Anonymous wrote:

Anonymous wrote:Don’t they tell you not to smash down the meat while you are cooking a burger?

Because it pushes all the juices out of the meat, resulting in a different (many might say inferior) texture. Of course, if you're not using quality meat to begin with, and/or going to cook it within an inch of carbonization, it probably matters less.

It's cooked on a griddle though, not a grill. When you smash it the juices do come out, but because it is a griddle you're still cooking the meat in the juices and not losing it over a grill.

P.s. I meant griddle, not grill.

People, the meat for a smash burger needs to start as a ball. Throw the ball in the grill, “smash it” very thin, flip once.

Anonymous wrote:Don’t they tell you not to smash down the meat while you are cooking a burger?

I think this only applies to after it’s been cooking. As soon as I put a patty down, I press it.

Anonymous wrote:it's a hamburger that is pressed thin, so that more of the meat comes into contact with the heating element. This makes it crispier than a thicker burger patty.

that's it. it's meat.

maybe it has onions, but maybe it doesn't. same goes for cheese

Gross.

I'm hungry now!

Anonymous wrote:Don’t they tell you not to smash down the meat while you are cooking a burger?

Because it pushes all the juices out of the meat, resulting in a different (many might say inferior) texture. Of course, if you're not using quality meat to begin with, and/or going to cook it within an inch of carbonization, it probably matters less.

Don’t they tell you not to smash down the meat while you are cooking a burger?

I guess I’ve been making smash burgers before smash burgers were a thing? Don’t know if I make a proper smash burger, but I always flatten the meat on a griddle. For me, I do this to speed up the cooking and make sure the whole patty is cooked through. Steaks I like medium, but burgers I prefer medium well to well.

Often the whole assembled burger is smashed. It will be put on the grill, bun & all, with one final smush. Like a Five Guys you can get bun & burger in one bite versus the Red Robin ones held together with a steak knife.

it's a hamburger that is pressed thin, so that more of the meat comes into contact with the heating element. This makes it crispier than a thicker burger patty.

that's it. it's meat.

maybe it has onions, but maybe it doesn't. same goes for cheese

there are generally some onions involved as well. yummm.

Yes, it’s smashed on the griddle so normally thin and multiple patties are served

I think it’s two thin patties with cheese between them, but don’t quote me on that.

Subject says it all. What is a smash burger? Overheard a couple conversations discussing cookouts and smash burgers. Is it just a burger that’s flattened and thinner than a regular burger? What’s the advantage of cooking a burger this way?