SMASHBURGERS, Is thinner better? | BLACKSTONE GRIDDLE

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I have had a lot of comments saying "It's not thin enough, needs to be thinner, that's not a Smashburger". Well I am about to find out for myself is thinner better. Check it out!!!
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Опубликовано:

29 июн 2024

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Комментарии : 392

@jamesmoore1743 2 года назад

Great experiment but to be fair the thinner you make it the less you have to cook it so actually it's stayed on the grill longer than any other Burger cuz that's the one you started

@cookingwithbigcat 2 года назад

Thanks James. Yeah I had another comment saying something similar. I think I'm going to do another video about how to make a thinner smashburger (less time to flip). Appreciate the feedback...

@jimlow6824 2 года назад

Right! He put the meat down from left to right but smashed starting from the right???

@TheRookieChefYoungReno 2 года назад

@@cookingwithbigcat Chef Big Cat.. Your dish still came out amazing.. No matter the duration of time or how thin it was.. the importance is, you still was able to productively finish this dish with a superb outcome! You get my vote.. That's why I highlighted you on my highlight video because you went above and beyond to still incorporate that dish... keep up the good work brother Chef! ❤

@kiillabytez 5 дней назад

Of course it cooks faster as there's not as much meat to cook.

@videeau Год назад

Maybe the super thin burger was dry because you went back and smashed them a second time. You're only supposed to smash them at the beginning. If you smash them later, then you squeeze out all the juice.

@cookingwithbigcat Год назад

Thanks for the feedback!!

@markbradakis5521 Год назад

And the thinnest burger should have been first off the grill, not the last.

@mjnagan Год назад

Ice cold burger balls solve this.

@ashrafthegoat Год назад

@@mjnagan After grinding my burger meat, I find that leaving them in a cold refrigerator keeps the burgers juicy upon cooking them.

@ScoobyDrewski Год назад

6 secs per smash

@GrillSergeant 2 года назад

Great video Mike! Congrats on having a video blow up and you are a stones throw from 20k subs!! That’s rad! I would have picked the middle one too! 🍻

@cookingwithbigcat 2 года назад

Thanks Andrew, appreciate you brother!!! Cheers!!! 🍻

@harddocs Год назад

Yo bro - I LOVE the way you do all of these various comparisons! Great content. I know this vid is a year old, but still HUGE value for new griddle owners.

@cookingwithbigcat Год назад

Thanks HD, appreciate the compliment...

@Abolt20 2 года назад

All three look amazing!! Got to get me some scrapers like that. Good test and thanks for sharing! Have a good one!!

@cookingwithbigcat 2 года назад

Thanks brother, I'm looking forward to making some Asian food with the spatulas. Hibachi style...

@ralphbarnes4756 2 года назад

Where did you get those scrapers? I would love to purchase some of them.

@M22FL 2 года назад

Thanks Mike! Just got a blackstone and haven’t stopped cooking and experimenting since

@cookingwithbigcat 2 года назад

They are a lot of fun, enjoy brother!!! Happy 4th!!!

@RiverCityBBQ Год назад

Try doing it without oiling the flat top, I think that’s why the thin one started breaking. A proper smash burger you actually want it to kinda stick, then you scrape it off good to get all the crust up.

@cookingwithbigcat Год назад

Thanks brother, I'll try that next time...

@pamelalynn3666 2 года назад

Wow!! I am thinking middle one also!! looks wonderful! thanks Mike!!

@cookingwithbigcat 2 года назад

Miss you guys, we are going to have to plan a get together soon!!

@allthingsunrelated2919 2 года назад

Really appreciate this experiment. I always felt like a lot of people miss out on the smash part and just cook thin burgers. But sounds like thin but not too thin is the best! Awesome video 👏

@cookingwithbigcat 2 года назад

Thanks for stopping by. I actually made another thin and juicy smashburger video a few weeks ago...

@allthingsunrelated2919 2 года назад

@@cookingwithbigcat I will certainly have to check it out 👀

@kiillabytez 5 дней назад

No, thick and juicy is best. I like my steaks thick too. If I want thin, I'll just order a BLT.

