Around 1970 my great Aunt had a large hamburger griddle that fit over her gas stove’s burner.
It had to be at least 10 or maybe 12 inches square. Six patties fit on it. There was a groove along the edges that channeled the grease into a reservoir. She always bought the cheapest meat and a lot of fat cooked out. The reservoir could overflow cooking 6 patties. We used a teaspoon to spoon out the fat into a grease jar.
I have looked everywhere and never seen anything like this sold. It was so convenient and easy to cook burgers for a crowd. I really wanted to get my aunt’s griddle but she had already gotten rid of it when I asked.
My aunt had a metal burger press. She’d buy the 3 lb economy packs of meat. Spend half an hour pressing patties and putting them on wax paper. We’d take them out of the freezer and put them right on that hot griddle. Great memories. There were always a lot of kids at her house and we loved her burgers.
I searched on “stovetop griddle” and it turned up a number of models sold at Target and similar places. Most of them cover two burners, though, not one.
I had a cast-iron one for a while, back when I had a gas stove. I didn’t really like it all that much. It was heavy and much harder to clean than my electric skillet.
I used to own one where the surface was round, so the fat would drip down into a channel around its edge, but I got rid of it when I got a glass cooktop (smooth surface) stove as the grill surface doesn’t get close enough to the heating element.
I use this Lodge Reversible Cast Iron Griddle when I need the extra space and it’s raining or too darn cold to fire up the grill. Now that it is just my wife and I, it doesn’t see as much use.
I have the Lodge one and like it, although I paid around $20 at the Lodge factory store a couple of hours from my home two years ago. It’s lighter and easier to clean than the old two burner one that I used to take camping (the niece has that one now).
About once a year I go down to the outlet and spend my “allowance” on cast iron, grill and barbeque tools.
I have a two-burner cast iron griddle, but I don’t know the brand. I never figured out how to season it. I mean, I can season it; but the seasoning gets burnt off on the burner side. I never use it because, as you say, it’s heavy. If I do start using it again, I think I’ll just use the flat side so it gets nice and click. I tend to cook the steaks in a cast-iron frying pan or, recently, the gas grill.
I have the same one. It is a serious chunk of metal and a good alternative to the outdoor grill. It’s large enough I can cook a few burgers on one end and my wife’s vegetarian stuff on the other end and not have her freak out about me “contaminating” her Boca burger.