What’s the craze with smash burgers

[crazzycajun]

We have are share of local and chain restaurants, and everyone is going nuts over these smash burgers. We a local restaurant that became a chain called Freddy’s frozen custard. The patties are so thin I swear you could read the newspaper through it. My question is this the new fad kind of like White Castle came out and now sliders are almost everywhere. Ive had some from a few places, and there okay not exactly the ribeye of burgers imo. Back in the day it was the monster burgers double 1# ers.

Am I missing something in not pursuing this on the flat top at home, I know they are awesome for breakfast, stir fry etc. To the burger world it’s a giant cast iron skillet imo.

thank you sorry for the long winded question and post

 

[SmokinEdge]

The Maillard reaction is the flavor. It’s delicious. But I agree the fad is just that. I’m not a big smash burger fan, although tasty, I like thicker juicy burgers. Maybe give me a good 1/3 pound Berger with a smasher on top. That would give the best of the worlds to me.

 

[chilerelleno]

The Maillard reaction is the flavor. It’s delicious.

Maybe give me a good 1/3 pound Berger with a smasher on top. That would give the best of the worlds to me.

Yes, exactly this. And, yes please, that sounds great.

 

[ghostguy6]

When done right I do love a good smash burger. Smash burgers are all about getting the crispy edges and Maillard reaction taste. The thin patties are required to get this. But it is a good excuse to get a double or triple. You need a hot flat top. I find a good american cheese is required for the melty texture. A buttered and toasted brioche bun is also required. Without all these elements I find the burgers just end up tasting like something you get a McDonalds. Smash burgers have become quite popular up here as well but there is really only a handful of places I will return to when I crave one.
I find they are a lot brisket, when done right they are can be amazing. When done wrong its a total waste.
George Motz has some really good videos on them ( and all burgers) on the youtube channel "First We Feast". They are found under the Burger Scholar Session playlists and are definately worth checking out if you have the time.

 

[chilerelleno]

The Hammered Cow

^^^ Best smash burgers in Mobile, AL, just in case anyone needs/wants to know.

 

[crazzycajun]

Just got done with the yt videos and some research makes more sense now thanks guys

 

[chopsaw]

Not a fad at all for me . It's a legit way to cook a burger . All I do at home . I'm grinding my own beef , so that really adds to it . Cooked on a flat top with the onions and buns all toasted / cooked together . Fantastic . I do a double stack with 2 - 4 oz. patties .
Ground brisket .

These 2 are ribeye and strip loin grind .


Recently been doing candied bacon on top . Man it's good .

 

[Redicans]

Not a fad at all for me . It's a legit way to cook a burger . All I do at home . I'm grinding my own beef , so that really adds to it . Cooked on a flat top with the onions and buns all toasted / cooked together . Fantastic . I do a double stack with 2 - 4 oz. patties .
Ground brisket .
View attachment 716870
These 2 are ribeye and strip loin grind .
View attachment 716871
View attachment 716872
Recently been doing candied bacon on top . Man it's good .

Man, Nice looking burgers there chopsaw I would love one of those!

 

[JC in GB]

I like both smashburgers and the thicker 1/3lb patty burgers.. I like to switch up for a change of taste. Just something about the meat crust and caramelized onions on the smash burger that the 1/3lb burger can't replicate. My $0.02

JC

 

[Redicans]

I like both smashburgers and the thicker 1/3lb patty burgers.. I like to switch up for a change of taste. Just something about the meat crust and caramelized onions on the smash burger that the 1/3lb burger can't replicate. My $0.02

JC

Beat me to it! That's how I feel exactly! Enjoy them both depending on what I am in the mood for!

 

[jcam222]

Yes, exactly this. And, yes please, that sounds great.

I'm with you , I love smash burgers but also love a big thick grilled burger

 

[texomakid]

Yeah I'm liking them too although I still love a thick patty as well. I've had some tasty smash burgers in the last couple of years.

 

[DRKsmoking]

I am in the Mood group for sure. I like any good burger, needs flavour, I do love the crisp on a juicy burger. So both worlds , to me just hotter grill or griddle.

But must have onions, and I like both on my burgers.....diced or sliced raw and diced caramelized onions. at the same time is best for me.

But for the life of me I just cannot get into a burger that is over 2 1/2" - 3" tall, they look good and I got a big mouth. But they just don't eat that well for me. I don't mind messy food ( watch me eat ribs lol ) I just hate it when I try to eat and 90% ends up on the plate and now i'm eating it in pieces.

