How do I make smash burgers that don't suck?

How do I make smash burgers that don't suck?

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  1. 2 months ago
    Anonymous

    Did try flavoring your meat at all or are you cooking straight ground beef?

    • 2 months ago
      Anonymous

      I haven't cooked any yet, just looking for tips on things like smashing

      have a fat black lady sit on them instead of using your hands

      I don't know any (yet)

      • 2 months ago
        Anonymous

        >just looking for tips on things like smashing

        For the best smash burgers, take the ball of meat and press your hand down to squish it onto the pan/griddle, using a spatula is what pussies do.

        • 2 months ago
          Anonymous

          whenever I use a spatula it sticks to the spatula

          • 2 months ago
            Anonymous

            Use a piece of parchment paper between the spatula and the meat for the initial smash

  2. 2 months ago
    Anonymous

    have a fat black lady sit on them instead of using your hands

  3. 2 months ago
    Anonymous

    no matter how much i smash your mother in the way she likes, she continues to keep sucking
    so i can’t help

  4. 2 months ago
    Anonymous

    i feel these are only popular because people are afraid of rare meat.

    • 2 months ago
      Anonymous

      I hate the texture of raw meat.

    • 2 months ago
      Anonymous

      While overcooked burger patties suck I would still make the patties reasonably thick, and cook only until the meat juices start escaping and then place the cheese on top
      That way it has a gradient of doneness without being underdone

      • 2 months ago
        Anonymous

        https://i.imgur.com/e5tFB3m.jpg

        i feel these are only popular because people are afraid of rare meat.

        It's because they were historically quicker to make and cheaper because they used less meat per patty
        This also made it easier to stack multiple patties in one burger without it falling apart or being too large to properly hold

        A good smash is done only once, and quickly

    • 2 months ago
      Anonymous

      They're popular because they are extremely tasty, the smashing process allows more oil to be suspended into he burger, more oil==more flavor, plus it increases the amount of surface area that undergoes maillard reaction, making the exterior slightly crispy while the inside remains tender.

      project less

    • 2 months ago
      Anonymous

      Free range grass fed meat wherever possible. Healthy animals taste better.
      Add a little liver to the meat before you run it through the grinder (or ask your butcher to do it if they're grinding it for you). Organs have stronger flavour and more vitamins than muscle.
      A pinch of salt and pepper per patty. Further seasoning will detract from the meat.
      Caramelise your onions by frying them very slowly in unsalted butter. Use real cheese, not processed slices.
      Wholegrain buns if possible. Toast them before buttering so they don't get soggy when the butter melts.
      Chop your lettuce very finely to release flavour. Thin ribbons of lettuce also tend to stick together so they make less mess.

      Rare meat is good. Rare ground meat is not good.

      • 2 months ago
        Anonymous

        >Add a little liver
        Interesting
        >Use real cheese, not processed slices.
        >Wholegrain buns
        This is the point where you lost it. Most "real" cheese is terrible on a burger. It won't melt correctly and when it does melt it splits. This is what processed cheese is *for*

        Wholemeal buns are terrible in all ways. Potato buns are one hundred times better. Also
        >Toast them before buttering so they don't get soggy when the butter melts.
        what the hell are you doing? You toast the bun on a hot pan or griddle with some butter, then you use the same pan or griddle to cook your patties.

      • 2 months ago
        Anonymous

        Jesus frick this guy is insufferable

        >Free range grass fed meat wherever possible. Healthy animals taste better.
        Shut the frick it's ground meat not a rare steak
        >Organs have stronger flavour and more vitamins than muscle.
        They have a distinct flavor, one that many would probably not want in a burger.. Also frick this idea of vitamins unless you eat shit we're not running vitamin deficits here.
        >Use real cheese, not processed slices
        Why

        • 2 months ago
          Anonymous

          I'm not him but he's absolutely right (albeit a tad pretentious) in everything he said barring this
          >Rare meat is good. Rare ground meat is not good.
          Rare ground meat is perfectly fine provided it's freshly ground by a known source in a sanitary environment. Steak tartare is perfectly acceptable for this reason.

          I find organ meat to be a wonderful addition but I admit it may not be for everyone

    • 2 months ago
      Anonymous

      What's up ja/ck/
      I'm a big fan

  5. 2 months ago
    Anonymous

    dumbest burger trend in recent memory

    make normal patties like god intended

  6. 2 months ago
    Anonymous

    use only dried oignon that have been reconstituted in water. much more delishes than those foul fresh ones

  7. 2 months ago
    Anonymous

    Smash burgers are moronic and for hipster queers

  8. 2 months ago
    Anonymous

    Use good meat.
    Add salt and pepper.
    Squish it down.

    It's kinda hard to frick up if you have good ingredients.

    • 2 months ago
      Anonymous

      you don't smasch it with onions?

      • 2 months ago
        Anonymous

        I like raw onion on my burger, so I put it between the beef/cheese and the bacon.

  9. 2 months ago
    Anonymous

    i like to pour liquid smoke in mine and always use medium ground

  10. 2 months ago
    Anonymous

    Put 1/4 cup worcestershire sauce, 1/4 cup diced up shallots, 1tbsp onion powder and 1tsp MSG per pound of meat. I did that the other day, I think the worcestershire sauce made the biggest impact, very delicious. Topped with a little mayo and more shallots to get a very oniony burger. I forgot to melt the cheese on top so I just microwaved it for 30s with cheese and bun and everything so the bun got very warm too.

  11. 2 months ago
    Anonymous

    Don't smash them. Overcooked burgers will always suck.

  12. 2 months ago
    Anonymous

    By and large, regarding smash burgers my friends and I found that the tool was the most important part. You need something that'll sharply scrape the patty away from a pan. A food safe paint scraper is your best bet.

    • 2 months ago
      Anonymous

      why not just use a metal spatula like a normal human being

      • 2 months ago
        Anonymous

        They're too bendy, you need something that will press it hard into the grill

        Don't smash them. Overcooked burgers will always suck.

        Lacy crispy beef is delicious, though

  13. 2 months ago
    Anonymous

    don't smash them

  14. 2 months ago
    Anonymous

    onions, then mustard, then the ball on top and smash it flat. Smash burgers are different than regular burgers smashed flat. The mustard and onions contributes to an exaggerated maillard reaction.

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