Never Grill Your Burgers Again — Try This Old Grandma Trick

📗 Get My Complete Kitchen Guides Here: https://margretmillerkitchen.com/ Most burgers come off the grill the same sad way — charred outside, gray and dry inside, two black stripes on top and a cold bun underneath. In this video I show you the way I cooked hamburgers for 53 years: never on a grill, always in a hot cast iron skillet with a bacon press. I walk through all seven pieces — the 80/20 ground chuck, the loose balls (one pound makes four, never salted), the hot pan with no oil, the one smash, the scrape-and-flip, and the bun that steams on top instead of going in a toaster. Then there's the eighth piece, the one almost nobody does anymore: one big yellow onion sliced paper thin for every four burgers, piled on the raw meat and smashed right into it so it fries face down in the beef fat. That onion is how a pound and a half of beef fed six of us every Saturday night, and it costs a few cents. I'll also tell you the honest parts — 160 degrees in the middle, mind the mandoline, and open a window because it smokes. If you're feeding a family on not much meat and you're tired of dry burgers, this is the one I'd start with. CHAPTERS: 00:00 – Stop Grilling Your Burgers 01:19 – Feeding Six On A Pound 02:48 – Why 80/20 Ground Chuck 04:14 – Loose Balls, No Salt 05:36 – Why Grills Let Burgers Down 06:50 – Getting The Skillet Hot 08:04 – The One And Only Smash 09:24 – Scrape, Don't Lift 10:44 – Steaming The Bun 12:04 – Onions Fused To The Meat 13:24 – My Father's Verdict 14:44 – The Whole Method, Plain 16:14 – Your Turn To Tell Me #SmashBurger #OnionBurger #CastIron #BurgerTips #GroundBeef #OldFashionedCooking #ButcherTips #BudgetMeals #FriedOnionBurger #HomeCooking