Smash burger smashing tool

feef706 · April 2016

Curious what everyone is using, most I found researching is a stout spatula but I've seen a few tools made for smashing.

My spatulas bent on my first attempt, while I read you can use another spatula to allow additional pressure from the top of the spatula, I found this device today for a good price.

Interested in thoughts

jhl192 · April 2016

I use the Lodge cast iron bacon press and some Pam spray.

Wanasmoke · April 2016

I just bought something similar and am anxious to try it out. My heavy duty All Clad spatula was starting to bend under the pressure. Looks like smash burgers in my future!

bgebrent · April 2016

I use a big spatula. The way it's meant to be.

Eggcelsior · April 2016

I use a Due Buoi spatula and have a huge Dexter spatula for smashing. Both are stout.

bhedges1987 · April 2016

My spatula is pretty heavy duty. Doesn't really bend. Not sure what kind it is.

feef706 · April 2016

Ok, so look for a more stout spatula, easy enough. Thanks for the feedback.

Ozzie_Isaac · April 2016

After a few different tools, I have settled on this $8 trowel.

HeavyG · April 2016

This is what I use:

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

SGH · April 2016

Both of these are real a$$ kickers. You can usually find them at Lowes for less than 10 bucks. If you get both, you can make different shaped burgers.

Image: https://us.v-cdn.net/5017260/uploads/editor/88/ta2vpzkfo6r5.jpeg

feef706 · April 2016

Ozzie_Isaac said:

After a few different tools, I have settled on this $8 trowel.

That's funny, I'm currently tiling my shower and the thought crossed my mind after seeing one of my trowels in the bathroom this morning.

feef706 · April 2016

@SGH I like those if I can find them in that price range.

SGH · April 2016

feef706 said:

@SGH I like those if I can find them in that price range.

Also check Walmart. Sometimes they have them with the grilling utensils.

YukonRon · April 2016

A small CI skillet works great.

blasting · April 2016

Bought this for the sole purpose of smash burgers. Pefect size (6x5), it's ridgid, and heavy.

http://www.amazon.com/gp/aw/d/B008X6282G/ref=mp_s_a_1_18?qid=1461231799&sr=8-18&pi=AC_SX236_SY340_FMwebp_QL65&keywords=dexter+6+inch+turner

fishlessman · April 2016

i bought this one, really heavey duty. sharpen the front edge even more to scrape them off the griddle. this is made for smash burgers
http://www.foodservicewarehouse.com/browne-foodservice/56/p377033.aspx

fishlessman · April 2016

blasting said:

Bought this for the sole purpose of smash burgers. Pefect size (6x5), it's ridgid, and heavy.

http://www.amazon.com/gp/aw/d/B008X6282G/ref=mp_s_a_1_18?qid=1461231799&sr=8-18&pi=AC_SX236_SY340_FMwebp_QL65&keywords=dexter+6+inch+turner

the browne foodservice one i posted looks identical to the wood handled dexter one, im betting they are made by the same people

theyolksonyou · April 2016

fishlessman said:

i bought this one, really heavey duty. sharpen the front edge even more to scrape them off the griddle. this is made for smash burgers
http://www.foodservicewarehouse.com/browne-foodservice/56/p377033.aspx

I bought this one at my local restaurant supply. Works well.

stompbox · April 2016

I've seen a lot of Smash Burger threads. Can someone link me a how to or directions on this?

fishlessman · April 2016

stompbox said:

I've seen a lot of Smash Burger threads. Can someone link me a how to or directions on this?

salt and roll burger into 2 to 2.5 inch balls and store in fridge in ziplock till ready to use. get the griddle or pan searing hot and dry, no grease, put ball on griddle and flatten with heavy spatula too quarter inch. let it char, dont move it til its got a good char. it will be stuck at this point to the griddle and thats why a sharpened spatula comes in handy, you actually have to scrape it off to flip. add cheese and wait for char, remove and make it a double. with the heavy spatula you need to press on it with your other hand. you are burning the burger quick enough that the moisture is still retained

DaveRichardson · April 2016

I know that the restaurant used a cupped press; imagine a 1/4 or whatever lip around the edge of the press. They also use parchment paper to keep it from sticking to the pressing tool.

blasting · April 2016

@stompbox

https://www.youtube.com/watch?v=kBHZBTXDBW4

https://www.youtube.com/watch?v=ixuNdXV8c44

feef706 · April 2016

fishlessman said:

stompbox said:

I've seen a lot of Smash Burger threads. Can someone link me a how to or directions on this?

salt and roll burger into 2 to 2.5 inch balls and store in fridge in ziplock till ready to use. get the griddle or pan searing hot and dry, no grease, put ball on griddle and flatten with heavy spatula too quarter inch. let it char, dont move it til its got a good char. it will be stuck at this point to the griddle and thats why a sharpened spatula comes in handy, you actually have to scrape it off to flip. add cheese and wait for char, remove and make it a double. with the heavy spatula you need to press on it with your other hand. you are burning the burger quick enough that the moisture is still retained

Why a dry skillet? I did them the other night but the skillet was fairly new so I used a little oil, guess that's why they didn't stick like everyone mentions, they still came out great.

feef706 · April 2016

@blasting said:

@stompbox

https://www.youtube.com/watch?v=ixuNdXV8c44

I want that thermometer from the 2nd video, talk about instant read

stompbox · April 2016

Thanks guys, I have some research to do.

Theophan · April 2016

The restaurant that named itself "Smashburger" didn't invent this type of burger. This is the type of burger that has been made in diners all over the country for decades. The tool they use to smash them and get them to a consistent thickness seems like a super cool idea for a restaurant, where a consistent product is key, but I don't think the rest of us need to worry about that.

I know many here aren't big fans of the NY Times, or maybe New York in general, but I got in the habit of reading the NY Times for my news after the CNN site started seeming to offer stories on hollywood actresses and how little they were wearing instead of news, and the Food Section of the NY Times is actually pretty cool. I've gotten some recipes there that I really love on the BGE.

But Sam Sifton did sort of a burger 101 story, Deconstructing the Perfect Burger, pointing out that there really are two very different types of burgers, what he calls, Pub or Tavern Style Burgers, which are thick, and what most of us tend to cook on grills, and what he calls Diner Style Burgers, which are what diners and classic roadside greasy spoon restaurants have been serving decades before the Smashburger restaurant began.

It's not that one is better than the other! They're just different, and wonderful in different ways. I'm sorry if any reference to the NY Times riles anybody up, here,

, but I thought that article was really good. (I'm not crazy about how he served the burgers, though, I have to say -- the buns weren't grilled, etc.)

Carolina Q · April 2016

Ozzie_Isaac said:

After a few different tools, I have settled on this $8 trowel.

That's what Kenji uses at Serious Eats.
http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

clemsontyger97 · April 2016

http://www.target.com/p/stainless-steel-large-turner-threshold/-/A-17006372#prodSlot=medium_1_14&term=spatula

Was worried this one wasn't going to be sturdy enough but I've done them several times now and I have no complaints. I get them smashed so thin they are barely holding together, so I'd go with this one again if I was in the market for another one.