Agree?
https://biggreenegg.com/recipes/smash-cheese-burgers/I know the fat to meat ratio plays a part here. Since we are cooking with lean burger meat (👎), I'm thinking I may have sticking problems at 500*.
I like my butt rubbed and my pork pulled.
Member since 2009
Comments
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !!YouTube: @smokingdadbbq
BGEing since 2003
2 Large BGEs
Sold small BGE, 3rd and 4th large BGEs and XL BGE (at wife's "request"....sad face)
Living the dream in Wisconsin
WHY???
What's the advantage? Far as I can see it only causes the outer parts to spend LESS time getting nice and crusty brown! I put one on, SMASH it. Put another one one, SMASH it... Works like a charm for me. Is there something I'm missing?
I do find that I have to scrape my smash burgers up a bit, even though I very lightly oil the skillet before I put them in and smash them down, but usually they come up pretty easily.
But... all of that said, it just isn't possible to make lean burgers as good as burgers with some fat in them. Smashing them will help, sure, but I'd rather maybe have burgers less often but make really really good ones when I do. Up to you, obviously.
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !!@Theophan I have wondered that as well. The only think I can think of is it does let the meatball warm up a little first. Even though only a small area of the meat sphere is in contact with the griddle, the rest of the ball is still getting radiant heat. Perhaps letting it warm up a little like that helps to get a more uniform patty by loosening things up and making the meat more malleable.
FWIW, I have only tried the true smash on the grill a couple of times and my patties came out in the shape of Texas, so now I pre-form them into patties and then smash them a little more on the griddle.
*Not that I have anything against Texas, just not the shape I was going for.
Member since 2009
BGEing since 2003
2 Large BGEs
Sold small BGE, 3rd and 4th large BGEs and XL BGE (at wife's "request"....sad face)
Living the dream in Wisconsin
And I'm curious: when you pre-form the patties and only smash them a little more, do you still get that amazing browned surface all across the burger? I put them on round, like golf balls, maybe a little bigger, but yeah, sometimes after smashing they're kinda funky shapes.
https://youtu.be/cdvZC91YpMs
Member since 2009
Member since 2009
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
Tampa Bay, FL
EIB 6 Oct 95
Member since 2009
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
I let the balls sit for a bit before smashing so they stick good with no sliding.
I do oil by burger press so it does not stick when smashing. I use bacon fat for that.
Proud and vocal Vegan. I don't see why an animal should lose their life, just so you can have a snack.
In a country such as this, where there are fruits, grains, and nuts in abundance, how can one think that he must eat the flesh of dead animals?
Member since 2009
Digi Q
green Thermapen
AR
Albuquerque, NM