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Hopper posted:I am curious, what's the "advatage" of a smash burger over a normal burger? Aside from not being as thick and thus easier to bite into? More maillard reaction due to more surface area? Some people just like stacked patties of that crispy crusty beef.
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Jun 27, 2016 14:47
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Hopper posted:I am curious, what's the "advatage" of a smash burger over a normal burger? Aside from not being as thick and thus easier to bite into? More maillard reaction due to more surface area? It's all about the crust. You would normally eat it as a double because the patties are small. And because they are cooked so quickly (a minute or minute and a half per patty) they stay juicy.
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Jun 27, 2016 15:07
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Flash Gordon Ramsay posted:•If one falls apart when you flip it, put a slice of cheese on it. No one will know. This is one of the best should-be-obvious tips in the entire thread.
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Jun 27, 2016 15:09
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Another good thing for smashin your burgs is a ROUND potato masher, much like one of these:  Mine actually has smaller, round holes so it doesn't mutilate the burg when smashing like this one looks it would, but it sure lets you smash the poo poo out of them easily. fake edit: also I stick the burg balls in the pan round, let them get a slight crust and them roll+smash, the crust helps it stay together when I'm smashin with that
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Jun 27, 2016 15:55
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Linking this spatula again as burger smasher par excellance: http://www.amazon.com/gp/product/B003AQAYKC
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Jun 27, 2016 16:28
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Gwaihir posted:Linking this spatula again as burger smasher par excellance: http://www.amazon.com/gp/product/B003AQAYKC Yep, I use that and with my right hand I'll press down on it with a mason jar.
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Jun 27, 2016 16:29
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I have cast iron lodge weights, so I smash and leave them on so the burger doesn't cup
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Jun 27, 2016 16:50
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Hopper posted:I am curious, what's the "advatage" of a smash burger over a normal burger? Aside from not being as thick and thus easier to bite into? More maillard reaction due to more surface area? Delicious crust to moist meat ratio.
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Jun 27, 2016 18:28
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Thanks for all the tips. Great success! Had 1 double and 1 single then felt like poo poo. Perfect!
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Jun 27, 2016 19:03
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I just realized how loving involved I've gotten with burgers because of this thread. I feel like every part of my burger now has a trick to pushing it over the edge, which can translate at times to a two-hour prep period. The simpler the burger, the more time. What have I become?
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Jun 27, 2016 19:16
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Brawnfire posted:I just realized how loving involved I've gotten with burgers because of this thread. I feel like every part of my burger now has a trick to pushing it over the edge, which can translate at times to a two-hour prep period. The simpler the burger, the more time. What have I become? A fine lover of the burg
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Jun 27, 2016 19:42
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A burgeoisie
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Jun 27, 2016 20:58
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Brawnfire posted:I just realized how loving involved I've gotten with burgers because of this thread. I feel like every part of my burger now has a trick to pushing it over the edge, which can translate at times to a two-hour prep period. The simpler the burger, the more time. What have I become? I don't think I've ever spent two hours, but I've gotten kinda ridiculous too. Like, I'll fry bacon (and sometimes an egg) then start toasting buns and spreading crushed avocado on them, grating cheese, trying to see how thin I can cut an onion, etc etc. Last month I even did homemade mayo and it was just enough for 4 burgers. That's all I made it for.
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Jun 27, 2016 21:13
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i make smash burgs because they're really fast to make and good
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Jun 27, 2016 23:30
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I'm doing smash burgers tonight for the first time because of this thread. Mark my words, this will end in tears. Delicious, burgy tears.
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Jun 28, 2016 18:08
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Manslaughter posted:A burgeoisie  I can't overstate how good smashburgs are
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Jun 28, 2016 20:07
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So... I just got back from the grocery store. Here's the list. 1 1/4 lbs 80/20 ground beef 1/2 lb sliced yellow american cheese 1 lb bacon green leaf lettuce Roma tomatoes white onion dill pickle chips I also have some farmers market avocados that I'll throw in the mix because they are at maximum ripeness. The actual cooking of the smash burgers seems pretty consistent across recipes so I'm not worried about the logistics of the actual cook but I am going to try making the fake shake shack sauce from this recipe:http://www.seriouseats.com/recipes/2009/10/the-fake-shack-shake-shack-burger-recipe.html Am I on the road to burg Nirvana?
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Jun 28, 2016 22:47
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Yes, yes you are. Avocados may be a little much on smashburgers (I like to go more minimalist with toppings on them) but it'll be good no matter what.
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Jun 28, 2016 22:55
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But Not Tonight posted:Another good thing for smashin your burgs is a ROUND potato masher, much like one of these: you could always wrap some foil over the smashy part
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Jun 29, 2016 01:47
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blacquethoven posted:you could always wrap some foil over the smashy part Shiny side in, matte side out.
