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Smashed Burger night
smokesniffer
Posts: 2,016
A while back someone brought the smashed burger to light, who ever it was ( sorry I don't remember) I thought I would give it a try. SWMBOed loved them. She said it was one of the best burgers we have had. I pre-heated the egg and griddle to 500. Put the meatballs on the griddle for about 1 minute before smashing them. I added a bit of seasoning to mine and left the other alone. Put a bit of BBQ sauce on the patty and added some cheese. Loaded the burger up with tomatoes, lettuce onions and shrooms. A BIG THANK YOU to the person who brought this type of burger up.
Large, small, and a mini
Comments
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I'll have to try it, I've wanted to since the first post of one a bit back. Yours look good too
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
CI burgers and thin steaks rule!Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Those look so delicious, I'm going to have to try them!
Large Egg with adjustable rig, Kick Ash Basket and various Weber's
Floyd Va -
I need to get that half griddle. I made these a few nights ago and can only do a few at a time on my CI skillet. Tried to put it and my mini griddle on as same time but not dice. Love smashed burgers.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Until a couple of weeks ago, I had no idea what a smash burger even was. Then I saw the posts and decided to try it. The best burger I've ever had and will be making them on a very regular basis. Something about the carmelization and the slight crunch ... better than any thick burger in the world.
Beautiful and lovely Villa Rica, Georgia -
That burger looks mouth watering....well done!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Hub said:Until a couple of weeks ago, I had no idea what a smash burger even was. Then I saw the posts and decided to try it. The best burger I've ever had and will be making them on a very regular basis. Something about the carmelization and the slight crunch ... better than any thick burger in the world.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Awesome!! I really need to work on my smashing technique. Yours look awesome!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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bhedges1987 said:Hub said:Until a couple of weeks ago, I had no idea what a smash burger even was. Then I saw the posts and decided to try it. The best burger I've ever had and will be making them on a very regular basis. Something about the carmelization and the slight crunch ... better than any thick burger in the world.
Beautiful and lovely Villa Rica, Georgia -
for those of you thinking about it, GO FOR IT, as stated above
"Something about the carmelization and the slight crunch"
This is what makes it. IMHO.Large, small, and a mini -
@Mickey would love to hear about ur thin steaks sirLarge, small, and a mini
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Thatgrimguy said:Awesome!! I really need to work on my smashing technique. Yours look awesome!Large, small, and a mini
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@Chubbs I really like the half griddle, it is limited a bit due to size, you might be able to get 4 burgers of this style on to it. So if you had more people over you may want to keep burgers in a warming oven or just do shifts. I have been thinking about doing little sliders in this style.Large, small, and a mini -
I use this.
Beautiful and lovely Villa Rica, Georgia -
smokesniffer said:Thatgrimguy said:Awesome!! I really need to work on my smashing technique. Yours look awesome!
@smokesniffer @Thatgrimguy
I bought this about 5 months ago just for smashburgers. 6" x 5" and HEAVY. I've since used it for other things as well, but Smashburgers is it's main use and I recommend it hightly.
http://www.amazon.com/Dexter-Russell-31655H-Turner-Handle/dp/B008X6282G?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o06_s00
Phoenix -
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It has to be thawed. You can't smash a frozen patty.
Beautiful and lovely Villa Rica, Georgia -
@Hub dumb question. Ive heard of them partially frozen
St. Johns County, Florida -
I smash the daylights out of mine and hold the smasher firmly on the meat for at least a minute or two, so I can't imagine any degree of frozen meat working. I did some research prior to my first attempt and decided to follow this technique ... it was spot on! (except I don't use parchment paper)
http://www.bing.com/videos/search?q=how+to+make+a+smash+burger&&view=detail&mid=B020765099550F0ADB05B020765099550F0ADB05&FORM=VRDGAR
Beautiful and lovely Villa Rica, Georgia -
@Hub I'm going to try that parchment paper trick. Thanks for posting that video. Normally I spray the bottom of my spatula to avoid sticking / lifting.
Phoenix -
Same here. I spray my Lodge cast iron smashing tool with an olive oil spray. I don't think parchment paper is necessary. As long as the smashing tool is warmed and allowed to stay on the meat for about 45 seconds, the meat "releases" and you are home free.
Beautiful and lovely Villa Rica, Georgia -
Hub said:I use this.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
smokesniffer said:@Mickey would love to hear about ur thin steaks sir
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
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Thank you for this thread! Made smashed burgers tonight and they were awesome. Whole family liked them. Can't believe I've never done this before. ?
I had a lid from an cast iron skillet that was low and perfect to cook in. And I even had this antique cast iron bacon press on the shelf which I had never used...dusted it off and it worked perfectly!
I'll be hard pressed to make burgers another way. Such great results and so simple.
LBGE/Maryland -
Mickey said:smokesniffer said:@Mickey would love to hear about ur thin steaks sirXL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Never had a smashburger, but have been wanting to try one. This thread got me motivated. The only standard spatulas I have are slotted. However, I have a plasterers trowel like this
that I bought 100 years or so ago for a plastering project. Did the work and don't think I've touched it since. A little Barkeeper's Friend and some scrubbing and it's ready for its new life. Dirt cheap too. I just looked and they're only $8 at Home Depot!
The cook was an adventure!
1) I did it on a CI griddle on my stove top. Next time, I'll use the egg because I'm still looking at the smoke all over the house!
2) After the flip (Maillard was AWESOME!), I added a slice of bacon and some cheese. When I took it off the griddle, I dropped it on the kitchen floor!!
3) 5-second rule invoked!!!
4) As if that wasn't enough, I put the bun on the griddle - and burned it! I had more, but decided to eat the "extra flavor".
4) Verdict... One of the most flavorful burgers ever! If you've never had a smashburger... DO IT! Next time, I may not even use toppings or a bun. It's THAT GOOD!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Never had a smashburger, but have been wanting to try one. This thread got me motivated. The only standard spatulas I have are slotted. However, I have a plasterers trowel like this
that I bought 100 years or so ago for a plastering project. Did the work and don't think I've touched it since. A little Barkeeper's Friend and some scrubbing and it's ready for its new life. Dirt cheap too. I just looked and they're only $8 at Home Depot!
The cook was an adventure!
1) I did it on a CI griddle on my stove top. Next time, I'll use the egg because I'm still looking at the smoke all over the house!
2) After the flip (Maillard was AWESOME!), I added a slice of bacon and some cheese. When I took it off the griddle, I dropped it on the kitchen floor!!
3) 5-second rule invoked!!!
4) As if that wasn't enough, I put the bun on the griddle - and burned it! I had more, but decided to eat the "extra flavor".
4) Verdict... One of the most flavorful burgers ever! If you've never had a smashburger... DO IT! Next time, I may not even use toppings or a bun. It's THAT GOOD!Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum. -
@Carolina Q I had the same experience with my first one regarding the smoke. Set off the alarms and the house smelled like a greasy diner (not necessarily a bad thing mind you) for a good day. But so worth it. I've done them outside on the grill since. So true on the flavor. I used to eat thick burgers with all kinds of toppings. With smashburgers I keep it simple...pickles, mustard, lettuce, cheese. Incredible.--Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers.
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