Smash burgers... OMG

HeavyG

Cashfan said:

I made smash burgers today. They are outstanding to say the least. I need to get something smash them, as my spatula doesn't work very well and I bent it pretty bad. I also would like to find a cast iron griddle, because my skillet is too small for more than a couple burgers.

These might become my favorite way to have burgers once i get the kinks out of making them.

If your spatula is flexy just place the spatula on top of the burger but then use a pair of tongs (or a stick or whatever) to press on the spatula on the center of the burger that way you're not really using the handle of the spatula to try and force/flatten the meat.

JohnnyTarheel

Wow... I have got to try this!!

Cashfan

HeavyG said:

Cashfan said:

I made smash burgers today. They are outstanding to say the least. I need to get something smash them, as my spatula doesn't work very well and I bent it pretty bad. I also would like to find a cast iron griddle, because my skillet is too small for more than a couple burgers.

These might become my favorite way to have burgers once i get the kinks out of making them.

If your spatula is flexy just place the spatula on top of the burger but then use a pair of tongs (or a stick or whatever) to press on the spatula on the center of the burger that way you're not really using the handle of the spatula to try and force/flatten the meat.

After it bent, I used my spatula and pushed down with my potato masher. Its pretty cumbersome, but it worked. The burger would stick to the slots of the spatula, and had a hard time getting it to release. If I make these often, I will need something else.

jhl192

Tried these tonight. wife and I loved them.  Very juicy and tasty.  Sorry, no photos.  Two problems... 1) grill not hot enough and did not get enough crust.... 2) used a lodge CI bacon press and the burger stuck to it.  It was so flat that I couldn't get a spatula under it to break it loose.  Next time I will get the grill hotter before I start and grease the burger press first.  

cazzy

NDG said:

amazing . . smash burgers are the only kind we make.  I see you put some butter in the pan & used 90-10.  Recently, I have switched over to NO FAT in the pan and higher fat in beef.  Maybe something to try next time & report back?  

I got the idea from this article: http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html  . . . I still want to try to make their "melty cheese slices" but havent got around to it yet.  Nice cook! 

I use 80/20 and no fat on the griddle, but I would use no fat with 90/10 too.  You want it to stick as that will create a surperior crust.  Use your metal spatula to scrape around the edge until it releases and your burger should have a great crust.



I use two spatulas to smash...the big one on the meat and the small one over it to smash it down.




OP:  great looking burger!!!

Hub

jhl192 said:

Tried these tonight. wife and I loved them.  Very juicy and tasty.  Sorry, no photos.  Two problems... 1) grill not hot enough and did not get enough crust.... 2) used a lodge CI bacon press and the burger stuck to it.  It was so flat that I couldn't get a spatula under it to break it loose.  Next time I will get the grill hotter before I start and grease the burger press first.  

I also use the lodge CI bacon press to smash my burgers and initially had the sticking problem as well.  The key is to put your bacon press into the heat source for several minutes prior to use, hit it with a quick spray of non-stick just prior to use, and bam .. absolutely no more sticking problems.

HeavyG

Cashfan said:

HeavyG said:

Cashfan said:

I made smash burgers today. They are outstanding to say the least. I need to get something smash them, as my spatula doesn't work very well and I bent it pretty bad. I also would like to find a cast iron griddle, because my skillet is too small for more than a couple burgers.

These might become my favorite way to have burgers once i get the kinks out of making them.

If your spatula is flexy just place the spatula on top of the burger but then use a pair of tongs (or a stick or whatever) to press on the spatula on the center of the burger that way you're not really using the handle of the spatula to try and force/flatten the meat.

After it bent, I used my spatula and pushed down with my potato masher. Its pretty cumbersome, but it worked. The burger would stick to the slots of the spatula, and had a hard time getting it to release. If I make these often, I will need something else.

This is what I use - http://www.amazon.com/Browne-56-Stainless-Steel-Turner/dp/B000VVO91E?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o06_s00

Veery solid and has a nice sharp edge. It won't bend but even so I'll still use tongs to help flatten just to be considerate of all the old tendons in my wrist.

Terrebandit

You don't need an egg to do these. 

HeavyG

Terrebandit said:

You don't need an egg to do these. 

I hadn't noticed that anyone said you did.

Terrebandit

HeavyG said:

Terrebandit said:

You don't need an egg to do these. 

I hadn't noticed that anyone said you did.

My point was that I see lots of guys throwing a cast iron skillet on an egg to accomplish this simple task when the same thing could be achieved easier and quicker with CI on a cheap gas stove top ( outdoor or indoor).  

The Cen-Tex Smoker

cazzy said:

NDG said:

amazing . . smash burgers are the only kind we make.  I see you put some butter in the pan & used 90-10.  Recently, I have switched over to NO FAT in the pan and higher fat in beef.  Maybe something to try next time & report back?  