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Jun 29, 2016 02:30
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Trip Report: I have been to Burg Nirvana. It was smashed. It was gloriously smashed.
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Jun 29, 2016 05:59
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Oops, I did it again.
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Jun 30, 2016 18:13
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gently caress that looks good. Edit: did you manually construct that out of two baconators? Moey fucked around with this message at 18:23 on Jun 30, 2016 |
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Jun 30, 2016 18:21
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Hopper posted:I am curious, what's the "advatage" of a smash burger over a normal burger? Aside from not being as thick and thus easier to bite into? More maillard reaction due to more surface area? Yep. For a given amount of beef you get more crust with smash burgers than with a thicker patty. Me otoh? I like thick, juicy burgers. It might be heresy, but I even put binders into the meat to keep it juicy. Pitchforks and torches, form an orderly line to the left please.
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Jun 30, 2016 20:53
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Elk burger with bacon and roasted New Mexico hatch green chile ground in. Avocado, pepperjack, onion, butter lettuce. 
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Jun 30, 2016 22:11
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ogopogo posted:Elk burger with bacon and roasted New Mexico hatch green chile ground in. Avocado, pepperjack, onion, butter lettuce. Gorgeous picture!
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Jun 30, 2016 22:17
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i like all these burgs but why always white onion instead of red?
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Jun 30, 2016 23:13
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I am in Cardiff atm and ate at a place called The Grazing Shed. Can't upload a pic but I had a Burger with a patty made from Welsh lamb, still pink on the inside, in a handmade bun with rosemary-garlic mayonnaise, feta cheese, chilli jam, white cole slaw and lettuce. All made from locally sourced produce.
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Jun 30, 2016 23:29
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Hopper posted:I am in Cardiff atm and ate at a place called The Grazing Shed. The Welsh like to keep up the stereotypes 
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Jun 30, 2016 23:38
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Jose posted:i like all these burgs but why always white onion instead of red? A legit good Q, my only excuse is "this was the only onion I had in the house."
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Jun 30, 2016 23:52
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ogopogo posted:A legit good Q, my only excuse is "this was the only onion I had in the house." That's a legit excuse. I LOVE red onion, but I don't buy it too often because it's 3-5x more expensive than regular onions around here and I can use those in pretty much everything. That being said, I've got a red onion now because it's prime prime grilling season.
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Jul 1, 2016 00:05
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Ron Jeremy posted:
If you're cooking it right you don't need god damned mix-ins in your meat for it to be juicy 
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Jul 1, 2016 00:08
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Was starving today so grabbed some McDonalds and it was cool and good. The haloumi they have now is pretty tasty. 
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Jul 1, 2016 04:47
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iajanus posted:Was starving today so grabbed some McDonalds and it was cool and good. The haloumi they have now is pretty tasty. This post made me realize that the Hardee's/Carl's Jr's Six Dollar Burger (originally called that because it was less than $6) has been rebranded because it is now more than six bux itself. So this fancy McDonalds burg with haloumi is what, like seven dollars? Eight even maybe?
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Jul 1, 2016 05:03
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Ultimate Mango posted:This post made me realize that the Hardee's/Carl's Jr's Six Dollar Burger (originally called that because it was less than $6) has been rebranded because it is now more than six bux itself. Approximately 10 Australian Dollarydoos
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Jul 1, 2016 05:16
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Moey posted:gently caress that looks good. Nope, the Wendy's near my work will gladly "add a patty" to a Dave's Triple, or (with a bit of difficulty) add a 2 patties to a baconator. Bonus points for giving me 12 strips of bacon. You da real MVP, Wendy's.
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Jul 1, 2016 12:55
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Jose posted:i like all these burgs but why always white onion instead of red? I like the stronger flavour of white on a burg
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Jul 1, 2016 17:09
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Ultimate Mango posted:This post made me realize that the Hardee's/Carl's Jr's Six Dollar Burger (originally called that because it was less than $6) has been rebranded because it is now more than six bux itself. I worked at Hardee's in high school when the 6 dollar burger first came to be. Around here at least it's still around just not on the menu. It's a great burg with red onions and bread&butter pickles. I still have my shirt from then that says "6 dollar burger. The burger you'd pay 6 dollars for at a nice sit down restaurant" and yeah lol now at everybody at Hardee's being 8.95 practically.
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Jul 1, 2016 17:32
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Needed to get my cock flavoured seasoning out again for a basic texas toast burg plus homefries
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Jul 9, 2016 15:44
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What flavor profile is that cock seasoning?
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Jul 9, 2016 15:52
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