Oh good grief .. $23 for a smashburger

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My wife lived in Yukon when she was in grade school. She has an annual from her school and it has a pic of Garth Brooks since he was in that school as well. She said a neighbor would take a burger count & go get hamburgers for everyone. Brown paper sacks full of .10 cent burgers for the whole neighborhood. I suspect this was the early 70's. She says they were greasy good! :emoji_yum::emoji_laughing:
 
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My local Jack-in-the-Box has what they call a smashburger. A single Classic Smashed Jack goes for $9.99. Combo goes for $15.38.
Yeah, no thanks.
 
I have to wonder how many who replied here, read the article.

It wasn't about inflation or what kind of burger is preferable. Is was about fine dining restaurants who've put smashburgers on the menu. Smashburgers have gone mainstream and are now a fad. Along with how they're preparing the burgers in order to maintain their high level of snootiness , such as a wagyu smashburger.

I was in an OKC burger joint yesterday evening, sign on the wall said established in 1971. They had an Oklahoma onion burger on the menu for $7. I did not order one. I got the same burger I've ordered since 1975.
 
Well, it's true the article doesn't really define the ridiculousness of the price of the burgers, but does delve in to the debate people have about them. I cant imagine going to a fine dining establishment and ordering a burger, except at $20 it may be the most affordable meal on the menu. Your title lends to the mind the conversation is about the ridiculousness of the cost as much as the lunacy of using Wagu for a burger patty cooked to smithereens. At one point in the article someone actually says, “When you’re cooking it to well done, it’s really very difficult for anyone to tell the difference”.

Threads go sideways all the time. It's human nature, as is people not always "getting the point". I still appreciate the conversation though. And the article is interesting, but talk about first world problems...anyone who would stand in line for an hour for any burger is, well, I'll leave it at "committed". Or it's a crisis and those burgers are the only food available...
 
Although making it at home is cheaper, sometimes you just need to eat on the run. When that happens I will go to our burger barn. Its more of a mom & pops place and is always busy. Busy because the food is excellent and the owner is local. You can still get a 1\2 pound burger for under ten bucks.
Cheezy Bacon Burger (1/2 lb)
A half-pound patty topped with cheese, barbeque mayonnaise, onions, and pickles.

$9.99
 
I would pay ten bucks for this at lunch hour.
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You are correct about this being the part we disagree on. Since 2020, more money/demand has had far less inflationary impact than the shortage of goods (computer chips for cars, grain from Ukraine, petroleum from Russia, etc.) and backlog from supply-chain & production decisions, according to NBER, BLS, World Bank, and most other nonpartisan economists. Energy shocks, alone, counted for about half the rise in core inflation.

As an aside, if printing more money inherently led to major inflation, all of that Quantitative Easing after 2008 would have produced huge inflation, which is what deficit hawks actually expected and warned about... but it didn't. Banks licked their (self-inflicted) wounds, complied with new banking regulation, and moved on.

As a whole, corporate profits have gone up significantly in the past few years, relative to the rest of the economy. The stock buybacks, executive compensation packages, and other forms of hoarding - as opposed to wage growth, investing in expanding production, or corporate taxes, all of which move the money back into greater circulation - are not static, and have worsened. Government printing is meant to stimulate economic activity (within limits); if hoarding had remained relatively baseline, we actually would have had more impact, more circulation, from that spending.


On this, we totally agree. Somebody figured out there was novelty in making a hash brown out of beef, I guess?
No disagreement on the economics. Supply chain issues relating to a variety of factors really hit inflation. Look at what happened with eggs.

In regards to smashburgers, no, just no. I thick juicy burger beats 2 jerky burgers any day. I rarely eat burgers out as I make better at home. I tend to eat out at places that make things I do not cook at home unless I am in a place where I want to try something for comparison purposes. I was just in Europe for a month and it generally cost less since not much tipping. While in Dublin I passed a place doing American BBQ and gave it a try. Wasn't bad, 6 out of 10 and better than a lot of US chains. A pulled pork sandwich, fries and a pint of Guinness was $24 out the door.
 
…smashing a burger squeezes juice out of it…
Since the smashing is done on a flat top, and the burger is cold, you’re not losing any fat or blood. The burger cooks in the exudate IMO.
 
I understand the concept of the smash burger. I began griddling all of my burgers about a decade ago. I used to always grill them. My reference was about people "grilling" burgers and how it makes me wince to see that auto-mode people have to press down. The instinct probably comes from trying to keep it from swelling in to a ball, which can be combated by making a depression in the center of the burger while raw. I have the same general reaction to a smash burger bieng made...it just hits me as, just "why"? But to each their own, clearly the trend took off. It's really hard to make any burger suck, but I have seen it done!...as I choke down the ball of dryness at someones BBQ!