@ronathanstainey7277 2 года назад

Thanks Big Cat! Great experiment.

@cookingwithbigcat 2 года назад

Thanks Ronathan, appreciate you!!!

@PicklesBBQandCooking 2 года назад

Good experiment Mike! Some days a thick burger is the way to go, other times a smashed burger, but dry isn’t good. Cheers brother! 🍻🍻🍻

@cookingwithbigcat 2 года назад

Thanks Charley, enjoy the rest of your weekend brother!!!

@9929kingfish 2 года назад

Great experiment. Very useful information.

@cookingwithbigcat 2 года назад

Thank you! Cheers!

@madweazl 2 года назад

I set heat to highest it will go (36" 4 burner Blackstone). I smash them to between your two thinnest ones using the Blackstone version of the same press you have (I've tried 3 different ones and like it best) and parchment paper (a must in my opinion). Don't hold the smasher on it, just hit it and go to the next one. The high heat sets the perfect maillard reatction rapidly without over cooking the rest of the patty. I'm usually finished in less than half the time you've taken which can get a little chaotic (I usually do 4 patties at a time so nothing gets overcooked) but they come out fantastic. For melting the cheese quickly to minimize cook time, I group the patties close together, hit with a small amount of water, and cover (takes about 10 seconds to completely melt the cheese).

@cookingwithbigcat 2 года назад

Thanks Aaron, check out my video I'm releasing tomorrow regarding thin and juicy smashburgers. I think you'll like it...

@mrs.m4702 2 года назад

Hello Big Cat. Job well done on all levels! My personal preference is the thinnest smash with that amazing crust! Yum-O!! Thanks so much for sharing. God bless. 🧑‍🍳

@cookingwithbigcat 2 года назад

Thanks again Mrs. M!!!

@jetkaneshiro1754 Год назад

great video!!!! earned a sub man keep it up

@4seasonsbbq 2 года назад

Fan-freakin-tastic Mike. I would not turn down any of them. I love smash burgers. Great video brother 👍

@cookingwithbigcat 2 года назад

Thanks Ron!!!

@joshuaparisio788 Год назад

Im doing smash burgers for the first time tonight! thanks for the tips!!!

@cookingwithbigcat Год назад

Hope it worked out for you, thanks for stopping by...

@ToddB1 2 года назад

Never thought about it too much but just kinda figured a smash burg was smashed to the max. Great comparison, thanks Big Cat.

@cookingwithbigcat 2 года назад

Thanks Todd, appreciate you!!!

@davidmatke248 2 года назад

That was a great experiment!

@cookingwithbigcat 2 года назад

Thanks David, appreciate the feedback...

@ZooomaCW 2 года назад

To keep them better together, I think I would've formed patties, then "smashed" 'em a little thinner on the grill. Looks yum!! First time watcher, new sub!

@cookingwithbigcat 2 года назад

Thanks Zoooma, check out my video I'm releasing tomorrow morning. I think you'll like it...

@thegalleryBBQ 2 года назад

Mike awesome experiment and one I may have to piggyback off of and try. If I do you'll get the proper shout-out. Thanks, brother. Good job!

@cookingwithbigcat 2 года назад

Anytime Tommy!!! We're all partners in this biz as far as I'm concerned...

@rollydoucet8909 2 года назад

Place a piece of wax paper on the meat before 'smashing', it prevents the beef from sticking to the smasher. Once the desired thickness is met, peel off the wax paper. You can use the same piece of wax paper for all of the patties.

@cookingwithbigcat 2 года назад

Thanks rolly, I usually do but forgot to break it out before I started the video lol... Parchment paper works even better...

@JayBates 2 года назад

I used to do the wax paper trick. But if you leave the smashing device on the griddle when putting the patties on it will heat up and become non stick. I haven't used wax paper since figuring that out. Much more convenient to use my spatula for smashing.

@poughquagpops3379 Год назад

Parchment paper all the way. Waxed paper is just that: paper that has wax on it. Wrong application.

