Going to try smash burgers for the first time this week......

[smokin fool]

There is one relish I will use on a burger
this stuff.
Pile it on and pass the napkins.

[Panhead John]

Micheal, when you’re done with your smash burger fix, try this. Use about a 1/3 lb. of hamburger meat and hand form a patty a good one inch or so thick. Reverse sear it with hickory chips on the coals. Put your cold patty off the heat for about 10 minutes or so first. Don’t smash it but then sear it over the coals till it has a good crust on both sides and is done.

When you start your burger, have some red onions and mushrooms sautéing in a CI skillet over the coals. I use butter and a little red cooking wine in the pan, sprinkled with Lawry’s garlic salt and pepper. Have a couple of strips of bacon cooked also. Use brioche hamburger buns slightly toasted on the grill. Add the sautéed onions and mushrooms over your burger with the fried bacon. One of the best burgers you can cook.

[smokin fool]

Nailed it on the Brioche burger buns.
We buy a Dempsters Golden bun up here, its very light, doesn't overwhelm the burger.
Nothing worse than filling up on bread and loosing the meat inside a huge heavy bun.

[Michael_in_TX]

Yes, yes....I want to try this, too. I like your idea of the cooking wine and the mushrooms. That little bit of acidity there.....this just might be burgers all week.

[Dewesq55]

Funny, but I bought brioche hamburger buns a couple/few months ago on a lark. I wasn't impressed. Barbara neither. I like cheap supermarket brand buns just fine. If I'm gonna splurge, I'll get potato buns, any brand will do.

[STEbbq]

I use Weber’s ultimate burger recipe from this book for the actual mix. Would highly recommend for more burger ideas.

https://www.amazon.com/Webers-Big-Book-Burgers-Ultimate/dp/0376020326/

[JCBBQ]

I can only really add one thing. Grind your own meat. I could not believe how much better my burgers got after I started doing that. Typically I use Picanha. What’s nice is that you can grind the meat and fat separately so you know precisely what the ratio is. I like to go 70/30. The extra fat is amazing for smash burgers. Brown’s beautifully. Have fun!

Dewesq55 I’m gonna try that sauce. Thanks for that!

[barelfly]

YES!!!!!!!!!!!

If anything, grind your own meat! Don’t need a grinder as well. You can use a food processor with sliced meat that is partial frozen.

This is such a great tip!

[Santamarina]

Grinding your own meat is a game changer. Bought a grinder from MeatYourMaker.com recently and love it. I can get a 2.5 lb chuck through in just a few mins.

My family has always liked my smash burgers, but when I started grinding meat fresh…the praise doesn’t stop.

[Michael_in_TX]

This is on my list. I already have a KitchenAid mixer and the grinder attachment is only $40-$70. I watched a video this afternoon that was 1/3 sirloin, 1/3 short ribs, and 1/3 brisket.

[DavidNorcross]

Nothing I can add here. Everyone has nailed it. Only thing I can add is enjoy your burgers!

[Waiting for the Worms]

I use 2oz portions of 75/25 meat and make them doubles. This gives 2X the seared goodness in every bite. I can't help you on temperatures, since I just preheat the flattop as hot as the burners go for a good 20-30 minuets and let them fly. You want to have everything setup, close by, and ready to go before you start. This is a fast cook. I'm talking like under 90 seconds from burger hitting the iron to done. There is no time to fiddle around looking for something once the meat hits the heat.
I agree with those above that also suggest trying a 1/3 to 1/2 pound patty smoked then seared. That is also a wonderful way to cook a burger.

[Huskee]

HIGHLY recommend you try Meathead's Burger Glop, it is awesome on burgers. Great as a french fry dip too: https://amazingribs.com/tested-recip...-secret-sauce/

[klflowers]

+1 on the glop

[JCBBQ]

Yep, delicious

[Attjack]

I'll be smashing some bison burgers tonight.

[Redwng]

One thing I do when smashing using parchment like has been stated, I hold it for 10 seconds with my smasher. 400-425 is hot enough to get a good sear on my BS.

[Texas Larry]

Yeah, SWMBO won’t let me do, burgers any other way now🙄.

[andy.wpg]

For whatever reason, I've got my sights set on smash burgers this week, which I have never done.

Well, I guess the two of us will end up trying this together! 🙂

I had planned to try them Thursday night when we go out to the trailer for the weekend. I was planning to put the onions on top of the meatballs before the smash, and incorporate them in the patty a bit.

I’ll let you know how it goes if you do the same.

Good luck! I’m sure they’ll be great!

[radiodome21]

Interesting. I've never thought about reverse searing my burgers. I know what I'm doing this weekend.......

[Mosca]

I smash my burgers on a paper plate first. I salt and pepper the plate, roll the raw meat ball around in it, and then smash it with this HUGE spatula I have. Then I scrape it off the plate and put it on the griddle. It works the exact same as smashing the meat balls on the griddle.

[Ronaldf123]

Can’t wait to try this, waiting for my sns cast iron griddle to come off back order

[Attjack]

I love mine.

[Attjack]

Here's the aforementioned bison smash burger.