by Sean Garrity, CEO, GBC
Not everything should be contentious. And it’s not our aim at the Gainesville Burger Club to create controversy. Sure, our last post asked which of the three area institutions, Mac’s, Bev’s, or Sandwich Inn, was the best. Ultimately, we concluded that they all fuckin’ rule, man.
Yet here we are again with another “versus” question. We asked our members which style of burger preparation they preferred: griddled or grilled. The goal wasn’t so much to create division — to partition groups of hardliners against one another. Rather, the pursuit was purely scientific in nature. It is part of the Gainesville Burger Club’s mission to understand the underpinnings of human nature. To uncover truths about our world and make predictions about our future. And it seems we’ve accomplished this with our small double (cheeseburger) blind study.
A whopp(er)ing 75% of Gainesville Burger Club members say they prefer griddled burgers over their grilled counterparts. So, let’s explore the reasons behind this preference and delve into what makes both griddled and grilled burgers so great.
Become One with the Flattop
Griddled burgers are cooked on a (wait for it) griddle, which is usually a large iron or nonstick flattop, but can also be, say, a cast iron pan. Patties are sometimes pre-formed and slapped down onto the cooking surface. Other times, a ball of ground beef is plopped onto the griddle and then pressed into a thin patty with a weighted spatula.
This technique is nearly as old as the burger itself, but has gained popularity in recent years with the rise of the smash burger craze. (Note: Imagine a Venn diagram, if you will. Not all griddled burgers are smash burgers, but all smash burgers are griddled burgers.)
So, what is it about griddled burgers that makes them so attractive to our membership?
Well, several factors.
“Can’t we love them all?” said GBC Treasurer Danielle Johnson. “If held to a (grill) fire, I prefer a griddled burger. Griddled tend to be juicier. And if we’re talking smash burgers on the griddle, there’s more surface area for a more even cooking temperature. They also have a nice crispy finish.”
As our money handler noted, griddled burgers are renowned for their ability to develop a crispy crust, sealing in the juices and enhancing flavor. The high heat of the griddle facilitates the Maillard reaction, a chemical process that creates a complex flavor profile through browning. This leads to a savory, umami-rich taste that many find irresistible.
It is important to note here that properly seasoning the burger as it hits the griddle is imperative to achieve this effect. Salt and pepper help develop that coveted crust and enhance the flavor of the beef. We have eaten so many burgers that could have been contenders for Burger of the Year, but lack of seasoning held them back from the prize.
Griddled burgers also cook quickly, making them an ideal choice for those seeking a fast, delicious meal. A thin patty meeting a scorching hot flat surface ensures even and rapid cooking, allowing the burger to be prepared to perfection within minutes. It’s convenient and delicious.
There’s also the question of the toppings best suited to create a griddled masterpiece. Many have become minimalists (or, arguably, purists) these days, citing that the Platonic burger ideal looks like two griddled patties, American cheese, diced raw onions, pickles and yellow mustard. Others prefer some kind of special sauce and load up on lettuce, tomato and griddled onions and mushrooms. It’s really up to the individual, obviously.
The textural experience offered by griddled burgers is unique. Crispy on the outside, yet still maintaining juiciness, these burgers throw the eater into another dimension of space time.
“I prefer a griddled burger,” said GBC Artist-in-Residence Edie Schaub. “My favorite burgers are all griddled. In-and-Out is my original favorite, but locally I would recommend DJ’s Cast Iron, Mac’s, and Bev’s. That said, I personally make fantastic smash burgers. A good griddled burger has a thin, juicy patty with a good sear and crispy edges.”
What is That, Mesquite?
There are, however, some burger enthusiasts in GBC who argue that the thin patty may not provide the same level of meaty satisfaction as a thicker grilled burger.
These grilled burger advocates say this style of preparation offers a distinct flavor and texture profile that’s difficult to match on a griddle.
“I’m not saying that I prefer grilled over griddled, for all burgs are innocent until proven guilty,” said Buddy Schaub, GBC’s Cheesiest Executive Officer (C.E.O.). “However, there is nothing like the smokey char from a well seasoned grill to seal in those flavorful juices. It can definitely add to the overall experience of the burger unlike any griddling.”
Like our Cheesiest Officer noted, grilling imparts a compelling fire-roasted taste. And the fat dripping onto the coals creates the nostalgic scent of a summertime backyard cookout. Grilling appeals to our inner children, doing cannonballs into the deep end and then reaching for a paper plate and a bun. (Did you know that you don’t really have to wait 30 minutes after eating before getting back in the pool? Our childhoods were filled with many such lies.)
“Grill marks and smoky flavor do make a nice pairing on a grilled burger,” Danielle agreed. “They add authenticity. And who doesn’t like to cook outside?
Grilled burgers also tend to have a thicker patty, which some prefer for its hearty mouthfeel. Another perk of grilling these more substantial morsels is that they can be cooked to temperature. Getting a thin griddled patty to med rare just ain’t going to happen.
“What I like best about a grilled burger is the taste of the flame!” said Edie. “Everyone loves the flavor of a chargrill. It’s primal!”
There’s also the fancy appeal of grilled burgers. Though grilled burgers are the stuff of backyard BBQs, steak houses and fine dining establishments often create custom grinds of decadent short rib and brisket and grill those rich suckers to feed rich folks. Foie gras, lobster, gold leaf, and other adornments sometimes top a grilled creation in these joints. Good idea? Maybe. I’m definitely not turning one down.
Opinions Are Like Hotdogs
There’s an asshole joke in there somewhere. But, really, what did we learn from this article? Simple: some people like their burgers griddled. Others like them grilled. Whatever your preference, take solace in the fact that you’re eating a fuckin’ burger. In the words of the immortal DLR, “This must be just like living in paradise.”
Gainesville Burger Club 