I got the idea from this article: http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html  . . . I still want to try to make their "melty cheese slices" but havent got around to it yet.  Nice cook! 

I use 80/20 and no fat on the griddle, but I would use no fat with 90/10 too.  You want it to stick as that will create a surperior crust.  Use your metal spatula to scrape around the edge until it releases and your burger should have a great crust.



I use two spatulas to smash...the big one on the meat and the small one over it to smash it down.




OP:  great looking burger!!!

Smart keeping that pen close to your spatulas so you can take notes...

cazzy

The Cen-Tex Smoker said:

cazzy said:

NDG said:

amazing . . smash burgers are the only kind we make.  I see you put some butter in the pan & used 90-10.  Recently, I have switched over to NO FAT in the pan and higher fat in beef.  Maybe something to try next time & report back?  

I got the idea from this article: http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html  . . . I still want to try to make their "melty cheese slices" but havent got around to it yet.  Nice cook! 

I use 80/20 and no fat on the griddle, but I would use no fat with 90/10 too.  You want it to stick as that will create a surperior crust.  Use your metal spatula to scrape around the edge until it releases and your burger should have a great crust.



I use two spatulas to smash...the big one on the meat and the small one over it to smash it down.




OP:  great looking burger!!!

Smart keeping that pen close to your spatulas so you can take notes...

I honestly have no clue why that pen is there.  

Sweet100s

bhedges1987 said:

Great pics and looks delicious.

Did you have much smoke flavor on the hamburger patties? 

I think I would probably find them delicious, but one of the things that I like the most about egg'd hamburgers is that charcoal/smoke taste. Reminds me of Dad. 

saluki2007

Cashfan said:

I made smash burgers today. They are outstanding to say the least. I need to get something smash them, as my spatula doesn't work very well and I bent it pretty bad. I also would like to find a cast iron griddle, because my skillet is too small for more than a couple burgers.

These might become my favorite way to have burgers once i get the kinks out of making them.

@Cashfan  Go to TJMaxx if you have one near by.  I bought this Lodge for $20 there.

acmoser76

Terrebandit said:

HeavyG said:

Terrebandit said:

You don't need an egg to do these. 

I hadn't noticed that anyone said you did.

My point was that I see lots of guys throwing a cast iron skillet on an egg to accomplish this simple task when the same thing could be achieved easier and quicker with CI on a cheap gas stove top ( outdoor or indoor).  

While I agree, the egg makes the most sense for me. I did smash burgers last night on my stove top and had the smoke detectors go off. It's the same reason I stopped doing reverse sear steaks in the house.

NDG

For Me . . . fish, burgers & anything fried = outside.  (unless fish is en papillote)

HeavyG

acmoser76 said:

Terrebandit said:

HeavyG said:

Terrebandit said:

You don't need an egg to do these. 

I hadn't noticed that anyone said you did.

My point was that I see lots of guys throwing a cast iron skillet on an egg to accomplish this simple task when the same thing could be achieved easier and quicker with CI on a cheap gas stove top ( outdoor or indoor).  

While I agree, the egg makes the most sense for me. I did smash burgers last night on my stove top and had the smoke detectors go off. It's the same reason I stopped doing reverse sear steaks in the house.

Ditto.

For years I used to use a carbon steel crepe pan as my go to smash burger pan. Works great but sometimes the smoke does overcome my exhaust hood.

I'll still occasionally do them indoors but prefer to do them outside.

bluebird66

Awesome burgers!

Chef_Hobo

I also use two spatulas.  If you really want to kick it up a notch or try something different, try sprinkling dry Jerk seasoning on them as they're cooking.  Our house favorite.

fishepa

bhedges1987 said:

fishepa said:

I changed my Amazon order to the Lodge pizza cast iron, I think that would work better for the Egg.  Updated the link in my post as well.

I'm going to order one. 

Got mine today.  It fits perfectly on a large egg and the lid closes.

bhedges1987

@fishepa Can you take a few pics?  Curious how much room you got.

Eggzellent

HeavyG said:

I use this on my KJ Jr and It fits perfectly as is.-http://www.amazon.com/Victoria-Reversible-Griddle-Removable-Cool-Touch/dp/B00I2YKQCI?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00

It's probably a bit too large for the MiniMax without trimming but would fit perfectly on a Medium BGE.

If that 'no handle' (or simply buzz the handles off) reversible was made so that the ridges touched an induction stove surface; I'd buy one in the 12.5-13" size for grilling as the Egg does best (closed dome) on the MM as well.

