I didn't have much time to write last night.......
Used the Slate obviously.....I have a pic of them smashed and cooking but apparently I did not post it.
It was quite dark when I got around to cooking them as you can see by the onions cooking.
Came out pretty tasty and juicy.....I omitted the shredded cheese that goes inside the burger on this first attempt....It may have improved it maybe not.....but I did get the bacon in there.....
They tend to
not hold together very well once I smashed them.....and pretty sure it is the sour cream additon to the raw burger.
The meat felt a lot more pasty and sticky compared to just making regular smash burger balls.
Most people I seen making these online made pre formed patties a bunch thicker which now I understand why.
Next round will be added shredded cheddar and formed patties pre sear.....this will hold up better and get a better crust on them.
Toppings was only the fried onions and burger sauce.
My sauce included mayo, ketchup, bbq sauce and chopped dill....it was another first attempt but it won't be the last.
A hint of sweetness and smoke from the bbq sauce ( I used Blues Hog champion blend ).....the right viscosity with the rest of the ingredients.
Next cook will be in the sunlight and be a much better lookng and hopefully tasting product.
My burger go to's now are going to be this once I master it and the 2 ounce hard smash burgers that cook for about a minute, stacked in triple.
Thanks for looking!.......if you are interested in this " crack burger style "I recommend looking up some crack burger recipes and seeing the mildly different takes and try your own.
From what I see the flat top makes them the best as it appears grilling them makes them fall apart sometimes and using the flat surface keeps them much more moist and almost dripping in juice.
Damn! I was trying to not buy a Blackstone, and you ruined my plans. Awesome cook
There really isn't going to be much of a choice soon Chuck.....
Soon I hope to post a Philly Cheese cook where I make my own cheese sauce and trim my own beef from a semi frozen rib eye.....
As well as making silly things like I see online like this crazy grilled cheese hot dog made with pickled jalapeno....made up like this guy on his own Slate.....there seems to be a few different vids on these too...????
No one else is posting Slate cooks hardly.....might take up the vacancy and get a few good ones posted for you guys.
I have cooked on both the Slate and the Blackstone and have my own definite opinions on each.....but in the end any flat top will do the job, they just make some better than others.
