Smash Burgers

Wanasmoke

I spent some time researching burgers this weekend (some time on my hands). I've always struggled getting my burgers to turn out the way I plan...so hard to recreate restaurant flavor. 

First I ground up a couple lbs of beef- chuck steaks and short ribs



I measured out 5 oz portions and fired up the egg with a cast iron skillet on the grate. Got the surface temp to around 500 with an IR thermometer. Placed the meat, smashed and seasoned with salt. 




Cooked for 2-3 min and then flipped. Salted again, added onions that were simmered in butter and topped with American cheese. Closed the lid for 2 min and pulled them off. 




Made a mayo based sauce with ketchup, mustard, sriracha, garlic powder, smoked paprika, sweet pickles....I've finally cracked this nut!  

Eggcelsior

Griddled burgers are the best burgers. Great job.

Ozzie_Isaac

Smash burgers are my very favorite.  Nicely done.

theyolksonyou

Love me some smash burgers!

NC_Egghead

Looks awesome. So what do you think it was that made the difference?

JohnnyTarheel

I would smash that big time!!

blasting

That is a mike drop smashburger.  That looks spectacular!

Mickey

I have went to CI now for all burgers and steaks   

Chubbs

The CI makes a big difference, eh? Nice work

johnmitchell

I would pay good money for one or two of those... Great post,cook,pics..

YEMTrey

I'll take two.  KTHXBYE!

stv8r

Those look amazing!  I've been contemplating grinding my own hamburger.

northGAcock

One of the things that makes for restaurant flavor (in my opinion) is the higher fat content many are using. This offers great flavor at a lower cost / higher margin product. I am not challenging the grill method at all.....just supplementing with a little color analysis given its weeks leading up to SB.

dougcrann

Purdy...

bhedges1987

when I tried burgers in a CI, I had a pretty big crust on the outside that I wasn't a fan of.  I put a lot of butter in to start, maybe that caused my problem?.. Haven't tried since again, but yours look fabulous.  So you cook for 2 min flip and cook for 2 more with the lid closed?  Or cook 2,  flip 2 more then top with cheese and close lid for 2?

Wanasmoke

NC_Egghead said:

Looks awesome. So what do you think it was that made the difference?

@NC_Egghead I think the smashing produces a thin burger that can be browned under high heat from the CI.  Because you cook it so quickly and the fat content is higher It stays exceptionally moist.  It will be my go to method henceforth

Wanasmoke

bhedges1987 said:

when I tried burgers in a CI, I had a pretty big crust on the outside that I wasn't a fan of.  I put a lot of butter in to start, maybe that caused my problem?.. Haven't tried since again, but yours look fabulous.  So you cook for 2 min flip and cook for 2 more with the lid closed?  Or cook 2,  flip 2 more then top with cheese and close lid for 2?

@bhedges1987 Cook for 30 sec, smash then finish on that side around 2 min or until bottom starts to get crusty and stick a little.  Flip, salt, add cheese and close the lid.  When the cheese is sufficiently melted (minute or 2) then it is done.  My fat content was pretty high here and I think I would use slightly leaner mix next time (80/20).  Overall though a great result and a method I will continue to use.

jtcBoynton

If you are in the mood for a more complex grind, try this recipe:

• 6 pounds Beef - neck bones, boned. Yields 24 ounces of meat
• ¾ pound Beef - boneless bottom chuck
• ¾ pound Beef - Sirloin
• ¾ pound Beef - Short Ribs, boned. Yields 6 ounces of meat
• 6 ounces Beef - Filet Mignon
• as needed Beef - fat or suet, to make up 20-25% of total

  1. Grind meat using 3/8 inch die on grinder. Use 1" strips. Blend meat as grinding. Add fat to leaner meats as needed to make total fat content about 20-25%.

  2. Double grind.

  3. Shape 5 ounce portions into patties, just enough to hold together. Be gentle.

theyolksonyou

@bhedges1987 I found this article interesting on the method to the madness of smash burgers

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

Ozzie_Isaac

theyolksonyou said:

@bhedges1987 I found this article interesting on the method to the madness of smash burgers

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

Stop sharing that!  That was life changing.  It is my secret method!!!

Dyal_SC

Looks great.  I, too, season thin patties with salt only.  Sounds boring, but the flavor of the grilled burger shines with just salt.  

Wanasmoke

Ozzie_Isaac said:

theyolksonyou said:

@bhedges1987 I found this article interesting on the method to the madness of smash burgers

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

Stop sharing that!  That was life changing.  It is my secret method!!!

That's the article that explained it the best!!  Mystery solved

blasting

theyolksonyou said:

@bhedges1987 I found this article interesting on the method to the madness of smash burgers

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

Ok, done deal - it's smashburgers for dinner.  I've never done them that thin before but I'll give it a go tonight - I might need to do a 3x3 for myself.

For all you smashburger enthusiasts,  I give this turner high marks.  I bought it specifically for smash burgers and it is one heavy duty turner.

http://www.amazon.com/gp/product/B008X6282G?psc=1&redirect=true&ref_=oh_aui_detailpage_o08_s00

bluebird66

Wow  

Cashfan

Smashburgers are on my menu tonight for supper. I am a burger guy at heart and I was up late reading about burgers after I saw this post and have been thinking about them all day. 

Wanasmoke

Cashfan said:

Smashburgers are on my menu tonight for supper. I am a burger guy at heart and I was up late reading about burgers after I saw this post and have been thinking about them all day. 

LOL @Cashfan I did the same thing all weekend!

theyolksonyou

@Ozzie_Isaac it is a game changer for sure

northGAcock

Nothing wrong with a smashburger. Good stuff. I can't say I would rather have one over a nice thick burger. 

johnmitchell

Damnnnn.... That got eaten in a blur..

ScottNC

Yesterdays posting put me over the edge for dinner tonight. Had to make 2 for my trouble!

poster

anyone ever make 50/50 beef/pork burgers? ive been doing this a while and they come out very tender and flavourful. The odd time I go thirds beef/pork/veal which is great too