I was rather bored this afternoon and found myself in the basement watching a few YouTube videos on Blackstone Griddle grilling. I love our Blackstone Griddle and enjoy getting hints and recipes from Chef Nathan Lippy. He and his video guy have fun with these videos, but most importantly, I've learned a lot.
Here is one video he did which has great advice which I intend to use any time I make cheeseburgers. Which is many times. There is nothing like a burger made on the griddle. Seriously. Anyway....Lippy did this:
He said most bacon cheeseburgers have the bacon put on top whole length which means an inch or two of the bacon is always hanging outside the bun. What he did was fry the bacon to a nice crisp, then the burger. When the bacon was done he cut each piece into about one inch pieces, then laid them on top of the cooked burger so they filled the top of the meat with no hanging off. Then a slice of cheese was put over the whole thing and waited a bit so that the heat from the meat melted the cheese right over the bacon. Eating it was easy and the bacon stayed put.
It was an eye-opener for me and such a great idea.
He also has some interesting advice on slicing the onion, making a sauce and the lettuce. The lettuce advice is worth the wait.
All in all if you like food, this video is fun and full of great tips.
Comments