Cashfan said:

I made smash burgers today. They are outstanding to say the least. I need to get something smash them, as my spatula doesn't work very well and I bent it pretty bad. I also would like to find a cast iron griddle, because my skillet is too small for more than a couple burgers.

These might become my favorite way to have burgers once i get the kinks out of making them.

If your spatula is flexy just place the spatula on top of the burger but then use a pair of tongs (or a stick or whatever) to press on the spatula on the center of the burger that way you're not really using the handle of the spatula to try and force/flatten the meat.

HeavyG said:

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Cashfan said:

I made smash burgers today. They are outstanding to say the least. I need to get something smash them, as my spatula doesn't work very well and I bent it pretty bad. I also would like to find a cast iron griddle, because my skillet is too small for more than a couple burgers.

These might become my favorite way to have burgers once i get the kinks out of making them.

If your spatula is flexy just place the spatula on top of the burger but then use a pair of tongs (or a stick or whatever) to press on the spatula on the center of the burger that way you're not really using the handle of the spatula to try and force/flatten the meat.

After it bent, I used my spatula and pushed down with my potato masher. Its pretty cumbersome, but it worked. The burger would stick to the slots of the spatula, and had a hard time getting it to release. If I make these often, I will need something else.

NDG said:

amazing . . smash burgers are the only kind we make.  I see you put some butter in the pan & used 90-10.  Recently, I have switched over to NO FAT in the pan and higher fat in beef.  Maybe something to try next time & report back?  

I got the idea from this article: http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html  . . . I still want to try to make their "melty cheese slices" but havent got around to it yet.  Nice cook! 

I use 80/20 and no fat on the griddle, but I would use no fat with 90/10 too.  You want it to stick as that will create a surperior crust.  Use your metal spatula to scrape around the edge until it releases and your burger should have a great crust.



I use two spatulas to smash...the big one on the meat and the small one over it to smash it down.




OP:  great looking burger!!!

Cashfan said:

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HeavyG said:

Cashfan said:

I made smash burgers today. They are outstanding to say the least. I need to get something smash them, as my spatula doesn't work very well and I bent it pretty bad. I also would like to find a cast iron griddle, because my skillet is too small for more than a couple burgers.

These might become my favorite way to have burgers once i get the kinks out of making them.

If your spatula is flexy just place the spatula on top of the burger but then use a pair of tongs (or a stick or whatever) to press on the spatula on the center of the burger that way you're not really using the handle of the spatula to try and force/flatten the meat.

After it bent, I used my spatula and pushed down with my potato masher. Its pretty cumbersome, but it worked. The burger would stick to the slots of the spatula, and had a hard time getting it to release. If I make these often, I will need something else.

This is what I use - http://www.amazon.com/Browne-56-Stainless-Steel-Turner/dp/B000VVO91E?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o06_s00

Veery solid and has a nice sharp edge. It won't bend but even so I'll still use tongs to help flatten just to be considerate of all the old tendons in my wrist.

Terrebandit said:

You don't need an egg to do these. 

I hadn't noticed that anyone said you did.

cazzy said:

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NDG said:

amazing . . smash burgers are the only kind we make.  I see you put some butter in the pan & used 90-10.  Recently, I have switched over to NO FAT in the pan and higher fat in beef.  Maybe something to try next time & report back?  

I got the idea from this article: http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html  . . . I still want to try to make their "melty cheese slices" but havent got around to it yet.  Nice cook! 

I use 80/20 and no fat on the griddle, but I would use no fat with 90/10 too.  You want it to stick as that will create a surperior crust.  Use your metal spatula to scrape around the edge until it releases and your burger should have a great crust.



I use two spatulas to smash...the big one on the meat and the small one over it to smash it down.




OP:  great looking burger!!!

Smart keeping that pen close to your spatulas so you can take notes...

bhedges1987 said:

Great pics and looks delicious.

Terrebandit said:

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HeavyG said:

Terrebandit said:

You don't need an egg to do these. 