Often a smash burger incorporates onions or as the OP called it, the Oklahoma Onion Burger. The onions alone would retain moisture.

I remember something about an old place somewhere where "burgers were invented" that had special burger roasters that stood the burger vertical like a popup bread toaster, except it was front loaded. I'm sure those were/are tasty too. And probably $23 today!
 
I was invited to a barbecue gathering at a physicians house one time. I try not to bother the cook while they’re grilling because I hate that when I’m grilling, but as I stood there near him and watched him press the juices out of the hamburger I almost cried. I wanted to tell this intelligent man NOOOO!
 
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I understand the concept of the smash burger. I began griddling all of my burgers about a decade ago. I used to always grill them. My reference was about people "grilling" burgers and how it makes me wince to see that auto-mode people have to press down. The instinct probably comes from trying to keep it from swelling in to a ball, which can be combated by making a depression in the center of the burger while raw. I have the same general reaction to a smash burger bieng made...it just hits me as, just "why"? But to each their own, clearly the trend took off. It's really hard to make any burger suck, but I have seen it done!...as I choke down the ball of dryness at someones BBQ!

Often a smash burger incorporates onions or as the OP called it, the Oklahoma Onion Burger. The onions alone would retain moisture.

I remember something about an old place somewhere where "burgers were invented" that had special burger roasters that stood the burger vertical like a popup bread toaster, except it was front loaded. I'm sure those were/are tasty too. And probably $23 today!
I ground a bit of beef last weekend, one of those prepackaged hunks of brisket that come cryovaced that I got on clearance. When I opened it, it was super duper fatty on the bottom (the part you can't see) - that brisket must have come off of King Kong Bundy Cow.

I ground it very coarse, twice through a kidney plate actually. I was really more experimenting to see what the kidney plate would do to the meat, and was going to use what I ground for a batch of stroganoff. Had to have been close to 60/40 and I trimmed some fat off, so I nixed the stroganoff and froze it for future sausage. Except for about 10 oz......

Big old cast iron smashburger. So rich I could barely finish my double. Absolutely not dry. I don't think I've ever had a dry smasher. I suppose you could do it with (bleh) 90/10 or (yuk) 97/3
 
I ground a bit of beef last weekend, one of those prepackaged hunks of brisket that come cryovaced that I got on clearance. When I opened it, it was super duper fatty on the bottom (the part you can't see) - that brisket must have come off of King Kong Bundy Cow.

I ground it very coarse, twice through a kidney plate actually. I was really more experimenting to see what the kidney plate would do to the meat, and was going to use what I ground for a batch of stroganoff. Had to have been close to 60/40 and I trimmed some fat off, so I nixed the stroganoff and froze it for future sausage. Except for about 10 oz......

Big old cast iron smashburger. So rich I could barely finish my double. Absolutely not dry. I don't think I've ever had a dry smasher. I suppose you could do it with (bleh) 90/10 or (yuk) 97/3
90/10 in our local small town grocer is called ground round... ear it raw on saltines with salt pepper and onions.

Ryan
 
My buddy always liked steak tartare and carpaccio. Since I didn't grind it myself, I was never that brave.
That is the only store that I trust to buy it from. Typically around new years... but out camping around the 4th someone mentioned it. I know of at least 8 lbs that left the grocery store the next day!

Ryan
 
I ground a bit of beef last weekend, one of those prepackaged hunks of brisket that come cryovaced that I got on clearance. When I opened it, it was super duper fatty on the bottom (the part you can't see) - that brisket must have come off of King Kong Bundy Cow.

I ground it very coarse, twice through a kidney plate actually. I was really more experimenting to see what the kidney plate would do to the meat, and was going to use what I ground for a batch of stroganoff. Had to have been close to 60/40 and I trimmed some fat off, so I nixed the stroganoff and froze it for future sausage. Except for about 10 oz......

Big old cast iron smashburger. So rich I could barely finish my double. Absolutely not dry. I don't think I've ever had a dry smasher. I suppose you could do it with (bleh) 90/10 or (yuk) 97/3
At 60/40, I'll bet!

I need to try to clarify again because a couple people mentioned this. In the comment you quoted I tried, saying, "My reference was about people "grilling" burgers" and smashing them. I wasn't specific enough in my original comment so that left people to believe I was saying smash burgers are dry. I also mentioned that I like my burgers medium...pink inside (thats why I grind all my own). However the subsequent comment I made was that I went ahead and ordered one and it wasn't all-that, but I'm sure it's likely THAT place. I'm open to trying another.

The OP did not mean to start a back and forth on burgers. So I apologize for bieng a part of that. I misunderstood the point the OP was trying to make at first as well as others.🫤

A smash burger as a high-end trend IS pretty silly.
 
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