I think I need to leave the top bun off to avoid the cheese sticking, but so far no complaints from the family.
73/27 with diced onions and Fire and Smoke Society beef rub mixed in, toasted the buns on the grill. Grilled at 400 degrees on a Weber Smokefire EX4 using a mix of charcoal and hickory pellets.
by Racine262
40 Comments
I’ve always let people plate themselves, but I really like your presentation here. Might have to bun them myself next time.
Let people bun them on their own. Also would feel weird to put any leftovers away already bunned.
Bun themselves so the cheese won’t peel off as they put on the toppings they want.
Yup let people bun them so they can put what they like on it.
I toast the buns, place the top bun cut side up, place the bottom bun cut side up, then place the patty on top. I use a tray with 2” sides as to prevent a burger from sliding off.
I bun myself and wrap them in foil
Straight from grill to bottom bun. Tops and toppings on the side. Fix em how you wish.
I don’t mind the “cheesey peel” to add toppings because I like that the hot meat steams the bun. I’m sure there’s a joke here somewhere…
Make it bun dem
I bun. Double smash patties from blackstone. Cheese, pickles, mustard. I have hot dogs if thats not your thing.
I just plate the burgers. I’ll ask who wants cheese and put cheese on that many. When I plate them I put the non cheese ones on the bottom and cheesed ones on top. Let the people bun and put toppings on themselves. After everyone is for sure done. I take any leftovers and build burgers, wrap them in parchment paper and freeze. So now when that random burger craving hits. I have some ready to go.
Bun them, then put them all back into the bag the buns came in. It steams the buns, melts the cheese, and keeps them warm longer. My wife taught me that trick.
I take everyone’s orders and build them accordingly
Bun them and wrap them in foil. Works for hot dogs, smoked sausage and burgers.
Or let them plate. You can’t go wrong either way. Well except for fish sandwiches.
Cook burger, toast bun, melt cheese, place patty on brown bun with the melted cheese, leave open fave for them to add condiments.
Only if it’s a couple other people that I know will dig in right away. A lot of times with more people some are caught in conversation or what not and the slight hesitation for them to grab a plate will make the bun become soggy.
I got to ask though, is the pink in the very front burger caused from your seasoning or is it really just cooked that rare? I’ve not been able to cook anything for that amount of people anything but cooked all the way through with a lot of objections to doneness.
Only if it’s a couple other people that I know will dig in right away. A lot of times with more people some are caught in conversation or what not and the slight hesitation for them to grab a plate will make the bun become soggy.
I got to ask though, is the pink in the very front burger caused from your seasoning or is it really just cooked that rare? I’ve not been able to cook anything for that amount of people anything but cooked all the way through with a lot of objections to doneness.
I always intend to let people plate them, but I also always forget and put all of them together myself. I just did that last weekend with a bunch of smash burgers. My bad.
They can do it themselves, not cause I wanna make sure they get what they want how they want it but because I’d rather spend that time shoving my own burger in me gob
Cheese will now be stuck to bun.
I bun them right away then cover them w a towel for a min or two. Helps the bun steam a little too
I bun them
Burgs looking good
I usually bun separately when hosting. Peeling the top off usually pulls the cheese with it when they go to dress the burger
There’s nothing worse than getting a burger that I have to peel the top off the melted cheese to add my toppings. I never bun them
Plate and let everyone put their burger together themself
Burger onto bottom bun and all top buns stay off, otherwise the cheese sticks and it gets pulled off
Toasted buns, melted cheese, always.
I need condiments. So please never bun my burger.
I prefer to dress my bun 1st, then add patty.
I would never bun them. If cooked properly they should still be juicy coming off the grill. Better to let them sit for a min than end up with soggy buns.
Both. I slice it on half and make it my style my way and then just bare half patty and half buns on the side for their pleasing abilities to try and top mine.
I usually quick toast and assemble them in a pan within grill. They stay hot
unless they are sitting at the table waiting, leave them to bun themselves. if you plate them straight off , hte bun just gets soggy.
For bigger groups, toasted buns on one platter, cheese melted patties on another. Toppings laid out like a salad bar.
For smaller I’ll just ask what ppl like and put them together for them
I let people self-bun because I’m generally around picky eaters.
That being said, with burgers like this I’d let you bun me any time. 🤤
Custom, just the way you like it and fresh off the production line. Goop it up anyway you like but on the condiment and sides table. We go to a fishing derby party every year. They serve cold burgers in a big foil tray and pick a bun out of the bag trick. It’s always stone cold.
Good thing I don’t eat buns.
It’s just as easy to serve hot to your guest.
I put them on the bottom bun and leave all of the tops on a separate plate
Sir, you are an artist.
I like to bun the burgers just like that, cheese sticking to the bun is a first world problem I think we all can accept