@kmbbmj5857 2 года назад

I tend to make mine about like your middle version. Best combination of juice and crust in my opinion. The other day I accidently over smashed and wound up a bit like your thin version, kind of falling apart. Tasted great, but I agree that it got a little drier and a bit to the "burnt" taste rather than the nice Mailliard crust taste you're looking for.

@cookingwithbigcat 2 года назад

Thanks kmb bmp, I actually did another video a couple weeks ago making one super thin and juicy. You should check it out...

@Rbouch Год назад

Love the experiment….and I love smash burgers……I believe the middle one is the way I prefer them….and onion smash burgers 🍔 are even better! I just subscribed!!!

@cookingwithbigcat Год назад

Thanks Robert, big onion fan here as well. Have a great Sunday!!!

@jeffvandeneikhof1527 2 года назад

My family had their first smash burgers about a month ago, and we can't get enough. We have been using a 75%/25% mix for the ground beef, and even when they are smashed super thin they remain crispy and juicy. My mouth was watering just watching you take a bite!

@cookingwithbigcat 2 года назад

Thanks Jeff, yeah you can't really mess up a smash burger on the Blackstone. Glad your family enjoys them!!!

@troysweb 2 года назад

Amen, they are simply delicious!

@brozejn 8 месяцев назад

This is such a great experiment! I would recommend trying without any fat/butter on the grille before smashing, the fat in the burgers will release them when the crust is ready for flipping and you get a better maillard effect. I love rolling my smasher a bit around the outside/wiggeling it so the edges gets super thin and crunchy.

@eaccer 2 года назад

I LOVE the fact that you eat your burgers plain without much condiments (onthe videos ive seen at least). Great video!

@cookingwithbigcat 2 года назад

Thanks, appreciate you stopping by...

@ZooomaCW 2 года назад

ZERO condiments for me. Always. Just a cheeseburger plain. If anything, I'll do lettuce and onion, perhaps bacon. Rarely I'll do sauteed onion. For me that's the best way to really enjoy the burger!

@brunoloiselle2710 2 года назад

Great video. It's all about personal taste and that's what I like about my GRIDDLE. I can make it how ever you like, super smashed or less smashed all in 1 shot. I believe in trial & error and that's the only you can really find what you like best. GRIDDLE ON DUDE.

@cookingwithbigcat 2 года назад

Trial and error fur sure!!! Thanks Bruno!!!

@giusoblend-pl8jr 8 месяцев назад

Now I thank you very much for the very good video, the truth is that it is very exemplary. I live in Mexico, Cancun and I am about to open a Smash Burger hamburger establishment and it helps me a lot. Everything I see in the United States may be that you may have lacked a little bit of grinding into the meat so that the third comes out better and not so broken.

@HobiesGarageBBQ 2 года назад

Great stuff!!

@cookingwithbigcat 2 года назад

Thanks brother!!!

@rickolson3114 2 года назад

Growing up there was a local burger joint that made burgers that were very thin with cheese and their own 'secret' sauce, that's it. Simple and they were truly great burgers.

@cookingwithbigcat 2 года назад

Thanks for sharing!

@DaveEdmonds-wp6ue 7 месяцев назад

Them burgers all look awesome.👍👍

@bradcampbell624 2 года назад

I'm late to the party, but Great Experiment. Also glad you tried them w/o condiments. I'm more used to the style like Freddy's Steakburgers, or Steak 'n Shake, which I guess would be the thinnest patties (and love them). They both also use a fattier meat blend tho. All said, some mustard and maybe a slab of heirloom tomato, and I'm a very happy comatose camper later.

@cookingwithbigcat 2 года назад

You had me at heirloom tomatoes lol... I used to grow my own and they were sooooo good. Thanks Brad!!!

@curtdunlap6818 Год назад

I've not made smashburgers yet, but I have made smashsausages and the thinner, the better! I finally stumbled on the pregrease trick and in fact also dab some oil or rendered grease with my spatula on top of each ball before the smash with resounding success. The other trick is to clean off your spatula (or smasher) after each smash. Since I've been doing this, I've not had one sausage patty break apart. I hope it works for beef! Thanks for the smash trials! 😋

@TheBeardedItalian 2 года назад

Great cook Mike!! My favorite Blackstone cooks are breakfast followed very closely with smash burgers!! I think you could smash too much though. The middle one is about where I smash mine. Great job demonstrating all these!! 🔥🔥🔥👊🏼👍🏼🍻

@cookingwithbigcat 2 года назад

Thanks O Bearded one!!!

