SMASH BURGER THICKNESS

fishlessman

what are you shooting for, bought the heavy spatula that heavyg posted last week, sharpened the end and smashed, you can go really thin, maybe too thin   i really liked these but no pics, mustard on bottom with jalapeno relish, ketchup on top

Focker

I'm not a hardcore smasher, and mildly preform a 1/3lb patty, then press with the spatula when it goes on, and keep a little pressure on it during the short sear.  I would guess my patties are 3/8" thick.  I prefer the middle ground, where you can get a crisp sear, and pink in the middle.

The thinner ones look cool, and you can stack, but are overcooked for our tastes.

theyolksonyou

We're the opposite. Start with 2 oz ball and smash the crap out of them. We like the crust and stack them up on the bun. 

fishlessman

Focker said:

I'm not a hardcore smasher, and mildly preform a 1/3lb patty, then press with the spatula when it goes on, and keep a little pressure on it during the short sear.  I would guess my patties are 3/8" thick.  I prefer the middle ground, where you can get a crisp sear, and pink in the middle.

The thinner ones look cool, and you can stack, but are overcooked for our tastes.

thats been my typical, 3/8 to 1/2 inch. these smash burgers are just so darn easy though, i need to fool around making bigger ones.

fishlessman

theyolksonyou said:

We're the opposite. Start with 2 oz ball and smash the crap out of them. We like the crust and stack them up on the bun. 

so are you smashing to a 1/4, an 1/8

SmokeyPitt

Kenji says 1/2 inch.  They will shrink up as they cook so I think and initial smash of 1/2 inch sounds about right for my preference.  

http://www.seriouseats.com/recipes/2012/09/classic-smashed-burgers-recipe.html

I like his description of using "pucks".  I found when I used balls it worked fine most of the time but sometimes I end up with a star-shaped burger that just wants to fall apart.  

HeavyG

I've never measured but they appear to be 1/4"-3/8". 

Half inch is too much in my opinion. 

Thinner (to a point) is better as more crust develops.

Focker

SmokeyPitt said:

Kenji says 1/2 inch.  They will shrink up as they cook so I think and initial smash of 1/2 inch sounds about right for my preference.  

http://www.seriouseats.com/recipes/2012/09/classic-smashed-burgers-recipe.html

I like his description of using "pucks".  I found when I used balls it worked fine most of the time but sometimes I end up with a star-shaped burger that just wants to fall apart.  

Another good point SP I forgot to mention. The thicker ones hold up a little better on the grill.  I puck it.

Focker

theyolksonyou said:

We're the opposite. Start with 2 oz ball and smash the crap out of them. We like the crust and stack them up on the bun. 

That's a smashed meatball. Lol

theyolksonyou

Yep. 1/4" or so. Stacked smashed meatballs. 

fishlessman

bigger meatballs and 1/4 to 3/8 next time. also learned to wipe off the griddle between batches to get a better stick

Mickey

We are talking a CI pan, correct?

fishlessman

Mickey said:

We are talking a CI pan, correct?

i cheated, 17 inch blackstone steel griddle fits down on the flavor bars on the weber gas grill, grates removed 

Focker

fishlessman said:

Mickey said:

We are talking a CI pan, correct?

i cheated, 17 inch blackstone steel griddle fits down on the flavor bars on the weber gas grill, grates removed 

Good stuff fish.  Did a trial run on my kettle too when I first got it, fits perfect.  

Figured when the burner is toast, 80 bucks is worth it for the steel griddle alone. 

blasting

I vary the size.  Mostly smaller (in and out size) and then stack em up.  Other times I'll do 1/3 pounders.

I saw last week someone was talking about pre-smashing them.  I think the important part is to smash the meat ball on the grill for max burger/grill contact.  

bgebrent

I like 1/4-3/8".  Always starting with a ball.

NonaScott

blasting said:

I vary the size.  Mostly smaller (in and out size) and then stack em up.  Other times I'll do 1/3 pounders.

I saw last week someone was talking about pre-smashing them.  I think the important part is to smash the meat ball on the grill for max burger/grill contact.  

Yeah if you don't put a ball on the grill and smash it then it's not really a smash burger. Steak and shake has been cooking them this way since inception.

Chubbs

If doing these on cast iron in egg how long are you preheating the iron? Patties in dry pan or add some fat? Mine smash burgers have been underwhelming to date. 

Wardster

I just tried them and there was too much grease.  Saying that, I did cook a pack of bacon before the burgers.  I did not wipe down, just scraped.  I'm sure that added to it.

theyolksonyou

You really want a dry pan.  The more stick, the better the crust. 

bgebrent

theyolksonyou said:

You really want a dry pan.  The more stick, the better the crust. 

Key.