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Awwww yiss now when I see two unread posts there's actually going to be two new burgposts to gaze at.
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Nov 17, 2017 23:17
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| # ¿ Apr 26, 2024 09:31 |
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Hippie Hedgehog posted:Would I be correct in saying those patties would be on the well-done side? 3 minutes is pretty well done for a smashburg, yea. Typically smashburgers are like a minute and a half one side and maybe 30 seconds on the other in a super hot pan and you're done.
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Nov 22, 2017 22:53
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I see you are a pro tier whataburger since you are ordering yours on the texas toast!!
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Dec 18, 2017 20:54
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Higher heat, and or better scraping implements. If you let it cook long enough to release on it's own it'll be too much, usually a good smash requires a sharp edged spatula or bench scraper to properly flip.
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Jan 26, 2018 18:53
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I have that same one, it owns really hard. (It is quite large if you're using an 8" pan but is perfection on big pans or griddles)
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Jan 26, 2018 18:58
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I had the best god damned baconator for lunch today after posting that, god drat. Sometimes Wendy's really goes above and beyond burg wise.Ranter posted:Thank you I definitely need a better tool so I ordered that same one. You'll have more than enough room in a 12" pan. My cast iron is an 8" which is where it's really tough to maneuver, since the spatula itself is like 5"*6" The pizza steel does make for the best burging though: (old pic that I'm pretty sure went in the last thread, but I don't care because this thread is new!!!!!) 
Gwaihir fucked around with this message at 20:34 on Jan 26, 2018 |
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Jan 26, 2018 20:30
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Casu Marzu posted:A good burg cheese like American or Swiss or Provolone or Brick should melt just fine sliced.
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Feb 9, 2018 06:03
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It's burg night friends. Assemble your implements of burgstruction:  smash vigorously   Topped with a single slice of cheese, shake shack style sauce, and a couple of pickles. With the little two ounce patties, even two normal slices of cheese is too much. 
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Feb 28, 2018 05:30
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Flash Gordon Ramsay posted:Although I think standard smashburg protocol requires you to put the plain burg on top of the one with cheese so it's sandwiched between the two patties and gets even meltier Yea that was a mistake, but once you place the cheese in one spot there's not really any going back heh. I made a second one a few hours later (I skipped lunch, ok...) and did it double double style mustard grilled w/ 2 slices of cheese. Two was a bit overboard really, at least for me.
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Feb 28, 2018 20:31
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No cheese can be fine, just gotta rely on a great meat blend!
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Mar 18, 2018 04:26
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Why would you need a tortilla press when you have one of these spatulas??????
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Mar 21, 2018 05:46
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Duzzy Funlop posted:Sir, there appears to be a pupper in that picture of yours, and I do believe this thread deserves a more complete image of that good boy. That was a friend's dog that I was watching while he was out of town, sadly I don't think I have any other pics with him in it! I do have these though: (oh dear god my kitchen's floor is loving atrocious in real light kill me now) 
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Apr 16, 2018 14:40
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Would eat the gently caress outta that burger. I wish that's a chain that had spots where I am.
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Apr 17, 2018 20:29
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I've never had good fries at five guys and don't think you can ever really have good fries with the "Cut fresh potatos dump straight in to oil" method that they use.
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Apr 18, 2018 15:45
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ChaseSP posted:The problem with In n out is their fries massively drop in quality the longer you wait. Yea, that's the problem with any single fried fry. e: I don't remember if I posted this pic here before but it has both dogge and fry content so 
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Apr 18, 2018 19:00
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Can't have one without the other, good Burg demands good fries
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Apr 19, 2018 06:51
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His Divine Shadow posted:I've always done it that way, I let it sit maybe 30 seconds to a minute before I flip and smash it out. That's so weird haha For real though, it's Not Great to wait to smash that long- A minute is pretty much the whole time it should take a smashburger to cook in the first place, and you lose a ton more moisture by waiting. The goal is dropping them, smashing immediately, then not touching for a minute before scraping up and flipping to top w/ cheese and cook for another 30 seconds or so. That steel/grill setup looks really fuckin good.
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May 9, 2018 18:14
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You really want it to stick hard and fast right away since that's what gets you the best crust imo. Yea, you definitely need a good spatula or bench scraper to flip, but that's why smash burgers are so good!
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May 9, 2018 19:02
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May 18, 2018 17:26
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Gatts posted:What mix of beef do you use for your smashburgers? I've tried with regular ground beef, and I can't get it right. It ends up like a regular patty. I don't use anything special, just 80/20 whatever from Publix. There important thing for me was measuring my little balls of meat pre smashing because I am awful at doing 2oz or 3oz patties by hand. Measuring them to 2 oz and then a proper smash and you'll get results no matter the blend.
