Ultimate smash burger tool for griddle ! ! !

[dward51]

I was browsing another forum and someone posted this video and was asking what smash burger tool that was.



That is one awesome looking smash burger tool. I did a little online searching and figured out it is a Vollrath 50661 1.6 pound stainless steel "steak weight". They have them on Amazon for $38.87, but the Webstrauant store has them for $29.99. Webstrauant store also has a 2.5 pound model for $33.88. I'm thinking that 2.5 pound model would be the ultimate smash burger tool. All stainless with a red silicone high heat handle. The one in the youtube video looks to be the 1.6 pound model and the handle is bend down a little more from use. This one is NSF certified for food use where as all the modified cement trowels are not.

And yes, I just ordered a 2.5 pound model. I ended up ordering it from Katom.com in Tennessee. They had them for $33 and shipping was $7 less than Westraurantstore shipping (which was $20 - wow!). $45.91 out the door to Georgia.

https://www.katom.com/175-50662.html

https://www.webstaurantstore.com/vo...-red-silicone-handle-9-x-4-3-4/92250662.html#

 

[SmokinAl]

That has to be the thinnest burger I have ever seen, but the finished sandwich looks awful good!
Just what I need is another kitchen gadget!
I'm going to need to get a bigger house!
Al

 

[browneyesvictim]

Hey... I 've got some concrete tools...

 

[xray]

That has to be the thinnest burger I have ever seen, but the finished sandwich looks awful good!
Just what I need is another kitchen gadget!
I'm going to need to get a bigger house!
Al

Al, you could store that 3lb weight in the back of your Mustang....it will give you a little more traction in the snow ;)

 

[zwiller]

We prefer smash burgers over a big ole thick grilled ones. Both are good but we prefer smashed. Pretty cool tool but I have too many already. A bacon press works (under $10) and a rolling pin to push your spatula down works too. I find a griddle essential to success. I also use this technique on bfast sausage too.

 

[GaryHibbert]

That's a nice tool but it would die of boreom at our place. We like our burgers big enough that the jaw has to overcam to bite them.
Gary

 

[gmc2003]

A couple pieces of wax paper and a dinner plate get my burgers down to the correct thickness.

Chris

 

[dward51]

The ultimate smash burger tool is here!

It was here in 2 days. Much faster than I expected. This thing is massive. I'm talking about thick and solid enough to use as a home defense weapon massive. Clearly the one in the Youtube video is the 1.6 pound model as this one is much much thicker. Stamped from a single piece of stainless steel and pretty impressive IMO.

Yes that is a standard United States Quarter next to the "weight". I would estimate it is 3/16" thick. Clearly stamped as NSF for those who have concerns or may want to use it commercially with a griddle.

And compare the thickness of the quarter to the burger tool....

And my not so small finger

 

[SonnyE]

Looks cool, Dave!

I have a Lodge Meat press I use from time to time.
But never made any smash burgers.

I might have to try this some time.
Do NOT drop it on your foot. :eek:

 

[Bonasa chaser]

Kinda hard to cook it anyway other than well done using this method/tool!

 

[zwiller]

That's actually the point. It's similar to that of bark on PP. Maillard reaction at it's finest. At first you're oh crap I am ruining this but then you eat it and you're like OMG! To do this best it needs to be really hot and that might require some venting windows open etc indoors. I like to do a few burgers first and then do the buns on a bit of the fat/tallow. Searing bun is essential.

Wicked looking tool. Enjoy!

 

[meatsweats86]

Great find on the tool. Might have to add it to my arsenal. I've been using the Lodge Bacon press for my smash burgers. Same width, just not as long. I put parchment paper underneath so avoid sticking and easy clean up.

I use to grill burgers until I tried making smash burgers in the house on my cast iron. Family loved them, but wife said to much smoke. So to solve that issue I bought the 36" Blackstone griddle I use in the garage. Friends and family request these burgers when they come over. Better than any restaurant burger and I save $40 each time.

If you haven't tried one, do it now. The video below is how I got started. The sauce is perfect too!

 

[SonnyE]

OK, here I go again experimenting on my dog.
He loves his Hamburger! But I just make it plain for him and chop it up as it is cooking.
But hey, maybe he would like it smash burger style?
Good way to practice anyway. :rolleyes:

I got out my Lodge CI #10SK pan and press to try smashing burgers.
Since my patties are 1/4 pounder's, I can split and ball the patties into 2 ounce'ers.

How hot should the surface be? Skittering water hot?
I have to improvise, it's either the 12" CI pan, or the CI griddle. No flattop here.

Halp! o_O

 

[Bearcarver]

Hmmm, Maybe our antique Iron???

 

[meatsweats86]

OK, here I go again experimenting on my dog.
He loves his Hamburger! But I just make it plain for him and chop it up as it is cooking.
But hey, maybe he would like it smash burger style?
Good way to practice anyway. :rolleyes:

I got out my Lodge CI #10SK pan and press to try smashing burgers.
Since my patties are 1/4 pounder's, I can split and ball the patties into 2 ounce'ers.

How hot should the surface be? Skittering water hot?
I have to improvise, it's either the 12" CI pan, or the CI griddle. No flattop here.

Halp! o_O

I would say medium to high heat. You definitely want water to "skitter". I usually test out a small piece to make sure it's hot enough. You want a good crust on the burger and make sure it's 8/20.

