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So I've been doing smash burgers for a while on my Blackstone. I usually do 4 at a time. I'm still trying to figure out the best smashing method. I have a 6" round Lodge press and unless I use wax paper between it and the meat, at least one of them wants to stick to the press. I've tried spraying the press with oil before each smash and that produces varying results and adds extra mess. The wax paper works the best, but is a pain because it wants to maintain it's curled shape from the role.
So what is the secret to getting a consistent smash without mutilating the patty?
This is what I do as well. Smash with spatula and press further with a second spatula or scraper. If they start to stick to spatula, I have the second to help ‘unstick’ them.
You may have to find a restaurant supply store to get these but they will eliminate the wax paper "curl". They are called patty papers and are specific to stacking.
All I do is buy a roll of parchment paper and then I’ll cut my own squares. The do curl as I am cutting them but I’ll lay the squares flat in a zip top bag then they get stored under my rolls of aluminum foil, cling wrap and vacuum seal bags. After a few days under these things they stay flat.
I have the same press. I almost always use a piece of parchment paper. It prevents sticking and also helps with clean up.
I will just lightly roll a 3oz patty and smash it on the griddle with my hand then follow that up with using my wide spatula and press down. Works good. I find keeping the spatula on the griddle and hot helps it from sticking to the meat.
I use a stainless steel cement trowel and I don't have the problem. If the meat warms a bit after being out of fridge I find has the tendency to more prone to sticking.
I have been using sheets of parchment paper rather than anything on a roll. That works great for me. Also, I get more mileage out of a box of it by cutting the sheets in half.
For the paper (whatever type) roll thing................maybe I'm missing a complication, but I just turn it over before use and give it a quick roll the opposite way. Lays reasonably flat every time.
After many smash burger cooks adhering to the original recipe I’ve settled on "smashing" the burgers using wax paper BEFORE putting on the Weber kettle griddle. Results mirror burgers you get at one of their restaurants.
Two spatulas. Never thought of usin any kind of paper. If, if one sticks a little, I just scrape it off so gently with the "other" spatula. I usually do about 8 when I cook (that’s 16 to those of you in Oconomowoc).
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
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> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Like FireMan , I use two spatulas. No paper. If I'm worried about the possibility of sticking, e.g., if the meat is a little on the warm side, I "lubricate" the bottom of the spatula by using it to spread oil around on the griddle before smashing.
I use a stainless steel spatula and push down while pulling across. From the motion you would think that you would be spreading the burger, but it seems to stay in place and pull away from the spatula. If I simply lift, I get sticking
I use parchment cut into a small square or rectangle depend if I smash one or two patties as a time. I use reuse the same square of parchment for every burger, so it doesn't bother me having to use it and it adds all of 10 seconds of effort to cut a square and hold it under my trowel to smash, so have no burning desire to figure out a way not to use it while not sacrificing the crust.
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