Yaworski
Hawkeye
I find it amusing that for decades we were told to not smash our burgers and now we're being told to smash them.
BBQ lore..........
- Thread starter Bob Wright
- Start date
I find it amusing that for decades we were told to not smash our burgers and now we're being told to smash them.
You really don't smash the patty as it cooks as was done in the past. Now you make 4-5.5 oz. ball of 80-20 hamburger. Then after a few seconds on a 450-500 f griddle you smash into a patty and hold about 10 seconds. That should give you a nice crust on one side. Then flip that baby over and cook for a very short time. Now you have a GREAT juicy burger. I do not do burgers on the grill anymore. Burgers on a flattop at the Dinner were always the best. Then came the fast food joints and killed the burger until the portable griddle came along. JMHO
Last edited:
Killer Bee
Advanced Level Novice
beef and pork get along fine 
- Joined
- Apr 3, 2012
- Messages
- 10,877
If you smash it with a hot cast iron pan, it sears both sides at once.
Yaworski
Hawkeye
Sounds like you're smashing it while it cooks.
Not quite. Smash, hold pressure for 10 seconds +- to get the crust and seal in the juices.
When all else fails watch the videos. Flattop King is a good start.
Yaworski
Hawkeye
Still sounds like smashing while cooking.
OK you win Smash the SOB
Yaworski
Hawkeye
Nah, it sounds stupid. I'll stick with fat juicy burgers. However, you do you.