Wow , I went off there on just a burger. lol

David

 

[boykjo]

When done right I do love a good smash burger. Smash burgers are all about getting the crispy edges and Maillard reaction taste. The thin patties are required to get this. But it is a good excuse to get a double or triple. You need a hot flat top. I find a good american cheese is required for the melty texture. A buttered and toasted brioche bun is also required. Without all these elements I find the burgers just end up tasting like something you get a McDonalds. Smash burgers have become quite popular up here as well but there is really only a handful of places I will return to when I crave one.
I find they are a lot brisket, when done right they are can be amazing. When done wrong its a total waste.
George Motz has some really good videos on them ( and all burgers) on the youtube channel "First We Feast". They are found under the Burger Scholar Session playlists and are definately worth checking out if you have the time.

^^^^^^^^^^^^^^^^^ Yes-siree-bobcat-tail!
IMO A smash burger has much more flavor and Juiciness when done right. Since I got my flat top the Mrs wants a smash burger every now and then. Double up the patty with some cheese and fixin's on a brioche and it can be a delightful experience. M2C

 

[chef k-dude]

I haven't met many burgers I didn't like. I mean literally, I dont think I have ever had a burger I didn't like, except back in the day off of someone's grill that doesn't know how to cook a burger... maybe I had to choke it down because it was dry as hell. I always cringed watching some men grilling a burger, smashing the patty with the spatula, watching all the moisture burn up in the flames...and what's with the shape like a ball?

With smash burgers, its done on a flat griddle. It took me decades and many food shows to learn, the flat griddle is how you make a proper burger. Even if I want to cook my burgers outside on the grill, I do it on a flat cast iron griddle...on the grill! While there's nothing wrong with "smash burgers", my personal opinion is its a fad/trendy way for restaurants/chefs to not deal with cooking burgers to order (regarding doneness). Almost no one can screw up a smash burger, they are all cooked nearly to smithereens...and thats how they sell them...that "mallard reaction". Hey, I love the burnt parts of most things, my mom and I always want those parts, but I also love the tender juicy parts of stuff (think pulled pork, I like all of it).

To each their own, but I will never make a "smash burger" at home. I've learned to griddle my burgers to almost always perfection for me...plenty of mallard reaction, a crust on both sides heavily seasoned with salt and pepper with the center still pink. I grind all my own burger meat from one muscle, so I know I can trust it medium rare.

We just enjoyed a brewery with some local relatives recently. They boast smash burgers. Whatever. They taste fine, but so do almost all burgers with a great local brew! I cant hate them...I'm just not making them!

But for the life of me I just cannot get into a burger that is over 2 1/2" - 3" tall, they look good and I got a big mouth. But they just don't eat that well for me. I don't mind messy food ( watch me eat ribs lol ) I just hate it when I try to eat and 90% ends up on the plate and now i'm eating it in pieces.

David

I tweaked our burgers (me and the wife) to 6oz. Any bigger is just gluttony for people our age. Leaves room for LTO and still get your face around it

 

[seenred]

I'm with all the guys who like any good burger - including smash burgers. And being from Oklahoma, my smash burgers are always onion burgers! And as already mentioned, when done right, an Oklahoma Onion Smash Burger is juicey, crispy, and full of flavor that you can't quite get from another cooking method. I do them on my Blackstone pretty often.

Not to say that I don't still love a big thick 1/3 lb burger seared on the grill over a screaming hot charcoal fire...those are equally as good in a totally different way!

Red

 

[DRKsmoking]

I tweaked our burgers (me and the wife) to 6oz. Any bigger is just gluttony for people our age. Leaves room for LTO and still get your face around it

I'm with you on all that, little crisp and still juicy. And can still get it in my yap. Without destroying it , perfect. I'm good with anything from a 4oz ( maybe a double sometimes ) 5 or 6 oz.

No shrimp, onion rings or french fries in my burger, throw that on the side.
If you have to shove Aa knife or big skewer down through the top you are just making a pretty burger picture , not a functional burger to eat.... and of coarse this is just my opinion. lol

David

 

[chef k-dude]

I'm with all the guys who like any good burger - including smash burgers. And being from Oklahoma, my smash burgers are always onion burgers! And as already mentioned, when done right, an Oklahoma Onion Smash Burger is juicey, crispy, and full of flavor that you can't quite get from another cooking method. I do them on my Blackstone pretty often.

Not to say that I don't still love a big thick 1/3 lb burger seared on the grill over a screaming hot charcoal fire...those are equally as good in a totally different way!

Red

Grilled onions can make a restaurant napkin juicy!

When I do lamb burgers, I do caramelized onions and blue cheese...I dont smash them though!

 

[DRKsmoking]

always onion burgers!

Like I mentioned , onions are a must have for me .
Just adds that flavour I really enjoy

This is my favorite BBQ sauce , and I use it on a lot of things

Noticed I am down to last bottle , OMG

David

 

[clifish]

Half the fun is just cooking them on the griddle, mandolin the onions thin. Put the onions down on some butter, smash the burger and repeat over and over.