Smash Burgers

buzd504 said:

I bought a cast iron pizza stone for searing and smash burgers on the egg, and it works great.

Also, I advise getting a tub of ghee.  Available next to the butter - pricey at _$11/tub, but so totally worth it.  (It's butter with the milk fat removed so it won't scorch, ie clarified butter)

Super easy to just make clarified butter (heat butter on low heat, skim off the foam, pour through cheesecloth).  

Really is great to work with - much higher smoke point

It doesn't matter what you smash it on @Hans61, as long as it isn't a non-stick pan/surface.  You want that char/sear to build up on the side you've have smashed against the griddle or CI.   Naturally, a seasoned CI or blackstone will work great.  Nice sear, probably less stickage than a shiny stainless pan.

While I have done it on the egg, I have had no problems doing it in cast iron on my gas stove either.  I don't have an industrial fan and it's not any worse than cooking bacon in the house. Smells a bit but not much.   Not to take away the fun factor of doing it on the egg, of course!    ...but you don't have to.  For me it is a last minute very quick cook that the family enjoys.  Much quicker to pull out my cast iron griddle and do it inside than to have to light the egg.  

KiterTodd said:

It doesn't matter what you smash it on @Hans61, as long as it isn't a non-stick pan/surface.  You want that char/sear to build up on the side you've have smashed against the griddle or CI.   Naturally, a seasoned CI or blackstone will work great.  Nice sear, probably less stickage than a shiny stainless pan.

While I have done it on the egg, I have had no problems doing it in cast iron on my gas stove either.  I don't have an industrial fan and it's not any worse than cooking bacon in the house. Smells a bit but not much.   Not to take away the fun factor of doing it on the egg, of course!    ...but you don't have to.  For me it is a last minute very quick cook that the family enjoys.  Much quicker to pull out my cast iron griddle and do it inside than to have to light the egg.  

Get a portable induction burner.  That way you have the speed and convenience of the stove without the grease and smell.

I usually use the side burner on my Weber.

#truth @tikigriller

THEBuckeye said:

#truth @tikigriller

The good news, is last week she got impatient for me to get home so she did burgers on the gas grill......and they tasted like crap. All the boys ragged on her for not waiting for me to get home to cook them!!!

Well, attempt one.....mine was the last one I did with the bite out of it and it was the best. I think I will try to make them thinner next time. A little too thick for everyone around these parts. Best and hottest fire I have had going thus far!!!!!

tikigriller said:

So clean up question.....is a cast iron skillet one of those types of things you only clean with water and don't use soap, or do you clean away with soap and a soft sponge?

Two camps on that.  I do not use soap.  I use a Ringer (amazon) and hot water.  

I never even closed the lid.  Fired up the coals, let them get going good, and started smashing. 

Attempt number 2........they were very good and my 15 year old said I finally made a burger he liked better than in and out. That is a very big deal!!!!  Still think I overcooked these ones a tad. But they were damn tasty and much better than the last try!!!

EggNorth said:

tikigriller said:

Oh my........I never thought there would be a way that would make me think about NOT using my Egg!

You will want to use the Egg, unless you have an industrial kitchen fan.  Or indoors if you want to test the smoke alarms 

@EggNorth I wish I had known that the first time I made them (indoor)...  The house was saturated with smoke...

Focker said:

Like the spares vs backs debate, I enjoy both traditional and smash.  Nice to switch things up.  Found some cool Nordic Ware cheese warmers at the VA gift shop today $9.99 ea, no tax.  2 staggered, fit the 17"  BS Tailgater perfect, could easily fit a few burgers under each one.  

Will be a great addition for burgers and eggs at the campground.  Fits inside the Griswold and Lodge CS, the rolled edges are a nice touch.  Good for leftovers and keeping food warm too.

As they call them on Chopped, these cloche(s?) are also great for reheating those leftover grilled burgers.  On day 2 after fixing thick grilled burgers, I will heat up my CI griddle for 2-4 minutes (I do have a "commercial-grade" range hood) and put on the burger(s), and using the ketchup-like restaurant squirt bottles with water, squirt some water around the base of the burger and cover with a cloche (or in my case since I don't have one, an upside-down skillet) for 30-45 seconds, and then you have a perfectly reheated juicy burger.