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May 21, 2018 02:16
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If you're going  on fries, the par boil w/ vinegar step seems the most extremely key part to me, over the double fry. If you par boil then even a single fry comes out fantastic, and the double fry + freeze in between is just the best thing ever ever.
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Jun 14, 2018 22:14
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Did you have a griddle on a grill or something? That's a right big pile o' burgs.
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Jun 17, 2018 04:01
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Mr-Spain posted:If you're driving go here - https://dentonindependenthamburger.com/ The chili burger here is probably the messiest thing I've ever eaten.
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Jun 21, 2018 18:41
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ogopogo posted:Made a bunch of smashburgs for a friends backyard pool party. I worked at In-n-Out in high school like, 15 years ago and wrapping a burger in pamona wrap came back as fluid and easy as though I hadn't missed a day. They were tasty burgs - American cheese on the top patty, cheddar on the bottom patty. There's some onion in there too. Flawless burg perfection, right here.
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Jul 18, 2018 21:01
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Nth-ing that spatula, it is really excellent.
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Aug 17, 2018 19:07
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Sounds like you're getting a griddle!
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Aug 25, 2018 03:11
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beerinator posted:Happy Holidays to You and Yours! gently caress me I want this so bad right now
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Sep 18, 2018 21:25
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Wow, that's, uh, really special rofl. My local 5 guys is reliably really good (Juicy crusty burger, crispy bacon, just right melted cheese, etc), but I guess that's all down to luck heh. The fries are fuckin trash no matter which you cook them though.
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Nov 16, 2018 01:24
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The Midniter posted:
sadly well done fries still come out like rear end if they're still single fried cut potato->right to oil, the way 5 guys does it. It's just physically impossible to have a really good fry without par cooking, double frying, or ideally both, first. Cooking them well in one fry just insures that all that excess starch and sugar on the potatoes goes way over brown without actually making the good thick crust that makes a fry actually stay crispy for more than 20 seconds. I know why so many burg places fail super hard on the fries (Because it's a hell of a lot more time/money/effort to par cook->fry once->fry second time,) but gently caress if it isn't disappointing anyhow.
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Nov 16, 2018 17:42
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Control Volume posted:Also its entirely possible to do a single fry but you have to cook them well done and you also need a method of immediately wicking off the grease my dude that literally does not work lol
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Nov 16, 2018 22:25
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Fenrir posted:That looks incredible.
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Nov 17, 2018 18:03
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Brawnfire posted:Those fries not empty quoting (ok the burger looks crazy good too but my god)
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Jan 28, 2019 18:11
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Dead Goon posted:That looks drat fine! Excuse my ignorance, but what's the stuff in the shaker to the right? Looks like garlic powder to me.
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Jan 29, 2019 19:29
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beerinator posted:First time I've had a burger with buns that I baked. That's brown sugar and pepper bacon, american cheese and some good ole thousand island dressing. This looks perfect in every way tbh. (For maximum sperg sandwich construction I'd be cutting the bacon in half and laying it all inside the bun, but, hey, when you have bacon that good looking it pays to show it off a bit outside the bun!)
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Mar 26, 2019 19:28
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Colostomy Bag posted:I have a confession to make. Please don't judge me. I had a black bean fake-burger. A black bean burger that is what it is on it's own topped with like, some good fiery hot sauce and sour cream is real delicious tbh. It's different and it's own thing but that's fine and good.
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May 20, 2019 18:58
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Brawnfire posted:I drown those fuckers in Valentina. Look at this goon with excellent taste right here~~ (Valentina is by far my fave "general" hot sauce for random use on anything.)
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May 20, 2019 19:56
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Don Dongington posted:
Suuuure that's a great looking burger and all but I want all your fries there for real
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Jun 18, 2019 16:45
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DO IT TO IT posted:Whataburger has honestly been dead to me ever since they got rid of the A1 Thick & Hearty. ^^ This burg propelled me through college
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Jun 18, 2019 22:13
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The problem with Whataburger is that as a chain there's a lot less top down control and consistency than, say, a McDonald's. When they're good, they're really good (although I'd say burger wise, steak n shake, smash Burger, or burger fi is better), but when they're not, you get a just totally  burg. The real strengths of Whataburger are the breakfast biscuits, and the fact that they start breakfast service at 1130 pm.
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Jun 19, 2019 13:34
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The fries are typically real good and competent on the level of McD's- I consider that a good thing, since McDs sets a really high bar for fries, especially compared to places like 5 guys or in n out where the fries are trash but the burgers are good. The real bonus is the ketchup and spicy ketchup at whataburger has crack in it or something, because it's so tasty.
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Jun 19, 2019 16:33
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