Oklahoma Smash Burgers Three Ways!

I have yet to release a whole lot of griddle cooks this year after receiving my food service grade 110lb griddle accessory in August. I tried a bunch of different cooks off-camera in the "test kitchen" over the fall and summer, so there is plenty to follow in 2024! This cook was my last griddle cook of the season before I park the big stainless steel beast for the winter, and it's a great one - a real crowd-pleaser!
The only change I can make for next you/your cook is double the amount of onions, so I have more to work with. I sliced one large onion; next time, I'll cut a second one for a more generous use of the onions on the burgers.
The key to success in this cook is to have everything prepared and ready - right down to having the cheese slices out of their little packages if that is what you are using - everything happens fast once the burgers go on the grill!!
Used in this cook
Meat Church Holy Cow
bestbbqrubs.ca...
Mike's Chipolte Beer BBQ Sauce
www.mikesbbqru...
Cattleman's Grill California Tri-Tip seasoning
bestbbqrubs.ca...

[@laurenchurchphoto]

Great recipe! Will be trying! 🍽

[@LastRequestBarbeque]

Thanks for watching!

[@cookhands]

Wooow perfect my new friend❤❤❤

[@linux230]

So I assume that by salting the onions to hell, you'll need no seasoning on the meat itself?

[@LastRequestBarbeque]

Thanks for watching! Actually, the salt drew out the moisture, and were themselves at the end of the process not really salty. Probably the salt left with the liquid. You could taste to be sure and for your preference, but I still added some seasoning.

[@linux230]

@@LastRequestBarbeque ok great. Thank you. 👍🏽