New Approach to Smash a Burger

[RichieB]

I saw a video where the cook had pre smashed the burgers. So I gave it to shot. For indoor on my Ninji Sizzle with limited room it's the right technique. I took the 3 oz. meatballs placed on a cutting board. I used my Blackstone spatula. Note: When I bought the Weber griddle insert I needed griddle tools so why not Blackstone? I oiled the spatula with avocado and smashed away. I felt it was the easiest way for get this done. No fighting a heavy tool over a hot griddle. Put them on, smashed a bit more, seasoned and press again and flip. I'll try again on the Weber insert when it's taken out of hibernation.

[Huskee]

Seems to me to be more work, moving a super thin patty to the cook surface w/o it tearing or breaking, just to save your arm over the hot griddle. But hey, whatever works for different circumstances.

[RichieB]

Brought the cutting board next to the Sizzle. Slide the spatula under a burgers on griddle. Non-issue. In fact, I've had some breakdowns when used the bacon press on the griddle.

[Donw]

My favorite method when doing more than a few. On the counter put down a parchment square, drop meatball on top of it, add a parchment square on the ball and smash with a griddle weight. Reuse top parchment square. Repeat until you have a stack. Throw each patty on flattop and parchment peels away easily. Might just next time use RichieB method using an oiled spatula and save some parchment paper.

[RichieB]

It worked just fine.

[snowswamp]

I use the same method except I use a cast iron pan to smash it. Works great and I can control the patty shape, even redo it if it smashes uneven, tears, etc.

[drobinson]

That's the way I do it. Works great.

[JimLinebarger]

I'm gonna try this the next time and smash them on parchment paper. They may stick but heating up the spatula and pressing on the top of the parchment paper should help it to release. At least it is a thought.

[bmillin]

Try an Oklahoma burger - drop your meat ball, pile thinly sliced onion on top then smash. The onion keeps it from sticking. It is a game changer, and since I started doing this I get a LOT of requests for smashburgers.

[RlsRls]

I'm gonna pre smash next time as well. Did traditional method last night and patties stuck to underside of my turner, even after spraying it with Pam! Pre-smash with parchment paper allows you to form more patties ahead of time, speeding up the process as well. It's what greasy spoon Diners have been doing for decades, keep it simple!

[fzxdoc]

Nice method, RichieB . I'm always up for trying something new whenever it's added to the Smashburger Academy curriculum here on The Pit.

FWIW, Kenji sometimes uses
parchment paper
+
spatula
+
a handled weight
in his quick smash of the burger ball:



I can't watch his video, though, because it makes me too hungry:

Kathryn

[Rob Johnston]

I like the parchment paper idea!

[Mosca]

I’ve done this, when I want to do them over fire instead of on the griddle. It works pretty well. You don’t smash them to where you see holes in them, but rather just short of that.

[Panhead John]

For anyone that’s tired of messing with parchment paper or meat sticking to their utensil, I’ve got a method I’ve been using for a year or so and it works flawlessly. Wrap your burger press or utensil surface in aluminum foil, shiny side down. If you’re using the non-stick foil, it doesn’t matter which side. You can do smash burgers all day long with one piece of foil wrapped onto your burger press, guaranteed not to stick. No more messing with parchment paper. I’ve posted this before but here’s a few pics and video.

[fzxdoc]

Did you ever find the nonstick Reynolds aluminum foil that many of us talked about when you first posted this, PJ, and try it out with your method? I still have several rolls of it in my pantry because I had to order it from Sam's Club when my local grocery stopped carrying it.

You probably don't need it, though, since you're happy with the method you're using.

K.

[Panhead John]

fzxdoc I remember the conversation but no, I haven’t bought any non-stick foil in forever. I guess I’m just so used to spraying it with Pam, for other purposes. If I can remember I might try it out on my next purchase.

[fethiye]

Try an Oklahoma burger - drop your meat ball, pile thinly sliced onion on top then smash. The onion keeps it from sticking. It is a game changer, and since I started doing this I get a LOT of requests for smashburgers.

I will give it a try, thanks

fethiye tours

[jfmorris]

I use a Lodge CI press to smash my burgers, and cut a couple squares of parchment paper. I put the ball on the griddle, then smash with the parchment paper under the press. No sticking, and peel off the paper from the pattie, then salt.

I can get maybe 20 burgers smashed before I have to switch out to a new sheet of parchment paper.

[FireMan]

Interesting, Ol’ snowswamp mentioned CI. Come to think, that is all I’ve ever used, a CI griddle if a big cook, usually 30 to 40 Pattie’s or a CI skillet if fer meself. I have not the problems listed of tearing & stickin. I use two spatulas to smash em. If one sorta sticks ya just nudge with the vertical spatula. And again, only on a CI surface.