Tonights burger grilling session was done as recommended by Adam Perry Lang style. This means they were first grilled over the coals (note the char marks). While that was going on (and before) I was grilling onions in Extra Virgin Olive Oil seasoned with fresh pepper and sea salt. The onions were removed and after the burgers had cooked for 2-3 mins per side – they were transferred to the cast iron griddle.
All of the awesome grilled onion flavored oil was transferred to the burger. Oh, and did I mention I cooked 2 strips of bacon on there as well? Total flavor explosion!
