This video is intended primarily for instructional purposes for the process of making diner style pressed burgers on a flat iron grill followed up by the cleanup process.

DISCLAIMER: I am NOT by any means a professional cook...far from it...so no need to slam me in the comments section. Yes, I "murdered" the egg and yes, the bun was crap, I know! ;) This was just an impromptu lunch/video and not pre-planned at all. I'm just an average guy who loves comfort food and the process (trial and error) of making it.

DESCRIPTION: Cooking a bacon & egg double cheeseburger (for one) on the Blackstone griddle. In the video, I show a note stating 80/20 chuck however I prefer 70/30, it's just hard to find at most supermarkets unless you specifically ask for it. Another nice touch I learned from "DeepFriedKing" is that you can add a little saved bacon grease to the beef, though I only do this on special occasions. Check out his videos for more on that "Gooey Arm Burger"...best looking burger ever.

This was the last bun and it was a bit mashed, but the end result was still great! After all, this video was primarily for instructional purposes, not presentation. I normally use quality restaurant style buns.

I hope the video helps those who like this style of burger. There are obviously many different ways and opinions, this just happens to be mine and it works for me. -SW

- Griddle (36"): http://www.amazon.com/Blackstone-1554...
-IR thermometer: http://www.amazon.com/gp/product/B000...
- Spatula: http://www.amazon.com/gp/product/B003...
- Meat Press (small): http://www.amazon.com/gp/product/B000...
Meat Press (large square): http://www.amazon.com/gp/product/B003...
- Egg rings: http://www.amazon.com/gp/product/B000...
- Bottles: http://www.amazon.com/gp/product/B000...
- Grill scraper (I find this one to be too heavy duty for the Blackstone griddle. I simple thin 4" metal paint scraper from Lowe's is better): http://www.amazon.com/gp/product/B003...