In your opinion how thick should a smash burger patty be. With the Chud press I can get them really thin but I have to move them into something to keep them warm immediately or they cool off too soon. They are also easier to get dry if they’re thin. But if you get the thin ones just right a double patty burger is great. It’s just harder to get them just right. The Chud press is so hot that when you pull the press down the escaping steam will actually make a high pitched noise. If I make them thick it’s easy char the exterior before the interior is done. Where do you strand on this? How thick is a real smash burger.
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I like my thin so I can double the meat up. I use my Lodge bacon press to smash and I can usually see some lacing through the patty once I smash, more so on the edge. So, I like them pretty thin. This is all done on the Blackstone griddle and I build the burger there as well, green chile, cheese and steam the buns on the cooked side of the meat. This process usually allows for a warm burger to serve, but I know what you mean on the cold patty - it’s happened a time or two when I first started making smash burgers.
All this talk on smash burgers….makes me want one
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I'm in this camp. I press them with a Lodge press, and a piece of parchment paper to keep the press from sticking, and they are pretty darned thin. As I pull them off they go into a foil pan on the side table of the Camp Chef, where I know it will stay hot due to the heat coming up there that has melted all my plastic utensils!
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I would vote for thin as well. Then made into a double burger. Lots of flavor from two nicely cooked patties.Comment
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My smash burgers are completely unscientific. I use two spatchielas, don’t know whut a chud press is & didn’t know Lodge made a press fer the little buggers. I then grab a hunk of meat, roll it into a big ball, then cut it in half. Right there is nuff fer two burgers. Once upon a time I checked one of them there balls and it was in the 1/3 lb neighborhood. I know the smash scientists say 3.5 oz or something. I don’t give a rip. No computer readouts, no scales, shoot I don’t even wear gloves. I have been called upon to make em everywhere at any time. Can’t be bothered by a kit. Keep ‘em thin & double em up and cheese em up. Yer peeps’ll love em.Last edited by FireMan; December 19, 2024, 10:16 AM.Comment
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I make smash burgers in a huge CS pan. It's big enough that I have some cooler spots. I build the burgers on the pan surface. I also sometimes use SS dome to melt cheese.
Posted from my phone.Comment
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I get them as thin as I can without creating holes and falling apart. I also tend to put the cooked patties straight onto the buns, just like I did as a teenager working a fast food job.Comment
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I just made them 2 nights in a row.
I make them as thin as I can; holes are fine, I don’t mind them. I do singles. Nothing against doubles, but singles are fine for us. I know how the fam likes their burgers, so I dress them first, and have them ready for when the patties come off the griddle/cast iron, depending.
If I’m in a situation where I’m making a batch of burgers for a crowd, I use these:
There are a lot of places to get them. There is an added benefit in that the burgers steam the buns, they taste better after being in the bags.Comment
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Thin also. I know it would be considered sacrilegious by some but I use my tortilla press with parchment paper to press and get them very thin.
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Very thin for us - like we use a 3.2-3.4oz patty, and I smash 'em on the griddle to around 1/4" or less thick. Double patties most all the time for everyone. American chz mostly.
Soooooo good. I wish it weren't so damned cold outside...Comment
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I've never measured, but I'd wager an uncooked patty when I smash them to be under 1/2", maybe 3/8". I can't say they're 1/4", that seems too thin to me but I've never measured. Too thick and they swell too much and draw inward like a grilled patty, and like you say they stack better as doubles when they remain thin and uniform.
Smash burgers are supposed to be thin enough that they crust up (not actually char, but heavy Maillard) the outside as the inside cooks, and that quick double teamed cook prevents them from drying out- some grease & juice escapes but not all, so a just-well-done patty remains way juicier than a just well done grilled patty.Comment
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Thin and crisp. About 1/4"Comment
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Oh, and I S & P only one side, cuz when my assembly line gets a goin there is no time to S & P the other side anna cheese takes care of the other side, know whut I mean.Comment
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I do 1/4 lb balls and smash them 1/4” or less. I want them just on the verge of having holes.
For quite some time I’ve wanted to dress the burgers at the griddle - my family typically takes their burger the same every time - but I haven’t got around to doing it yet.
As for staying warm…meat is the last part of the burger cooking process. Onions, bacon, toasted buns, etc is all done before the meat goes down, so everything stays pretty warm.
If there’s gonna be any kind of delay in eating I toss the burgers and buns in a warm oven.Comment
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Just made 'em tonight and I employed what I believe RichieB said he does, pre-smash them inside. I smash them on wax paper on the counter inside, season them, lay them on pieces of wax paper, pile 'em all on a plate, then all I have to do outside is toss 'em on the hot griddle right quick, done. I don't burn my hand or get my glasses covered in splatter too bad. Wanted to give him props, at first I thought 'that can't work as good', but it's much easier and works 90% as good. Still good crisped edges,much less hassle.Comment
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