View Full Version : Picto of tonight's dinner: Smash burgers on the griddle!
jasonjax
05-06-2019, 06:14 PM
Finally decided to try some of that "grass fed" ground beef I always see at Costco. It was pretty good, but nothing special IMHO.
Grilled up some onions to go on my burger...
https://imgur.com/bk48NcFl.jpg
Formed the meatballs and sprinkled some SPOGOS on them.
https://imgur.com/IXbvOohl.jpg
Got setup with a little drawn butter to season the griddle and toast the buns with.
https://imgur.com/HlPCNXhl.jpg
Ballin….
https://imgur.com/hmhZyhIl.jpg
Hulk SMASH!
https://imgur.com/rKgB22dl.jpg
Cooking … still working on perfect temp to run the griddle for crust but not burned.
https://imgur.com/TGz5eU8l.jpg
My burger.
https://imgur.com/PZLPJTCl.jpg
Mini-me approves.
https://imgur.com/Elc6Hx8l.jpg
Smoking Piney
05-06-2019, 06:17 PM
Killer burger, Jason! :thumb:
I love a smash burger, nice cook Jason!
Radrob
05-06-2019, 06:28 PM
I love me some smashed burgers. I don't make a ball, just cut the pack into squares, season and smash.
Looks awesome.
Grass fed doesn't always equal better flavor but the popular belief is that it is better for you (and mini you.)
Free Mr. Tony
05-06-2019, 06:32 PM
500 degrees. About a minute on 1 side, flip and add cheese. Pull when the cheese melts.
https://i.imgur.com/h1lvOwKl.png
kevinstaggs
05-06-2019, 06:51 PM
Wonder how many days straight I could eat a burger like that? 30, 100, more? If you cook em we could find out... :-)
Sent from my iPhone using Tapatalk Pro
Titch
05-06-2019, 06:54 PM
looks great mate, thats mostly the normal way down here.
few more of them and it may be '"Not so Mini Me""
HogGrog
05-06-2019, 07:01 PM
Great looking smash!
EyeBurnEverything
05-06-2019, 07:08 PM
I need to try smash burgers on my blackstone. I don't get the craze. You're basicly defiying burger 101, never sqaush or cut a burger while its cooking. Am i missing something?
BillN
05-06-2019, 07:09 PM
That's a great looking burger.
Swede
05-06-2019, 07:16 PM
I need to try smash burgers on my blackstone. I don't get the craze. You're basicly defiying burger 101, never sqaush or cut a burger while its cooking. Am i missing something?
I've done it many times on my homemade griddle, and it's quite unlike you describe.
You're flattening the raw burger meat, not the cooking juicy patty. You don't smash the juice out, you press the meat to crust it and seal it in.
NEVER smash it after the flip, that's where you'd press out the juice.
I ball it about 2-2.5", place on griddle. Parchment paper over ball and press with burger press to about 3/8" maybe 1/2", then move on to the next with same parchment. Once I'm done smashing the last one (usually cook 8 at a time) the first one is near ready to flip.
I use a putty knife to scrape them off the flattop, and flip them. Cheese immediately after all are flipped. Maybe 1-2min later they're ready to remove.
SirPorkaLot
05-06-2019, 07:28 PM
Am i missing something?
Yes....
Those look awesome and I love you set up too!
InThePitBBQ
05-06-2019, 08:04 PM
You killed that cook Jason! Those are looking awesome man, perfect burgers!
WilliamKY
05-06-2019, 08:25 PM
I want to be that kiddo so bad right now.
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