Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Keys to Good Smashburgers

dmouratidmourati Posts: 1,063
I made smashburgers again tonight and turned out some of my best results to date. It got me thinking, what are the keys to good smashburgers?

Keys:
1. 80/20 ground beef
2. Good flat cooking surface (Pizza Steel for me)
3. Good smashing/flipping tool
4. American cheese
5. Salt and pepper during the cook process
6. Butter and toast the buns
7. Right number and amount of condiments



So, what are your keys to good smashburgers?
Mountain View, CA

Comments

  • CornfedMACornfedMA Posts: 443
      8. Right portions per patty. Bigger is not necessarily better. 
      9. Use a good melting cheese.
    10. Let the cooking surface get good and hot. 11. Have everything prepped and ready to go. 
    12. Caramelized onions. 

    and don’t try to put them on a plate sideways...
  • Langner91Langner91 Posts: 559
    13. A little cooking spray on the raw meat helps the sear and the turn.
    Clinton, Iowa
  • fence0407fence0407 Posts: 2,215
    14. A Blackstone Griddle =)
    Large - Mini - Blackstone 17", 28"
    Cumming, GA  

  • shtgunal3shtgunal3 Posts: 4,789
    14. Make into a ball and salt and pepper before the smash.
    15. Bacon

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • fishlessmanfishlessman Posts: 27,941
    no oil on the blackstone, the burger needs to stick to the surface to get that crunch/ hard sear so quick it holds the juice in.  put the cheese on the cooked lower bunn, the sizzling burger on top, its hot enough to melt the cheese and it sticks the burger to the lower bun. prevents the slipping of the burger in the bun
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • KayakKayak Posts: 497
    Now let's hear your plan for Turkey smash burgers...

    Low fat, high gluey-ness. It's not impossible, but it is tricky! I've had most of my success with just going at it as normal, but I'd like to have a 'healthy' choice that was easy to make.

    Bob

    New Cumberland, PA
    XL with the usual accessories

  • BotchBotch Posts: 11,708
    For turkey, I'd spray your "smasher" with cooking spray (won't have to for flipping).  
    ____________________________________________
    "When stupidity is considered patriotism, it is unsafe to be intelligent."
      - Isaac Asimov  
            
  • fishlessmanfishlessman Posts: 27,941
    maybe coat with bread crumbs to help with the stickyness or coat with flour and use a little oil
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • ColtsFanColtsFan Posts: 5,481
    I like to use 3 oz burger balls and make a triple 
    ~ John - https://www.instagram.com/hoosier_egger
    (2) XL BGE, LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • CornfedMACornfedMA Posts: 443
    Botch said:
    For turkey, I'd spray your "smasher" with cooking spray (won't have to for flipping).  
    I also find that letting your flipper/smasher heat up on the cooking surface helps immensely. Heat it, smash it, leave it on the patty for a bit while I starts to cook the top slightly, take it off gently, good to go. 
  • Someone on here suggested leaving the ball of meat on the very hot surface for 20 to 30 seconds or so initially, flipping the ball over to the other side and then smashing to avoid sticking to the smasher. This tip helped me a ton with that issue.
    Parker, Colorado
  • stv8rstv8r Posts: 929
    Yumm just yumm!
  • dweebs0rdweebs0r Posts: 539
    Trip to the hardware store first.  Big trowel for smashing the burger and a scraper for getting it off the grill.  Both work perfect.  A little parchment paper helps when smashing on well seasoned cast iron so it doesn't stick to the trowel. 
       -Jody Newell (LBGE & a 36" Blackstone griddle).
    Location:  🍺🍺  The back porch, Munford, TN.  🍺🍺
  • womauswomaus Posts: 188
    Cheap, tasteless run of the mill hamburger buns
    Mayonaise on the buns for toasting, rather than butter
    2 oz patties, 2 per sandwich
    80/20, or better yet 75/25 if you can find it
    Cheapest american cheese you can find. Or splurge for Velveeta
    Smash sauce spread on the buns after toasting, before assembling
    Smash sauce (mayonnaise, ketchup, spicy brown mustard, minced hamburger pickles, paprika,salt and fresh ground black pepper)
    Super hot griddle with good thickness, the burgers are super thin, they cook quickly and with good char. Thick griddle will hold the heat

    I use a MoJoe on a 22" Weber Kettle. 

    Yeah, I know, not a Smashburger, but it shows the griddle:

    https://www.youtube.com/watch?v=htfB6S-euVM&t=467s

    And this is by far the best smash tool. Easy to press hard and evenly when you're right over the center of the meat. Keep a regular spatula (as shown above) handy for the inevitable scraping you'll need to do

    https://eggheadforum.com/discussion/1228249/keys-to-good-smashburgers


  • dweebs0rdweebs0r Posts: 539
    I like that burger smasher.  Is that this item?  --> Amazon link  
       -Jody Newell (LBGE & a 36" Blackstone griddle).
    Location:  🍺🍺  The back porch, Munford, TN.  🍺🍺
  • womauswomaus Posts: 188
    edited July 8
    That's the exact one. I've got a couple of them. Fun to use. I don't think I spent $40 on it though.

    Vollrath Yellow Handled 1.6 Pound Steak Weight

    https://www.vollrathfoodservice.com/products/smallwares/kitchen-essentials/miscellaneous-tools/nsf-certified-steak-weights
  • BotchBotch Posts: 11,708
    I just used my meat pounder, smooth finish on the bottom, heavy, and I already had it:
     

     

    ____________________________________________
    "When stupidity is considered patriotism, it is unsafe to be intelligent."
      - Isaac Asimov  
            
  • CorvCorv Posts: 95
    To keep the spatula from sticking when I do the smash, I butter the bottom of the spatula. Oil or bacon fat would work too.
    And with the top of the ball of meat still not hot - the ball just got to the pan, remember - I press on the top of the spatula with my hand to help spread the meat. Works great. The pan can be at 500+ (and ought to be, that's a goal; I use an IR thermometer) and my hand stays cool and splatter-free. No need for a fancy smashburger-presser-downer.

    Somewhere on the Colorado Front Range
Sign In or Register to comment.
Click here for Forum Use Guidelines.