Smash Burgers! No pics, just opinion!

[Hawging It]

Well, I have been reading up on Smash Burgers and decided to give it a try last night. I used 80/20 beef as recommended. Got the black iron skillet hot. Made a loose ball with the meat as recommended. Threw em in 2 at a time and smashed em down. Added a little Kosher salt to top side. Cooked for a little over 2 min. Then I flipped and added kosher salt the top side and cooked for 2 min. They had good crust and were so juicy and had an awesome flavor. Served on Hawaiian burger buns with mayo, mustard, purple onion and my homemade sweet fire jalapenos. I don't think I will ever cook a burger on a grill again. They were great! Give em a try. It's amazing how good they are. Pics next time.

 

[smokerjim]

they sound good, will have to give them a try, sounds easy enough

 

[xray]

Smash burgers are some good burgers. Our bodies love crunch and salt.

 

[jcam222]

I love smash burgers too. Do them on our Blackstone sometimes. I smash them in butter. Love the crunchy caramelized outside. I do still do the grilled thicker burgers too though. Depends on our taste that day.

 

[browneyesvictim]

Yum! Love your combo and choice of toppings!

 

[Hawging It]

they sound good, will have to give them a try, sounds easy enough

They are super easy and super good!

 

[Hawging It]

Smash burgers are some good burgers. Our bodies love crunch and salt.

Yes it does

Yum! Love your combo and choice of toppings!

Love the sweet fire jalapeño

 

[Hawging It]

I love smash burgers too. Do them on our Blackstone sometimes. I smash them in butter. Love the crunchy caramelized outside. I do still do the grilled thicker burgers too though. Depends on our taste that day.

Hmm. May give the butter a try next time

 

[clifish]

nice, I think a blackstone griddle is in my future

 

[Hawging It]

nice, I think a blackstone griddle is in my future

Yes they look nice to cook on. For now I'll stick with my cast iron skillet

 

[chef jimmyj]

They are great. But having to make 14 at a time to eat together, is not easily done in doors. My big CI Griddle won't contain the grease and can only do 4 at a time in the 17" CI Skillet. A Blackstone sounds swell!...JJ

 

[Hawging It]

They are great. But having to make 14 at a time to eat together, is not easily done in doors. My big CI Griddle won't contain the grease and can only do 4 at a time in the 17" CI Skillt. A Blackstone sounds swell!...JJ

Yep. You are right. I saw a griddle at Lowes today that was about 1/2 the size of the normal griddle that folks use. May look into that one someday but for now, I'm good with the cast iron. Not cooking for a bunch of folks.

 

[noboundaries]

I use a 15" carbon steel paella pan on my Weber Kettle and can get four to five smash burgers in it, depending on the meat weight. Once seasoned, which doesn't take long, that paella pan becomes non-stick and a LOT easier to maneuver than a cast iron pan.

I have two paella pans, so in a pinch I could use the second one on my Camp Chef 30k BTU single burner. Smash burgers are SOOOO good!

 

[SmokinAl]

We do them in a large CI pan or on our Camp Chef flat top, if there are friends over. We also put a little bacon grease in the pan first.
Al

 

[Hawging It]

I use a 15" carbon steel paella pan on my Weber Kettle and can get four to five smash burgers in it, depending on the meat weight. Once seasoned, which doesn't take long, that paella pan becomes non-stick and a LOT easier to maneuver than a cast iron pan.

I have two paella pans, so in a pinch I could use the second one on my Camp Chef 30k BTU single burner. Smash burgers are SOOOO good!

Sounds interesting. I will check em out.

 

[Hawging It]

We do them in a large CI pan or on our Camp Chef flat top, if there are friends over. We also put a little bacon grease in the pan first.
Al

Nothing better to cook with than Bacon grease!

 

[noboundaries]

Sounds interesting. I will check em out.

On a 22.5" Kettle, the 15" paella pan has handles that stick out another 2 inches per side. 15" is the cooking area. The Kettle lid will close with the 15", but won't with the 18". Consider the handles if getting one. The handles stick out even further on the 18".

I've made paella once, but use those pans constantly in my Kettle. Made 15 smashed taters first, followed by 8 floured cubed steaks last night in the Kettle.

 

[Hawging It]

On a 22.5" Kettle, the 15" paella pan has handles that stick out another 2.5 inches per side. 15" is the cooking area. The Kettle lid will close with the 15", but won't with the 18". Consider the handles if getting one. The handles stick out even further on the 18".

I've made paella once, but use those pans constantly in my Kettle. Made 15 smashed taters first, followed by 8 floured cubed steaks last night in the Kettle.

Good info. Thanks

 

[gmc2003]

I use a 15" carbon steel paella pan on my Weber Kettle and can get four to five smash burgers in it, depending on the meat weight. Once seasoned, which doesn't take long, that paella pan becomes non-stick and a LOT easier to maneuver than a cast iron pan.

I have two paella pans, so in a pinch I could use the second one on my Camp Chef 30k BTU single burner. Smash burgers are SOOOO good!

Ray, you don't see any leg wobble problems smashing burgers or potatoes on the kettle? I want to try them but couldn't figure out what to use and you seem to have an ideal solution.

Chris

 

[Steve H]

I have a center griddle on my gas range that works great for my smash burgers. But I'm like a lot of the others. I'll still do thicker ones on my grill. You want a smash burger that is over the top. Grind some chuck. And use that.