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Started By
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Smashburgers
Posted on 7/5/17 at 8:16 pm
Posted on 7/5/17 at 8:16 pm
Have to start thick. 80/20
It rained
Smash #1
It rained
Smash #1
This post was edited on 7/5/17 at 8:18 pm
5
Posted on 7/5/17 at 8:21 pm to VABuckeye
Thought you were supposed the smash right a way when you get it on the grill? Looks good, guess there is more than one way to skin a cat.
IWEI
IWEI
Posted on 7/5/17 at 8:23 pm to t00f
I like to get a sear on both sides first. Firms it up a little for smashing.
Like you said, more than one way to do it.
Like you said, more than one way to do it.
Posted on 7/5/17 at 8:24 pm to VABuckeye
That's the way I do them on the stove. Those look great
Posted on 7/5/17 at 8:33 pm to PapaPogey
It's all about the cheese. Ask your local deli for a block of American unsliced and slice it at home when you're ready to use it. Much better than the big brand slices in the cellophane.
Posted on 7/5/17 at 9:45 pm to VABuckeye
How do you like your Brookstone griddle?
Posted on 7/5/17 at 9:49 pm to t00f
quote:
Thought you were supposed the smash right a way when you get it on the grill? Looks good, guess there is more than one way to skin a cat. IWEI
If you smash after the first 30 seconds you start to lose a lot of fat/juices. Kenji has a pretty good article on it.
Posted on 7/6/17 at 7:22 am to foj1981
quote:
How do you like your Brookstone griddle?
Love it. I haven't thought about firing up my grill since I got it. It going to be fun to deal with after getting wet. I have a feeling that there is some work on it with steel wool pads in the near future.
Posted on 7/6/17 at 8:57 am to VABuckeye
I start smash burgers in a loose ball. Put them on the hot griddle for about 30 seconds, then flip and smash. The brief sear holds them together and smashing early prevents any juice loss.
Posted on 7/6/17 at 9:42 am to VABuckeye
I start mine in balls instead of pucks. But I love the technique. They come off great every time. Just did a batch for the 4th with great reviews.
Posted on 7/6/17 at 2:05 pm to VABuckeye
What type of beef is that?
Posted on 7/6/17 at 2:54 pm to Fat Harry
I use 3 oz loosely packed balls of a blend of chuck, brisket, and short rib. Drop them on super hot griddle and immediately firmly smash them for 30-40 seconds, let them sit another 30 seconds. Scrape them, flip them, let them sit for 30 seconds add salt/pepper and cheese, pull when cheese melts. Haven't had any issues with coming apart and get great browning/flavor.
Posted on 7/6/17 at 5:41 pm to VABuckeye
I use an ice cream scooper to make a ton of little balls out of plain 70/30 . Press completely on flat top griddle with trowel. Sprinkle salt. After about a min or so flip, add American cheese and sprinkle again with salt. Serve immediately as doubles with chopped onion, ketchup, and mustard
This post was edited on 7/6/17 at 5:42 pm
Posted on 7/6/17 at 6:13 pm to MontyFranklyn
Just basic 80/20 ground beef.
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