What's your choice anon? Pros and cons? Reasons?

What's your choice anon?
Pros and cons? Reasons?

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  1. 2 months ago
    Anonymous

    I'll take the one that isn't overcooked, because it isn't overcooked.

    • 2 months ago
      Anonymous

      beef jerky BAAAAADD

  2. 2 months ago
    Anonymous

    both styles have merits. thicker single-patty vs double-smash-patties is the main schism i see around me.

    if you're gonna put more toppings on it, give me the single patty with a gas/chargrill cook. but i've found often the thicker patty to be too wet/juicy inside even when its cooked more well done; because the cook doesn't bother juicing it out. some people like this, but i dont. this is a double edged sword and personal preference.

    smash style is better when you want a simpler cheeseburger with some sauce and lite toppings. properly done, your sauce and cheese melt together into a cheese sauce on top of and between the patties while everything sets for a moment after assembly. smashburgers are easier to cook consistently for mindless fast food workers and high volume production line cooks, which denigrates the good examples of them.

    • 2 months ago
      Anonymous

      >too wet/juicy inside even when its cooked more well done; because the cook doesn't bother juicing it out. some people like this, but i dont. this is a double edged sword and personal preference.

      Get extra lean ground beef. I use 90/10. Less fat/water, less shrinkage, more meat flavor. Add a little garlic powder to displace even more juice while they cook so you’re not biting in to a dry ass burger. Five minutes a side and you’ve got a medium burger patty.

  3. 2 months ago
    Anonymous

    double smash patty for me
    - more surface area
    - more flavor
    - more texture
    - easier to make right
    - no need to season the ground meat before forming the patties

  4. 2 months ago
    Anonymous

    To which category does the McDonald’s hamburger belong?

    • 2 months ago
      Anonymous

      thin regular burger

    • 2 months ago
      Anonymous

      Can't let wagies smash mcdonalds burgers. They're not qualified.

    • 2 months ago
      Anonymous

      In the trashbin,

    • 2 months ago
      Anonymous

      Look how much bread there is, there's more fricking sauce then there is meat on that thing..

  5. 2 months ago
    Anonymous

    Smash burger
    Taste better

  6. 2 months ago
    Anonymous

    Smash. Oklahoma.

    • 2 months ago
      Anonymous

      Is that a town in OK? I'm from Detroit so i wouldn't know.

  7. 2 months ago
    Anonymous

    Don't care.
    Just gimme a fricking burger.

  8. 2 months ago
    Anonymous

    Both are good but smash burgers are a fricking meme since places will really charge you $10 for a fricking 8th pound of beef because it's "le smashed!!"
    On the other side of the spectrum, those ridiculously thick boomer burgers are just not fun to eat.... Shouldn't be more than an inch thick but they often are.

  9. 2 months ago
    Anonymous

    the reason it's hamburger instead of steak is because the meat is shitty
    there's nothing to preserve by undercooking it

    so your best bet is smash and slamming it thin for maximum surface area contact and coax flavor out that way
    the idea of a thick burger is moronic

    • 2 months ago
      Anonymous

      You're moronic

      • 2 months ago
        Anonymous

        Someone had to say it and I’m glad you were the hero to step up and do it.

      • 2 months ago
        Anonymous

        you're turning ribeyes into hamburgers, you shouldn't talk

      • 2 months ago
        Anonymous

        >this idiot eats wagyu burgers

        • 2 months ago
          Anonymous

          A wagyu burger from Arby's costs the same as a hockey puck from McDonald's

        • 2 months ago
          Anonymous

          A wagyu burger from Arby's costs the same as a hockey puck from McDonald's

          More like gayYO

      • 2 months ago
        Anonymous

        He's right though. Causing meat (and most foods) to undergo a Maillard reaction brings out new flavors. You don't want to burn the shit outright but that that transitional stage just before burning (also called caramelization) is what you want to go for.

        • 2 months ago
          Anonymous

          >Maillard reaction
          I despise this pseud term like you wouldn't believe.

          • 2 months ago
            Anonymous

            anyone that uses this term unironically in normal conversation or to sound smart in a YouTube video I automatically assume to be severely autistic

          • 2 months ago
            Anonymous

            anyone that uses this term unironically in normal conversation or to sound smart in a YouTube video I automatically assume to be severely autistic

            Neither of you cook.

            • 2 months ago
              Anonymous

              >if you don't use homosexual reddit pseud terms you don't cook
              I never even said you were wrong, I just said you're a homosexual pseud.

            • 2 months ago
              Anonymous

              >Doesn't say "Maillard Reaction" in conversation or when talking about a sear
              >This means doesn't cook

              You're so profoundly moronic that I won't be responding further

  10. 2 months ago
    Anonymous

    Homemade Smash > Homemade Normal > Store Bought Normal > Store Bought Smash

    • 2 months ago
      Anonymous

      >store bought smash
      what?

