fav13andac1)c said:

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Smash burgers are the best IMO. Quick(<2 minutes a burger) and full of the almighty maillard reaction.

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And that's how it's done. Except I prefer mustard and japs instead of thousand island.

AggieGunslinger said:

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I freely admit that I grew up on burgers with onion soup mix in them. It wasn't until I got older that I learned what a real burger was.

My old man was a wonderful father, but he over cooked beef all the time. I never really ate steak, burgers, etc, turns outi t's because it was always over cooked, medium well to well was standard. What's even more strange is he grew up in a small farm where they butchered their own cows for food every year.

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We raised our own beef and pork, but tended to overcook our steaks as well. They were still pretty good, though. I think that many of the old time farmers and ranchers weren't really comfortable with beef that wasn't at least medium well.

My mother really overcooked bacon.

Related to this topic, when I was a kid my parents went to El Paso for a few days. While there my mother bought a "hamburger press" to press hamburgers into one thin patty. She used it just once and put it away.

Years later, I realized what it really was -- a tortilla press.

fav13andac1)c said:

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Smash burgers are the best IMO. Quick(<2 minutes a burger) and full of the almighty maillard reaction.

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Is there any reason this couldn't be done with a pan/skillet on a propane grill to avoid the indoor smoky mess?

I don't see why it wouldn't. you might have to set the pan more in the flame than on the grill grate but if you're smart about it, you should be able to make it work.

Seersucker Ag 2011 said:

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fav13andac1)c said:

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Smash burgers are the best IMO. Quick(<2 minutes a burger) and full of the almighty maillard reaction.

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Is there any reason this couldn't be done with a pan/skillet on a propane grill to avoid the indoor smoky mess?

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Yes, but you may not have enough heat output. If you've got a turkey fryer burner, that's a better idea.

If you close the lid to heat the skillet it might get you close. I have a stainless steel topper I put on my grill to make burgers. They are good, but it's hard to get the maillard reaction. I haven't tried my cast iron which would hold heat better for when I leave the lid open to cook.

HTownAg98 said:

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Seersucker Ag 2011 said:

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fav13andac1)c said:

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Smash burgers are the best IMO. Quick(<2 minutes a burger) and full of the almighty maillard reaction.

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Is there any reason this couldn't be done with a pan/skillet on a propane grill to avoid the indoor smoky mess?

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Yes, but you may not have enough heat output. If you've got a turkey fryer burner, that's a better idea.

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Great idea - I'll stick a pan on top of my crawfish burner