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Smashed burgers... Loved them so much, but it cost a bit more in the end though!
For any new eggers thinking of trying the smash burger, don't think about it! Just do it, but be careful... We loved it so much, I ordered a Blackstone tonight... Can see how much easier it would be on a flat griddle like that.
Tummy is happy, my wallet.... well. No regrets!
Comments
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Never heard of them before coming to this forum, it is already a family favorite. So many years lost and wasted on just burgers.Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Me either @tikigriller what were we doing all these years? It's ok, we can make up for lost time.
Now you're doing cookies on the egg tonight too, well done! Would love to see a pic of the finished product... if you post them you might even get @sgh approval. -
Perfect in my book for a premade dough. Chewy but slightly crunchy on the edges. Even got to play with the new FB200.....very cool!!!
Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Well done @tikigriller those look great. Chewy and crunchy sounds like you nailed them. Drooling here now.... thanks!
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Nice. You'll love your Blackstone. Did you get the 17" or full size?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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OK. I'll ask the obvious question for the uninitiated like myself. Why are smashburgers better than regular burgers. I can make a pretty good burger. And if I stuff it I can take it to the next level. Why would I do a smashburger? Just trying to learn.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:OK. I'll ask the obvious question for the uninitiated like myself. Why are smashburgers better than regular burgers. I can make a pretty good burger. And if I stuff it I can take it to the next level. Why would I do a smashburger? Just trying to learn.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I'm two minutes from a 5 Guys. 5 minutes from a Steak and Shake and 10 minutes from an actual Smash Burger (never been) if in the mood.
Suppose it would be a "show-off" cook for company. Otherwise, it's an extrs grease clean up on the CI Skillet as opposed to a simple raised direct.New Albany, Ohio -
Actually if you do smashburgers right, there will be very little if any grease on your Blackstone or CI skillet. The juices stay in the burger.
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you also get twice the charred area smashing them so thin then stacking. as mentioned they cook faster which seems to keep the juice in so over cooking isnt much of a problem. the bigger griddle gives more cooking options, burgers, duck eggs, onions, bulkies, balsamic glaze, all coming off at the same time
fukahwee maineyou can lead a fish to water but you can not make him drink it -
And that is the 17 fish is using. A workhorse.
Both styles have their place. A ground burger(deer, beef) over Blue K holds a dedicated spot, in my left ventricle. Like hearing JCM or The Boss or Tom Petty on the radio waves. One of those every now and then cooks I look forward to, especially camping over Memorial Day or the 4th. Same goes for the half-smasshes I like, a hybrid of the two.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:And that is the 17 fish is using. A workhorse.
Both styles have their place. A ground burger(deer, beef) over Blue K holds a dedicated spot, in my left ventricle. Like hearing JCM or The Boss or Tom Petty on the radio waves. One of those every now and then cooks I look forward to, especially camping over Memorial Day or the 4th. Same goes for the half-smasshes I like, a hybrid of the two. -
Sorry for the not so smart question but what's the best way to check for doneness on a smashburger? I'm a more of a rare to medium rare guy. I'm in the process of seasoning my Blackstone so this is a whole new process for me. Thanks!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
WeberWho said:Sorry for the not so smart question but what's the best way to check for doneness on a smashburger? I'm a more of a rare to medium rare guy. I'm in the process of seasoning my Blackstone so this is a whole new process for me. Thanks!
https://www.youtube.com/watch?v=Pl7XOmsWq9I
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
WeberWho said:Sorry for the not so smart question but what's the best way to check for doneness on a smashburger? I'm a more of a rare to medium rare guy. I'm in the process of seasoning my Blackstone so this is a whole new process for me. Thanks!
I scrape and flip when the juice just starts to bubble on top. Apply cheese and dome it. The second side is just until the cheese is melted - under a minute.Phoenix -
@Foghorn the draw is that it maximizes the ratio of browned area to over all burger volume. (Im still working on the formula, jeepster probably knows it)
i tried them once and thought they were great but without a big flat griddle it's kind of tediousChicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Foghorn said:OK. I'll ask the obvious question for the uninitiated like myself. Why are smashburgers better than regular burgers. I can make a pretty good burger. And if I stuff it I can take it to the next level. Why would I do a smashburger? Just trying to learn.
