What do you guys run on smashies? 75/25 or 80/20? Or leaner? I’ve found too much fat causes the burger to sit in the grease and decreases the sear flavor. So I try to run a little leaner of 80/20 or close to that. Basically a chuck/sirloin blend.
I take my standard 80/20, leaves a nice bit of grease that the burger sits in for the minute and a half it cooks.
I usually weigh each of mine.....I usually get 2.2 oz on average, a pound of beef doesn't always come out to be an exact pound, I usually get 5 smash burger balls........I tend to make the MRS a double and I just eat the rest........
My method.............
Screaming hot cast, like your steak sear temps Brett........not much meat to cook.
Literally smash the snot out of it, thin as I can go, add salt, cook about 60 seconds max, flip, process cheese and remove.
It should be dripping in a mysterious clear liquid when you add it to your bun.
This is good.
Not trying to hijack the thread....just adding my opinions on how I like the cook to go.
A made a few threads on these burgers, pictures don't do it much justice.
Tonight’s dinner was a triple smash done on the 22 with some oven frozen type breakfast potato. McCain or something, I like them a lot for some insane reason....I am also eating by myself so impressing myself doesn’t go very far. Simple Simon, mostly Chris’s style except I add a bunch of black...
tvwbb.com
Can't find the other thread for some reason..........probably because I didn't call it smash burger anything.
