[ARCHIVED THREAD] - Making a Smash Burger (Page 1 of 2)
Posted: 3/10/2014 8:02:24 PM EDT
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Easiest and tastiest burger ever.......
Get 3-4oz of ground beef balled up, cook on a skillet for 1 minute, smash, cook for another minute, flip, cook for another minute. Do a couple of times and add a piece of cheese in between. Enjoy burger.  " />
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You're right, this was 85/15. Cheese was the topping Mr. Infinite Grim! Quoted:
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Should also be said not lean beef, 80/20 or more fat for best flavor. You're right, this was 85/15. Cheese was the topping Mr. Infinite Grim! Needs more! I am a topping whore. My favorite is Thick Bacon, Chedder Cheese, and Onion Straws (also called "stouties") and some BBQ sauce 
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Needs lettuce and tomato but looks good. I'll have to try it sometime. I have nothing against lettuce and tomatoes. They're fine foods, and they have many places on the dinner table. But when I eat a burger, it's for the meat and cheese, not the veggies and fruit. |
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I don't get it. why cook it in a ball first? Why not just flatten it to a normal patty and start cooking? novelty? Or does it affect the taste in some way? I have no idea. Bottom line is that this smash burger makes flat burgers that can be stacked. I don't know the science behind it, I just know the tastiness. All my previous burgers have been fat and dry, |
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Quoted: I absolutely do not get the whole smashburger thing. So you make it into a patty when it's on the heat, or you make it into a patty before it goes on the heat. Either way, it's a patty on the heat. What's the diff? i thought the same way until i made a couple. regular patty burger (traditional style) and then a smash burger.. they tasted different. although i grilled the traditional burger and the smash burger like OP... try it.. you'll like it
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Easiest and tastiest burger ever....... Get 3-4oz of ground beef balled up, cook on a skillet for 1 minute, smash, cook for another minute, flip, cook for another minute. Do a couple of times and add a piece of cheese in between. Enjoy burger. http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2117_zpsvfpxo5ss.jpg</a>" /> http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2116_zpsivbmuqjp.jpg</a>" /> http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2118_zpsekvgdot0.jpg</a>" /> http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2132_zps50iekkqd.jpg</a>" /> Just had a couple tonight from Steak and Shake. That's how they do it. |
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Quoted: Just had a couple tonight from Steak and Shake. That's how they do it. Quoted: Quoted: Easiest and tastiest burger ever....... Get 3-4oz of ground beef balled up, cook on a skillet for 1 minute, smash, cook for another minute, flip, cook for another minute. Do a couple of times and add a piece of cheese in between. Enjoy burger. http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2117_zpsvfpxo5ss.jpg</a>" /> http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2116_zpsivbmuqjp.jpg</a>" /> http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2118_zpsekvgdot0.jpg</a>" /> http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2132_zps50iekkqd.jpg</a>" /> Just had a couple tonight from Steak and Shake. That's how they do it. That's how I learned how to cook them. I sat at the counter at Steak n Shake and watched them cook while waiting for my tasty meal! |
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Eh, I prefer to measure out my meat with measuring cups. Smash the meat into the cup, pop it out, season it (onion powder, garlic powder, salt, and pepper), throw it in the skillet and smash it that way.
Also, I prefer to use leaner meat (85-93) with some bacon grease in the pan. Bacon-y deliciousness. 
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You're right, this was 85/15. Cheese was the topping Mr. Infinite Grim! Quoted:
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Should also be said not lean beef, 80/20 or more fat for best flavor. You're right, this was 85/15. Cheese was the topping Mr. Infinite Grim! My wife bought 90/10 last time I fried up burgers. I berated her the entire meal. It was like heating meat loaf on a bun  She'll never make that mistake again.
OP, what's point of cooking them in the balled position? |
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Quoted:
Easiest and tastiest burger ever....... Get 3-4oz of ground beef balled up, cook on a skillet for 1 minute, smash, cook for another minute, flip, cook for another minute. Do a couple of times and add a piece of cheese in between. Enjoy burger. http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2117_zpsvfpxo5ss.jpg</a>" /> http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2116_zpsivbmuqjp.jpg</a>" /> http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2118_zpsekvgdot0.jpg</a>" /> http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2132_zps50iekkqd.jpg</a>" /> What kind of skillet is that? Did you put butter in the skillet beforehand? |
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Its been a while since I did it, but something I like is to sandwich a slice of onion in between two hamburger patties, thin patties like shown here, assembled before cooking, but I go ahead and cook it as one piece, delicious! ETA: OK, that made me hungry, I'm going to make me one in a day or two! |
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What kind of skillet is that? Did you put butter in the skillet beforehand? Quoted:
Quoted:
Easiest and tastiest burger ever....... Get 3-4oz of ground beef balled up, cook on a skillet for 1 minute, smash, cook for another minute, flip, cook for another minute. Do a couple of times and add a piece of cheese in between. Enjoy burger. http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2117_zpsvfpxo5ss.jpg</a>" /> http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2116_zpsivbmuqjp.jpg</a>" /> http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2118_zpsekvgdot0.jpg</a>" /> http://<a href=http://i5.photobucket.com/albums/y200/bstonemega/IMAG2132_zps50iekkqd.jpg</a>" /> What kind of skillet is that? Did you put butter in the skillet beforehand? It's a cast iron tortilla warmer. I used some canola oil but maybe I'll use butter or bacon grease next time. |
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I absolutely do not get the whole smashburger thing. So you make it into a patty when it's on the heat, or you make it into a patty before it goes on the heat. Either way, it's a patty on the heat. What's the diff? This way, there's no chance of you accidentally cooking it to a proper medium rare and retaining any flavor. You're 100% guaranteed to cook the shit out of it. People in flyover states like it that way because they lack tastebuds. It also explains the other gross shit they come up with, like Cincinatti Spaghetti, which is very closely related to the Cleveland Steamer. |
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Quoted: Needs more! I am a topping whore. My favorite is Thick Bacon, Chedder Cheese, and Onion Straws (also called "stouties") and some BBQ sauce Quoted: Quoted: Quoted: Should also be said not lean beef, 80/20 or more fat for best flavor. You're right, this was 85/15. Cheese was the topping Mr. Infinite Grim! Needs more! I am a topping whore. My favorite is Thick Bacon, Chedder Cheese, and Onion Straws (also called "stouties") and some BBQ sauce  |
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BOOM.
SHOTS FIRED SHOTS FIRED Custom 75% blend from our last steer. 
That little guy on the right. Don't worry about that guy. 
Better put that top down in the Miata. There's going to be hot farts tonight son. 
For when I feel like stinking up the house. 
ETA- You're custom sauce looks strangely like my custom sauce. 
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I suspect it works because it solves a thin patty problem. Often thin patties will curl. When you start cooking them, the steam will lift the center, and the edges will constrict, creating a nice dome of meat - then your only hope of a decent fried cook is to smash them down while cooking - squeezing the juice out. This method cooks the center of the bottom of the patty first - the single squish happens w/o squeezing out the juice. Flame grilling also solves the problem...  . I have also prevented it by starting with warmer meat and a cooler grill - but that probably does not leave the tasty carmalization, going to have to smash some burgers I guess.Other ways to prevent the dry burger problem - but this one appears to work. |