Blackstone smash burgers?

clemsontyger97

I make a pretty mean smash burger on the grill in a CI skillet, but curious about making on the new griddle.   How long do you heat it for and when do you throw down the oil to the griddle?  Just before the burgers go on or while it is heating up?

Jeremiah

Yes oil the griddle. Get it hot just like a pan. Ball up and smash. This is a drunk cook. Get a drink!

ColtsFan

Dude, you're making this way complicated. Just throw a damn meat ball on the super hot Blackstone and smash that sheet 

clemsontyger97

fact:  I overthink pretty much everything.   Good to go.   So far mine seem better in the CI on the grill for some reason, but it was still tasty.

fishlessman

dont oil the blackstone for smash burgers, just get it roaring hot on the highest setting and drop them on and smash. you want them to stick and char then flip, they wont stick and char well with oil, its a wasted step. wipe griddle clean before adding more

EggObsessed

I agree with not using oil.  We smash 2 oz. balls of meat, and stack 2 or 3 per burger with cheese in between.  These really thin patties get a great crust on them.  It is very helpful to smash the tops of them using a small cast iron skillet with parchment squares between the CI and the patty.  

fishlessman

EggObsessed said:

I agree with not using oil.  We smash 2 oz. balls of meat, and stack 2 or 3 per burger with cheese in between.  These really thin patties get a great crust on them.  It is very helpful to smash the tops of them using a small cast iron skillet with parchment squares between the CI and the patty.  

thats what i want, that great crust and cooked so fast they are still dripping juicy

EggObsessed

Zactly, @fishlessman!  These cook so fast that you really have to have all your ducks in a row to serve dinner, before you start.  If I don't get these once a week, I start to get a little grumpy!

Carolina Q

The guy who started the smashburger restaurant puts butter on the flattop before he puts the beef on.

I use a piece of aluminum foil instead of parchment paper.

fishlessman

Carolina Q said:

The guy who started the smashburger restaurant puts butter on the flattop before he puts the beef on.

I use a piece of aluminum foil instead of parchment paper.

its bettah without the buttah

Photo Egg

fishlessman said:

Carolina Q said:

The guy who started the smashburger restaurant puts butter on the flattop before he puts the beef on.

I use a piece of aluminum foil instead of parchment paper.

its bettah without the buttah

That would be a first...lol
Next your going to tell me it's better without bacon. Get a rope! 

NewBerlinEggprentice

I've done smash burgers twice on my Blackstone. My problem was too big of meat balls to start. They don't fit on the bun!! I know, I know...that's a first world problem. I will do 2 oz as mentioned above, then hit it with rub and drop in on the screaming hot flat top.

I smash mine with round CI bacon press I got from Lodge, once the juice breaks the surface I carefully scrape (to preserve the crust) with a rigid spatula and flip. Done a minute later.

I am also in the "no oil", but maybe adding a pad of butter to the top after the flip would be good! How would it not be?

I haven't made a burger any other way since the Blackstone came into my life.

fishlessman

Photo Egg said:

fishlessman said:

Carolina Q said:

The guy who started the smashburger restaurant puts butter on the flattop before he puts the beef on.

I use a piece of aluminum foil instead of parchment paper.

its bettah without the buttah

That would be a first...lol
Next your going to tell me it's better without bacon. Get a rope! 

puttin buttah on a screaming hot bs and you have instant burnt buttah

Carolina Q

fishlessman said:

Photo Egg said:

fishlessman said:

Carolina Q said:

The guy who started the smashburger restaurant puts butter on the flattop before he puts the beef on.

I use a piece of aluminum foil instead of parchment paper.

its bettah without the buttah

That would be a first...lol
Next your going to tell me it's better without bacon. Get a rope! 

puttin buttah on a screaming hot bs and you have instant burnt buttah

Watching the video of the founder making one, his flattop doesn't look like it's all that hot. dunno. mine is always hot, but i usually don't use butter (mostly cuz i forget). lol

fishlessman

Carolina Q said:

fishlessman said:

Photo Egg said:

fishlessman said:

Carolina Q said:

The guy who started the smashburger restaurant puts butter on the flattop before he puts the beef on.

I use a piece of aluminum foil instead of parchment paper.

its bettah without the buttah

That would be a first...lol
Next your going to tell me it's better without bacon. Get a rope! 

puttin buttah on a screaming hot bs and you have instant burnt buttah

Watching the video of the founder making one, his flattop doesn't look like it's all that hot. dunno. mine is always hot, but i usually don't use butter (mostly cuz i forget). lol

hes just making greasy fast food on a standard flat top temp

Central_Bama_Egger

Question?? Do you smash as soon as you put it on the griddle?

shtgunal3

Central_Bama_Egger said:

Question?? Do you smash as soon as you put it on the griddle?

I do.

Central_Bama_Egger

shtgunal3 said:

Central_Bama_Egger said:

Question?? Do you smash as soon as you put it on the griddle?

I do.

