Regular Burger or Smash Burger

[captainlee]

POLL Just curious of your Burger Preference??

[Finster]

Yes.

[shify]

Yes

Edit: I'll expand based on the added comment from captainlee. Smashburgers are my favorite type of burger but make them ~65% of the time as sometimes I feel like a classic burger or a steakhouse burger,etc

[Mosca]

You should offer “Thick burgers are good to do once in a while.”

[captainlee]

Thought about that, but really wanted to see if people want the smash burger as their go to preference.

[Smoker_Boy]

No.
Thin burgers.

Let the flames begin...

[Steve B]

Did my wife put you up to this? 😂
She hates big thick burgers. And half dried out. 😳

[Attjack]

That's what smash burgers are.

[Smoker_Boy]

Yeah, except I ain't screwing around trying to smash the things on the grill.

[MsTwiggy]

I love how much more surface area with browned crust there is in a smash burger. I used to prefer a pub burger but have swung the other way now and just ask for two patties, pickles, and cheese. Grilled onions are a plus. 🍔🔥🔥🐿️

[RonB]

I tried makin' smash burgers once using 2 half pound patties. That didn't work so well. By the time I managed to get the patties thin enough, I needed a 12" bun. And flippin them was almost impossible 'cause I didn't have a spatula anywhere close to 12". Dressing the burger was also a pain. It took 1/4 lb of cheddar, a half a jar of mayo, 2 small onions chopped, 1/4 head of lettuce, 3 tomatoes and almost half a small jar of pickles.

And if you believe that, I can get ya a deal on the London Bridge.

[realdocBBQ]

Our smashburgers we have determined the best size is about 3.2-3.3oz. And we do doubles mostly.

[Argoboy]

I made some last night and the burgers were 85- 90 grams, which is about 3 Oz.

[Oak Smoke]

+1 on doubles

[smokenoob]

What’s a smash burger?

[Finster]

yummy deliciousness, that's what 👍

[Mosca]

I tried makin' smash burgers once using 2 half pound patties. That didn't work so well. By the time I managed to get the patties thin enough, I needed a 12" bun. And flippin them was almost impossible 'cause I didn't have a spatula anywhere close to 12". Dressing the burger was also a pain. It took 1/4 lb of cheddar, a half a jar of mayo, 2 small onions chopped, 1/4 head of lettuce, 3 tomatoes and almost half a small jar of pickles.

And if you believe that, I can get ya a deal on the London Bridge.

I actually have that spatula.

There is a diner near us, the White Haven Family Diner, that makes a 13 oz smashburger! They call it the Hubcap Burger. I posted about it once before. It’s a pretty damn good burger.

[Steve R.]

I voted Smashburger because 1) it's actually my personal favorite style, and 2) there is ZERO hassle of trying to get them cooked to everyone's preferred "doneness."

[Mosca]

Good point.

[Andrrr]

#2 Definitely makes things a lot easier when you’re cooking for a crowd.

[Bkhuna]

I like any burger as long as it's not overdone. Thick, slider, OK style onion, makes no difference. As long as it's juicy.

[randy.56]

What he said

[RonB]

For me, one sign of a good burger is that ya have to wash yur hands when yur done.

[tstalafuse]

I voted for, I will have a burger please. It doesn't matter to me if it is a smash burger, pan fried, pub burger, a thick/thin burger done over charcoal/live fire/gas. As long as the burger isn't cooked to death or dehydrated I am good to go. Just get me the damn burger!

The thing that most annoys me is why the hell are the buns always dry and stale?

[Skinsfan1311]

I like 'em all!!

[FireMan]

In answer to MsTwiggy I grab some meat, roll it in a ball comfortably, which I weighed once upon a time and it
comes to a third of a pound. I then slice it in half and works
just great fer me. Someone once said 4oz, so I am in the neighborhood. Poor RonB , a half pound? Yumpin Yiminy! That’s a big un

[jfmorris]

In the words of the immortal Wimpie...."I will gladly pay you Tuesday, for a hamburger today!"

I'll take the smashburger any day of the week, but on rare occasions I like a big thick steakhouse type burger - usually when I am out at a restaurant. So I am in the camp of needing a 4th option - "Thick burgers are good to do once in a while". I find that smashburgers in general are counterintuitive - you would THINK they wouldn't be juicy due to being smashed then, but I find they are juicy, AND they reheat better as leftovers without drying out. I speculate that being smashed on the hot griddle and cooking in their own grease helps maybe?

To be honest, I don't think I have made anything BUT a smashburger in the past 5 years, except for when I helped flip burgers for college students at church, and the church had bought a bunch of premade patties that I cooked on an 8 burner event grill they keep at the church.

[jfmorris]

fzxdoc I see he has a table that includes medium-well. I may have to give it a spin anyway, just to see how a sous-vide med-well burger comes out.

Problem now is all my ground beef in the freezer was frozen in balls for smash burgers, haha....

[Mosca]

jfmorris I have the same with Mary Joan. So smashburgers solve that. When I do thick burgers, I prep hers and put it on first, then prep mine and any others. Even with that, every now and then she sometimes takes a bite, wrinkles her nose, and heads for the microwave with it. After (let me think a minute) almost 35 years I guess I’m kind of used to it.

[jfmorris]

Mosca that is exactly my experience - 34 years on Saturday for us. Yvonne would often go microwave her perfectly safe to eat burger because she bit into it and saw a little pink. And I was temping each burger to around 160F before pulling off the grill. That has not happened once since I started doing smash burgers.

Thank goodness I have now trained her that some pink is OK in her steaks.... I pull her steak at 140F.