Smash Burgers - Teach Me

[F250 29195]

So my daughter had some friends over earlier this evening and I was asked to make smash burgers for dinner. Well, I made a bad mess and ended up throwing some burgers on the gas grill because I trashed those "smash burgers."

Where I think I went wrong. I used an All-Clad stainless steel pan instead of cast iron. The spatula I used didn't properly smash the burgers and the meat stuck to the spatula.

If anyone knows how to make these damn things, explain it to me like I am five years old.

[Dr Fear 1290]

I use 2 cast iron skillets on the stove top with 1 lb of ground beef. I season in a bowl and weight out 2 oz balls. (This is where you screwed up) I then use precut squares of silicon paper between the beef and the spatula and smash directly into the skillet and peel off the paper. A little nonstick in the skillet to start doesn't hurt. Should come loose when they are ready to flip which is like a minute or 90 seconds, so have that cheese ready to go before you start if you want to melt it in the pan. Also a cheap spatula will bend so use a heavy duty one or improvise with a small plate, can, whatever. Wax paper may work, never tried it, but I would be afraid of the coating melting.

[immamac 44317]

2oz patty is normal bun sized smash patty anything more is gonna smash too big for the bun unless you have oversized buns.

Leave in ball form unseasoned. Get pan (preferably cast iron, but anything will work) up to 450+. Plop in burger and spray spatula or flatener thing with oil or use parchment paper. Smash the fucker. Season it. Wait till edges cook and curl a bit. Flip. Season again. Done. 

Patties should flatten out to about 1/4 inch in thickness or so. 

IMO smash-burgers are far inferior to a good properly cooked thick-burger (1.5-2" thiccboi types) but have more character and flavor complexity than a regular ass burger 1/2"-1" thickness. 

You also need at least 2 patties per bun because it's just not that much meat per patty. 

[elfenix 34744]

Hold spatula on top of burger with one hand and use a wooden spoon in the other to press straight down on the spatula

[Etexhorn13 3094]

American cheese is crucial. 2-3 oz patty. Place cheese as soon as you flip/season bottom side, then stack 2 and transfer to bun. IMO grilled onions are the only vegetable needed. 

[nolongerU2horn 769]

 

[baboso 6105]

This guy is using a griddle, but has some good tips:

 

[jimmyjazz 47127]

I bought one of these, it's much easier to use than a spatula:

[dieucla98 2955]

I smash mine before I put them in the skillet. That gives me a chance to fix my fucked up smash before it's too late.

It's cheating but it's the same end result.

[luke duke 6449]

I’m always impressed at how people can fuck up simple things.

[Dr Fear 1290]

That reminds me, last year I made weekly batches of weighed out 2oz mini burgers for my toddler to eat for lunch at daycare (until they told me that she was chewing off the cheese and tossing the burger), but that butcher tray that says 1lb of ground beef? It ain't 16oz.  You are lucky if it is even 15oz and it is absolutely never over.

[HenryJames 67322]

I smashed your mom's burger last night.

[SurlyBDR 23150]

58 minutes ago, Dr Fear said:

but that butcher tray that says 1lb of ground beef? It ain't 16oz.  You are lucky if it is even 15oz and it is absolutely never over.

 

 

[Kennythetiger 9618]

1 hour ago, luke duke said:

I’m always impressed at how people can fuck up simple things.

Dad?  

[F250 29195]

4 hours ago, elfenix said:

Hold spatula on top of burger with one hand and use a wooden spoon in the other to press straight down on the spatula

I actually tried this in the middle of the cook which helped some but still resulted in failure.

[nolongerU2horn 769]

2 hours ago, dieucla98 said:

I smash mine before I put them in the skillet. That gives me a chance to fix my fucked up smash before it's too late.

It's cheating but it's the same end result.

It definitely will not be the same result

[immamac 44317]

I'm pretty sure F250 can use youtube if he wanted to do that for smashburgers. In today's age of content consolidation and platform I think it's important that we keep things in the community instead of constantly pushing people out to shit like that. 

In that spirit we should all make short clips or pics of a smashburger and post them here. I'll plan on doing some maybe tomorrow for lunch. 

[luke duke 6449]

I'm pretty sure F250 can use youtube if he wanted to do that for smashburgers. In today's age of content consolidation and platform I think it's important that we keep things in the community instead of constantly pushing people out to shit like that. 
In that spirit we should all make short clips or pics of a smashburger and post them here. I'll plan on doing some maybe tomorrow for lunch. 

I’ll save my how-to videos for the Bidet Meta Threas.

[Texzilla58 4789]

A reference for size:  a regular McDonald’s burger is 1.6 oz per patty.  We’d make them for ourselves like a smash burger and cook them to where the meat was cooking thru and then flip for just a few seconds, season heavy with salt and pepper, throw some grilled quarter pounder onions on, cheese it, put like four on the bun.  it’s basically crunchy meat and melty America. 
 

also if you have the tool, grind up a chuck roast and use that.  It makes a hell of a difference.  
 

a griddle is best.  If no blackstone use a gas grill with a cast iron griddle and crank it hot.  
 

 

[Gene Parmesan 4064]

I don't think I could do smash burgers in a skillet.  I need a lot of room to with the spatula to make sure I keep the crust intact.  

[jimmyjazz 47127]

25 minutes ago, Gene Parmesan said:

I don't think I could do smash burgers in a skillet.  I need a lot of room to with the spatula to make sure I keep the crust intact.  

Get the smasher I posted above.  It's the rare kitchen gadget that actually works.

