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Old 10-03-2012, 12:50 AM   #31
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Join Date: 04-21-12
Location: Baguio City, Philippines

Originally Posted by Zin View Post
A pressed burger is a tough burger, just form the patties with your hands no simpler way imho.
I dunno about that. A compressed burger, yeah. But to form it into a patty without squeezing the bejeezus out of it, maybe not. And the parchment paper forms a seal to help capture whatever juices are being bounced around. Or at least they appear to.

The only thing I might do differently is mix the seasoning into the burger before "smashing", not sprinkle across the top afterwards. I think you'd get a better flavor that wouldn't be scorched when you flip the burger.

That smasher looks like a 5 or 6 inch circle that he is using in the video, so maybe a 4 1/2 inch patty about 3/4 thick? I'm kinda into deep frying my burgers but the last one I made was on the Weber over coals and it was superb with that charcoal - woody taste that no griddle gives.
Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ
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