I Might Be A Smash Burger Convert

[mcyork28]

As detailed in another post, I received a Hunsaker griddle plate for Christmas. Tonight was my second run at smash burgers on it and I am hooked. Something about that caramelization just works.

Thanks,

Matt

 

[Stingerhook]

Mighty fine Matt!

 

[Titch]

Just add a Stubbie mate:thumb:

 

[Chester]

Looking good. I like both a thin smash burger and a thick regular grilled burger, so I make them about 50 percent of the time each. Each has merits, but love the sear of the smash burger.

 

[okiej]

I love caramelized meat...Thin burgers hot and fast always my fav

 

[sudsandswine]

A good smash burger is hard to beat :thumb: yours look pretty delish

 

[Capt]

fantastic!

 

[jzadski]

I hear ya Matt and yours are looking fantastic. I played around with some half pounders too. Which is nice, you get the hard caramelization and a thick juicy patty.

 

[Happy Hapgood]

Man those look great! Got to get a griddle now. :grin:

 

[Shiz-Nit]

Looking good

 

[SweetHeatBBQnSC]

Matt, those look amazing! That bun looks like it would bring a little something extra to the party as well.

 

[ModelMaker]

Crusty Good.
Ed

 

[BBQ Bacon]

That looks good. Throw some onions on there and grill them then smash the burger on top. Whole new level of delicious.

 

[Big Money Grip]

Can you send me one of those? I'll PM you my address...

 

[JD08]

I never understood a pan/griddle fried burger. I hated cooking them, they weren't that different. They just seemed to be substandard. For some reason cooking them outside on the Blackstone is an entirely different experience. They're fantastic. I suspect the non-stick surfaces took away from the final product.

 

[Smokin Dawg77]

still smash bruger virgin , but sunday sounds like good day !

 

[P0234]

Looking good. I like both a thin smash burger and a thick regular grilled burger, so I make them about 50 percent of the time each. Each has merits, but love the sear of the smash burger.

Same. Smash is great but so is a nice thick burger with a bit of a crust and pink in the middle.

 

[P0234]

I never understood a pan/griddle fried burger. I hated cooking them, they weren't that different. They just seemed to be substandard. For some reason cooking them outside on the Blackstone is an entirely different experience. They're fantastic. I suspect the non-stick surfaces took away from the final product.

For sure. I tried on non stick as well and it's not even the same. A nice cast iron pan works well indoors. And some salt, pepper, garlic and msg makes it magic.

 

[Big George's BBQ]

YUM That looks amazing