What’s the craze with smash burgers

[chopsaw]

.and what's with the shape like a ball?

Maybe people just don't know what they're doing ? Maybe they do ?

 

[DRKsmoking]

Maybe people just don't know what they're doing ? Maybe they do ?
View attachment 716918

I understand the ball for the smash burger... That is hence SMASH burger name,

I think what Ken chef k-dude meant ( or that is how I took it ) was some people and I have been to a family BBQ that the burgers were like a baseball and they barely flattened them at all.
Look really silly in a bun, I just did not understand. ha ha

David

 

[Up_In_Smoke]

The Kewpee in Lima, OH has been making really thin burgers for nearly 100 years.
They start out thin and stay thin.

Their blend is a well-kept secret.


EDIT: Apparently nobody has had a Kewpee burger...

 

[nlife]

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.

I'm with you 100%! I cannot stand it when you a bite into a burger and it squishes out the other end. 3 bites in and everything is on the plate. I usually stop eating right there.

 

[chopsaw]

Apparently nobody has had a Kewpee burger...

If I ever get to Lima , I'll have at least one for sure . Had a place where I grew up Called Henke's .
Great flat top burgers . Not smashed , but thin like you say . He had one he served open faced on toast with onions and brown gravy on the burgers and fries .
He's been there a long time , still going too .

 

[yankee2bbq]

I appreciate you chopsaw !

 

[Fueling Around]

Not overly fond of smash burgers. I don't like thin dried out patties.
I prefer using my Jumbo Joe screaming hot to sear a 5 oz patty.
Couple weeks ago I made burgers and the edges got crispy. My wife loved it and I don't remember how I prepared or cooked them.

 

[crazzycajun]

Kids are coming for Easter next weekend I’m going to try some the several methods you guys turned me onto.
this arrives Wednesday cant play golf with a bat. Thanks for all the info

 

[dsk]

Their genesis is for a restaurant to be able to crank out burgers in a hurry with a flat top grill. The browning and crispness to total meat ratio is a a side effect that has propelled them into the mainstream. I like them, and when I have made them they are a double patty, double cheese delight. But I also adore a beef/pork 1/3 pound patty cooked to medium rare sous vide for a few hours, then scalded on the flat top for crispness and mallard goodness as well. In summary...

 

[fxsales1959]

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

Ipretty much grind all my hamburger meat ending up with around an 80/20 grind. The first thing I do is make a bunch of 3 oz balls. I even hve one of those mini hamburger presses so I an store them moe compacly. A 3 oz ball makes a great smash burger. lakstone on screaming hot. down and smas. The crunchy finish on the skinny little things makes them awesome. also 2 3oz balls with cheese makes for a quick double stack with American white cheese. I also powder them with onion powder. They almost take me back to my Steak-N-Steak days sthere isn't one close by.

 

[chef k-dude]

Maybe people just don't know what they're doing ? Maybe they do ?
View attachment 716918

I understand the ball for the smash burger... That is hence SMASH burger name,

I think what Ken chef k-dude meant ( or that is how I took it ) was some people and I have been to a family BBQ that the burgers were like a baseball and they barely flattened them at all.
Look really silly in a bun, I just did not understand. ha ha

David

Yep, totally misunderstood. Written word is taken as much by the reader as the writer. Chop is clearly in the smash burger camp. I haven't seen a topic as dividing as this one in a while. I thought Chili was a tough one!

I would eat anything Chopsaw makes. I'll guarantee his smashburgers are a zillion times better than the single patty excuse for a smashburger I just got recently at that brewery. And its so funny reading the reviews...I think there are a lot of people that just get giddy to leave a 5 star review...I call it the Facebook effect, no matter what actually happened, the story is gonna be awesome when they post it online!