Thick Smash burgers on the slate, no pictures.


 
Tony P in Florida

Tony P in Florida

TVWBB Fan
Things were moving pretty fast during the cook and my phone was inside. So I did not take any pictures. But I did want to share my experience. Will post pics next time.

Used 1 package of loosely packed 3.6 lbs of 80/20 from Publix. Made 9 burgers. I was aiming for 6 oz patties but they were closer to 6.5 oz each. There is a reason for the thick patties.

This is the press I use:
Lodge 6.25" Burger Press, Cast Iron https://www.amazon.com/dp/B0971N13D3?tag=tvwb-20

It has a lip that I use as a crutch. So I get even thickness each time I press. 6.25" diameter. 6-6.5 oz patty is enough to fill the diameter of the press once they press makes contact with the griddle top.

Pressed each patty and holding for 10 seconds, standard smash patty technique. The Maillard reaction was great.

I had to really work each patty with my spatula to release it from the griddle. I use this one:
Mercer Culinary Millennia Turner, 8 Inch x 3 Inch Blade, Red Handle https://www.amazon.com/dp/B01F35UQ8M?tag=tvwb-20

I used an instant reading thermometer to gauge center temp.

Sauteed a whole onion first. Nothing special as I could have gotten the same results in a kitchen skillet 😁.

But I was able to make nine large smashburgers All at once.
 
Tony P -- I use the same cast iron burger press. Personal preference, but I like the lip -- keeps the patty from becoming totally paper thin.

Handy trick I recently picked up from Burger America's George Motz for smashing (see below at about the 50 second mark).

Let the meatball cook un-smashed for 20-30 seconds until you get a small nickel sized spot a little warm/cooked. Then roll the meatball over so the warm/cooked spot is facing up. Then smash. Keeps the burger from sticking to the smashing tool. No oil or wax/parchment paper required.

I use a thin flexible paint scraper from the hardware store as my scraping spatula.


 
Last edited:
Tony P in Florida said:
Things were moving pretty fast during the cook and my phone was inside. So I did not take any pictures. But I did want to share my experience. Will post pics next time.

Used 1 package of loosely packed 3.6 lbs of 80/20 from Publix. Made 9 burgers. I was aiming for 6 oz patties but they were closer to 6.5 oz each. There is a reason for the thick patties.

This is the press I use:
Lodge 6.25" Burger Press, Cast Iron https://www.amazon.com/dp/B0971N13D3?tag=tvwb-20

It has a lip that I use as a crutch. So I get even thickness each time I press. 6.25" diameter. 6-6.5 oz patty is enough to fill the diameter of the press once they press makes contact with the griddle top.

Pressed each patty and holding for 10 seconds, standard smash patty technique. The Maillard reaction was great.

I had to really work each patty with my spatula to release it from the griddle. I use this one:
Mercer Culinary Millennia Turner, 8 Inch x 3 Inch Blade, Red Handle https://www.amazon.com/dp/B01F35UQ8M?tag=tvwb-20

I used an instant reading thermometer to gauge center temp.

Sauteed a whole onion first. Nothing special as I could have gotten the same results in a kitchen skillet 😁.

But I was able to make nine large smashburgers All at once.
Click to expand...
I've got the same size and type press and like that it produces uniform thickness every time. Works really well for Oklahoma onion burgers too. Press.webp
 
Tony Coloma said:
Pics!
This will be my next plan.
What did you use for buns. Burrito...
How thin did they go. 1/3 inch?
Click to expand...
I never measured it, but I should. Amazon reviews indicated the lip is 1/4".

For buns, I really needed larger buns. There was a run on buns at Walmart :) and they only had regular sized. I went with Wonder brand. Patties definite overhung (or over hanged?) the bun.

No one was saying "Where's the beef" ;)
 
Jim C in Denver said:
Tony P -- I use the same cast iron burger press. Personal preference, but I like the lip -- keeps the patty from becoming totally paper thin.

Handy trick I recently picked up from Burger America's George Motz for smashing (see below at about the 50 second mark).

Let the meatball cook un-smashed for 20-30 seconds until you get a small nickel sized spot a little warm/cooked. Then roll the meatball over so the warm/cooked spot is facing up. Then smash. Keeps the burger from sticking to the smashing tool. No oil or wax/parchment paper required.

I use a thin flexible paint scraper from the hardware store as my scraping spatula.


Click to expand...
That is a neat trick. I'm going to try that. Saves me on the parchment paper.
 
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