Basic Smash Burger??

bhedges1987

So I have searched the forum and have seen multiple ways to go about this.  I want to try these for the first time and debating which is the easiest / most reliable way for a first timer.

I see some people pre smash, some cook on the CI before smashing, then season, others throw them on and smash them right away.

Curious about heat / time / raised / suggested meat to use i.e 80/20

Any help would be appreciated.  Thanks!

shtgunal3

4oz ball of ground meat, season as you wish, get your cast iron or griddle really hot, if you can get it to 1000 that is ok, drop meat ball on griddle and smash, if your griddle or cast iron is hot enough it should only take 60-90 seconds a side

bhedges1987

And keep the egg lid open the whole time I assume ?

EastTNBGE

Either way.  You can close the lid between flips and smashes but remember to burp it at that temp.

Hub

Do this.  It is absolute perfection.  http://www.bing.com/videos/search?q=how+to+make+a+smashburger&qpvt=how+to+make+a+smashburger&view=detail&mid=B020765099550F0ADB05B020765099550F0ADB05&FORM=VRDGAR

HeavyG

Another good resource: http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

theyolksonyou

^^this. 

The he key is you want it to stick. I flip with a razor scraper. 

HeavyG

theyolksonyou said:

^^this. 

The he key is you want it to stick. I flip with a razor scraper. 

Razor scraper is a neat idea.

This is my go to smash burger spatula: http://www.amazon.com/Browne-56-Stainless-Steel-Turner/dp/B000VVO91E?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o05_s00

It already has a "cutting edge" all round but I give the front edge just a bit more of a sharpen.

SmokeyPitt

I prefer to pre-smash them.  I use wax paper and cut into squares and then form all the patties and put them in a stack.  Grab them and slap them on the griddle and use the spatula to give them a little extra smash.  It takes a little more work up front but to me it is a little less stressful and they come out looking more uniform.  

Hub

I use this to smash mine .. about 20 bucks on ebay. 

Thatgrimguy

I wish you could get that gadget the smashburger guy uses on that video.

Theophan

I haven't done smash burgers, but I thought the whole point was that by smashing it on the griddle (i.e. not beforehand) you're forcing more of the meat to be pressed HARD on the hot metal, making the crust more consistent than if you smash them before hand and just sort of drop them on the griddle.  I really think that's the whole point of "smash burgers" -- smashing them ahead of time isn't really any different than pressing them in a burger press or something.

Has anybody tried it both ways and compared the crust?

bhedges1987

Theophan said:

I haven't done smash burgers, but I thought the whole point was that by smashing it on the griddle (i.e. not beforehand) you're forcing more of the meat to be pressed HARD on the hot metal, making the crust more consistent than if you smash them before hand and just sort of drop them on the griddle.  I really think that's the whole point of "smash burgers" -- smashing them ahead of time isn't really any different than pressing them in a burger press or something.

Has anybody tried it both ways and compared the crust?

It is. I had to work with what I had though. Crust was phenomenal still. 

clemsontyger97

http://eggheadforum.com/discussion/1193023/cast-iron-skillet-smash-burger#latest

2-4oz of 80/20.   Ball them up as loosely as you possibly can, just enough to hold them together.   I got the grill to 500, let the skillet heat up for a bit.   Rubbed it with just a very small amount of oil.

Place the loosely formed balls into the skillet and wait 15-20 seconds and smash the heck out of them.   Cook about 1.5-2minutes.   Scrape them up, careful not to lose the crust, then cook another 30 seconds-1min on the other side and add cheese if you want.

I'm hooked on these, and don't even consider making a thicker burger now...and I loved thick burgers until I did this

Here are the two links I found most helpful first time doing mine:

http://www.seriouseats.com/recipes/2012/09/classic-smashed-burgers-recipe.html

http://www.bonappetit.com/recipe/the-ba-smash-burger

HofstraJet

I just did these on my Blackstone using basic 80/20 from Sam's Club. They were REALLY good! Used my Lodge CI press (same as the picture above) to smash. 1/4# balls. Put a little Holy Cow on them as the first side cooked. Toasted buns on Blackstone as well. 





Was amazed at the amount of fat that came out onto the CI press (it was pure black when I started - that's all fat).



Since I used the CI press on raw meat, how should I clean it? I know I shouldn't wash seasoned CI, so is there anything special I need to do to protect against bacteria?

Next time going to try double patties - the bun/burger ratio was off with just a 1/4# patty (I am used to 1/2# burgers on the egg).

clifkincaid

Put parchment paper over the ball then smash next time. 

Slabotnick

HofstraJet said:

I just did these on my Blackstone using basic 80/20 from Sam's Club. They were REALLY good! Used my Lodge CI press (same as the picture above) to smash. 1/4# balls. Put a little Holy Cow on them as the first side cooked. Toasted buns on Blackstone as well. 





Was amazed at the amount of fat that came out onto the CI press (it was pure black when I started - that's all fat).



Since I used the CI press on raw meat, how should I clean it? I know I shouldn't wash seasoned CI, so is there anything special I need to do to protect against bacteria?

Next time going to try double patties - the bun/burger ratio was off with just a 1/4# patty (I am used to 1/2# burgers on the egg).

1/4# is too small for me too. I have actually done 2- 1/2# smash burgers for a double decker 1# burger. We eat them without the bun so it doesn't feel insanely massive, but a 1# burger is pretty legit.

HofstraJet

Excellent news.  I was wondering if a 1/2# smashburger would be too thick and defeat the design of the burger...guess not! Will try it next time. Thanks!

OhioEgger

I also use a bacon press, and figured out an easy way to get them uniform. I place three s/s nuts around the burger on the griddle, so they are far enough away from the meat but still within the circumference of the press.

A piece of parchment paper keeps the press clean so no worries about that.

I like to make two ¼ pound burgers and just stack them together with a thin slice of raw onion between them. Cheese on one (or both) sides.