Smash Smash Burger


 
Breaking in that new CI properly! Congrats to your son!

(oh, and a sarcastic 'thank you' - I've now got that song stuck in my head)
 
JimK said:
Breaking in that new CI properly! Congrats to your son!

(oh, and a sarcastic 'thank you' - I've now got that song stuck in my head)
Click to expand...
Yeah, I love that CI griddle . I drained the grease after each batch of burgers, it worked great and is already seasoned so well. I had all that cooked on cheese and bits and it cleaned up super easy. I can't wait to use it again for blackened catfish tomorrow!
Sorry about the song, I am telling you all day today in my head!!!
 
Those look darn tasty Michael.
I'm still trying to get better on my smash burgers.
I think my Hunsaker plate on my performer is just a tad bit small for my cooks.
I like to make a bunch extra for future meals and my wife likes them in her salad because of that low carb diet thing.
Last week I added a small half teaspoon of minced jalapeño to each ball.
That was a hit.
I can see a Blackstone in my near future.
 
Andy Kaminski said:
Those look darn tasty Michael.
I'm still trying to get better on my smash burgers.
I think my Hunsaker plate on my performer is just a tad bit small for my cooks.
I like to make a bunch extra for future meals and my wife likes them in her salad because of that low carb diet thing.
Last week I added a small half teaspoon of minced jalapeño to each ball.
That was a hit.
I can see a Blackstone in my near future.
Click to expand...
I had 13 balls so I did 3 batches 4/4/5, and it was the right amount of time and spacing to be able to cook them and work with each burger and not feel overwhelmed. It was also the right amount with grease build up, as I drained the grease after each batch. What I was really happy with, is that I put each batch on a wire rack overtop of a sheet pan and served them all once all three batches where done and the first batch was still as hot and crispy as the last batch. I bet the "jala-smash burgers" were amazing!
 
I am going to relocate my heat to the center of my grill as an experiment.
I think that will give me more usable real estate for more production.
I still want a 36“ Blackstone though.
 
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