@RickWDonovan 9 месяцев назад

Nice, thank you.

@tomrizzo1554 Год назад

Good job.. thanks

@cookingwithbigcat Год назад

Thanks Tom!!

@rush2124u2 2 года назад

Excellent job man. I have made smash burgers many times just as you did and smaller patties have more flavor and are much juicier. No condiments Bro as you said the meat and the cheese is freakin Ace. You have good taste

@cookingwithbigcat 2 года назад

Thanks Sam, appreciate you!!!

@Annette-tq2rl 2 года назад

Great video. I found a great way to smash my burgers. I found this on Ballistic BBQ. He uses a tortilla press.

@cookingwithbigcat 2 года назад

Thanks Annette, yeah Greg knows his burgers for sure. Appreciate the comment!!!

@poughquagpops3379 Год назад

I use a seriously heavy duty spatula and use a wooden spoon in my other hand to help press down on the spatula to really squash it and make the edges very thin. Heavy duty spatula also makes it easier to scrape up your patty to flip. I put nothing on my cast iron griddle but my burger. Parchment paper keeps everything happy.

@gunnarbiker 2 года назад

Dude you make me starve every time you put out a video!!! I like my burgers a tad thicker like the one in the middle. Great job! Going to eat!

@cookingwithbigcat 2 года назад

Thanks Erik, then I did my job making you hungry lol...

@danpilarski7910 Год назад

I just started making smash burgers for the first time. So good burger heaven

@cookingwithbigcat Год назад

Definitely burger heavan!! Thanks Dan!!

@ZooomaCW 2 года назад

Miami Lakes? I lived briefly in Miami Lakes! Love the little town "square" kind of area, at Christmastime especially, and indulging at Shula's there. I really like that corner of Dade.

@cookingwithbigcat 2 года назад

Thanks Zoooma, I hear you about Miami Lakes. Very cool town...

@jeffincabo 2 года назад

Cat , we like our's smashed as much as possible and still be able to keep the patty together ! Thinner the better brother ! Great video !

@cookingwithbigcat 2 года назад

Thanks Jeff, there was definitely a difference...

@charleyt4965 2 года назад

thanks for this comparison Big Cat! I think you are on to something!

@cookingwithbigcat 2 года назад

Thanks Charley, there really was a difference between the thinnest and thickest... Appreciate the comment!!

@charleyt4965 2 года назад

@@cookingwithbigcat I wondered if the really thin one was more like a bacon sandwich?

@BBBYpsi 2 года назад

This is a great comparison video. I do mine at 3-3.5 oz to make the smash burgers. I use wax paper & just press down like the last one you made & key do not move smasher around for 15 seconds. The wax paper will keep it from sticking & falling apart. Just a suggestion. But IMHO it is how you want to do it & there is no wrong way. Either way they taste fantastic. Once again great video. I watched this after making some spaghetti pasta with garlic butter shrimp some olive oil & pesto.

@cookingwithbigcat 2 года назад

Thanks Roger, it's obvious you like to cook as much as I do. And I agree, there is no wrong way to cook as long as it turns out good or at least to your liking...

@guitarhole Год назад

Is thinner better? Yes. Yes it is. The outside of a burger is always the best part. Thin is the best way to marry the in with the out. If you want it thick, make it a double.

@cookingwithbigcat Год назад

I'm with you!!! Thanks for the comment!!

@frankyohance4625 2 года назад

This video was a great excuse to cook yourself three delicious burgers!

@cookingwithbigcat 2 года назад

That's awesome, I'm actually releasing another burger video tomorrow morning. You nailed it!!!

@dougstitely5136 2 года назад

I love me some smash burgers buddy. You just made me hungry for some. Lol. Take care and awesome video!

@cookingwithbigcat 2 года назад

Thanks Doug!!!

@bepbe11 2 года назад

Great video!

@cookingwithbigcat 2 года назад

Thanks for the visit!!

