Cast Iron Skillet Smash Burger

clemsontyger97

On the grill this time + No smoke alarm = Win.     I love a big juicy burger, but doing them this way has completely changed my mind on preference for burgers.

Dawnl

Lookin good!

Wolfpack

Reminds me I need propane- my Blackstone has been sidelined. I agree with you- love big smoked burgers but the crunchy thin ones are really good too. 

Dyal_SC

Very nice.  I need a burger now.  

Sammi

Nice little snack there. 

MCRyan

Gotta weigh in on this!  I agree and yours look great.  My family won't eat burgers any other way.  Just to share techniques and tips, I use a Lodge cast iron griddle as opposed to the skillet.  I can usually press at least three patty balls at a time on it - a little smaller than a tennis ball in size.  Can't beat the crusty goodness of a smashed burger!!! Love em'

clemsontyger97

MCRyan said:

Gotta weigh in on this!  I agree and yours look great.  My family won't eat burgers any other way.  Just to share techniques and tips, I use a Lodge cast iron griddle as opposed to the skillet.  I can usually press at least three patty balls at a time on it - a little smaller than a tennis ball in size.  Can't beat the crusty goodness of a smashed burger!!! Love em'

That's definitely on my list to acquire soon primarily for that reason.   I can get 2 onto my 12" Lodge skillet (4 oz each)

JohnnyTarheel

Fantastic!!!!  Gotta do this!!

clemsontyger97

Yep.   I've done them twice now and personally find them just ridiculously flavorful with nothing more than a little salt and pepper sprinkled.   I smash them within 20 seconds of getting them on the skillet and press them as thin as I can go without breaking them apart.  Just enough to get the edges ragged.

bluebird66

My kind of burger!

newby84

I Have to try this! Those look great. 

Hub

Those burgers look awesome.  I'm getting ready to try my first attempt at smash burgers.  I've researched the technique and there appears to be quite a bit of variance.  Do you guys prefer to smash them almost right away, or do you prefer to cook one side about a minute, flip, and then smash?

Wolfpack

Right away

Mosca

 I use a cast iron half moon griddle, and I use two of them when I'm making more than three burgers. It sits at the top of the firebox where the regular grate goes, and it's easier to smash because there's almost no lip.

MCRyan

I second that.   Roll the meat balls.  I add Salt, Pepper and Worschtishire sauce.  A nice heavy cast iron hand-press pushing down pretty hard gets them perfect in my opition.