Also make sure you've got a good metal spatula. You're going to have to push/scrape pretty hard to make sure you get the meat off the pan. I use 2oz patties and 1 piece of cheese. You'll be in heaven!

 

[SonnyE]

I would say medium to high heat. You definitely want water to "skitter". I usually test out a small piece to make sure it's hot enough. You want a good crust on the burger and make sure it's 8/20.

Also make sure you've got a good metal spatula. You're going to have to push/scrape pretty hard to make sure you get the meat off the pan. I use 2oz patties and 1 piece of cheese. You'll be in heaven!

Thanks! Yeah, yesterdays maiden voyage left a lot to be desired. :rolleyes:
First, I was in the Skitter Zone for heat, at a medium heat level. But wow did it stick! So probably too hot, I reckon.
80/20 is what I bought last time around. I didn't know how much I missed the flavor in the lean beef we'd been using.
But it stuck something awful, even though I had sprayed some Canola Oil on and the pan is cured, I believe re-curing it is on order. :( Cast Iron retaliates is left alone to long.
I definitely need a good metal spatula.
Seems like every new job requires a new tool. :p;)
But I do have an under-used BBQ spatula (Heavy, Weber) I should try. Even though it isn't really a flattop spatula.

My wife saw my big CI pan, which had been stored away, and immediately thought of a recipe she'd seen where a stove top meal was transferred to the oven. She said, "That pan could go from the stove into the oven couldn't it?"
"Yeah, of course. No plastic handle."
Funny, she was P.O'd. when I was buying my CI cookware. Too heavy she said. o_O

I specifically got that pan because the lid for the Dutch oven fits it. I'm a sneaky old codger. ;)

 

[Binford 6100]

Yep, me and my wife recently discovered that we prefer the smash Burger. After years of thick medium rare burgers, we won't be going back!

 

[SonnyE]

Thanks! Yeah, yesterdays maiden voyage left a lot to be desired. :rolleyes:
First, I was in the Skitter Zone for heat, at a medium heat level. But wow did it stick! So probably too hot, I reckon.
80/20 is what I bought last time around. I didn't know how much I missed the flavor in the lean beef we'd been using.
But it stuck something awful, even though I had sprayed some Canola Oil on and the pan is cured, I believe re-curing it is on order. :( Cast Iron retaliates is left alone to long.
I definitely need a good metal spatula.
Seems like every new job requires a new tool. :p;)
But I do have an under-used BBQ spatula (Heavy, Weber) I should try. Even though it isn't really a flattop spatula.

My wife saw my big CI pan, which had been stored away, and immediately thought of a recipe she'd seen where a stove top meal was transferred to the oven. She said, "That pan could go from the stove into the oven couldn't it?"
"Yeah, of course. No plastic handle."
Funny, she was P.O'd. when I was buying my CI cookware. Too heavy she said. o_O

I specifically got that pan because the lid for the Dutch oven fits it. I'm a sneaky old codger. ;)

Errors of my ways...:rolleyes:
Just wanted to report back things I've learned about my Cast Iron...
I reworked it and used my die grinder to slick up the bottom and side a bit, but still left toe-holds for the seasoning.
Cleaned well with hot soapy water and a scrubby sponge, and spent days re-seasoning my CI. It continues to get seasoning as I fry hamburger for the dog in it.

Cleaned with hot water (ONLY!). Dried gently, heated, oiled, allowed to cool.

It's important to always heat it before wiping a film of oil on. Film of oil being the key noteworthy point. I have a nice lint free cloth that is oiled lightly with EVOO (Extra Virgin Olive Oil) in a quart size ziploc bag I use. It bearly makes a discernible shine to the surface. Flax Seed Oil is on my target list to get. Just the caplets from the vitamin isle. One of them opened, the oil wiped on the CI, will season and keep it seasoned.
My error was to put heavy coating on, of any old oil, and it made my iron sticky. Not no more I don't!;)

No metal in my Cast Iron! Metal can damage the seasoning on the CI surface. o_O
I'm using one of the bamboo spatula's in the wife's counter-top utensil holder. I would imagine a Spurtle may be the ideal. But hey, with a little thought, and some sand paper, I think I did pretty good with one of the good old bamboo spatulas, even if I do say so myself.



I treated it with a good wipe of EVOO, and I expect when flippin a burger this afternoon things will be much improved. My home-groan Spurtle is ready to slip that slick burger right up to flippin posture. :)
The background is my re-seasoned Lodge Pro Griddle.

Oh, the angle of my spatula is the same as when i use it in my big-ol frying pan.
Or about 15° up from horizontal. with a slight 20° chisle leading edge.
I chose the angle mimicking actual use of the spatula like I was at the frying pan. Just some hand sanding to tune it up to my use.

 

[Binford 6100]

just happened upon a smash burger tool this weekend, i couldn't spend 30+ bucks on one. but i found a cast iron one with wooden handle at cost plus world market for like 10 bucks

 

[meatsweats86]

just happened upon a smash burger tool this weekend, i couldn't spend 30+ bucks on one. but i found a cast iron one with wooden handle at cost plus world market for like 10 bucks

Do you recall what the name of it was to look it up online? Also, is the bottom smooth or does it have ridges?