Totally doing this... Hopefully this works as it is a FB link.
For all you smashburger fans
- Thread starter zwiller
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I just saw that the other day. That will be my next smash burger.
Around here those are called Oklahoma onion smash burgers. I did it once but can't really remember how turned out. Seemed like i had a problem but who knows?
I make these quite often. Two comments tho.
1- there needs to be more onions than what's used in the video, IMHO
2- try slicing real thin, I use a mandolin, put in a strainer with a tsp of so of kosher salt, mix good then let sit for 10-15 minutes and squeeze them really good.
I'll try a little onion to test for saltiness then adjust the amount I salt the burgers accordingly. Sometimes I will put on the grill then smash the burger on it, other times I will put them on after flipping.
Either way, these are some fantastic burgers.
1- there needs to be more onions than what's used in the video, IMHO
2- try slicing real thin, I use a mandolin, put in a strainer with a tsp of so of kosher salt, mix good then let sit for 10-15 minutes and squeeze them really good.
I'll try a little onion to test for saltiness then adjust the amount I salt the burgers accordingly. Sometimes I will put on the grill then smash the burger on it, other times I will put them on after flipping.
Either way, these are some fantastic burgers.
Nope, not going to disable anything, too much hassle. RAY
I made smash burgers a few weeks ago using Jimmy Dean Sausage.. Really good...
Looks good Sam.
probably better than a White Castle onion steamed slider?
probably better than a White Castle onion steamed slider?
I often make ground pork burgers. I love the Heinz 57 sauce on pork.
Yup , those are great . Slice the onions as thin as you can , and the more the better .
Another thing I do is grate a whole onion right into the burger grind . Turns into mostly onion juice . Adds a bunch of flavor and moisture .
Post them up when you make 'em .
Another thing I do is grate a whole onion right into the burger grind . Turns into mostly onion juice . Adds a bunch of flavor and moisture .
Post them up when you make 'em .
Until I looked up how to cook smash burgers, I thought that they all had the onion smash on top. Who knew????
That is how they do it at my favorite diner in Manitowoc, Bud Wilmans. They also have the best home made hash browns I have ever had.
JC
Not sure if I remember you being from Manitowoc. Other than the Netflix show we had a plant there.Until I looked up how to cook smash burgers, I thought that they all had the onion smash on top. Who knew????
That is how they do it at my favorite diner in Manitowoc, Bud Wilmans. They also have the best home made hash browns I have ever had.
JC
Maybe pulling the moisture out .
I lived in Manitowoc for a few years. I was about 100 feet from Bud's so I had my share of smash burgers and hash browns. I am in Green Bay now.... What plant?
JC
Was an old Spartech plant then Polyone for awhile. I used to get up to Glendale WI near Green Bay a few times a year on business as well. Always hit the Mars Cheese Castle when there.I lived in Manitowoc for a few years. I was about 100 feet from Bud's so I had my share of smash burgers and hash browns. I am in Green Bay now.... What plant?
JC
Pork burgers ARE good! Brat burgers are a big thing here. I made some using a thuringer (garlic caraway) and honestly probably better than GB. Dying to try this: https://www.tasteatlas.com/cudighi-sandwich
Not sure if it would best the WC slider but bet it's tasty.
Bumps the mailliard I bet too. Funny, the tool their using to flip the burger is actually a flat top cleaning tool. I think the smash burger joints run them flat tops HOT.
I'll sometimes slice the onions thin and soak in salted ice water , then drain . Use them raw on a burger like that . Takes some of the bite out of strong onions and crisps them up .
I use a 5" taping knife with my Blackstone . To flip and clean . Now I'm wanting some onion burgers .
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