What’s the craze with smash burgers

[normanaj]

i like the fact that the burger doesn't have all the additional stuff like eggs ,bread crumbs, the kitchen sink.

No offense but if that's what you make your burgers with you're eating meatball mix, roll that $&!t into balls and throw into a pot of sauce and simmer for a few hours.

A burger should have nothing but meat in it.If you're having trouble keeping them together adjust your lean to fat ratio,a little ground pork will do the trick if the beef is to lean.

 

[Smokin Okie]

George Motz visits Sids Diner ...............

 

[Coreymacc]

No offense but if that's what you make your burgers with you're eating meatball mix, roll that $&!t into balls and throw into a pot of sauce and simmer for a few hours.

A burger should have nothing but meat in it.If you're having trouble keeping them together adjust your lean to fat ratio,a little ground pork will do the trick if the beef is to lean.

Respectful if you read what I wrote you would find that I agree with you.

Corey

 

[normanaj]

Respectful if you read what I wrote you would find that I agree with you.

Corey

If I read it wrong I apologize but what I got from it is that you make smash burgers instead so that you don't have to put eggs,bread crumbs and the kitchen sink into the mix to make a regular classic burger.

All I was saying is you don't have to put all that junk in there to make a regular classic burger, otherwise it's nothing more than a semi flat grilled meatball.

 

[Smoke-Chem BBQ]

I'd mentioned upthread that we were planning to make Oklahoma onion burgers for dinner. They come up in the rotation for us every other month or so.

Pics attached! Great dinner, and we have two more to reheat for lunch!

 

[Smokin Okie]

I'd mentioned upthread that we were planning to make Oklahoma onion burgers for dinner. They come up in the rotation for us every other month or so.

Pics attached! Great dinner, and we have two more to reheat for lunch!

View attachment 721928View attachment 721929View attachment 721930View attachment 721931

Great crust .

 

[chopsaw]

Great dinner,

Looks like it !
I broke down a beef Knuckle ( sirloin ) a couple weeks ago .

Took the grinder to the trim , and took that to the Blackstone .

Fresh ground / never frozen sirloin sliders .

 

[clifish]

Looks like it !
I broke down a beef Knuckle ( sirloin ) a couple weeks ago .
View attachment 721935
Took the grinder to the trim , and took that to the Blackstone .
View attachment 721936
Fresh ground / never frozen sirloin sliders .
View attachment 721937

9 burgers for just 2 people?

 

[chopsaw]

9 burgers for just 2 people?

4 oz. patties . 3 people .

 

[zwiller]

HOLY CRAP I gotta try this OK burger thing!!! So it's like 1/2 an onion per?

 

[Smoke-Chem BBQ]

HOLY CRAP I gotta try this OK burger thing!!! So it's like 1/2 an onion per?

Pretty much. Sliced very thin. It looks like a crazy amount of onion, but it cooks down and the taste mellows so the finished burger isn’t all that onion-forward.

 

[Hijack73]

There is a compromise to those who swear by a big thick juicy honker and a smashburger.

Big thick juicy honkers and a heavy press - press down a 6oz or so ball but leave it thick. You get plenty of maillard and plenty of thicky. I've been doing them that way for nigh onto 40 years now.

I like a nice thin smashburger - hell, I love a nice thin double smashburger - but they don't HAVE to be thin.

But Hijack - a press will make it dry.....

No, it won't. Unless you cook it til it's dry. Not if it's got enough fat in it.