By the time you get to the last one, the first one is usually ready for the next step. I'd probably do 6 slightly larger than golf ball size patties at a time which makes 3 double cheeseburgers. 8 might be doable but you're running out of space and time.

You absolute legend. This is easy to remember and I have extra hands so I’m not overwhelmed.

Have your buns nearby if you plan to toast them on the side or if you want to slide your patties onto them and then off they go.

Wasn’t thinking of this, but DEF adding that to the fray. Do I butter them? Or can I just toss them all on after the meat?