Burgers on cast iron skillet - question then results.

No oil. Depends how much crust you like on a burger and what your internal temp goal is. Lots of crust--M/R--HOT

Sorry to disagree.  you do need a thin layer of oil, shimmering hot.  Allow a crust to develop, then press down on the burger and pull when you like.  IMHO.

What I love about them is making the balls smaller than a usual burger patty, for me about 2 ounces and doing double and triple patties to make a burger. So much surface area and of course more melted cheese

theyolksonyou said:

No oil + high fat + small balls (heehee) = lots of awesome crust. 

You lack oil brother!

I like to make them schwety style.  It's hard to beet a couple of schwety balls.

https://www.youtube.com/watch?v=zZcjfh4fIXA

Theophan said:

bgebrent said:

Sorry to disagree.  you do need a thin layer of oil, shimmering hot.  Allow a crust to develop, then press down on the burger and pull when you like.  IMHO.

In diners, I've mostly seen people put the meat on and immediately smash it down.  What's the advantage of starting the crust only in a small spot in the center (i.e., when it's still a ball) instead of immediately getting the crust going over the entire bottom surface of the burger (after it's been smashed)?

Not arguing, just asking.

Appreciate the question my friend!  @theyolksonyou has been my mentor the last 17 years so I must defer to the Wizard of Yolk. @theyolksonyou?  

Right, "no oil" except the puddle from your burgers.  Exactly my point.

@theophan I'll tell you the same as grasshopper @bgebrent (although he clearly doesn't listen, much like my nine year old baseball team, but I digress) I throw on 2oz balls of 80/20 or preferably 70/30 on a dry griddle and immediately smash as thin as possible. No waiting. Let it stick and turn with a sharp spatula or razor scraper. Maximum crust. Takes less than two minutes total. Stick it, cook 60-90 sec, flip, cheese till soft, pull. 

@bgebrent I'm pretty sure we're on a very limited schedule after the next three weeks. If we have to leave the youngest, or both both of at home we can. I'll find a sub for coach at 1b. 

theyolksonyou said:

... I throw on 2oz balls of 80/20 or preferably 70/30 on a dry griddle and immediately smash as thin as possible. No waiting...

I always make thick burgers, but I have to say, all of this talk about diner-style, or "smash" burgers is whetting my appetite.  I'm definitely going to have to try this!  thanks!

Late to the party, but I've done them 5-6 times now and they have been, by far, the best burgers I've ever cooked, and up there with the best I've ever eaten.   I was a thicker burger fan until I tried this method.   It's crazy how much flavor is packed into a super-thin patty with just a sprinkle of salt and pepper (and a few toppings).

I let my CI heat on the 500-550* grill for 10-15 minutes so that it's scorching.  I may or may not need the oil, but I do use just a tiny bit and then give it a quick wipe around the pan with a bunch of paper-towels.

I use 4 oz patties because I don't think a thick burger is a true "smash" burger. I drop the very loosely formed 4oz balls onto the skillet, wait 10-15 seconds, and then smash as flat as I can to get the ragged edges and have they just barely holding together.   Wait 60 seconds or so (a few times I've waited longer just to get an even stronger crust), then carefully scrape it, flip, another 60 seconds or so (cheese added at this point), done. 

A few pics from several runs at this.

Smash Burger convert here.  I bought a large Lodge CI griddle to use on my XL.  I can cook 6 burgers at a time.  My only complaint is that if I'm doing multiple batches, I have to really have my sh|t together because these things cook SUPER fast.  With the griddle at 500º, it's a constant battle to put on the burgers, smash, salt and pepper, flip, add cheese, remove, add more burger balls, etc....  The family now wants them no other way.
   Well, one other related method occasionally. For a little variety, try smashing out thin patties.  Place a folded piece of cheese on top of a patty.  Place another patty on top and seal the edges together and cook on a hot griddle.  Don't smash or you'll have a real mess.  But be prepared when you bite into one.  That melted cheese running down your chin,  um, um, good.  
   Don't forsee any more 1/2 pounders on my Eggs.