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Smash burgers

Leopoldstoch
Leopoldstoch Posts: 1,182
in EggHead Forum


Smash burgers done on the blackstone. Griddle cooked some prosciutto as a topping which crisped up nicely. Buttered buns toasted on the blackstone as well. Good eats!

Brandon - Ohio

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Comments

  • lkapigian
    lkapigian Posts: 11,152
    Love Smash Burgers !
    Visalia, Ca @lkapigian
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  • GATraveller
    GATraveller Posts: 8,207
    Nice! Love em. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • WeberWho
    WeberWho Posts: 11,287
    I just made smash burgers tonight on the 17" Blackstone. I'm digging the prosciutto you have on yours though. I even have some in the fridge. Dang it. You win!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • stv8r
    stv8r Posts: 1,127
    they look good but not very smashed?
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Looks delicious!
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  • Theophan
    Theophan Posts: 2,654
    They look WONDERFUL, but I'm with @stv8r in that they're the thickest smash burgers I've ever seen.  I'm a [cough] big guy, look a lot like Santa Claus, and there's no way I could eat that double burger.  It looks fantastic, my mouth is watering, but it'd be way too much for this old guy.  When I make smash burgers, I smash them hard, and they're way thin, and two of them isn't more than I can handle.

    I admire and envy your ability to eat what you cooked!  :)
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  • SonVolt
    SonVolt Posts: 3,316
    You gotta put some muscle into it. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • NorthPilot06
    NorthPilot06 Posts: 1,179
    Looks good, but as thick as a 1/2” steak 
    DFW - 1 LGBE & Happy to Adopt More...
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  • OhioEgger
    OhioEgger Posts: 946
    Since I got my Blackstone 17, the smashburger technique has become my favorite and only way to do burgers. I make ⅓ pound patties, so they are noticeably thicker than at the Smashburger joint, but not quite as thick as yours. I like the cheese choice!
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • TN_Egger
    TN_Egger Posts: 1,120
    I do quarter ounce balls.  Smash them with a small CI skillet.   
    Signal Mountain, TN
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  • johnnyp
    johnnyp Posts: 3,932

    Thanks for sharing.  I'd crush one for sure

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • mlc2013
    mlc2013 Posts: 988
    looks great and juicy is that thousand island on top and bottom? I must admit I have put prosciutto on everything but never a burger and have no idea why not great idea.  
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • ewyllins
    ewyllins Posts: 461
    The best thing to cook on the BS, good looking burgers.
    O-Town, FL

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  • Stormbringer
    Stormbringer Posts: 2,250
    Damn you, just had a small "healthy" lunch ... those pics did not help. :D:D:D
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    mlc2013 said:
    looks great and juicy is that thousand island on top and bottom? I must admit I have put prosciutto on everything but never a burger and have no idea why not great idea.  
    That is a spicy horseradish mustard

    Brandon - Ohio

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  • CTMike
    CTMike Posts: 3,427
    edited July 2018
    TN_Egger said:
    I do quarter ounce balls.  Smash them with a small CI skillet.   
    They must end up around the size of a dime.  B)
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • Carolina Q
    Carolina Q Posts: 14,831
    I love 'em too, though I prefer burgers that I can actually get in my mouth! =).

    I read somewhere that "official" smashburgers are smashed to 1/2" thickness. I use 1/4 or 1/3 lb beef, depending on the size of the bun I have. Smashed to 1/2" thick, 1/4 lb fits standard cheap grocery store buns, 1/3 lb fits the brioche buns I've been buying lately.

    The Smashburger folks use a specialized "smasher"...
    Image result for smashburger tool

    I could use a bacon press or a CI skillet I guess, but what fun is that? I have a plasterer's trowel that hasn't seen plaster in years. I added three spare clips from some steel shelving that just happened to give me 1/2" spacing. Works great! And it's no longer a unitasker! =)
    The clips come off easily for that occasional plaster job (every 20-30 years). =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • TN_Egger
    TN_Egger Posts: 1,120
    CTMike said:
    TN_Egger said:
    I do quarter ounce balls.  Smash them with a small CI skillet.   
    They must end up around the size of a dime.  B)
    oops..quarter pound.  With some vidalia onion - ain't nothing better off the BS.
    Signal Mountain, TN
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