I hadn't noticed that anyone said you did.

My point was that I see lots of guys throwing a cast iron skillet on an egg to accomplish this simple task when the same thing could be achieved easier and quicker with CI on a cheap gas stove top ( outdoor or indoor).  

While I agree, the egg makes the most sense for me. I did smash burgers last night on my stove top and had the smoke detectors go off. It's the same reason I stopped doing reverse sear steaks in the house.

acmoser76 said:

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Terrebandit said:

HeavyG said:

Terrebandit said:

You don't need an egg to do these. 

I hadn't noticed that anyone said you did.

My point was that I see lots of guys throwing a cast iron skillet on an egg to accomplish this simple task when the same thing could be achieved easier and quicker with CI on a cheap gas stove top ( outdoor or indoor).  

While I agree, the egg makes the most sense for me. I did smash burgers last night on my stove top and had the smoke detectors go off. It's the same reason I stopped doing reverse sear steaks in the house.

Ditto.

For years I used to use a carbon steel crepe pan as my go to smash burger pan. Works great but sometimes the smoke does overcome my exhaust hood.

I'll still occasionally do them indoors but prefer to do them outside.

I also use two spatulas.  If you really want to kick it up a notch or try something different, try sprinkling dry Jerk seasoning on them as they're cooking.  Our house favorite.

Those pictures inspired me to pick up a cast iron griddle for my XL last night.  I have a couple of noob questions maybe someone can help with.  The griddle i purchased is a 14 in Lodge.  I'm going to season it today.
1.  One side is smooth the other side has grooves.  What would i use the grooved side for that i wouldn't use my cast iron grid for?
2.  Looks like people put the griddle on the cast iron grid raised direct.  Wouldn't it be better to get it closer to the coals?  Maybe even remove the fire ring.  Keeping in mind i'm going to try this on an XL.
3.  What temp should i try and get the cook surface to?  I've seen anywhere from 500 to 1000.

Looking forward to some burger tonight!!

Thanks

MrWilliams said:

Those pictures inspired me to pick up a cast iron griddle for my XL last night.  I have a couple of noob questions maybe someone can help with.  The griddle i purchased is a 14 in Lodge.  I'm going to season it today.
1.  One side is smooth the other side has grooves.  What would i use the grooved side for that i wouldn't use my cast iron grid for?
2.  Looks like people put the griddle on the cast iron grid raised direct.  Wouldn't it be better to get it closer to the coals?  Maybe even remove the fire ring.  Keeping in mind i'm going to try this on an XL.
3.  What temp should i try and get the cook surface to?  I've seen anywhere from 500 to 1000.

Looking forward to some burger tonight!!

Thanks

Keep in mind I have not done this yet, but plan on doing it tonight.

1.  The grooves would be for someone using the griddle in their kitchen or while camping and using a camp fire to cook.  You certainly can accomplish the same thing using just your CI grate.

2.  My guess for going raised direct would be easier access to flipping the burgers.  If you have a roaring hot fire may not want to be reaching down in the egg trying to scrap the burger off the griddle.

3.  I plan on getting the egg up to 500-600 and then putting the griddle in for about 30 min then start cooking.  Not sure what surface temp will be, but it will be hot.  I wouldn't think you would want to go above 600 or you might burn your seasoning off.

Here's what I use, but with the handle cut off.

saluki2007 said:

3.  I plan on getting the egg up to 500-600 and then putting the griddle in for about 30 min then start cooking.  Not sure what surface temp will be, but it will be hot.  I wouldn't think you would want to go above 600 or you might burn your seasoning off.

I use a CI griddle on my KJ Jr. to do smash burgers (there is a link to the one I use in a previous post).

I was curious as to how evenly it heated so a while back I took a thermal image of it. The dome temp reading on the KJ thermo was at about 400°F. It's hard to see the temp reading in the graphic near the center but the temp was about 560°F. It heated pretty uniformly (I don't recall what the temp gradient was over to the edge). The seasoning was not harmed.