@PAPATexas 2 года назад

I need to figure out how you added the Amazon link in the i-card! I have never toasted buns 1st. My wife would want the middle one, I would prefer the thickest ones or the middle ones. Good job on showing this Mike. Actually, I would eat any of them!

@cookingwithbigcat 2 года назад

Lol, thanks Papa...

@troysweb 2 года назад

We got a Blackstone E-series 17-inch recently, so I've been experimenting with smash burgers too & this THICKNESS issue has been my main question as I talk my way through my videos making smash burgers. I've smashed super thin burgers on my counter top between folded layers of parchment paper with an 8" cast iron skillet (worked great as a smasher) and then slapped them on a 500 degree griddle. They were outstanding, but 500 F was too hot for my plastic spatula and it was tough scraping the meat up to flip it! I also tried plopping slider sized 1/8 LB meatballs on the griddle and used p-paper + 2 quart pyrex bowl as my smasher & it worked great too! I could see through the pyrex and p-paper so I tried various "techniques" - like rolling the bowl at the outer edges and making a broken "lacy" fringe while keeping a thicker middle & that was just as great as a larger but thinner burger! Long story short... try different things - it's hard to screw this up... Great video - sub'd!

@cookingwithbigcat 2 года назад

Thanks brother, they are hard to screw up lol... 🤣

@griddlecookeatandmore 2 года назад

No matter what thickness you like you have to smash it for that crust. Nice video and I have to go make me a smashburger.

@cookingwithbigcat 2 года назад

Thanks brother!!!

@TheRookieChefYoungReno 2 года назад

my bro Big Cat.. the Rookie Chef here.. Just wanted to say I love this video.. Good job my bro.. looking good Chef... Beautifully narrated.. Keep up the good work Chef!! ❤ The Rookie Chef always following..

@cookingwithbigcat 2 года назад

Thanks brother!!!

@karenjohnson1589 Год назад

Thanks for that, I will do the thicker ones now I no cheers

@cookingwithbigcat Год назад

Thanks Karen, cheers!! 🍻

@bvoyles74 2 года назад

I do mine paper thin. bacon and onions. takes less time to cook but mine are so juicy just flip when the blood bleeds thru , cheese , turn grill down done. wife says it's the best ever and there is no better. thanks for the video keep em up.

@cookingwithbigcat 2 года назад

Thanks BMV, appreciate the feedback!! Happy Wife, Happy Life lol...

@iian_ 2 года назад

Unsalted butter has a higher smoke point than salted. I would highly recommend trying it for grilling.

@cookingwithbigcat 2 года назад

Thanks lian, I'll do that...

@mikefarmer7653 Год назад

Good tip

@yolandawatson9949 2 года назад

They all look good! you have my mouth watering mmm mmm mmm

@cookingwithbigcat 2 года назад

Thanks Yolanda, imagine being here and smelling the food lol... It's not easy lol...

@Oddzilla51 Год назад

I usually go for around the middle one you made. I prefer 2 thinner patties than one thick patty. Just better flavor with the crust to me.

@cookingwithbigcat Год назад

Thanks Oddzilla, love the name bro!!!

@hughhall3210 Год назад

Thanks brother

@cookingwithbigcat Год назад

Thanks Hugh, sorry for the late response...

@shoebb.9698 Год назад

Thanks buddy.

@cookingwithbigcat Год назад

You bet

@WizardsArt Год назад

When you crush them "super thin" twist the smasher as you take it off and it comes oiff like butter!

@cookingwithbigcat Год назад

Thanks for the tip...

@ronelliott8286 2 года назад

Great experiment! I'm going to try my next ones just a little thinner!!

@cookingwithbigcat 2 года назад

Thanks Ron, it really did make a difference...

@soiler101 Год назад

George Motz would tell you to taper the edges.. you can still get that crispy flavor on the thicker smash burger

@cookingwithbigcat Год назад

I would have to check out one of his videos. I'm thinking you mean taper the edges with your spatula after you smash?

@Dontworry5119 2 года назад

Good video can’t wait to eat 😎

@cookingwithbigcat 2 года назад

Thanks Dione!!! Happy 4th!!