Beautiful and lovely Villa Rica, Georgia -
The "official" standard smashburger weighs 1/3 lb and is 1/2" thick. I wonder what would happen if you made it 1/3 lb x 3/4"? You'd still get the same caramelization and a smaller diameter, but the core wouldn't cook as thoroughly, no?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Yeah, I agree the taste is what sold me on it. I'm sure at some point I'll try another thick burger the normal way, but for now the flavour of the smash is way better. It was by far the most moist burger I've had. The first one was a little thicker as I didn't smash enough and was a little rare, the rest were just right. I'd suggest maybe practice on a couple burgers paying attention to the thickness, then it's all timing after that. At least that's how it was for my first cook. I also weighed each ground ball to make sure it was even and I could repeat the process.
Yeah @Griffin I got the 17" as I wanted to be able to take it camping, fishing and hunting too. Seemed to work best for me.
@THEBuckeye I hear what you're saying, I'm close to a 5 guys and some amazing steak houses as well for that matter, but I enjoy a steak off my egg more too... For me, I just prefer cooking it myself at home and enjoying the time with family and the whole experience.
@Foghorn I wondered the same thing until I tried it. I guess saying it is better isn't fair as each has their preference. I just have to say the simplicity, the flavour and juiciness was something next level to me, that's all. Give it a try and see what you think. -
blind99 said:@Foghorn the draw is that it maximizes the ratio of browned area to over all burger volume. (Im still working on the formula, jeepster probably knows it)
i tried them once and thought they were great but without a big flat griddle it's kind of tedious
Also, @hub very well said! I agree. -
@foghorn a smash burger is a griddled burger traditional to diners/fast food, with the smashing increasing the crust factor.
Thicker ones like the one you pictured are pub burgers. Each have their place. I like pub burgers since you can add stuff(onions, seasoning) to the ground meat for different flavor and they get that nice smoke infused flavor with the reddish hue on the grill. It's just whatever is floating your boat that day, but for a traditional burger with mustard, LTO, and cheese w/wo bacon, smash is the way to go. -
Hey are two different burgers. We just ran through pub burgers and smash burgers, and everyone here is on the same page of liking both because they are different. They are so different, I would do a pub burger on Wednesday and a smash burger on Thursday and still feel they were different meals all together.Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Luvnlife said:blind99 said:@Foghorn the draw is that it maximizes the ratio of browned area to over all burger volume. (Im still working on the formula, jeepster probably knows it)
i tried them once and thought they were great but without a big flat griddle it's kind of tedious
Also, @hub very well said! I agree.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Haha @blind99 been looking for an excuse to pull the trigger for a while. Figured this was as good as any!
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Thanks to all who explained it. That is very helpful. I guess I have something else to try.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Finally got the new Blackstone seasoned and enjoyed the first round of smash burgers tonight off it, so much easier! Very happy with the results.
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Oh yeah!!!Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Just finished cleaning up and already want more @tikigriller lol!
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Did my first ones on the Blackstone last night, so I know exactly what you mean!!! It was so great doing four at once, and an egg for me, with some fresh bacon instead of frozen microwaved bacon...just can't get everyone else in the family to understand the egg on the burger thing. I am so happy with my Blackstone and I hold you directly responsible.....and that story from @weberwho getting his surprise from his wife!
Tomorrow morning, pancakes, hash browns, eggs while the butt hums along on the egg!
damn it...I just got home from eating out and nOw I want a smash burger. How I have managed to LOSE weight since getting into this hobby is more mystical than the Cubs playing in the World Series!!Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Lol @tikigriller eggs on a burger is the best, that'll be next for sure when I have a group over. That burger looks amazing! Similar cook planned for us here tomorrow morning too! Enjoyed the series so far, either way it's going to be a good final soon.
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