the Grill! Enjoying your channel IMMENSELY - thanks! I'm so inspired I think I gots ta get me one of these - or at least a nice insert for my gas grill...
Two things I'd like to share, first yes the Montreal steak seasoning is great - but have you tried the Grill Mates hamburger seasoning? Been lovin' that one for awhile!
And if you can get your hands on it out by you, Peter Luger's Steak House Old Fashioned Sauce - in addition to other spices, this is made with grated horseradish & molasses, so it's sweet & tangy. HANDS DOWN the best steak sauce ever!!!
EDIT:
Peter Luger's is a famous steakhouse in NYC - and the sauce needs to be refrigerated even before opening, so it may be tough to come by out there...
Tha k you so much I'm so glad you're enjoying the channel and I really appreciate you watching.
No I have not tried the grill mates hamburger seasoning but I will look for it.
Also I've heard the name Peter Lugers but have never seen any of there products in Ohio.
If I ever come across there steak sauce I will be sure to grab some! Thanks for the suggestions.
You’re awesome, I got my first flattop this summer, I have never been much of a cook nor have I experimented much until watching your videos.
My boys and their friends can’t wait for the next burger night because I’m always improving or adding something new, usually a happy little accident.
Keep the ideas coming, I can’t wait to do up some
That's awesome congratulations on the new griddle and I'm so happy that my videos have helped feed your boys. That really makes my day to hear that.
Howdy Johnny, gonna have to try me some sliders, however it might give me a headache.... cuz I will have to make the wife mad so that I can find the rolling pin. Thanks for the video. Have A Day!
Hahaha I had to dig out my rolling pin as well!
Sam the cooking guy does an okay version of the white castle burgers (link: ruclips.net/video/5xN_V5Dv5po/видео.html).
Thanks Joey I'll check that out.
I'm still waiting for you to show me how to make the perfect montecristo on the girdle I probably didn't fail. But I know you can do better
Sorry Ross I need to get on that. I've never done one so I don't know how it will turn out but I can give it a try.
I want to try them all 🤤 and as always...that hat ☺
Thanks Garrett!
Did chopped cheese this weekend with bread from Jimmy Johns. Was great!
That's awesome Joe!!! Thanks for letting me know that makes my day. I'm so glad they turned out well for you.
blazing saddles style. nice. horses?! we can afford to lose horses....
🤣🤣🤣🤣
"Can we get some more beans Mr Taggert?"
🤣🤣🤣
Seeing and hearing the tips are great!!
Tha ks Alex, I hope they help.
Yeah JJ is the best and cheap👌✌️🤘
Yes it is Tomas. You just can't beat the price.
Nice video Thanks
You're welcome Randall.
JJ bread! Brilliant!
Thanks Nathan.
Easter egg humor!
😁
Johnny you are a jack-of-all-trades and master of all. Just remember anything in a styrofoam cup is called the cold coffee LOL
Lol 🤣 thanks Ross
Thanks for the tips!
You're welcome, thanks for watching.
Awesome video as always. Nice addition with the green egg!! Where you get that thermometer??
Thanks Keith! Ya the green agg has been fun. Are you talking about the thermometer on the Egg? It's the new thermometer that they've had for a year or two that just comes with the egg. The old ones have a smaller one. If you're talking about my infrared gun thermometer, I got that from camp chef.
I was referring to the grill surface thermometer you have in the beginning. I re-watched and paused and zoomed in to figure it out. $10 on the Amazon and be here by Friday lol. Keep up the awesome videos.
@@keithtrosen7954 oh sorry I totally forgot that one was on there. Ya it's just a surface thermometer and they're cheap. Glad you figured it out. Sorry.