@LongsQuest 2 года назад

Hey Mike! They all looked good to me.

@cookingwithbigcat 2 года назад

Thanks Skip!!!

@user-ro5cn8ih5o Год назад

Awesome video

@cookingwithbigcat Год назад

Glad you enjoyed it

@Ben--David 5 месяцев назад

The Smashburger restaurant chain builds them with lettuce, tomatoes, red onions, pickles, Smash Sauce, & ketchup. Smash Sauce is a simple mayonnaise-based sauce with plenty of yellow mustard thrown into the mix, a few chopped dill pickles, and some pickle juice for an additional tang. A splash of vegetable oil helps bring the whole sauce together, and then it goes into the fridge for at least four hours to let the flavors mingle.

@Dr.CheekClappa Месяц назад

You can make em thin and juicy still. Helps to use wax paper to keep it from sticking to the smasher and breaking apart

@NipItInTheBud100 11 месяцев назад

I agree with you. The crazy thin smash burgers are just not my thing. Too dry and all that crispy changes the flavor of the beef and not in a good way for me. Great video!!

@howardbarlow578 2 года назад

Good comparison. I prefer smashburgers ever since I tried one after buying my BS. Good review, Mike.

@cookingwithbigcat 2 года назад

Thanks Howard, I'm not going to lie. I enjoyed trying each of the three lol...

@NormanMcGregor 2 года назад

Middle one for sure!!!!

@cookingwithbigcat 2 года назад

Great minds think alike my friend!!!

@barrytimm5497 Год назад

Nice video, but it looked to me that the griddle top on the ultra thin side was a LOT hotter than the other side. I'd guess it was 40F-50F hotter by the amount of sizzle, and then on top of that, those ultra thin burgers were on the grill a lot longer. But all of them looked good! I think the middle burgers looked the best overall. You're making me hungry! LOL!

@wselak Год назад

very cool

@ianrobinson525 6 месяцев назад

I know what I like, still thick but with a crust good cheese, onions slightly spiced sauce with tomato & lettuce

@ryanbeckett1175 2 года назад

To do a thin smash it just takes a bit of technique to get it really thin and not mangle the patty. But if you go extra thin with very fast cook time it won't be too dry at all. I usually do 4 patties and by the time I've flattened the last one I barely have time to season them before I need to flip the first one again.

@cookingwithbigcat 2 года назад

Thanks Ryan, I learned what you are talking about after this video. Did another video and it came out much better thin AND juicy...

@poughquagpops3379 Год назад

And a small square of parchment paper goes a long way in keeping your patties intact. And condiments are almost infinite. I always go thin with 2 1/2 ounce balls. In the near future 'll be experimenting with different buns/bread to change it up. Thanks for sharing.

@madminorcan7510 2 года назад

They're all good.

@cookingwithbigcat 2 года назад

Thanks Bro...

@alcabrera3648 2 года назад

Your neighbors must love you. !

@cookingwithbigcat 2 года назад

Yeah they do lol. Especially since I gave one of them my first ever Blackstone (22"). He's an FBI agent so I figure I should keep him happy lol... 🤣

@patwarmack678 2 года назад

I'm gonna try this. I usually make my smash burgers like the first burger you tasted - it fits neatly on the bun with no excess. The burger press makes it so much easier to make these burgers. If you use parchment paper- it will prevent the meat from sticking to the press.

@cookingwithbigcat 2 года назад

Thanks Pat, appreciate the feedback. I usually use parchment paper but forgot during the whole filming thing lol...

@franimal007 2 года назад

You are the first one NOT to put all the JUNK on a burger!!!! Thank You!!!! Eat it pure with no other tasted ruining it!! That by far will be the best burger on youtube, since all the other ruin them by add ons. One suggestion is place the press on the grill just to get it slightly hot first, that way the meat will not stick to it, risking it coming apart.

@cookingwithbigcat 2 года назад

Thanks for the comment, appreciate you!!!

