It is small, but the best so far!

Cast iron or aluminum? Brand? I have an expensive non stick (Big laugh!!) aluminum griddle that is good to 425*. Was excited about it until I tried to clean it after a hot cook. Have no room for a free standing, so looking for a cast iron combo griddle/grill that will fit in my B380. 

It is a Lodge CI 16 x 10.

Any particular reason that you did not cook the burger on the flat side of the griddle?

Just wanted to see how the ridges would work.  I cant believe I have had it this long and no breakfast.

My special, go off the diet treat for 4th of July -- a big "California Burger" with brie!

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That looks real good.  What was it cooked on?

Just the stove top in a pan.  Too lazy to turn on the Memphis!

My wife would have devoured that, brie just isn’t for me but it looks fantastic.

I made some smash burgers on the Weber griddle again yesterday.  They were moist and flavorful, but I just can not get that crunch on them on that porcelain coated griddle.  I guess I am going to have to keep trying on the stainless steel griddle.

That is why I sent that 1st griddle back!

Leftover smash burgers sans crust on Amoroso hamburger roll

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Friday, I went to Buffalo Wild Wings and had another one of those hatch chili burgers with bacon and onions

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Looks like they gave you limp bacon? Otherwise looks fantastic.

Looks like they gave you limp bacon? Otherwise looks fantastic.

that's an onion

So do you cut it in half or just use the hunch method?