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Smash burgers I made :) (infosec.pub)

submitted 6 days ago by Cris_Color@lemmy.world to c/foodporn@lemmy.world

15 comments fedilink hide all child comments

It was hard to get a good picture, sorry it's not that amazing of a photo 😅 thoughts on how to better photograph a smashburger are welcome if something comes to mind

Just some cheap buns
Two smashed pattes on each (w/salt and pepper)
American cheese
Sliced poblano
And ketchup & mayo

I used to really like doing fresh jalapeno, but now generally have to avoid spicy food for dumb reasons so poblano has been a nice substitute.

For the patties you just roll ground beef into a ball roughly the size of a golf ball, maybe a tad bigger if you want, get your cast iron super hot, and then place your patty ball on the cast iron, and smash it down with a suitable metal implement- I use a flat, non-slotted cookie scraper and use the butt of a silicone spatula to press down on the top of the spatula since it's hard to get good leverage on the cookie scraper without putting your hand too close to the sputtering hot pan

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[–] Routhinator@startrek.website 1 points 6 days ago (3 children)

I was wondering what a "smash" patty was. After reading the description they... Are just patties. Flattening a ball of hamburger has always been part of making patties... I guess you can call it "smashing".

Looks delish, regardless.

[–] Cris_Color@lemmy.world 10 points 6 days ago

When you smash it into the griddle or pan instead of flatting it before cooking the patty ends up thinner and browns really deeply, getting crispy lacey edges that crunch slightly as you bite into them

Smash burgers turn out fairly distinct from regular burgers where you form the patty in advance :)

[–] remon@ani.social 5 points 6 days ago

I think the difference is that a traditional patty is shaped before you grill it. A smash burger is shaped by being smashed directly on the grill.

[–] lemmyman@lemmy.world 3 points 6 days ago (1 children)

The end result is very different, it gets a very thin and crispy crust and nice crispy edges. The patties are also usually about half the weight (and therefore half the thickness) so the ratio of crust to interior is higher. If you just gently place a pre-formed patty on the pan you get something with a lot less browning and none of the crispy crust

[–] BlueSquid0741@lemmy.sdf.org 3 points 6 days ago

Yeah, I’ve tried to make a smash burger by squishing down a pre-formed patty. It doesn’t bring the magic in the same way.