I made a bunch of thin burgers. I was going to cook them on the grill, layer cheese between the patties off the heat, and let the juices and cheese mingle and melt. Then I started cooking the burgers on the vacation house grill. The first few burgers were fine. But, as I cooked and the fat dripped through the grill, it ignited the residual grease underneath and turned into a firebox. I used the not-quite-a-spatula that came with the house to move, flip, and adjust the burgers. I tried to make sure that neither the burgers nor myself turned into charcoal. I still proceeded with my plan of layering burgers and cheese, though I ended up pulling the burgers a bit early. I put the burgers into a 375°F oven for 5 minutes once they were all rescued from the grill. The cheese melted fully and encased the meat. Remarkably, the resulting burger experience was one of the most delicious I have had in a long time. Perhaps I need a bit more fire on the front side and the gentle-ish heated finish and rest to make a better burger. Working with the extremes seems to deliver the greatest results.
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