@nextlvlroy 3 месяца назад

The last one should be flavorful and still juicy as well, but you smashed them more than once. When you smash it the first time you produce the maillard reaction, which is where the browning comes in. When you smash it a second time you're stopping that reaction from happening, and as a result the fat from the burgers flows out, therefore becoming dry. You would need parchment paper in order to prevent it those thin burgers from falling apart.

@BuckingHorse-Bull Год назад

this video reminds of Randy Bo Bandy and his love for cheeseburgers. Big Cat made a video about 3 burgers just so he can justify having to eat 3 burgers BECAUSE its for the video. Genius

@cookingwithbigcat Год назад

Damn you got me bro lol!!!

@tedgumby1796 Год назад

there are no losers in a burger taste experiment!!! All 3 looked fantastic!!!

@cookingwithbigcat Год назад

Yeah I love my side job lol... Thanks Ted!!

@TylerNally 2 года назад

Look yummy! The only thing I'd have done different was re-lubing the hamburger press between every pair of smash burgers. The sear/crust locks the juices in. The amount of juices kept is proportional to the surface area to volume ratio. Higher ratios mean thinner smash AND more fat rendered out of the smahburger (loosing more juice onto the griddle). Lower ratios mean thicker smashes AND less fat rendered out of the smashburgers. What juices you loose with the thinner smashes gives you more of the maillard fluid made crust (because more surface area has been toasted) that people love on steaks & burgers. So, it comes down to the juices-crust proportions you like best.

@cookingwithbigcat 2 года назад

Bro, you lost me at E=MC² lol... Seriously though you are correct, thinner crispier, thicker juicer. Which one do you like better is the question... Awesome comment Tyler!!!

@TylerNally 2 года назад

@@cookingwithbigcat let me also add, when cooking steaks with a searing hot surface, like griddle or cast iron...after you initially put the meat (esp steak) onto searing hot surface, as the maillard reaction develops the crusty sear, it remains attached to the surface. When it's done developing crust, the steak will loosen it's grip on the surface to flip (usually 2-3 minutes depending on surface temperature). So, for steaks, use tongs to see it's loosened from the surface by grabbing steak on opposite sides and seeing if it's fully stuck or more loose. If more loose, you know that side is seared and you can flip it. Burgers can do much the same, but, because they typically aren't so thick (in the case of smash burgers) you risk over drying out all the juices if you wait until it releases. Instead, that's why we wait instead for juices to poke up thru meat a little (which normally means 'medium') to the top before we flip it. After it's flipped, you can attempt to get a lessor seared crust on the bottom side by leaving it on a little longer before removal. Also, if you start smash burgers from a ball placed on a hot grill, after the first 60-90 seconds rotate the ball a half rotation to show you the almost cooked square area that was making contact. That will be the top center of your smashburger. Fast forward to after the flip, the previously pre-cooked square on the top will now be on the bottom hopefully adding to the nearly seared square on the bottom before its taken off.

@richdunaj8898 2 года назад

@@TylerNally Huh? 😃

@rabbivj Год назад

id like to see this on the e-series...

@cookingwithbigcat Год назад

Thanks Rabbi!! I donated my e-series to my step daughter so probably won't happen lol...

@thenext9537 Год назад

At the end, I'd take all the patties and pile them up into one :)

@cookingwithbigcat Год назад

Now that would be a video lol...

@lucabrasi5070 Год назад

If I’m doing thin beef, it’s a sliced ribeye. If it’s a burger, it needs some pink or it’s shoe leather to me.

@cookingwithbigcat Год назад

I can guarantee you these were not shoe leather...

@BillPiper 2 года назад

Nothing beats a Publix smash burger on Hawaiian buns!

@cookingwithbigcat 2 года назад

I'm with you bro!!!

@kind2311 6 месяцев назад

Adding butter or oil to the cook surface is a no-no. You want a super hot, clean, DRY cook surface so that the meat binds to it when pressed. This is the only way to get a true, proper smash crust. Also, when you crush and smear out the super-thin patties, they need to be flipped after no more than a minute of cooking, then, they should only cook on the other side for another minute AT MOST. Finally, NEVER press a burger that has already been smashed. That is how you lose moisture and flavor.

