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Smash burgers



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!

Comments

  • lkapigianlkapigian Posts: 3,216
    Love Smash Burgers !
    Visalia, Ca
  • GATravellerGATraveller Posts: 5,587
    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
  • WeberWhoWeberWho Posts: 6,458
    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!
  • stv8rstv8r Posts: 661
    they look good but not very smashed?
  • CigarCityEggerCigarCityEgger Posts: 731
    Looks delicious!
  • TheophanTheophan Posts: 2,224
    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!  :)
  • SonVoltSonVolt Posts: 770
    You gotta put some muscle into it. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • NorthPilot06NorthPilot06 Posts: 381
    Looks good, but as thick as a 1/2” steak 
    DFW - 1 LGBE & Happy to Adopt More...
  • OhioEggerOhioEgger Posts: 472
    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.
  • TN_EggerTN_Egger Posts: 525
    I do quarter ounce balls.  Smash them with a small CI skillet.   

    A BGE chiminea, a small and a 17" BS in Las Cruces, NM

  • johnnypjohnnyp Posts: 3,024

    Thanks for sharing.  I'd crush one for sure

    XL & MM BGE, 36" Blackstone - Newport News, VA
  • mlc2013mlc2013 Posts: 537
    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
  • ewyllinsewyllins Posts: 316
    The best thing to cook on the BS, good looking burgers.
    Large, Mini Max, Akorn JR, 36 Blackstone, and 2 Chihuahua's
    O-Town, FL

  • StormbringerStormbringer Posts: 1,262
    Damn you, just had a small "healthy" lunch ... those pics did not help. :D :D :D
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
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  • LeopoldstochLeopoldstoch Posts: 282
    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
  • CTMikeCTMike Posts: 1,723
    edited July 13
    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.  

    Southeastern CT. 
  • Carolina QCarolina Q Posts: 13,105
    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!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • TN_EggerTN_Egger Posts: 525
    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.

    A BGE chiminea, a small and a 17" BS in Las Cruces, NM

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