[Gene Parmesan 4064]

12 minutes ago, jimmyjazz said:

Get the smasher I posted above.  It's the rare kitchen gadget that actually works.

I meant to get underneath the burger to flip 

[jimmyjazz 47127]

Just now, Gene Parmesan said:

I meant to get underneath the burger to flip 

Ah.  I use a fish spatula, works fine.

[HenryJames 67322]

4 hours ago, immamac said:

In that spirit we should all make short clips or pics of a smashburger and post them here. I'll plan on doing some maybe tomorrow for lunch. 

Derka Dogs - Teach Me

[F250 29195]

8 hours ago, jimmyjazz said:

I bought one of these, it's much easier to use than a spatula:

Do you have any issues with the meat sticking to the press or do you still use parchment paper?

[jimmyjazz 47127]

11 minutes ago, F250 said:

Do you have any issues with the meat sticking to the press or do you still use parchment paper?

I use parchment paper.  If it sticks it peels right off.

[Deej 77805]

Not a smash burger fan.

[Underdog 29162]

This came across my YT feed... 

 

[Underdog 29162]

Making plans to be down in the city weekend before Xmas and want to checkout this place... 

One this guy's videos introduced me to White Manna in NJ. 

[threesheets 1689]

Took my first shot at them this evening in the Blackstone. Got it for Father's Day and have barely used it because of the heat and the fact that I'm a damn mosquito magnet.

Not a great picture but it was honestly one of the best burgers I've ever had. Got lucky and nailed the crust, the lace, the seasoning, all of it. I was stressing because i was trying to time five burgers (so ten patties) at the same time. Not pictured: burger sauce, grilled onions, japs.

[SizzleChest 8313]

4 hours ago, Underdog said:

This came across my YT feed... 

 

I see Boris Johnson left politics to be a line cook.

[threesheets 1689]

Forgot this was a "learn me" thread so I probably should have included a few more details. I used 2.25 lbs of 80/20 to make 10 balls. Wanted 85/15 to keep them together a little better but I couldn't find any at the store. 

The rest was standard. Smashed to a quarter inch and seasoned (Lawry's), added 'murika cheese after flipping, stacked and pulled once the cheese melted. Buttered and griddled the buns as well. 

I don't think I'd be worth a shit using a cast iron skillet unless it was huge. The key was having a razor sharp griddle spatula to get under the crust and not leave any on the grill. Stole that from the BA video a few posts up. 

Oh, and I used this cupcake stand I found in a cabinet on top of parchment (sprayed with cooking spray) to smash. Worked perfect.

 

[HiggyBaby 2617]

My technique: 

preheat the griddle with an oil of your choice. 
slice and dice some onions and get them cooking across the griddle 

preseason the meat. I use 70/30. The higher the fat the better. 
lay the balls on the griddle across the onions and let cook for a minute. Smash. Cook another minute. Flip. Wait another minute. Throw your cheese on and melt. Serve. 
 

added bonus: the burnt hair smell from the flare up. 
I can highly recommend this griddle to used on your grill. Even has a smash tool available .
 

https://madeincookware.com/products/carbon-steel-griddle/griddle-nl

[jimmyjazz 47127]

8 minutes ago, HiggyBaby said:

I can highly recommend this griddle to used on your grill. Even has a smash tool available .

https://madeincookware.com/products/carbon-steel-griddle/griddle-nl

Or this Lodge which basically does the same thing at 25% of the price:

[F250 29195]

Does anyone use smash burger sauce? I was watching some videos and a lot of them make this sauce for the burgers.

[horn4life 3838]

I don't do them a lot, but the bottom line is the reason you are smashing the burger is to get crispier irregular edges IMHO.  The sear is the key, and fatty hamburger is some sticky ass shit.  I sort of view smash burgers the way I view making homemade tortillas. Without parchment paper you have more mess than tortillas. In fact parchment paper is probably one of the more underutilized tools in the kitchen tool box.  The "smash" is simply sustained pressure to get a uniform seal with the sear.  Then it's just leaving the damn thing alone until you see the blood boil up to the top.  Then you turn it, and DO NOT smash the burger again!!!

if you want to elevate the flavor take the time to clarify some butter and use that as your oil!

And of course only American cheese!  If you are making the mini Hawaiian roll sliders toast the rolls.  And you become a GOD!

PS - if you are truly making the super seared smash burger in quantity you should get a heavy spatula with a 45 degree angle on the edge.  As basically the best way to get the complete sear, is you are literally scraping the burger off of the griddle. Think about how you scrape a flat griddle of debris. Only the debris is attached to the burger in the sear.

 

Edited December 7 by horn4life

[luke duke 6449]

I cook ~[emoji[emoji[emoji[emoji6][emoji6]][emoji[emoji[emoji6]][emoji[emoji6]]]][emoji[emoji[emoji[emoji6][emoji6]][emoji[emoji[emoji6]][emoji[emoji6]]]][emoji[emoji6][emoji6]][emoji[emoji[emoji6]][emoji[emoji6][emoji6]]]][emoji[emoji6][emoji6]][emoji[emoji[emoji[emoji6][emoji6]][emoji[emoji[emoji6]][emoji[emoji6]]]][emoji[emoji6][emoji6]][emoji[emoji[emoji6]][emoji[emoji6][emoji6]]]]][emoji[emoji[emoji6]][emoji[emoji6]]][emoji[emoji[emoji6]][emoji[emoji6]]] smashburgers a year and I’ve never felt the need to use parchment paper.