Smash? Burgers


 
I would think grooves would be a pain. I really would like to just use a flat spatula. No I am not going to buy an outdoor griddle. First I don't have the room, or the notion to use it. What I did on burgers is not my preferred way to cook a burger. I still prefer a nicely grilled burger to a smashed on all day every day. I really see no compelling reason at this point to have another "thing". If a small one fell in my lap for really cheap? I might consider it. But even that is not a guarantee.
 
LMichaels said:
I would think grooves would be a pain. I really would like to just use a flat spatula. No I am not going to buy an outdoor griddle. First I don't have the room, or the notion to use it. What I did on burgers is not my preferred way to cook a burger. I still prefer a nicely grilled burger to a smashed on all day every day. I really see no compelling reason at this point to have another "thing". If a small one fell in my lap for really cheap? I might consider it. But even that is not a guarantee.
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I respect that. I have, in fact tried to get rid of my standalone griddle pretty much since I got it. Not because I don't actually love it, but it does take up a lot of space and for the amount we use it, doesn't seem justified. But, the wife won't let me get rid of it. lol.
 
MikeLucky said:
Did you get the idea from the owner of Sid's Diner in El Reno?
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It was at a restaurant in Mettmenstetten. We got a grill class gifted. Free drinks, and a dude dropped his ribeye on the floor while grilling. I suspect the drinks :D.

For a smash, I would use a baking sheet between the beef and the smasher. If you want to smash it one grain thin, you probably have the meat stick to the smasher, and when you scrape it off you have a sad pile of misery on the griddle. Will turn out crispy though.

Side point, I see the reasoning behind smashing the meat paper thin. But IMO my first results were better when I left them a bit thicker.

All this talk made me crave some burgers...
 
Burgers - my favorite.

I have several burger recipes - maybe around eight? Maybe ten. Three of them are smash type burgers.

1- The classic that everybody knows about, just smash them with a smasher, feather the edges. Double patty. Very popular. I use a cast iron pizza pan for this. I use a pizza pan because it's large enough that the edges of the pan don't get in the way when I go to scrape the patty off the surface.

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2 - The Farmer's daughter burger. For this I use my cup style smasher which I believe is the same style Motz uses. But his is not sold in stores. It's designed not to smash completely flat. It's a larger patty burger, and just one patty. Unique smash burger.

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3 - Another double smash burger, but using the Chud press. The edges aren't feathered. You can do two at once, or even four at once.


ChudPress1DSC00304.jpg
 
Side point, I see the reasoning behind smashing the meat paper thin. But IMO my first results were better when I left them a bit thicker.

I like mine a bit thicker too. So I use a smasher with a lip on it like the Cuisinart smasher pictured.

If you want to smash it one grain thin, you probably have the meat stick to the smasher,

Two tips for the burger not sticking to the smashing tool.

1. Use a wax paper or parchment square.

2. Let the meatball cook for 20-30 seconds to get a dime sized brown spot. Then turn the meatball over so the browned dime is facing up. Then smash. Never sticks. That is a Motz trick.

And I use a thin flexible paint scraper to get the burger off the griddle.
 
Jim C in Denver said:
1. Use a wax paper or parchment square.

2. Let the meatball cook for 20-30 seconds to get a dime sized brown spot. Then turn the meatball over so the browned dime is facing up. Then smash. Never sticks. That is a Motz trick.
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Really like the idea of browning the ball first before smashing. I also used a bit of parchment between the browned meat and the trowel, and it came off with zero drama. Lovely. If I feel courageous, I might try just browning first.

This is after the flip:
IMG_20250209_172332.jpg

I may have left them a bit too thick. I didn't get a good maillard reaction on the other side.

I am beginning to like the process. Smash burger is cool for getting hot meat out quick. It may be less of a hassle to do smash burgers for 8 people than normal burgers.
 
Jonas-Switzerland said:
Smash burger is cool for getting hot meat out quick. It may be less of a hassle to do smash burgers for 8 people than normal burgers.
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Those look great!

My usual challenge is the process is too quick. If I want to add any seasoning after the smash and a dab of mayo/mustard sauce the family can be certain that some of their burgers will be missing something, lol.
 
Jonas-Switzerland said:
Really like the idea of browning the ball first before smashing. I also used a bit of parchment between the browned meat and the trowel, and it came off with zero drama. Lovely. If I feel courageous, I might try just browning first.

This is after the flip:
View attachment 107367

I may have left them a bit too thick. I didn't get a good maillard reaction on the other side.

I am beginning to like the process. Smash burger is cool for getting hot meat out quick. It may be less of a hassle to do smash burgers for 8 people than normal burgers.
Click to expand...
I like that griddle pan with the grease well at the front. Link?
 
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