MrWilliams

Those pictures inspired me to pick up a cast iron griddle for my XL last night.  I have a couple of noob questions maybe someone can help with.  The griddle i purchased is a 14 in Lodge.  I'm going to season it today.
1.  One side is smooth the other side has grooves.  What would i use the grooved side for that i wouldn't use my cast iron grid for?
2.  Looks like people put the griddle on the cast iron grid raised direct.  Wouldn't it be better to get it closer to the coals?  Maybe even remove the fire ring.  Keeping in mind i'm going to try this on an XL.
3.  What temp should i try and get the cook surface to?  I've seen anywhere from 500 to 1000.

Looking forward to some burger tonight!!

Thanks

bhedges1987

MrWilliams said:

Those pictures inspired me to pick up a cast iron griddle for my XL last night.  I have a couple of noob questions maybe someone can help with.  The griddle i purchased is a 14 in Lodge.  I'm going to season it today.
1.  One side is smooth the other side has grooves.  What would i use the grooved side for that i wouldn't use my cast iron grid for?
2.  Looks like people put the griddle on the cast iron grid raised direct.  Wouldn't it be better to get it closer to the coals?  Maybe even remove the fire ring.  Keeping in mind i'm going to try this on an XL.
3.  What temp should i try and get the cook surface to?  I've seen anywhere from 500 to 1000.

Looking forward to some burger tonight!!

Thanks

I really don't want to give advice until I have done more of these, so hopefully someone else can chime in. However I will say my CI was roaring hot. Way way hotter than 500. 

saluki2007

MrWilliams said:

Those pictures inspired me to pick up a cast iron griddle for my XL last night.  I have a couple of noob questions maybe someone can help with.  The griddle i purchased is a 14 in Lodge.  I'm going to season it today.
1.  One side is smooth the other side has grooves.  What would i use the grooved side for that i wouldn't use my cast iron grid for?
2.  Looks like people put the griddle on the cast iron grid raised direct.  Wouldn't it be better to get it closer to the coals?  Maybe even remove the fire ring.  Keeping in mind i'm going to try this on an XL.
3.  What temp should i try and get the cook surface to?  I've seen anywhere from 500 to 1000.

Looking forward to some burger tonight!!

Thanks

Keep in mind I have not done this yet, but plan on doing it tonight.

1.  The grooves would be for someone using the griddle in their kitchen or while camping and using a camp fire to cook.  You certainly can accomplish the same thing using just your CI grate.

2.  My guess for going raised direct would be easier access to flipping the burgers.  If you have a roaring hot fire may not want to be reaching down in the egg trying to scrap the burger off the griddle.

3.  I plan on getting the egg up to 500-600 and then putting the griddle in for about 30 min then start cooking.  Not sure what surface temp will be, but it will be hot.  I wouldn't think you would want to go above 600 or you might burn your seasoning off.

Webass

I use my Home Depot model Weber Spirit gasser.  The center round CI grid is interchangeable with a drop in CI griddle.  I get the temp up to 500, drop on Smart Balance margarine (it doesn't burn) and then my loosely formed 80/20 ground beef.  I put a piece of parchment paper on the meat to keep it from sticking and smash with the bottom of a 8" CI skillet.  Flip after 90 seconds with a sturdy spatula. I sharpen my spatula on a stone so it'll get the burger turned without losing any of the crust.  After flipping I add salt, pepper, grilled onions, cheese, and go for another 60 seconds.  I thrown on buns brushed with canola oil and get'em nice and toasty.   

I like the gas grill over my LBGE for smash burgers since I can go from start to finish in less than 15 minutes.  If we've got company and I'll be making more than 3, I use the egg and my Lodge 17" CI skillet it sits nicely on the PSwoo2.      

RRP

Here's what I use, but with the handle cut off.

Eggzellent

I'd still like to find that raised/smooth 12"-13" cast iron griddle with the raised portion higher than the diameter lip..yet the GrillGrates basically accomplish the same thing when flipped (holes aside).

HeavyG

saluki2007 said:

3.  I plan on getting the egg up to 500-600 and then putting the griddle in for about 30 min then start cooking.  Not sure what surface temp will be, but it will be hot.  I wouldn't think you would want to go above 600 or you might burn your seasoning off.

I use a CI griddle on my KJ Jr. to do smash burgers (there is a link to the one I use in a previous post).

I was curious as to how evenly it heated so a while back I took a thermal image of it. The dome temp reading on the KJ thermo was at about 400°F. It's hard to see the temp reading in the graphic near the center but the temp was about 560°F. It heated pretty uniformly (I don't recall what the temp gradient was over to the edge). The seasoning was not harmed.

tarheelmatt

This unit worked well for me, however it doesn't see much use these days as I have a Blackstone.  

http://www.amazon.com/Bayou-Classic-7414-Reversible-Griddle/dp/B00062WTQ0?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00






Blackstone is much easier!