Smash burger choices: Kenji or Grant?

[texastweeter]

Keep it simple

[RichieB]

I'm taking on my 1st cook tonight on the griddle. 2 3oz.80/20 balls, onions, salt and pepper. I went today and got B.H. Smoked Gouda and VT. Yellow Cheddar. I'll add one slice of each. Brioche Roll. I'll griddle the roll with my mix of mayo, sriracha and a couple squirts of lime juice. I'm somewhat following the FlatTop Kings method.

https://theflattopking.com/blackstone-smash-burgers/

[SheilaAnn]

Gelatins and egg yolk? No thank you. Like mentioned above KISS. Good beef, good cheese, good technique equals great burger.

[Oak Smoke]

I‘m in the keep it simple group also. The ground mixture is too fatty for me. I’ll use 73-27 burger once in a while, but that is as fatty as I want to go. The egg sounds too much like a meatloaf recipe. I and a friend are doing some very promising experimenting with gelatin in things like brisket flat and chicken breast where there’s little to no collagen to render into the meat. I can’t see it in a smash burger, it may be great, but I’m a skeptic.

[Sid P]

Per Bobby Flay, if you add anything other than seasonings you’re having meatloaf.

[WayneT]

And, the person who Beat Bobby Flay, what does he say? ;-)