@car_tar3882 8 месяцев назад

I think you can’t go wrong with any of these super thin is great for crust lovers cause you can make the same amount of meat three patties for more crust but I like to taste stuff other than burnt so middle one all day

@markennes5208 Год назад

I'm not sure this is a fair test. I don't think it's fair to smash three burgers at three different smashed thicknesses and then cook them at the same length of time. The thin burger needs to stay on the griddle for a very very short time. The idea of the classic smash burger is the crispy-ness, of course, but it should also be JUICY because it's only on the griddle for a minute. If it's dry, it's not because it is thin, it's because it was cooked too long. On a very thin smash burger, once it's flipped, the fat will finish rendering and pool in the crevices on top of the burger. Place it on the bun, the fat and juice is still there. Bottom line: You can't get the crispy-ness of a smash burger AND the juiciness of a smash burger unless it's THIN and also cooked HOT & FAST. That's the trick. Thanks for the vid!

@cookingwithbigcat Год назад

Thanks Mark, I agree and have made more videos since this one stating the exact same thing you said. Check them out...

@markennes5208 Год назад

@@cookingwithbigcat I will - THANKS

@stevecunningham7164 2 года назад

I created super thin patties using my tortilla press and I noticed the burger was drier as well and less crust--- my patties were a fair bit more thin than yours and shrank in size by 50% atleast-- I believe as the patty shrinks it's like flipping to early because the meat is moving (shrinking inward) not staying in place to get a good crust

@cookingwithbigcat 2 года назад

Thanks Steve, sounds like too thin is too thin lol... I did make another video after this one where I make a thinner burger more juicy. It came out great!!!

@kathyvaughn5546 2 года назад

Can't wait to make smash burgers for the family 🍔

@cookingwithbigcat 2 года назад

I bet the family can't wait either lol... Thanks Kathy!!

@rheinerftvideo2647 2 года назад

I guess you need a sheet of baking paper for the press not to stick to the meat balls. It looks desintegrating because it sticks to the press. Apart from that, the first pressing time should be about 10 seconds to have it complete, from what I read.

@cookingwithbigcat 2 года назад

Thanks for the feedback. Yes I have used parchment or wax paper before and it works good.

@brianroberts815 Год назад

I hate agree. Here's a little proof. I think the best. Or at least he best I've had is a Steak n Shake. Ya know, the drive-in restaurant. There burgers are the bomb. The meat patties are almost as thin as Bible pages. Ya can almost read through them. When they're cooking, small holes appear in the patty and ya can see the grease popping in the holes. They press theirs to. They use a pair of tongs or a two tine fork. Put the spatula on the burger. And press firmly down on the spatula with the fork until greas is pushed out Then after you flip the patty let it cook until almost done, add a dollop of butter. It'll. Eat. Add cheese if desired.

@cookingwithbigcat Год назад

Thanks Brian!! I've been there a couple of times years ago. They are definitely good!! Thanks for stopping by!!

@randyrixten6468 2 года назад

Another trick to not sticking is to flip the ball b4 u smash you have a little cool red meat that won’t adhere as much to the smasher.

@cookingwithbigcat 2 года назад

I like that, never tried it before. Thanks Randy!!!

@erikanthes954 2 года назад

Publix got a big shout out here!

@cookingwithbigcat 2 года назад

Publix is AWESOME!!!

@spkendrick 10 месяцев назад

I think counting to 10 is the key LOL. its perfect

@thereesfamily9476 2 года назад

i know i am in the minority but that's why i love the blackstone smasher with the little 1/8 inch lip on it, but everyone hates on the blackstone smasher for not being thing enough.

@cookingwithbigcat 2 года назад

Thanks Rees Family, I've never tried the Blackstone smasher but I'll have to give it a try. Appreciate you!!!

@chaug22able 2 года назад

You left the thin ones on the longest obviously they are going to be dry

@cookingwithbigcat 2 года назад

Great comment, check out my video that is coming out tomorrow morning.

@endoalley680 Год назад

Might need more heat for thin and less time on the griddle. Also, leave the thin burgers slightly thicker in the center a feather them off to lacey edges.

@cookingwithbigcat Год назад

Thanks Endo!!!