  11. 2 months ago
    Anonymous

    None of the above, that's all California / west coast shit that should be avoided at all costs like folk wearing sketchers and vans.

  12. 2 months ago
    Anonymous

    >Lazy Chef
    >Only has low quality meat
    >”what’s proportional seasoning?”
    >Frick it just grab a handful of meat and smash it on the griddle
    >Overcooked and dry
    >”Lets call it a smash burger cuz we smashed it and also frick these morons lol”
    >Now somehow a “legitimate” way to serve a burger

    Frick off lmfao

    • 2 months ago
      Anonymous

      I've never had a dry smashburger, but ok. smashburgers seem moron proof from my experience, it's much easier to frick up a normal burger.

      • 2 months ago
        Anonymous

        Idk man I’ve never had a good smash burger, maybe im just getting fricked

        • 2 months ago
          Anonymous

          sounds like you just don't like that kind of burger i guess

    • 2 months ago
      Anonymous

      >dry

      Why do you talk about things you've never had or even tried making

      • 2 months ago
        Anonymous

        I’ve tried them, never had a good one. But good point I’ll try making one on my own. And if it’s actually good then that makes it even worse for smash burgers at restaurants

        • 2 months ago
          Anonymous

          As long as you use like 80/20 beef and high heat you should get a nice, crisp and fatty burger. Hope it turns out well

        • 2 months ago
          Anonymous

          Seems like you should stop going to budget trash restaurants to me. Save up more money, get out of the gutter

          • 2 months ago
            Anonymous

            >budget trash restaurant
            >smash burger

            I hate to break it to you but these go hand in hand. a non budget trash restaurant isn’t serving a smash burger

            • 2 months ago
              Anonymous

              Maybe around your hick hellhole

              • 2 months ago
                Anonymous

                Name one

              • 2 months ago
                Anonymous

                What, you've got an encyclopedic knowledge of every restaurant? Name one indeed... What are you, 12?

              • 2 months ago
                Anonymous

                I'm seeing a lot of yapping and not a lot of naming one single restaurant anywhere in the world that serves a smashburger that's a "high end" restaurant

              • 2 months ago
                Anonymous

                I'm seeing some b***h equate "non-trash" to "high end". How much are you looking to pay, big man? It seems like 0 dollars because you can cook one better at home. Give yourself a chef's kiss

              • 2 months ago
                Anonymous

                Name ONE and I'll concede.

                Oh wait

              • 2 months ago
                Anonymous

                Have you the reading comprehension of a child? How. Much. Are. You. Looking. To. Spend. Big. Man?

    • 2 months ago
      Anonymous

      how the frick do you make a smashburger dry

  13. 2 months ago
    Anonymous

    I thought the only real advantage of the smashed burger was that it took less time to cook, making it slightly more convenient for fast food places.

    • 2 months ago
      Anonymous

      >I thought the only real advantage of the smashed burger was that it took less time to cook, making it slightly more convenient for fast food places.
      I could be wrong, doe, and maybe there is an actual gustatory benefit to this that doesn't have anything at all with making as much profit as possible with the least amount of effort.

  14. 2 months ago
    Anonymous

    i broil mine on the highest rack to make sure i get more of a seared bite

  15. 2 months ago
    Anonymous

    smash if it's an actual smash burger with the juiced up maillard reaction with the onions and mustard
    regular burg otherwise because I like em big & juicy

  16. 2 months ago
    Anonymous

    A charcoal grilled burger will always taste better than any smash burger when using standard grocer's ground meat. That means a home grilled burger is superior to all fast food and restaurant burgers by definition.

    A smash burger shines with custom meat blends though - like ground brisket with bacon for example. Grilling these fatty blends will dry them out and the smash will retain all that delicious fat in the pan to help fry the burger.

    Smash burgers get credit for being easier and faster to do in the kitchen, especially for single burgers. Toast the bun, pan fry, add the cheese, stick the closhe on it, boom burger in like 15 min. Charcoal is gonna be a 45 min hassle to start/clean up for a single burg.

    • 2 months ago
      Anonymous

      you're a moron. once it goes through the grinder its all the same. fatty burger good. lean burger bad.

  17. 2 months ago
    Anonymous

    This is a dumbass thread full of morons. Lemme break it down for you.
    >Cooking indoors- Smash patty
    >Cooking outdoors- Regular patty
    There's no other answer. This take is empirically correct.

  18. 2 months ago
    Anonymous

    Smashing it is one more thing I have to clean, so I just press down on them with my spatula as everyone under the sun always told me not to right up until smash burgers became a meme

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