Announcement
Collapse
No announcement yet.
Kenji does smash burgers
Collapse
X
-
Smashing thanks for sharing I use a trowl and a 8 inch paint scraper that I use to flip the patty after scraping. I tried this smaller double patty thing a couple weeks back for 36 burgers (60 patties) and it didn't turn out as I planned actually was a bit of a flop. 😶
They shrunk too much. I came to the assumption / conclusion that the ground beef was too lean. Will be trying again but with further experimenting before going out and doing a whole bunch.😊
-
Club Member
- Aug 2017
- 7558
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
Good stuff but that's not a smash burger.
^^^ I take that back. I apparently watched the wrong video.Last edited by Attjack; October 21, 2019, 02:17 PM. Reason: Correcting my initial incorrect statement.
- Likes 1
Comment
-
Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by holehogg View PostSmashing thanks for sharing I use a trowl and a 8 inch paint scraper that I use to flip the patty after scraping. I tried this smaller double patty thing a couple weeks back for 36 burgers (60 patties) and it didn't turn out as I planned actually was a bit of a flop. 😶
They shrunk too much. I came to the assumption / conclusion that the ground beef was too lean. Will be trying again but with further experimenting before going out and doing a whole bunch.😊
- Likes 3
Comment
-
That's what I figured, I guess as well, but I was hoping you had a secret technique that I needed to know. I'm still pretty enamored with my newish grinder attachment for the Kitchenaid but I might have to have the butcher do it for me next time. That reminds me of a story. When I sat down at the bar last year and realized my butcher was sitting next to me I immediately bought him a drink. I mean why wouldn't I?
- 1 like
-
When I grind my own burgers I usually trim off all the visible fat I can see and then weigh the trimmed roast and the fat that I trimmed off. If that doesn't do the 80/20 then I take some beef fat from the freezer. One of our local grocery stores gives the fat to me no charge if they have any. I usually wait until I know they are having a sale on prime rib before I ask for the fat. :-)
- 2 likes
-
Moderator
- Nov 2014
- 13629
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
When I make them, I follow his advise from his book that says to make them about the size of a golf ball. Then I let them sit in the fridge, uncovered. I also handle them gently and I don't work them too much. I think this helps with the texture and binding of the burger when being pressed.
I get the griddle hot then I add finely-shaved onions, place the ball on the onions with parchment paper on the top of the burger ball, I then smash them with a press. (the paper keeps the meat from sticking to the press) I use the Blackstone press or a trowel. I let them go for about two mins, then flip. I add seasoning and I give them about 1 min on that side, then add processed American cheese. I then scrape them and double stack them all.
The buns get a spread of ghee and are toasted next to the burgers. I generally make some homemade animal sauce, add avocado and bacon and the is my version of the smasher. I like to use 80/20 Burger or SRF hamburger. They are quite the hit around my parts.
- Likes 3
Comment
-
It looks good of what he does. But after seeing it I prefer Guga’s, which I do & my wife & friends love. They would probably like Kenji’s too. I have posted once & it was two 2 1/2 to 3 oz GChk, with a slice of cheese on each pattie. In my case the bun matters, I ‘ll go with a brioche & NO junk (sauce) on it. You want mustard, onions, pickles, it’ll be on the side. You want cat soup, bring yer own. My wife insists I make them this way & is her yard stick for burgers. If it make others happy, I’m ecstatic. 🕶
- Likes 2
Comment
-
Cat soup? I guess you got a point there. See https://www.buzzfeed.com/andrewziegl...ctually-liquid
- 1 like
-
Club Member
- Sep 2016
- 1341
- Spokane, WA
-
Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
I have been making Kenji smashburgers ever since he did his Shake Shack knockoffs on America's Test Kitchen years ago. Some of the best burgers ever. I am a huge fan of plain, grilled burgers but when I really want to make a good burger it is smashing all the way.
Comment
-
Club Member
- Aug 2018
- 1094
- Heart of Dixie
-
Kamado Joe Big Joe III, Recteq 1250, PKGO, Jumbo Joe and PBC. Weber kettle @ the hunting camp.
I did a variation a month ago, copied from Kosmos Q onion burger. I used a mandolin to thinly slice some vidalia onions and cooked smash burgers. My kids LOVED them. My wife, not so much. She prefers burgers the old fashioned way, not smash burgers......
They cooked up nicely on my Primo cast iron. That thing is a tank and I didn't worry about scraping the seasoning off with my spatula. I will however minimize the use of ghee before I put the burger down, I like that idea.
Comment
-
Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
-
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I haven't quite managed to perfect this technique quite yet, but if you like smash burgers, you have to try a Lacy-Edge Burger. In this video they start talking about them at around 1:45. The whole video is awesome as are the burgers I've made based on the video, but the lacy-edge ones are awesome!
- Likes 3
Comment
Announcement
Collapse
No announcement yet.
Comment