I remember when I was a kid in 70"s, a Wendys commercial ahowed them pressing down hard on burger with metal spatula. The voice over guy said they did that to lock in juices. And after every bite of burger they would wipe mouth with napkin because burgers were so juicy. 😊
So long as the burger is smashed at the beginning before the fat renders then it definitely does lock in the juices. Once the burger is flipped it should never be pressed down on again. I can't remember that commercial although I should since I was born in 65. I used to love Wendy's. Haven't been there in a long time.
Definitely not too thin. Perhaps you're not familiar with smashburgers and the process needed to make them. There should be little holes throughout the meat and thin edges so they get crisp.
@@TheFoodExperience I’m fully aware not need to educate anyone about preferences you may like them thin but myself I prefer them a lil beefier 😆 not fully yet a burger but still a smash burger nonetheless just with a tad more beef
@tristantobar140 My goal was to show people the method for making proper smashburgers. Sure, they could definitely be thicker if you would like. But by default this is how it's done at most any Smashburger restaurant.
@@TheFoodExperience not necessarily there’s a double smash there’s a triple smash there’s a smash with onions. There’s an open face smash. There’s even a thick smash. And to top off they even have a patty melt. However If you really wanted to, you could’ve made a video of all of those. However, I was just saying to.Thin that’s all
That is a total myth you know? Actually that's not what happens. You smashed down to get a good maillard reaction. Actually was a super juicy burger. The problem with a lot of smashburgers is people don't know how to cook them properly. They are cooked super fast. I would say in 2 minutes or less.
Wrong. The juices are still locked in. With this style burger you press flat and the burger cooks fast and stays juicy. Cooks in it's fat. On a regular grill anytime you press the burger , the juices drop into the flame. Big difference. If done right this style is the absolute BEST!
@@MrScubajsb I used to use parchment paper. I forgot which channel but I saw the person heat up the smasher for 10 seconds before smashing. You have to make sure to slide it off and not lift straight up. Works like a champ every time.