Smash Burgers 101 - An introduction (I like better cheese, though):
https://youtu.be/K7tTcBcjI0c

Smash Burgers 251 - How Tom Ryan, SmashBurger restaurant chain founder, makes smash burgers. (Note: at 1’ 20” Ryan says that their spatulas are sharpened every day.)
https://youtu.be/8E__VJM_AUw

Blackstone smash burger press. Pricey at $30, but it’s a robust SS utensil (see 2nd photo) similar to the one seen in the Tom Ryan video immediately above.
Weight: 18 oz
Depth: 0.363” (sets patty thickness)
Outside diameter: 6-3/16”
Not strictly necessary (you could use a large stiff spatula instead), but it makes patties with consistent thickness and flat, parallel surfaces. And forces the patty hard against the cooking surface for a consistently crusty patty. Like Ryan, I put a sheet of parchment paper over the ball of ground beef before smashing it.
www.blackstoneproducts.com/pro...ss-sear-burger-tool/

Cooking utensil: your choice. My choice is a 10” round iron cooktop griddle. Its low rim makes it easy to get my sharpened spatula under the patty at a shallow angle to keep the crusty bits on the burger. And plenty of space to toast both halves of a small smash burger size bun in the drippings.

Beef: 22% fat. A 5 oz patty is just right.

Buns: A smallish bun that doesn’t overwhelm the 5 oz patty. Shake Shack uses Martin’s Potato buns for their smash burgers, but those aren’t available in my area, and Oroweat Potato buns are huge, so I use the Ballpark burger buns.

Some smash burger tips.
(Some right, some wrong, IMO.)
https://onthegas.org/tools-gadgets/smashburger+tool

Enjoy!

try a kings hawaiian burger bun.

Well, I never mastered the thick and juicy style...this looks easier!

I do love a classic, simple, thin patty double cheeseburger.

A 5 oz. Burger? Do I order off of the kids' menu or what?

And what's the gist here? You squeeze the burger down on the grill? Don't you lose all the juices that way?

quote:

Originally posted by Balzé Halzé:

And what's the gist here? You squeeze the burger down on the grill? Don't you lose all the juices that way?

You smash the raw burger ball down on the griddle, then you don't eff with it.

quote:

Originally posted by Balzé Halzé:
A 5 oz. Burger? Do I order off of the kids' menu or what?

And what's the gist here? You squeeze the burger down on the grill? Don't you lose all the juices that way?

Watch the video in the first link. You don’t press the burger on a grill. You press it onto a fry pan or griddle. That seals the patty so you don’t lose the juices! The second video makes the same point.

And you can make two if one isn’t enough!

Ah, I see. Sounds much more appetizing.

And yeah, I'll slap down three of those patties and be good to go.

BamaJeepster:

“After trying smashburgers it's now the only way the family will allow me to make them. They are great.

Cast iron skillet or griddle
80/20 or 85/15 ground beef
Divide into number of burgers you want with minimal handling, you want rough edges - not smooth balls or patties
Salt and pepper
Get cast iron really hot - use vegetable oil, it has a high smoke point
Place meat on surface and smash with burger press or spatula, get as flat as possible
Flip and put American cheese slice on top
Should have crispy edges
Remove and serve

Best burgers ever - I'll never go back to making fat patties or mini meatloafs as I now refer to them.”

https://sigforum.com/eve/forums...390049354#3390049354

Carla Makes BA Smashburgers | From the Test Kitchen | Bon Appétit




Link to original video: https://www.youtube.com/watch?v=mpnshdmtE2Y

Just ate at a smash burger for the first time tonight.
Their fried pickles are ok, but their haystack onions are delicious!