Overly fatty smash burger


 
Jonas-Switzerland

Jonas-Switzerland

TVWBB Super Fan
So did some accidentally super-fatty smash burger. Normally I put in some beef fat, because the beef here is leaner than on the other side of the atlantic. So I defrostet like 18-20% fat, only to then realize we have 50%beef and 50% porc. I could have thrown away the fat or...

Very fatty smash burgers. They weren't bad, just funnily enough not that crispy. I got almost crunchy texture before, now they were still pliable. I was wondering if that was the porc or the extra amount of fat, or just what the BBQ gods decided that day.

Any thoughts?
 
If you cooked them on a solid surface like a griddle the extra fat would've probably let you cook them longer without drying them out, and you could've gotten a nice crust. I say that in the interest of science you need to replicate this cook and give the burgers more time.

I'd offer to help (especially with tasting) but you're not exactly close by. Although I'm only about 30-40 minutes from America's Little Switzerland.;)
 
Brad Olson said:
If you cooked them on a solid surface like a griddle the extra fat would've probably let you cook them longer without drying them out, and you could've gotten a nice crust. I say that in the interest of science you need to replicate this cook and give the burgers more time.

I'd offer to help (especially with tasting) but you're not exactly close by. Although I'm only about 30-40 minutes from America's Little Switzerland.;)
Click to expand...
New Glarus? FWIW I've been to Glarus Switzerland
 
Brad Olson said:
.I say that in the interest of science you need to replicate this cook and give the burgers more time.
Click to expand...

Way ahead of you. Got some leftover meat from yesterday, and guess what!

In the meantime I looked at some of Kenji's cooking videos. In one about smash burgers, he said it should slightly stick to the griddle for a perfect crust. I cooked them the same as yesterday, with a plancha insert on my spirit.

So, with that in mind, here are the results from today: First batch, I did not oil the plancha, and smashed them. They stuck a bit, and got very nicely crunchy crust. Then the second batch was similar as before. Yes, good maillard reaction, but not that crunchy. The plancha was fully covered in fat. The second batch did not stick at all. It got more of a shallow deep fry. Also the surface temp of the plancha was not as hot as before.

I am working on this process for my kid's birthday party. Before I was trying to to batches of 2, interleaved. Smashing two patties, and smashing the second batch when flipping the first one. Now I plan to do a single batch of 4, quickly wipe the plancha and give it a minute to heat back up.

I am interested what variable is more important, a bit of sticky surface or a super hot plancha. This should help with both.
 
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