Smash Burgers

poster said:

anyone ever make 50/50 beef/pork burgers? ive been doing this a while and they come out very tender and flavourful. The odd time I go thirds beef/pork/veal which is great too

Absolutely and they're money.  I'll usually save veal for meatballs but it too is good.  Get crazy (and blasphemous) and try ground brisket.  It's a show stopper that I'll pull out for special occasions.

Those look crazy good. I was planning on doing hamburgers for my daughters 1st Bday and those may be ticket.

The burger looks spectacular brother. Awesome job.  

blasting said:

Well, thanks to this thread I've had smash burgers 2 nights in a row.  First world problem!  

Tonight I tried making them a little thicker.  Also new tonight was the hickory smoked sharp cheddar, and homemade rolls.

Yum!!!!

Great thread.  Burgers are #Merica

Eggcelsior said:

@blasting the best way to make the patties thicker is to just add more patties to the burger. Trust me.

word.  

ground brisket, make them into a loose ball, season with salt and pepper, throw them on the cast iron, wait 3 minutes and smash, flip, stack, add bacon grease caramelized onions on top followed by cheese, finally a good quality bun top. 

Totally Agree! 2 ounce each, stack 'em and Smash 'Em...Hot!