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!

 

[gked]

Are any smash burger place in Seattle area? I still haven't pulled a trigger in the flattop.

 

[JLeonard]

I'm with you...A smash burger is good. But, Give me a thick juicy burger anytime.

Jim

 

[Coreymacc]

I'm with you...A smash burger is good. But, Give me a thick juicy burger anytime.

Jim

This seems like an older thread but I'll give my 2 cents, I started making smash burgers for a few reasons, they are supper easy after work, come home salt a pound of hamburger, weigh out the burgers, onto the griddle, smash them down, little cheese, then load up the buns with what you want. 15 min start to finish. As far as big thick burgers, i can change the size of the burger just by pressing it less or more, you don't really need to smash it flat like writing paper. Finally, i like the fact that the burger doesn't have all the additional stuff like eggs ,bread crumbs, the kitchen sink. When you take a bite, you taste beef and the meat texture gives a nice clean break.

All my opinion
Corey

 

[Jim_C]

When I was growing up the place we went to didn't call them smash burgers. They were just burgers. The patties were small so they would smash them to make them look bigger on the bun. Of course we'd eat two or three. It was mostly the bread and ketchup we were eating. And perhaps some day old wilted iceberg lettuce.

 

[Smokin Okie]

Well, coincidental, Mrs Okie and I went to Roberts in El Reno today. We happen to be in the area due to getting her embroidery/sewing machine repaired in nearby Yukon.

This was where the Oklahoma Onion Burger was born in 1926. We were told in one month, it will be its 100th anniversary.

Very small place. Was also where Kosmos Q worked for several years, beginning when he was 13 yo . First time we've been there. Its just a lunch counter, with 15 seats. The burgers were good but the history of the place is the draw. Ya feel like you're in a unique place.

We also want to go to Sids Diner, which is just a block away, but they were closed for vacation. They're also do the Oklahoma Onion Burger. Maybe next time her machine needs service.

 

[mneeley490]

Uhhh....okay? Hope it tasted better than it looks.

 

[Dustin Dorsey]

Looks good to me! I need to go check that place out. Looks cool. Very old school.

 

[Smoke-Chem BBQ]

I like smash burgers a lot, along with Oklahoma onion burgers which we’re having tonight. I grill burgers more often than either of the others, but I’m going to keep all of them in the rotation. Burgery goodness!

 

[Smokin Okie]

Uhhh....okay? Hope it tasted better than it looks.