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    Burgers vs Smashburgers ...

    Posts: 44
    edited August 2017 in EggHead Forum
    … is there a difference taste-wise, otherwise - or, is this just the latest craze?

    Also, will be making either burgers/smashburgers tonight on my BGE for the first time - any grilling tips for either method will be most appreciated, thanks in advance.
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    • Posts: 6,629
      The easiest way for you to know is eat both... the smash is all about the crust that is generated on both sides of the burger...  definitely a tast difference.... our preference is smash burger off the Blackstone 
      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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    • Posts: 10
      Yeah smash burgers have a real nice crust.  What I do it take the burger meat, roll it into a ball with about 1tbl spoon of butter in the middle, heat up the cast iron on the BGE to about 400, add in a little peanut oil then put in the balled burger meat.  Smash with a spatula (real thin) or press, season with salt/pepper, cook until you see blood, flip, cheese immediately and once the cheese is melted put it on a bun. They cook real quick.  No more than 5 minutes once he grill and cast iron is up to temp
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    • Posts: 44
      TommyMacPherson, either one (burger or smashburger), because they grill up so fast, do I still close the top, or keep it down and just experiment with the time for each successive cook?
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    • Posts: 2,348
      edited August 2017
      I think there is a difference from the ones we have made, used to do normal burgers but since having smashed them, no going back. This is how we make them at home (inc. pics), the mushrooms and BBQ rub are optional:



      This is a really good article that goes into full detail what's happening when you smash a burger:

      http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html


      -----------------------------------------------------------------------
      | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
      | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
      -----------------------------------------------------------------------


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    • Posts: 2,654
      There definitely is a difference!  I like them both, but, unfortunately for me, my very favorite burgers are not smashburgers, which are safe to eat, but nice, thick, juicy, medium-rare charcoal grilled (NOT on a griddle, but over charcoal!), and that raises the risk of getting sick from one of the nasty bacteria going around these days from zero to still pretty darn small, but too high for me to want to do it anymore.

      I agree with @JohnnyTarheel: cook them both and see what YOU like.  The whole point of smashburgers is that by smashing them hard on a very hot griddle you force much more of the burger surface to stick to the griddle and get really crusty.  (It releases pretty easily when it's cooked enough to flip.)

      I really like them both, but my favorite burgers are charcoal grilled (again, NOT on a griddle, but over charcoal).
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    • Posts: 2,507
      edited August 2017
      Ditto. I occasionally like a smash burger but prefer a fat juice dripping burger. 
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    • Posts: 44
      edited August 2017
      Stormbringer, I learned so much viewing your photo - thanks!
      1) The crust on your smashburgers says it all - WOW
      2) Luv your setup. Noticed the Half Moon Baking Stone in the BGE catalog, and couldn't figure out when I would ever use one - BINGO
      3) Having a large cast iron skillet makes all the sense in the world to contain the smashburger's grease.
      4) … great article, thanks!
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    • Posts: 2,348
      edited August 2017
      Yo_EGGcellency said:
      Stormbringer, I learned so much viewing your photo - thanks!
      1) The crust on your smashburgers says it all - WOW
      2) Luv your setup. Noticed the Half Moon Baking Stone in the BGE catalog, and couldn't figure out when I would ever use one - BINGO
      3) Having a large cast iron skillet makes all the sense in the world to contain the smashburger's grease.
      4) … great article, thanks!

      Question:
      1) Temp of BGE for smashburgers?


      Thanks. The full details of our method are in this blog post:

      https://www.thecooksdigest.co.uk/2017/05/12/umami-smash-burgers/

      but to answer your question dome temp is 300°C/570°F and warm the cooking surface for 10 mins.

      I know people who have the same approach but have the half moon CI surface at the front of the egg and the baking stone at the back, which apparently makes smashing easier. Personally I prefer it how we have it so I don't need to lean across cooking burgers to reach the buns.


      -----------------------------------------------------------------------
      | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
      | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
      -----------------------------------------------------------------------


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    • Posts: 44
      edited August 2017
      Theophan and GrillSgt, for today's cook, I'll stick to regular burgers. Will smash em in the near future, and see if my wife notices the difference. Being old skool, we've never tried smashburgers to draw a comparison. 

      GrillSgt, cool username - was in the Marine Corps back in the '60s.
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