Smashing 73/27

[Bob Correll]

One pound of 73/27 ground beef divided into fourths, seasoned with Weber Steak & Chop.
Cast iron griddle over an inverted vortex with RO Chef's Select.
Two at a time, done in a flash.



Double cheeseburgers on brioche buns, cheese, pickles, mustard, and organic ketchup all from Aldi except the meat.
Air fried fries from Lamb Weston.



Nice and juicy, also very filling!

 

[J Grotz]

I knew I should not have opened this. I'll be leaving the office and heading home to leftovers in a while. Damn, I wish I was going home to a plate of burgers and fries like that.

 

[BFletcher]

Nice! Two are all I can juggle simultaneously on the griddle.

 

[Tim Campbell]

Yes please Bob!!

 

[Bradley Mack]

Looks perfect.

 

[Colin]

Now that's my kind of burger!

 

[JimK]

Wow, Bob! I did burgers too and thought mine looked pretty darn good until I saw yours. Nice!

 

[John K BBQ]

I made burgers tonight as well. Mine were good, but yours look better. I'm really thinking hard about getting a griddle for my gas grill.... I'm "need" outdoor smashburger technology

 

[Rich G]

That's some pretty precise numbers on the lean/fat ratio! Home grind? Looks perfect, Bob!

R

 

[James Villa]

definitely can't beat that cast iron griddle crust, the finished product is mouth drooling

 

[Brenda T]

That looks amazing!

 

[Rich Dahl]

Yep, the perfect burger right there.

 

[Dustin Dorsey]

Damn, I've got a lodge griddle plate. I need to try that. That sear on those burgers is serious!

 

[Michael Richards]

Bob,
Wow, that is the King of burgers! Sometimes it is the simplest cooks that stand out the most! I have not done smash burger since the last time I was inspired from one of your cooks, I think they will be making another appearance again soon!

 

[CaseT]

Yum! My wife requested turkey burgers this week. I think I’ll make her turkey burgers and me beef.

 

[Brad Olson]

Killer* burger, Bob! 73/27 ground beef seems to be treated as a second-class citizen these days but there are times when it really shines.

Confession: I'll stand in front of the ground beef section and do the math to figure out which lean/fat ratio gives me the most value.

* Minus that green vegetation crap.