Anyone use this patty smasher?

[4ever3]

It looks pretty nice. Is that stainless or aluminum?
I never could find a press I liked so I made my own. 6 pound Smashzilla. Never know when I might want to smash a meatloaf. :mrgreen:

SIX POUNDS!?!

Good LAWD man, the beef isn’t still alive :laugh:


#nowthatsaburgerpress

 

[Shadowdog500]

^^^^long - short is more like 1/32 here, my carpenters use sixteenths

Your guys build better houses than we did 30+ years ago! :thumb:

 

[dward51]

I bought a Volrath "steak weight". It's 2 1/2 pounds and made from very thick stainless. The handle does not bend when you smash hard either. Dishwasher safe also. It's about 3x as thick as a quarter (maybe a little more).

Here is a video of one in use. He is using the lighter 1.5 pound model though. It's also a good video of making a smashburger if you have never made one.

https://youtu.be/bi0weyUt8k0

Photo's of mine:

 

[WilliamKY]

SIX POUNDS!?!

Good LAWD man, the beef isn’t still alive :laugh:


#nowthatsaburgerpress

Haha. It's definitely overkill but it didn't cost me a cent. I found the 1/2" plate and 1/2" bar stock in a scrap hopper at work. I had a buddy in the maintenance department bend the handle and weld it for me. I just knocked the edges off with a hand grinder.

 

[Baychilla]

It looks pretty nice. Is that stainless or aluminum?
I never could find a press I liked so I made my own. 6 pound Smashzilla. Never know when I might want to smash a meatloaf. :mrgreen:

You should try that. Would you smash it enough to make a meatloaf flavored smash burger?

 

[food4thot]

Bought this for the Blackstone last summer. No complaints.

Victoria GAD-025 Cast Iron Bacon Panini, Burger Press

 

[ruger35]

I still have yet to make a smashburger, but have a Lodge cast iron press that I bought just for that.

 

[Shadowdog500]

Ohhhh sorry... I do read words and my tape measure is marked in 1/100ths so yes, I can read a tape marked in 1/100ths and convert to fractions (in my head) for someone that gives me a deer in the headlights look when they have no idea what 21.1875” means...

So to answer your question ?

I’ll guess 3.25 oz...

Do you have a link on where to get that tape measure? I want to get one. I have a Starrett 6” rule that has a 1/100” scale with my machinist stuff, but I never saw a tape measure that has a 1/100” scale.

 

[4ever3]

Do you have a link on where to get that tape measure? I want to get one. I have a Starrett 6” rule that has a 1/100” scale with my machinist stuff, but I never saw a tape measure that has a 1/100” scale.

Sure thang!

https://www.amazon.com/Stanley-33-272-Heavy-Duty-Powerlock-Engineers/dp/B00002X2GL

 

[Robert]

I bought this last year to use both as a bacon press and burger press. I do not recall if it was on sale at the time, but I know I paid $15 for it at the time.


https://www.amazon.com/Lodge-LFIP3-...-garden&sprefix=lodge+bacon,garden,179&sr=1-8

 

[Shadowdog500]

Sure thang!

https://www.amazon.com/Stanley-33-272-Heavy-Duty-Powerlock-Engineers/dp/B00002X2GL

Thanks!! Just ordered one:thumb:

 

[4ever3]

Thanks!! Just ordered one:thumb:

It will quickly become your favorite tape measure!

 

[ModelMaker]

Pooh,
1 complainer doth not necessitate a change, we're good with what we got.

Secondly, I'm under the impression that the lowly smash burger is just that. You take a 6 oz. ball of ground meat, put it on the flat top and when it starts to sizzle nicely you smash the hell out of it with a spatula of some sort and after it builds a nice crust you flip it and make that side crusty.
Am I wrong?
Ed

 

[DanB]

Smash Burges

Hi All Why do u guys/girls want to smash your burgers?
DanB

 

[Baychilla]

Hi All Why do u guys/girls want to smash your burgers?
DanB

The Maillard reaction that creates the tasty crusty bits on the exterior surfaces. Smashing the burger gets a lot more of that than setting the patty on the grill and treating it gently. If cooked "correctly" the burger is still juicy in the middle. It's a preference thing. I'm fine with that, or a thick juicy patty cooked med rare.

 

[Sid Post]

Hi All Why do u guys/girls want to smash your burgers?
DanB

The Maillard reaction that creates the tasty crusty bits on the exterior surfaces. Smashing the burger gets a lot more of that than setting the patty on the grill and treating it gently. If cooked "correctly" the burger is still juicy in the middle. It's a preference thing. I'm fine with that, or a thick juicy patty cooked med rare.

For the same reason a lot of people like a little crust on their steak or burnt ends. Those little crusty bits are yummy! Umami is good stuff!

 

[frankenfab]

It will quickly become your favorite tape measure!

I have been using those for over 30 years. It seems like the coating wears off in no time on the new ones. Really sucks, but there's no alternative that I know of.

 

[MI Smoke]

Tape measure for reference.

How thick of a patty does it make?

 

[Bob Wiley]

Got this one recently

It made great smash burgers in a cast iron skillet

https://www.amazon.com/Burger-Iron-...ss&qid=1585512635&sprefix=burg,aps,173&sr=8-6

 

[Bob C Cue]

Would you prefer I change resolutions to allow the 12mb uhd res photo from today's phones to upload. Those photos will take up multiple screens where you have to scroll to see it and not see the entire photo on one, not to mention it would suck up people data plans on mobile. Not everyone is unlimited.

Let me know..

I choose answer B.