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Smash Burgers - pics show it all
Eggucator
Posts: 226
Used the new steel my FIL made for me to make some smash burgers. I used the kitchen aide to grind up some fresh sirloin, chuck, and ribeye. Toasted some brioche and the pictures show the the rest. My wife said this would be her "last meal" if it came to that...
LBGE
Zionsville, IN
Comments
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Amazing Pics, God I have to clean my lens...nice burgersVisalia, Ca @lkapigian
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Sweet!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Perfectly executed smashburger.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I knew I shouldn't have looked
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
That last pic. OMG
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
You win.... I will be your neighbor!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I can tell when someone steals pictures from the interwebs...nice try!!
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What temp where you doing those at?
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Looks great! Curious - how thick is your new steel?Re-gasketing the USA one yard at a time!
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Let's hear more about this steel? Looks like the perfect smashburger piece
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As good as that burger looks, I don't see how cooking them on the BGE enhances them in any way. Steel is steel, whether it's on a stove top or in a grill.
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NEKEgger said:As good as that burger looks, I don't see how cooking them on the BGE enhances them in any way. Steel is steel, whether it's on a stove top or in a grill.
It keeps the grease smoke and spatter out of your kitchen. That's a plus to me.Glencoe, Minnesota -
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was there any flareups from the grease? Nice quality pics!!
St. Johns County, Florida -
Killer burger!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Those burgers look great. What did you season them with?Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
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Throwing shade on an excellent cook three posts in. That's a bold move...NEKEgger said:As good as that burger looks, I don't see how cooking them on the BGE enhances them in any way. Steel is steel, whether it's on a stove top or in a grill.
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@Eggucator care to share more on that steel? Is it just a round peice of stainless?NW IOWA
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What temp do you run your steel surface at? Any tips for getting it up to temp without going too high or too low? Also, do you bring it up slowly or do you get the egg stable then drop the griddle in?
Looks good! I'm looking to do something similar and want to figure out the quickest way to get the griddle surface up to temp.
One other question... Do you run your griddle direct over the coals, or do you have a heat shield underneath?
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@Philly35 @derka123 @crenshawco @RRP The steel is just under 1/4 inch thick and stainless. I seasoned with 6 or 7 coats of flaxseed to get it ready to go. My FIL worked as a mechanic for construction company and made if for me this spring. We modeled it after a baking steel(just a little bigger). I use my raised grid on the regular grid(direct) to get it at the right level. I get the egg settled between 500 and 550 and let the steel heat up for 10 minutes or so. I spread some melted butter on the steel and then smash away. @SaintJohnsEgger The burgers are just seasoned with salt and pepper. Give them 90 seconds, turn, cheese, 90 more seconds. PERFECTION. @Conway_Twitty I assure you that you will not find those on the inter webs.The pictures are taken by my wife who has taken up photography lately and is getting quite good. @NEKEgger I like doing these on the egg for the even heat(I do 6 at a time) and no splatter and smoke in the kitchen. @MaC122There really aren't too many flare ups except when I clear the steel for the next round.LBGEZionsville, IN
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You also need to remember to spray or brush the underside of the spatula as "sticking" can be a problem. Learned the hard way.LBGEZionsville, IN
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Thanks - reason I was interested in the material and thickness is my 3/8" A36 steel takes longer to heat than I like to commit to time-wise to use for smashburgers. Here's mine with my carrying/protective case.Eggucator said:
Re-gasketing the USA one yard at a time! -
@RRP I read that thread and that is why we ended going thinner. Thanks for sharing.LBGEZionsville, IN
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Thanks for the info Eggucator. I actually tried this a while back, mine was 3/8" thick and just took too long to heat up. I went back to the drawing board and went 3/16" this time around. Hoping to test it out in a few weeks.Eggucator said:@Philly35 @derka123 @crenshawco @RRP The steel is just under 1/4 inch thick and stainless. I seasoned with 6 or 7 coats of flaxseed to get it ready to go. My FIL worked as a mechanic for construction company and made if for me this spring. We modeled it after a baking steel(just a little bigger). I use my raised grid on the regular grid(direct) to get it at the right level. I get the egg settled between 500 and 550 and let the steel heat up for 10 minutes or so. I spread some melted butter on the steel and then smash away. @SaintJohnsEgger The burgers are just seasoned with salt and pepper. Give them 90 seconds, turn, cheese, 90 more seconds. PERFECTION. @Conway_Twitty I assure you that you will not find those on the inter webs.The pictures are taken by my wife who has taken up photography lately and is getting quite good. @NEKEgger I like doing these on the egg for the even heat(I do 6 at a time) and no splatter and smoke in the kitchen. @MaC122There really aren't too many flare ups except when I clear the steel for the next round.
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I also decreased the overall diameter to 16.5" for the new one, to allow better air flow.
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Tell us more about that piece of steel. Did you fabricate it or do the counter sunk holes reveal it had led another life before being put in your egg?Re-gasketing the USA one yard at a time!
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RRP said:Tell us more about that piece of steel. Did you fabricate it or do the counter sunk holes reveal it had led another life before being put in your egg?
My uncle owns a machine shop and does this type of work for free (we trade services), I designed the sunk holes in, in case I wanted to add anything on the bottom like a lift/extension or something. I still use it, just not as often as I'd like
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Cool - so then the two opposite raised areas are merely two different widths for handles or did you have some other alternative uses in mind?Re-gasketing the USA one yard at a time!
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