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I would have voted for Burger Thread II: Electric Burgaloo but whatever
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Nov 17, 2017 19:37
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| # ¿ Apr 25, 2024 22:36 |
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Wait why would you smash your smash burger on a cutting board? Smash it in the pan.
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Nov 22, 2017 23:16
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The smashing in the pan gives you better surface contact and consequently a better crust Also, Gamerofthegame posted:You don't like give it the people's elbow or something, you just squish it down with a spatula.
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Nov 22, 2017 23:44
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I got this for my burg smashing needs. Its thick enough and big enough to smash, and the beveled edge is good for scraping and flipping. I could probably sharpen the edge if I wanted it to be even better. https://smile.amazon.com/gp/product/B003AQAYKC/
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Jan 26, 2018 18:57
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Gwaihir posted: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) I've taken to doing mine on a pizza steel over a propane burner outside, which is especially awesome because no edges.
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Jan 26, 2018 19:05
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GnarlyCharlie4u posted:No seriously I need a link for that giant fuckoff spatula. That thing is so heavy you will feel like Thor when you use it. It is the king of all spatulas.
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Feb 8, 2018 15:31
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Jeb! Repetition posted:That reminds me, anyone got advice on what equipment to use for smashburgers? Last time I tried it with just a big aluminum pan and a spatula and it was unwieldy. I've got another spatula that might be shaped better but I feel like I'd bend it to hell pressing down hard enough. Pizza steel over a propane burner outside, and this big fuckoff spatula. https://smile.amazon.com/gp/product/B003AQAYKC/
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Feb 14, 2018 21:09
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Gwaihir posted:It's burg night friends. A righteous burg
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Feb 28, 2018 15:32
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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
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Feb 28, 2018 15:35
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Arglebargle III posted:Genuinely disgusting Agreed. I'd probably only eat one.
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Mar 19, 2018 18:20
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Colostomy Bag posted:At least flash a little pink in my burg. 
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Apr 24, 2018 18:20
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Mulozon Empuri posted:It's a danish thing. Bøfsandwich. If you're ever in Denmark visit https://m.facebook.com/DKsBedsteBoefsandwich and find the best one near you. Is eating a Bøfsandwich like eating Bofa?
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May 18, 2018 19:15
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Moey posted:You are gross. ? That's a pretty widely accepted method. Never tried it myself, but lots of folks here have done it with success.
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Jun 15, 2018 19:58
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Potatoes are not sponges. They’re not just gonna soak up oil. And as they get to temp, the water within will boil and expel much of what has settled into the rough surface. I’m not sure if your trying to move the goalposts or really what you’re even arguing anymore. It’s a method that works. That well-regarded professional chefs recommend. It’s ok to be wrong on the internet sometimes. When that happens, you don’t need to double down or argue semantics. Just appreciate that you learned something and move the gently caress on.
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Jun 18, 2018 23:45
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VERTiG0 posted:Did you pour a small bowl of nutt all over that burger A small bowl? Slow down there, Peter North.
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Jul 13, 2018 21:36
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I like mayo as much as the next guy, unless the next guy is this guy
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Jul 20, 2018 19:10
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But be aware that linked spatula will not bend like the one in the above picture. I think it could support my weight. Truly an awesome spatula.
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Aug 17, 2018 19:20
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Hed posted:I'm a huge fan of getting a chuck, cubing it with my biggest cleaver, then grinding. The texture of the meat is great but I'm having trouble getting consistent seasoning. I think serious eats tested this and found that yes, it changes the texture negatively.
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Sep 25, 2018 21:06
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Gamerofthegame posted:https://i.imgur.com/yygaQte.mp4 So how fast would I have to finish it in order to get a free t-shirt?
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Dec 5, 2018 15:52
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Whalley posted:I mean maybe now but in the ancient far-off time of 2010 nobody had a goddamn clue what I was talking about or what I was saying whenever I spoke with anyone here in NC. I got told "what? you mean like a grill? yeah, come over to grill, we're having some friends around" like three times before I learned to stop asking about a BBQ as an event I know a lot of North Carolinians who are strangely pedantic when it comes to using BBQ as the name of a function or event. Even though they know drat well what you mean. Read some Wittgenstein, fuckers.
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Apr 3, 2019 21:43
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Proper.
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Apr 24, 2019 14:46
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I think jalapenos are the most dangerous pepper because sometimes they're like nothing, just fruity and slightly spicy and sometimes they just taste like burning. Kind of a crapshoot.
