Had to choose between a flat top and a charbroiler for a new station yesterday

I got put on the new lunch line and they asked me if I wanted a flat top or a charbroiler for my station. I picked the flat top because I thought it would be easier for eggs and pancakes and stuff. But then I got hit with a rush of burger orders and realized I couldn't get that smoky grilled flavor at all. Anyone else ever pick wrong like that and regret it for a whole shift? The smell of the charbroiler from the other station was killing me.

3 comments

3 Comments

jesser791mo ago

Did you try smashing the patties down or using a press to get some browning? A flat top can still get decent sear if you let the metal heat up enough. But yeah, nothing beats that open flame char lol.

danielw881mo ago

Read somewhere that Kenji Lopez-Alt tested this - he found smash burgers on a flat top actually get more browning than grilled ones because the whole surface of the patty touches the hot metal at once. @jesser79 you're right about letting the griddle heat up enough though, I think most people don't wait long enough and end up with steamed burgers instead of seared ones. But I'll still take a charcoal grilled burger any day for that smoky taste you just cant get from a flat top. The smash method is cool for speed and crust but it's a different animal altogether.

the_oscar1mo ago

Oh man, that reminds me of this time I tried making smash burgers on my crappy electric griddle and it was a total disaster because I didn't let it preheat nearly long enough. The patties just kinda sat there and steamed, ended up with this gray, sad-looking burger that tasted more like boiled meat than anything else. I mean, I get what you're saying about the flat top giving better browning if you wait, but after that experience I just stick to my cast iron skillet for smash burgers now. Plus, idk about you guys but I've had way too many griddle burgers at diners that were basically just warm and soggy, not crispy at all.