Smash burger technique?

[Attjack]

I just press down with a spatula using the other hand to add pressure and don't have sticking issues.

[lonnie mac]

I'm lazy. I don't like the parchment curling either but it works great. These are cheap and a lifetime supply.

https://www.amazon.com/gp/product/B07PPX6FQM?pf_rd_r=4PG4SB1T3YGHQHHKCD87&pf_rd_p=edaba0ee-c2fe-4124-9f5d-b31d6b1bfbee&th=1

[Rod]

Thanks. Just ordered them.

[treesmacker]

Here is another one - I used these on my first attempt at smash burgers, and they worked well... https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

[lonnie mac]

Wax patty... Sounds like my next song!

[Polarbear777]

I smash with the press then scrape the press with the spatula as I lift off the press.

I used parchment and that works though it can be a pain, even the pre cut squares will blow away in the wind and make a mess.

[mrteddyprincess]

This is my preferred method as well. A big spatula can scrape the top of the burger in between the bottom of the press and the burger. Works like a charm with no parchment paper needed.

[JimLinebarger]

I use the BallisticBBQ Ballistic Smasher with parchment paper. Technically not a full smasher but works well and you can get a more unified shape.

[DavidNorcross]

Use two spatula's one on top of the other push down and if it sticks I scrape it off.

[Polarbear777]

Best press I’ve found

http://theburnshopwf.com/product/steak-press/

[HouseHomey]

Two spats. One bigger than the other.

[Mr. Bones]

As others done said, two spatulas works well, with a bit of practice...

Fer visuals, go check out any Sam th Cookin Guy's Burger episodes on YouTube.

[Henrik]

I don’t use spatulas or paper. Just press down, hold a few seconds, then start turning/rotating the press slowly 70-90 degrees and lift. Easy peasy.

[fzxdoc]

At your suggestion, Mr. Bones , I watched The Cooking Guy's videos. He has two Smashburger versions, 1.0 and 2.0. In the second version, he grinds his own meat instead of using storebought 80/20.

Version 1.0. I like the sauce and the onions on this video better:

Version 2.0, very wordy, so watch at playback speed 2.

Thanks for the recommendation, Mr. Bones!

Kathryn

[Mr. Bones]

Always a pleasure to be of any assistance, Milady!