Blackstone Burger Experiment

[JacksBBQ]

Doing smash burgers on my Blackstone has become the thing I like to cook most on them but I've historically had some issues with trying to decide how big to make the balls of hamburger meat so that I end up with a patty after smashing thats inline with whatever buns Im using. Did some burgers yesterday so I decided to get a little extra meat and do a quick experiment with different sized balls to compare the final patties. Using 80/20 meat, I came up with roughly the following results. Figured I'd share in case anyone was interested. Bonus picture of the actual burgers I made for dinner included as well.

2oz meat = 3" patty

2.5oz meat = 3.5" patty

3oz meat = 4" patty

3.5oz meat = 4.5" patty

4oz meat = 5" patty

https://i.imgur.com/RBvUGSUl.jpg

[EricD]

Thanks for the experiment! I love smashburgers!! I've just always done a 4 oz ball just cuz that was the first recipe I saw.
I want to try a burger blend experiment. I'll post that if it comes to fruition!

[PatAttack]

One of my favorites!

That looks like it could be a true winner.

[Big George's BBQ]

I agree with Pat

[pmad]

Funny me, I just take however much hamburger I have and divide it by the number of burgers I need. I've never weighed them.

[robbie71]

Thanks for the experiment! I love smashburgers!! I've just always done a 4 oz ball just cuz that was the first recipe I saw.
I want to try a burger blend experiment. I'll post that if it comes to fruition!

I had a burger "taste off" with my family and tried 3 different combinations: 1st - chuck roast; 2 nd - 50% chuck roast and 50% beef short ribs and 3rd - 50% chuck roast and 50% brisket. I ground everything separately and then mixed them together. I cooked them on my Memphis pellet grill to medium rare. The chuck by itself and the chuck with short ribs tasted about the same but the check with the brisket was much better.

[Smoke on Badger Mountain]

Good info. Burger looks great.

[Stingerhook]

Whatever the size that is one great looking burger.

[16Adams]

Excellent

[rwalters]

Love smash burgers! Nicely done :)

[highergr0und]

Nice! I do two 2 oz patties smashed with a piece of cheese in the middle per burger. The diameter is just right for an Arnold potato bun and 4 total oz is a nice size to eat to me

[kevinstaggs]

Looks great. Not sure I could ever get tired of the good ole burger - it just works.


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[gtsum]

Very nice! I would hit that hard right about now


Memphis Elite





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[LYU370]

Make some Oklahoma Onion Burgers... GOOD STUFF!!!

https://i.imgur.com/jb0HaUsh.jpg

https://i.imgur.com/5l8K2nGh.jpg

https://i.imgur.com/xcF7UhYh.jpg?1

https://i.imgur.com/Zpt99Bbh.jpg

https://i.imgur.com/VjTOX9Jh.jpg?1

https://i.imgur.com/DvBnqAMh.jpg

[retfr8flyr]

When I make smash burgers on my Camp Chef griddle, sorry no Blackstone, I use 4 oz balls of 85/15, usually my own ground. I place the ball on the griddle and cover it with a piece of parchment paper. I then smash it with my press, I don't think they even make one like mine anymore, it's a cast iron model with about 1/2 inch inside clearance. The parchment paper keeps the meat from sticking to the tool, I'll hold it to the griddle for about a minute and then repeat with the next burger. I can usually make about 4 burgers before it's time to turn the first one. The burgers come out fantastic and everyone loves them.

[InThePitBBQ]

Great looking burgers you guy's are killing it on the flat top's!

[rwalters]

Great looking burgers you guy's are killing it on the flat top's!



Get yourself a flat top and join the club. I’ve been cooking on flat tops for a little over four years now and still get as excited as a little kid on Christmas day every time I get to fire it up… :-)

[InThePitBBQ]

Get yourself a flat top and join the club. I’ve been cooking on flat tops for a little over four years now and still get as excited as a little kid on Christmas day every time I get to fire it up… :-)

I have a Blackstone, love it!

https://i.imgur.com/Fr0y0msl.jpg

[Bob C Cue]

You can spend all you want on good meat but nothing beats a great burger!

[jsperk]

Looking good and good info as well.

[LYU370]

Just be aware of the damage a Blackstone can cause. Mine has been banished from the deck. A $50 Blackstone has caused hundreds of dollars of damage to the deck.

[ShadowDriver]

Nice burgers... all around!

Thanks for the size/weight comparison chart. That's awesome.

[JacksBBQ]

Just be aware of the damage a Blackstone can cause. Mine has been banished from the deck. A $50 Blackstone has caused hundreds of dollars of damage to the deck.

I’m testing a beer can grease drain hack that so far is helping a lot. I’ll probably make a post about it here after I get a few more cooks with it.

[allenb12]

I cut the top of a beer can off. Works great as a grease trap.

[JacksBBQ]

I cut the top of a beer can off. Works great as a grease trap.

Pretty much what I'm doing. Makes clean up super easy.

[Ole Man Dan]

Doing smash burgers on my Blackstone has become the thing I like to cook most on them but I've historically had some issues with trying to decide how big to make the balls of hamburger meat so that I end up with a patty after smashing thats inline with whatever buns Im using. Did some burgers yesterday so I decided to get a little extra meat and do a quick experiment with different sized balls to compare the final patties. Using 80/20 meat, I came up with roughly the following results. Figured I'd share in case anyone was interested. Bonus picture of the actual burgers I made for dinner included as well.

2oz meat = 3" patty

2.5oz meat = 3.5" patty

3oz meat = 4" patty

3.5oz meat = 4.5" patty

4oz meat = 5" patty

https://i.imgur.com/RBvUGSUl.jpg

I'm a Celiac and can't eat Wheat. Regular buns are out for me.
I buy UDI's Hamburger buns. They are small... Just larger that 'Sliders'...
I make up my Burger balls about 2 OZ.

I love Smash Burgers.