I found this technique from a fellow redditor’s comments, and thought to give it a try. Thanks to my daughter for the great filming
by wootr68
28 Comments
beegjohnson
Focus on smashing the edges for a proper smash. These are just thin patties.
caferacer85
Decent first attempt but gonna need to go thinner my man. Those are smush burgers. Smash burgers need laced edges. Get a press, parchment paper would be a help here as well. Smash smash smash.
37366034
It really helps to have the meat around room temp to get a good smash. I have trouble smashing colder meat. It looks like that may be a problem here
bindersfullofburgers
Ahh yes, the infamous pressed burger. Not quite a smash but looks delicious.
Smashed burgers are overrated anyway.
Golden_d1ck
🤣 @ people itt just trying to give op good tips and op getting so butt hurt.
Hamatoros
Thinner and onion on bottom when you smash.
Either way I’d eat it
No_Paper_8794
pressed burgers, but not smashed
stevenfur
Prepare to get roasted in the comments 😂
Happened to me on my last post as well
Enjoy 🍻
HighAndGambling
OP is so salty that people are giving him normal advice. Don’t post on reddit if you don’t want people’s opinion.
Raiders2112
The others are correct about the smashing technique and such, but that’s all just semantics. Long as you enjoyed them, that’s all that matters. Honestly, I think they look damn good and would thrash a couple of those. The real question here, is when are you making these again and what kind of cold beverages should I bring?
Tuv0kshaKur
Not smash burgers but they look damn tasty
value1024
They look good and tasty, so stop being butthurt.
Taste > semantics, but reddit is all about semantics/pedantics, in case you did not pick up on it ; )
UW_Ebay
So kind of you to make all three of those for me I appreciate you
Hulk_Crowgan
Throwing onions on the burger when you grill is preventing surface contact so you’re not getting good sear on that side of the burger. You sound like someone who isn’t interested in self reflection or improvement though, I’m sure your burgers will be find but they could be better if you’d get over your little ego 🤷♀️
WVU_Benjisaur
Smash burgers are deceptively challenging to get just right. I try to caramelize the onions first, then when the onions are almost done, I smash the patties down into the piles. You could also try to get a handheld burger press/iron, keep that on the grill to get nice and hot so when you smash down the meat gets cooked a little faster.
Worried_Monk_3844
More heat. Cooking process is too long
dodgerbrewtx
Your problem is that you don’t seem to understand that a smashburger is a thing and not a technique. So yes, being that it’s a specific type of burger, if you leave out the specific details that make it what it is, people will point that out. Especially on a burger forum.
If I made a smoked pork belly without curing it first, then told everyone it was bacon, that would be pretty silly right? It would be delicious, but it wouldn’t be bacon and me arguing that it still was would be even more silly.
We all had to start out at some point, so defending what you posted as something that it is clearly not, just makes you look foolish. Have some humility and learn from it, then post an awesome smashburger once you get it figured out.
Oklahoma tailgater here- make a big pile of onions on the griddle. Let the raw burger rest on top while the onions “melt” underneath for a while. Then smash.
Quaiche
Dude at least grill those buns.
quizglo
Op: “my first attempt at smash burgers” (implying there will be other attempts and may want to improve smash burger skills). Posting also implies you are seeking advice.
Normal commenter: “looks good, but to make it a smash burger, you’d need to press the edges more”
OP: “well I liked it, so I wasn’t really seeking advice. Just wanted everyone to pat me on the back and tell me I did great.”
Exotic_Succotash_226
Double spatula press hard enough to flatten the whole patty. you want crispy edges and semi caramelized onions.
dreamlucky
You need two spatulas to really get them smashed.
Traditional-Skill206
Would eat that any time of the day, stoners don’t complain and everything tastes great lol
Horrible_Harry
Temu George Motz.
bmbrugge
Grab yourself a cast iron burger smasher with a handle that you can really put some vertical force on. Makes a big difference in your patty crust.
I like to put a piece of parchment paper between the patty and the smasher to prevent it from sticking. 👍
28 Comments
Focus on smashing the edges for a proper smash. These are just thin patties.
Decent first attempt but gonna need to go thinner my man. Those are smush burgers. Smash burgers need laced edges. Get a press, parchment paper would be a help here as well. Smash smash smash.
It really helps to have the meat around room temp to get a good smash. I have trouble smashing colder meat. It looks like that may be a problem here
Ahh yes, the infamous pressed burger. Not quite a smash but looks delicious.
Smashed burgers are overrated anyway.
🤣 @ people itt just trying to give op good tips and op getting so butt hurt.
Thinner and onion on bottom when you smash.
Either way I’d eat it
pressed burgers, but not smashed
Prepare to get roasted in the comments 😂
Happened to me on my last post as well
Enjoy 🍻
OP is so salty that people are giving him normal advice. Don’t post on reddit if you don’t want people’s opinion.
The others are correct about the smashing technique and such, but that’s all just semantics. Long as you enjoyed them, that’s all that matters. Honestly, I think they look damn good and would thrash a couple of those. The real question here, is when are you making these again and what kind of cold beverages should I bring?
Not smash burgers but they look damn tasty
They look good and tasty, so stop being butthurt.
Taste > semantics, but reddit is all about semantics/pedantics, in case you did not pick up on it ; )
So kind of you to make all three of those for me I appreciate you
Throwing onions on the burger when you grill is preventing surface contact so you’re not getting good sear on that side of the burger. You sound like someone who isn’t interested in self reflection or improvement though, I’m sure your burgers will be find but they could be better if you’d get over your little ego 🤷♀️
Smash burgers are deceptively challenging to get just right. I try to caramelize the onions first, then when the onions are almost done, I smash the patties down into the piles. You could also try to get a handheld burger press/iron, keep that on the grill to get nice and hot so when you smash down the meat gets cooked a little faster.
More heat. Cooking process is too long
Your problem is that you don’t seem to understand that a smashburger is a thing and not a technique. So yes, being that it’s a specific type of burger, if you leave out the specific details that make it what it is, people will point that out. Especially on a burger forum.
If I made a smoked pork belly without curing it first, then told everyone it was bacon, that would be pretty silly right? It would be delicious, but it wouldn’t be bacon and me arguing that it still was would be even more silly.
We all had to start out at some point, so defending what you posted as something that it is clearly not, just makes you look foolish. Have some humility and learn from it, then post an awesome smashburger once you get it figured out.
https://www.reddit.com/r/blackstonegriddle/s/HRunmxAO4R is a smash burger. This is not
Oklahoma tailgater here- make a big pile of onions on the griddle. Let the raw burger rest on top while the onions “melt” underneath for a while. Then smash.
Dude at least grill those buns.
Op: “my first attempt at smash burgers” (implying there will be other attempts and may want to improve smash burger skills). Posting also implies you are seeking advice.
Normal commenter: “looks good, but to make it a smash burger, you’d need to press the edges more”
OP: “well I liked it, so I wasn’t really seeking advice. Just wanted everyone to pat me on the back and tell me I did great.”
Double spatula press hard enough to flatten the whole patty. you want crispy edges and semi caramelized onions.
You need two spatulas to really get them smashed.
Would eat that any time of the day, stoners don’t complain and everything tastes great lol
Temu George Motz.
Grab yourself a cast iron burger smasher with a handle that you can really put some vertical force on. Makes a big difference in your patty crust.
I like to put a piece of parchment paper between the patty and the smasher to prevent it from sticking. 👍
Cut the root end of the onions off.
Great job, they look delicious.