First time making smash burgers

marcdc

I couldn't believe how juicy these patties were, which is so counterintuitive given they're only 2oz patties and you smash the heck out of them. Pretty much used the serious eats recipe for them.

2oz balls, weighed out (80/20)
1 slice of American cheese for two patties
salt and pepper
potato buns (got a Whole Foods delivery, and unfortunately they don't carry Martin's buns so had to settle for the Vermont ones)
sauteed onions
pickles
choice of mayo, ketchup, mustard










Looking forward to making these again!

1voyager

Incredible.

What was the dome temperature?

SonVolt

Pro tip I picked up from one of Kenji's recent vids, if you have issues with the spatula sticking, these little squares of patty paper are a huge life saver. You just throw it on top, smash, peel the paper off and lay it on top of another, smash, repeat. 

RRP

SonVolt said:

Pro tip I picked up from one of Kenji's recent vids, if you have issues with the spatula sticking, these little squares of patty paper are a huge life saver. You just throw it on top, smash, peel the paper off and lay it on top of another, smash, repeat. 

Interesting - so where do you buy them - or they just squares of parchment paper?

SonVolt

I get them at a local restaurant supply. They're cheap - like $5.99 for 1000 sheets. I've had them close to a decade. I'm not positive if it's waxed or parchment, but I didn't have any issues on the griddle. 

marcdc

1voyager said:

Incredible.

What was the dome temperature?

so I preheated the griddle (from lodge) at about 500, and then while I was cooking I cooked the whole time with the dome open so im sure it got a lot higher than 500

marcdc

SonVolt said:

Pro tip I picked up from one of Kenji's recent vids, if you have issues with the spatula sticking, these little squares of patty paper are a huge life saver. You just throw it on top, smash, peel the paper off and lay it on top of another, smash, repeat. 

great tip, fortunately I didn't have an issue with the patties sticking. I wrapped my griddle press in heavy duty aluminum foil and I think once the griddle is preheated well you won't have an problem with it sticking. just a small twist of the griddle press was all that was needed to dislodge the meat from it after smashing

paqman

StillH2OEgger

That is my kind of burger! Looks great.

dmourati

Amazing. Love a good smashburger. I went gluten free late last year and haven't been eating as many burgers as a result. May need to get on that again.

For some next level sh*t try these buns:

https://www.youtube.com/watch?v=gTGSUYMu6Ns

marcdc

dmourati said:

Amazing. Love a good smashburger. I went gluten free late last year and haven't been eating as many burgers as a result. May need to get on that again.

For some next level sh*t try these buns:

as someone that doesn't bake... ever... that seems like so much work, but I bet they're amazing lol

Corv

If you butter the bottom of your spatula, it won't stick.

Photo Egg

Excellent...
The edge bits add so much flavor. Nicely done!

marcdc

@Photo Egg yes they do! I know it doesn't look like the cheese is melted in that picture, but took the picture immediately after placing the cheese on the lower patty, topping it with the other patty, and put it right on the bun. Probably 1min after this picture was taken the cheese was all melty and gooey haha

CPFC1905

Planning this to be me soon, too.
So, help me out with the beef situation. What am I looking for with;
1) Fat content
2) Cut / type of beef

I wont be grinding it myself.  Potential grinder purchase depends upon how this goes.

Also - any, top tips for bonus ingredients?  
Thank you. 

Griffin

Those look amazing. Good job.

SonVolt

CPFC1905 said:

Planning this to be me soon, too.
So, help me out with the beef situation. What am I looking for with;
1) Fat content
2) Cut / type of beef

I wont be grinding it myself.  Potential grinder purchase depends upon how this goes.

Also - any, top tips for bonus ingredients?  
Thank you. 

Supermarket ground chuck is perfectly fine. 

loco_engr

nice char on the burgers!

loco_engr

@CPFCC1905
"Also - any, top tips for bonus ingredients?"  
might think about mushroom/swiss burgers
grill baby portbellas with hickory chunks and baste with melted butter & Lowrys seasoned salt . . . made a convert of wifie that hated mushrooms
HTH

stv8r

Wow you nailed it!  The crusty edges are the best!  More layers = more cheese and I love cheese!  Nice cook

Powak

marcdc said:

I couldn't believe how juicy these patties were, which is so counterintuitive given they're only 2oz patties and you smash the heck out of them. Pretty much used the serious eats recipe for them.

2oz balls, weighed out (80/20)
1 slice of American cheese for two patties
salt and pepper
potato buns (got a Whole Foods delivery, and unfortunately they don't carry Martin's buns so had to settle for the Vermont ones)
sauteed onions
pickles
choice of mayo, ketchup, mustard










Looking forward to making these again!

Gotdamn! Those looks delicious. What size egg do you have and what griddle is that?

NDG

Just Perfect.  I am now starving.   

marcdc

Powak said:

Gotdamn! Those looks delicious. What size egg do you have and what griddle is that?

Sorry for the late reply! This is an XL egg, and that griddle is from Lodge. the other side has the grill raised grill marks version, but I never use that side. 

cheeaa

marcdc said:

Powak said:

Gotdamn! Those looks delicious. What size egg do you have and what griddle is that?

Sorry for the late reply! This is an XL egg, and that griddle is from Lodge. the other side has the grill raised grill marks version, but I never use that side. 

yeah man I bought a lodge (works great by the way) for my large, did some of these for the first time a few months ago and haven't looked back to the old school burger. yours look really good! nice job!

FrostyEgg

I do these on the blackstone frequently. Always a crowd pleaser and super easy to crank out a ton of them.