Don't Smash Down the Second Side of That Smashburger!

Judy Mayberry

According to Forbes:

http://http//www.dallasobserver.com/restaurants/why-smashburger-sucks-more-than-it-has-to-7029054

bgebrent

Link doesn't work for me.

RRP

Link doesn't work for me either, but seeing how Steak 'n Shake has done them for years then I prefer what I have seen that works for our preference.

DMW

Correct link:
http://www.dallasobserver.com/restaurants/why-smashburger-sucks-more-than-it-has-to-7029054

MrCookingNurse

Interesting advertising 

KiterTodd

We started doing smash style burgers last year and that's all we do now.  We make them both on the egg and inside on the gas stove in a cast iron pan.

Here's the thing...everybody likes them and they are so quick and easy.  I buy a pound of chop meat and that makes 4 burgers.  Done.

We used to either make patties by hand or buy pre-made frozen burgers.  And if you ever tried to buy higher quality frozen burgers they get very pricey.

I do think they are greasy, though.  Haven't dialed my favorite mix yet (80/20, 85, 90, etc.) or if I should get higher quality organic.   But I make them, everybody eats them, no complaints.  Don't see a reason to fuss more than that.

RRP

Funny thing is in the past years prior to the SB concept I used to always season my rare burgers first with garlic salt, freshly ground pepper and DP Cow Lick. Now I preseason with nothing! After smashing and cooking we do hit them with salt. Try it to let the meat taste shine through without masking it! 

Legume

@MrCookingNurse I got a different ad, maybe our browser histories are just different. 

JethroVA

@MrCookingNurse delete those cookies!

OhioEgger

Two things:
First, the "official" smash technique has never involved any pressure beyond the initial ten seconds, AFAIK.
Second, if you want a bigger, juicier burger, just use ⅓ pound of meat instead of the standard ¼ pound. Personally, I sometimes do that, but usually do two ¼ pound burgers and make a double-decker.

nolaegghead

"smash burgers" are a clever food/marketing term for regular thin, amorphous shaped, generally overcooked hamburgers.  Some people like them, others want real, thick, medium rare, juicy hamburgers.

Because forming a burger shape is so much harder than forming a ball of meat.

Eggcelsior

nolaegghead said:

"smash burgers" are a clever food/marketing term for regular thin, amorphous shaped, generally overcooked hamburgers.  Some people like them, others want real, thick, medium rare, juicy hamburgers.

Because forming a burger shape is so much harder than forming a ball of meat.

If your smashed burger is over cooked, you're doing it wrong.

stv8r

I tried the double smash burger method and have had amazing results. I use a Blackstone for this of course.  I use 2oz balls of 80/20 and smash them very thin.  After a good char,  flip for maybe a minute while adding cheese.  I just add my condiment of choice(mayo or mustard)....no toppings at all, and it's amazing! Best burgers I've ever made.