🤨 “Smashburgs”…?

 

I’ve been seeing my fellow stubfart grillers doing these and I dunno what to think about ‘em. Any of you guys do them? 

I’m on a heavy duty cast iron charcoal hibachi type BBQ and wonder how well it would work with a griddle? Is it even worth trying? It kinda strikes me as a shabby, quick n’ dirty way to do burgs. I like to make the big patties with a bit of egg and cracker crumbs and slowly grill them. I haven’t done much BBQing this summer and I need to jump on that because the way time flies around here, it won’t be long until the snow flies! 

Your attention in this matter is deeply appreciated!