Smash burgers....confusion....

dougcrann

Have read in numerous places when grilling burgers you never want to compress them...yet that is how smash mouth (?) Burgers are made, correct? Can someone please edjewmakate me...

rockymountaineggster

The way I understand it, you press the balls of meat initially when hitting the grill.  At this point it in the cooking process little moisture is lost from the press.  Pressing a burger after this point can cause the end result to be dry once the meat is heated.

This is a better more in depth explanation from Kenji
http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html

dougcrann

rockymountaineggster said:

The way I understand it, you press the balls of meat initially when hitting the grill.  At this point it in the cooking process little moisture is lost from the press.  Pressing a burger after this point can cause the end result to be dry once the meat is heated.

This is a better more in depth explanation from Kenji
http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html

Thanks...

Carolina Q

Read this. Also, search that site for other articles on smash burgers. 

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

keener75

I made these tonight and from what I can contribute to you is that you press them into a hot cast iron skillet so therefore no moisture is lost. You are spreading out the meat creating a better crust. If you pressed them into a grill, juices would be pressed through the grills and into the coals, losing moisture.
 

Eggcelsior

If you press within the first 30 seconds or so, virtually no moisture will be lost.

theyolksonyou

@Ozzie_Isaac wasn't me this time. 

Ozzie_Isaac

Carolina Q said:

Read this. Also, search that site for other articles on smash burgers. 

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

No, no, no.  That is a secret site.  How are we supposed to impress our friends and neighbors if yahoos share everything!

dougcrann

Thanks folks. We have a yet to be used Blackstone...next burger night...

dldawes1

theyolksonyou  and  Ozzie_Isaac ...I knew if I trolled around long enough I'd catch on to your secret arsenal if information.

Now I know !!

Austin Egghead

That done it......smashed burgers or on the weekend menu.  

yljkt

I made these last night after reading this thread a few days ago. Cast iron skillet right on mini max. Got skillet about 450 and did 4 burgers one at a time. They were a hit. After the 4 were done, there was no grease or anything in skillet. Took like 9 minutes for the whole cook. Juiciest burgers ever. 

Photo Egg

Carolina Q said:

Read this. Also, search that site for other articles on smash burgers. 

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

That is a great read...