Man I haven’t heard from you in forever. Hope All is well. Thanks for the tip!!

thetrim

NewBerlinEggprentice said:

I've done smash burgers twice on my Blackstone. My problem was too big of meat balls to start. They don't fit on the bun!! I know, I know...that's a first world problem. I will do 2 oz as mentioned above, then hit it with rub and drop in on the screaming hot flat top.

I smash mine with round CI bacon press I got from Lodge, once the juice breaks the surface I carefully scrape (to preserve the crust) with a rigid spatula and flip. Done a minute later.

I am also in the "no oil", but maybe adding a pad of butter to the top after the flip would be good! How would it not be?

I haven't made a burger any other way since the Blackstone came into my life.

That's the picture of the 7 day old year so far!  Hilarious. 

shtgunal3

@Central_Bama_Egger I am still around. Just not on the forum as much anymore. I hope life is treating you well.

stv8r

2- 2oz balls, no oil.  Cheese on both.  Cheesy with perfect crust.  Add a fried egg like @fishlessman and you will never find anything better!

Chubbs

The key here is to keep the spatula on the burgers for a little bit (10-15 seconds). Dont just smash and pick up spatula. Then when flipping make sure you dont remove the crust you just worked to achieve.

500

I don't have a Blackstone, but want to create these diner style burgers on the Egg.  I do have a cast iron piece that fits on the large, with grids on one side and flat on the other.  Question is what temp should I do these on the Egg?  Next question is how bad will these be using 93/7 beef instead of the more fatty 85/15 ratio?

kl8ton

500 said:

I don't have a Blackstone, but want to create these diner style burgers on the Egg.  I do have a cast iron piece that fits on the large, with grids on one side and flat on the other.  Question is what temp should I do these on the Egg?  Next question is how bad will these be using 93/7 beef instead of the more fatty 85/15 ratio?

I have issues with that lean of beef staying together.  

I would have to check again, but I think my blackstone surface temps can get up over 400.  For me it depends on the wind and the ambient outdoor temp.  On a windy -10F degree day, I know the surface temp was no where near 400.   I think you would be fine to get your cast iron to 350-400 degrees.  

SmokeyPitt

kl8ton said:

500 said:

I don't have a Blackstone, but want to create these diner style burgers on the Egg.  I do have a cast iron piece that fits on the large, with grids on one side and flat on the other.  Question is what temp should I do these on the Egg?  Next question is how bad will these be using 93/7 beef instead of the more fatty 85/15 ratio?

I have issues with that lean of beef staying together.  

I would have to check again, but I think my blackstone surface temps can get up over 400.  For me it depends on the wind and the ambient outdoor temp.  On a windy -10F degree day, I know the surface temp was no where near 400.   I think you would be fine to get your cast iron to 350-400 degrees.  

@500 I agree with @kl8ton on both counts. I have done them on a CI piece on the egg and I ran a little hot so I would stick with 350-400 dome temp. The problem with going hotter is the CI piece may be hotter than the dome reads, and you can get flames coming around the CI. 

93/7 will be fine as long as you mix it with ground bacon . 

500

Sounds good.  Thanks for the input.  This will have to be a Guy's Night meal.  I think the 93/7 will not be fatty enough to work.   When I do burgers that lean grilled they turn out OK but I know they can be better, but most of the time, we cook leaner cuts. 

onedbguru

As for the fat content - most of the really good tasting fast food burgers out there are mid-high 20's%  fat content. 

Carolina Q

NewBerlinEggprentice said:

I've done smash burgers twice on my Blackstone. My problem was too big of meat balls to start. They don't fit on the bun!! I know, I know...that's a first world problem. I will do 2 oz as mentioned above, then hit it with rub and drop in on the screaming hot flat top.

@NewBerlinEggprentice, I usually smash a 1/3 lb ball to about 1/2" thickness (the same size they sell at the Smashburger stores). They fit perfectly on the brioche buns I buy at ALDI. Those buns are quite a bit larger than the standard hamburger bun. Sold in a 4-pack.

EggMcMic

Does anyone else use a spatula and have issues with the meat sticking to the spatula when you smash it? I see in this thread where others use foil or wax paper to prevent this??

HeavyG

EggMcMic said:

Does anyone else use a spatula and have issues with the meat sticking to the spatula when you smash it? I see in this thread where others use foil or wax paper to prevent this??

I use parchment paper. I wouldn't use wax paper as I'm not sure how heat resistant is is.

milesvdustin

When I worked at steak n shake, the trick was to let one side of your meat ball or puck sit and cook for 20-30 seconds, then flip and smash. The partly cooked spot on the back kept the spatula from sticking as the grease and fat was melted there. 

Another tip, when smashing, dont just mash the thing flat from the top. We would smash from the outside to create a thin edge with a thicker middle. This gave you a way to slide the spatula off the patty from the side back to the middle as you lifted to prevent pulling the meat up. 

Grill needs to be HOT and dont use any oil. Need that instant sear to happen, also helps hold the patty down after smashing. 

When I get my blackstone fired up (after the house is built) i will do a picture tutorial of how we did it when I worked there.