Mr Cue Posted June 1, 2016 Share Posted June 1, 2016 You guys/gals have been killing the smash burgers, I couldn't compete using my electric griddle inside so my Mrs. picked me up a half-moon griddle for Big Joe. I followed the method found in the article from SeriousEats and went from there. No oil on the griddle, dome temp about 450, raked the lump under the griddle plate and smashed with a non-slotted SS spatula. I scaled 2 oz balls of 80/20 Chuck that was ground yesterday at my local grocer, lightly formed the ball into a patty, and took them to the Joe. Put the patty down, smash for 15 seconds in a circular motion, scrape after about 30-45 seconds, flip, add cheese, put another flipped patty on the cheese'd patty, cook about 15 seconds, pull. http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html BEST. BURGER. EVVVVVER!!! Jon B., Big Dawg, TKOBBQ and 9 others 12 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 1, 2016 Share Posted June 1, 2016 @Mr Cue - you SMASHED that cook! Â Kudos! Mr Cue 1 Quote Link to comment Share on other sites More sharing options...
rwalters Posted June 1, 2016 Share Posted June 1, 2016 Dang Cue!!!!!! Gonna be doing the same thing on my Blackstone tonight. Can't wait Mr Cue 1 Quote Link to comment Share on other sites More sharing options...
Mr Cue Posted June 1, 2016 Author Share Posted June 1, 2016 Dang Cue!!!!!! Gonna be doing the same thing on my Blackstone tonight. Can't wait I been eyeing a Blackstone Griddle for a while now but this might tide me over for a bit! Quote Link to comment Share on other sites More sharing options...
Mr Cue Posted June 1, 2016 Author Share Posted June 1, 2016 @Mr Cue - you SMASHED that cook! Â Kudos! I think I just quit conventional "grilled" burgers! rwalters 1 Quote Link to comment Share on other sites More sharing options...
Ben S Posted June 1, 2016 Share Posted June 1, 2016 Killer! Mr Cue 1 Quote Link to comment Share on other sites More sharing options...
wickedcajun Posted June 1, 2016 Share Posted June 1, 2016 Those look ... Perfect!!! Mr Cue 1 Quote Link to comment Share on other sites More sharing options...
Stretch Posted June 1, 2016 Share Posted June 1, 2016 Really really nice!! Those look awesome!!! Mr Cue 1 Quote Link to comment Share on other sites More sharing options...
Meatlover Posted June 1, 2016 Share Posted June 1, 2016 nailed it! Â Same with you, I don't see me or my brood going back to regular burgers in the foreseeable future... Â Had me a leftover smasher from the weekend cook today for lunch. Â Â Mr Cue 1 Quote Link to comment Share on other sites More sharing options...
BBQJames Posted June 1, 2016 Share Posted June 1, 2016 I must try this soon. Looking good Sent from my iPhone using Tapatalk Mr Cue 1 Quote Link to comment Share on other sites More sharing options...
Michiganian22 Posted June 1, 2016 Share Posted June 1, 2016 Mr Cue - those look great! I'm looking for a 'smashing tool' for the burgers. What did you use? Mr Cue 1 Quote Link to comment Share on other sites More sharing options...
PopSmoke Posted June 1, 2016 Share Posted June 1, 2016 Nice! Sent from my iPad using Tapatalk Mr Cue 1 Quote Link to comment Share on other sites More sharing options...
Tarheel Posted June 1, 2016 Share Posted June 1, 2016 Look great. Did you use regular or slider rolls? Sent from my iPad using Tapatalk Mr Cue 1 Quote Link to comment Share on other sites More sharing options...
jrow17 Posted June 2, 2016 Share Posted June 2, 2016 Now thats a sear! Killer burgers Cue! Mr Cue 1 Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted June 2, 2016 Share Posted June 2, 2016 That's the way a good burger is done, folks. Great work, good post. Mr Cue 1 Quote Link to comment Share on other sites More sharing options...
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