I did 50/50 with ground chuck(80/20) and ground pork with ranch mixed in. Grilled up delicious.
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I did 50/50 Wagyu/Pork (Berkshire). The burgers were already pattied by our butcher/partner -- 1/2 pounds each. They were really good, but I am going to ask him to make some chubs for the next sampling of the 50/50 mix. I will then try 3 oz smash burgers.
After loving large, thick burgers my whole life, I now MUCH prefer smash burgers made with smaller balls. I love thin double cheeseburgers, with a slice of cheese on each patty. Buttered buns on on Blackstone also.
With the smaller/thinner balls, I can go with a much higher temp on the Blackstone -- get a great char, without worrying about uncooked/cold center.
The slices of cheese melt over the edges of the burger . . . so the cheese edges are crispy also.
Makes my mouth water typing it out!Comment
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Right there with you, definitely gravitated over to thin smash burgers. Did some last night - all beef (home-ground 75-25 chuck/short rib/brisket blend) - 3oz balls, smashed, american cheese, double-stacked. Interestingly my wife and a guest this time requested old-school \ "thick burgers," which of course I got to try. By the time we were done, none of us could decide which we liked better lol
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I’d eat it for sure but I’d like to think the toppings and seasonings would go a long way towards selling me on the choice.
Personally, I would be much more excited about a beef/bacon mix that just straight beef/pork.Comment
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