Smash Burgers - pics show it all

derka123 said:

Eggucator said:

@Philly35 @derka123 @crenshawco @RRP  The steel is just under 1/4 inch thick and stainless. I seasoned with 6 or 7 coats of flaxseed to get it ready to go. My FIL worked as a mechanic for construction company and made if for me this spring.  We modeled it after a baking steel(just a little bigger).  I use my raised grid on the regular grid(direct) to get it at the right level.  I get the egg settled between 500 and 550 and let the steel heat up for 10 minutes or so.  I spread some melted butter on the steel and then smash away. @SaintJohnsEgger The burgers are just seasoned with salt and pepper.  Give them 90 seconds, turn, cheese, 90 more seconds.  PERFECTION.  @Conway_Twitty I assure you that you will not find those on the inter webs.The pictures are taken by my wife who has taken up photography lately and is getting quite good. @NEKEgger I like doing these on the egg for the even heat(I do 6 at a time) and no splatter and smoke in the kitchen.  @MaC122There really aren't too many flare ups except when I clear the steel for the next round.  

Thanks for the info Eggucator. I actually tried this a while back, mine was 3/8" thick and just took too long to heat up. I went back to the drawing board and went 3/16" this time around. Hoping to test it out in a few weeks.