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Apr 29, 2019 14:25
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Made my standard burg the other day. Smash double with American and Stilton blue, onion jam, thick bacon, romaine and homemade mayo secret saucepan a potato roll. The fries were my attempt at air fryer fries. Blanched them then cooled, dried, oiled and air fried. They turned out good not great. 
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Jun 19, 2019 03:59
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Bogart posted:Been burging lately. I don’t think I’m smashing them hard enough. Help 1. Get the right spatula, or a combination of spatulas that let you smash with one while pressing down on top of it with the other (kind of like an inverted T). The holy grail of smashburg spatulas is linked somewhere in this thread. 2. 80/20 or fattier beef. Can't go lean with smashburgs. 3. Let the meat come to room temp if possible. it will smash easier/thinner. 4. I do 3oz patties, some do 2 or even 1 1/2. Def no bigger than 3 though. 5. Don't pre-salt the patties. All that said, what's the issue with your burgs?
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Jul 22, 2019 21:16
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Bogart posted:Too big, judging by what you said! I’ve been going with 5 / 6 oz. Familiar with and doing the T spatula method. Was going off a bon appetit video. With the smaller patties you would typically serve two patties stacked with a slice of cheese in between as a standard burg, which is a reasonable 6 ounce portion size. You could always had more patties from there if you want to go big, but I find the 6oz burg to be the right amount for me.
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Jul 22, 2019 21:37
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Catfishenfuego posted:Also get some good fatty meat, the leaner it is the more it's gonna suck.
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Sep 19, 2019 14:24
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Hadlock posted:What is the best way to apply cheese to a burger? The *best* way imo, if it's not a cheese that melts well on its own, is to use sodium citrate and make melty slices that way. Pretty much a matter of taking a little liquid (water, beer, milk), dissolving some sodium citrate in it over a simmer, then adding your cheese until it melts and is smooth, them pour that on a silpat or parchment and chill. Cut into slices and apply to burger.
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Jan 6, 2020 15:23
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My theory is when the spatula starts heating up, it melts the fat in the burger a little when you smash it and then it sticks. For me, the first burg or two doesn't stick but each gets progressively worse. I would try to keep the spatula cleaned between burgs and consider dunking it in ice water and seeing if that helps.
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Jan 14, 2020 15:42
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Probably meat
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Nov 28, 2020 14:06
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What is smash sauce?
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Mar 2, 2021 15:08
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Are smashburgs with impossible meat something that work? I’ve never had the product, and I’m not even sure you can buy it in a form useful for that.
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Apr 2, 2021 01:16
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I know this is the thread where all burgers are beautiful and we shouldn't burg shame, but those fat burgers can go to hell. A giant wad of ground beef that you can barely get your mouth around is not good eating. Gimme a double smash burg with the works and I'm a happy man.
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Jun 15, 2021 16:29
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I eat five guys twice a year and enjoy every bite.
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May 1, 2022 17:33
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Just burgin”. Like I do. 
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May 30, 2022 00:50
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Don Dongington posted:The one thing we don't really have here that would be nice to be able to get more easily is liquid-at-room temperature cheese/queso. Yeah it's basically a petrochemical product, but every now and then a jar of tostitos jar cheese is a fun time. You can make a tasty knockoff if you have sodium citrate. You can even use quality cheese for it.
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Jun 25, 2022 14:07
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Miracle whip is the key to the white sauce popular at Mexican places in Virginia.
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Jun 25, 2022 21:30
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GnarlyCharlie4u posted:hey Plaza Azteca friendo. Yep, and El Toro when I was a kid some 40 years ago
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Jun 26, 2022 23:09
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After years of safe usage, I managed to slice off the tip off my finger on mine a couple years back. Ordered cut proof gloves the next day. Getting cut with a knife is one thing, but having a whole bunch of raw nerves exposed on the tip of your finger is a whole different animal. Mandoline injuries suuuuck.
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Jul 25, 2022 14:26
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Brawnfire posted:Is that bell pepper or jalapeno? Either way is good I guess but I'm gonna prefer the latter I get grilled jalapeño at 5 guys, highly recommend.
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Oct 26, 2022 19:12
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| # ¿ Apr 25, 2024 22:36 |
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Is that whole grain mustard cooked on/in the burger?
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Dec 2, 2022 15:55
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