This video:
https://youtu.be/K7tTcBcjI0c

Mentions Martin’s Potato Rolls (small burger buns):
https://www.google.com/amp/s/w...ato-rolls-burger-bun

I was unaware of them, but will try to find some. Apparently they’ve always been the bun of choice at Shake Shack, the original home of the Smash Burger.

This is the wrong thread to read just before lunch!

I do a version of the smash burger. Yes, he is right, you gotta have mayo...a lot of it.

I spent some time in front of the griddle to help pay for school. I used to pull a steak right out of the freezer and toss in on the grille, or any other meat, or breakfast dish (Greek joint, of course). Later I couldn’t duplicate the results on any of my home equipment.

Thinking back, I realized that a slab of metal an inch or 2 thick, is one hell of a heat sink. Plus, there is a gas flame underneath cranking out more btu’s than the meat removes. This is hard to duplicate in a skillett because the total mass of metal isn’t sufficient. Anything thrown into the skillett drops the metal temperature drastically, so you have to turn the heat up, or wait, or both. This causes a temperature fluxuation which is hard to control. The thick griddle smooths the flux by fast heat recovery.

You cook several patties on a big griddle and fry eggs on the side. The temperature can be adjusted hotter on one side than the other specifically for this instance. I found some nice ones at a used restaurant equipment store.

This message has been edited. Last edited by: greco,

Speaking of mayo. Next time you decide to do a grilled cheese...use mayo instead of butter or margarine...it's life changing!!! Lol

quote:

Originally posted by bigeinkcmo:
Speaking of mayo. Next time you decide to do a grilled cheese...use mayo instead of butter or margarine...it's life changing!!! Lol

FRESH home made mayo is the best!

Here's Dan Souza'a (America's Test Kitchen) on burgers. I really enjoy ATK's videos. They use controlled experiments to answer culinary questions.



Link to original video: https://youtu.be/WXZZj9vio5E

(I'll also confess to having an occasional sexual fantasy starring Bridget Lancaster, but that's beside the point.)

quote:

Originally posted by Pipe Smoker:


Mentions Martin’s Potato Rolls (small burger buns):
https://www.google.com/amp/s/w...ato-rolls-burger-bun

I was unaware of them, but will try to find some. Apparently they’ve always been the bun of choice at Shake Shack, the original home of the Smash Burger.

Oh yeah! Made in Pennsylvania.

I love potato bread and rolls. It's a PA Dutch thing.

I almost bought an old-fashioned iron today at a country store to use as a cooking weight. $25, not sure if it would work well or not.

When I was living in SoCal I often visited an outfit called West side Cafe.

Their burgers were as you described. Perfectly cooked, seasoned (my ex at the time disagrees. To much garlic......yuck she said) and consistent.

I believe you are correct.

Goodness I can still taste them.......

quote:

Originally posted by PASig:
I use my GrillGrate on my gas grill flipped to the smooth side and burgers come out great this way, it replicates a restaurant griddle:

You are also not smoking up your house trying to do this inside, even with a vent hood it can get smoky.

Damnit. Those are beautiful. Now you triggered my burger switch.

quote:

Originally posted by bigeinkcmo:
Speaking of mayo. Next time you decide to do a grilled cheese...use mayo instead of butter or margarine...it's life changing!!! Lol

I would never have thought of mayo for a grilled cheese sandwich, but I’m intrigued. Do you apply it to the outside of the sandwich after it’s grilled? If not, then how do you make it?

quote:

Originally posted by Pipe Smoker:
I would never have thought of mayo for a grilled cheese sandwich, but I’m intrigued. Do you apply it to the outside of the sandwich after it’s grilled? If not, then how do you make it?

Yeah, me either. I was just talking shop one day and this mom at my kids school mentioned it. So, you just put it on the outside of the bread like you would would butter or margarine. Doesn't need to be super thick but just coated. Really makes for nice crisp bread and seems not to stick as much. She also suggested to use a mayo coating on chicken when you bake it in the oven. I've been experimenting with that it it's basically become one of the favorite chicken dishes in the house. We do a little mayo, seasonings of your choice (pepper, garlic powder, etc) and to spruce it up you can add some grated cheese and top it with crushed Ritz crackers. Tasty!

Next to my smoker this is one of the best investments I've made. A 3 burner Camp Chef camp stove with griddles. High output burners and gets that griddle screaming hot. Great for smash burgers although I've gotten away from putting the burger on the griddle as a round ball and have just gone to patty's and then smashing down with my heavy spatula. Breakfast is superb off of this thing s is fried rice and searing steaks and about a million other things. Breaks down to be totally portable So I can put it in the motor home to take with when ever we go.

Plus there is one 24"griddle and one 12" griddle so if you want to boil a stock pot of water for sweet corn with your burgers you take the 12" griddle off and you have a open burner for a stock pot.
This thing beats the dedicated flat tops like Black Stone hands down imo.

quote:

Originally posted by bigeinkcmo:
She also suggested to use a mayo coating on chicken when you bake it in the oven.

You can do the same thing with white fish. Put a layer of mayo on the filet, top with spices mixed with breadcrumbs or powdered crackers, and bake in the oven.

quote:

Originally posted by bigeinkcmo:
Speaking of mayo. Next time you decide to do a grilled cheese...use mayo instead of butter or margarine...it's life changing!!! Lol

That sounds like a great idea, just had a GC today but with butter. Tomorrow it's mayo, and only Dukes will do in our household ! It's the only major brand that has 32 oz jars too.

quote:

Originally posted by bigeinkcmo:

quote:

Originally posted by Pipe Smoker:
I would never have thought of mayo for a grilled cheese sandwich, but I’m intrigued. Do you apply it to the outside of the sandwich after it’s grilled? If not, then how do you make it?

Yeah, me either. I was just talking shop one day and this mom at my kids school mentioned it. So, you just put it on the outside of the bread like you would would butter or margarine. Doesn't need to be super thick but just coated. Really makes for nice crisp bread and seems not to stick as much. She also suggested to use a mayo coating on chicken when you bake it in the oven. I've been experimenting with that it it's basically become one of the favorite chicken dishes in the house. We do a little mayo, seasonings of your choice (pepper, garlic powder, etc) and to spruce it up you can add some grated cheese and top it with crushed Ritz crackers. Tasty!

So you spread mayo on the outside of the sandwich before you grill it. Neat, and radical, concept!

And there’s no reason why that wouldn’t work for simple fried toast too…

https://sigforum.com/eve/forums...680036354#1680036354

with mayo, rather than butter, spread on both sides of the bread before it’s put into the skillet. I’m thinking that my calorie budget is going to suffer a hit.

Cry them in bacon grease. About 1/4”.

There was a place in town that served beer in mason jars and made their burgers out of 80% ground beef and 20% bulk pork sausage. They were fantastic. It’s been closed quite a few years and I can’t remember the name.

Glad to hear you guys are willing to try it!

quote:

Originally posted by RogueJSK:

You can do the same thing with white fish. Put a layer of mayo on the filet, top with spices mixed with breadcrumbs or powdered crackers, and bake in the oven.

Absolutely! Glad you mentioned this. We have also done it with salmon as you mention and it's great!

quote:

Originally posted by PASig:
I use my GrillGrate on my gas grill flipped to the smooth side and burgers come out great this way, it replicates a restaurant griddle:

You are also not smoking up your house trying to do this inside, even with a vent hood it can get smoky.

I am highly considering putting Grill Grates in half of my Genesis 310 grill.
It would eliminate flares up for burgers and ribeyes..
Then leave the other half of the grill as intended.