Hop on the smash burger bandwagon. My local store had none in stock (and didn't even know about the deal) but were happy to order some in for me - they said there were plenty available.
Bar-B-Chef Burger Smasher $5 (RRP $19.95) @ Barbeques Galore
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Real ozB use their hands
Real OzB use a book and scroll OzB with their hands.
do they wash them first ?
do they need to wash them ?
why should they wash them ?it's amazing how flexible people are if hungry.
I've been making smashburgers for a few months now and I bought exactly this trowel for this task, and it has been OK, but not great. I'd honestly rather something more solid and with a bit less flex than the trowel, so I'm probably gonna get one of these if only for the price. If you try and 'smash' two patties at the same time with this trowel, you get a bit of flex and the patties don't end up evenly flat. Not to say the trowel isn't a great idea, Kenji Lopez-Alt uses a heavy duty trowel for his patties and they look freaking amazing.
perfect timing ….. you can use them as bacon weights also ….. bought 5 qwith click n collect , 2 for myself and 3 as presents ….. did the click n collect and will pick up when cruising past on the way back from butcher and don't need to worry about stock level on the day.
smash burgers are all the craze in the USA, I have been doing them with 2 large commercial grade metal spatulas, one on top the patty , the other to press down the spatuala.
There is stock all around Perth
Like literally scattered all on the ground?
yeah i get it, but i dont get it…
So my kitchen devices you can use to flatten a burger patty… Why bother with this?
Convenience. You can heat this up on your bbq, roll your burger mince into a ball, place on ultra hot cast iron hotplate and mash it down the with the burger smasher. You get a thin burger with a crunchy caramelized exterior. These are easier to use than a spatula or other kitchen device.
Is it weighted? If so could be handy for making pulled porks Cuban sandwiches ect to squish down the rolls.
Is it weighted?
Is it?
This heavyweight cast iron press smashes down burgers
I know right!
But…. look at it………I feel like I need it. I hate gadgets for cooking.95% of them are a waste of time. But I just cant help but want one of these.
What? Why?
^ Wot 'e said ^
just get one …. you can always neg later based on personal experience after having used one rather than just scepticism and doubt about those in the know from the bbq inner sanctum
So you can destroy the flavour of your burgers by 'smashing' it I guess.
So the pressure on top of the burger pattie can push out all of the juice for that dry as nuns burger feel.
So the pressure on top of the burger pattie can push out all of the juice f
not sure you understand how meat works ;)
Every tried pushing liquid out of mince?there is a reason smash burgers are popular and it isnt because they are dry
You sure about that? Pretty sure when you press on mince while it's cooking moisture comes out.
They're popular because of the word smashed…. If there were smashed diks on the menu, hipsters would be all over it.@OneMoreTune:
That's the thing, you don't do it 'while it's cooking'..you do it the instant you put it on the grill and that's it…Squeeze the same patty on your chopping board, and tell me how much liquid you squeeze out.
Ive done burgers plenty of ways, grilled, sous vide, smashed, and a good smash burger is pretty damn tasty and much quicker to cool
this.
@SBOB: So it's exactly the same as using a spatula! Who doesn't press their patties down for contact if they like it that way. Now they have a name for it…. well shiiiieeeeet I been smashing burgers since 98.
Who doesn't press their patties down for contact
There's "pressing down" to increase contact, and there's smashing the bejeezus out of it so it turns into a much thinner, flatter burger with more caralemized surface area. Its a totally different style of burger. If you use good mince, and an average spatula it'll be hard to smash it down with enough force without using a wooden spoon or something on top of the flat of the spatula.
Now they have a name for it
"smashed" burgers have been around for a while. Some of the more popular chains in the US have been doing it for quite some time… its not really a "now" thing.
It's OK apparently as long as you only do the squashing in the first minute or so of cooking. You end up with a bigger, flatter burger with more brown goodness on the outside but the juice/fat is still in there. So the 'method' is to squash the patty almost immediately, then wait, then flip. Personally I like my burgers fat and on the verge of pink on the inside - as long as it's good quality meat - so squashing them is abhorrent and an insult to the meat gods. That's just me though. If you like your meat meat well done but still juicy, this technique will do it. No idea why you would need a special tool for it though.
I been doing that with a spatula for years, I'd dare say since the first pattie I ever made!?
To be honest, I thought it was pretty standard to push down with a spatula for a little bit on a pattie. You can tell by eye how much to press and for how long, it's not rocket science. So they've coined a name for it now, made a product and now it's a new / semi-new thing…. apparently.@OneMoreTune: This style of burger has been around for ages.. it's slightly different to pushing down a touch on the burger to get some more contact with the grill, it properly involves making a patty of smaller diameter than you need and then putting quite a bit of pressure to squish the patty out significantly, making a thin, highly browned burger that's cooked quickly but is also drier than a standard thick paty burger. For this job you either need a thick spatula that doesn't flex, or you can press down on the top of the flat surface of the spatula with a wooden spoon or use something like a plasterers trowel (or this device) so you can put pressure on the burger directly.
dry as a num, I thought it was just priests.
Nice
grabbed oneUnless you've tried to make smash burgers with a crappy spatula, you dont know how much better this will work :)
Smash the burger with your spatula, then flip a stainless steel bowl over the top to trap the heat and keep the burger juicy. After flipping, throw cheese on top and the bowl back on. Comes out great.
This guy/gal knows how to cook a burger
You really know your patties.
Op shoped a old metal lid just for this years ago.
Get two of these and use them as cheap push up bars once the smashed burger fad fades.
Or hook a pair to a car battery to use them as paddles for a homemade defibrillator unit. :/Don't bother with these for burgers, you'll end up with a dried out overcooked flat thing. What they're useful for is making toasted sammies on a hot plate.
And yes, they're weighted, so you just plonk one on what you want flattened and their self-weight will do the job.
this dude has the art perfected. https://youtu.be/wsFIvoA1DsE
I dont do smashed burgers. I prefer some meat bulk in my sammiches.
I like how he counts to 3
I prefer some meat bulk in my sammiches.
No one stopping you doing more than one patty ;)
triple cheese burgers … drool
so is this being used for intentionally making the burgers not that juicy?
I can't see sauce raining down from the sky…
really how this thing works? to make the patty flat?
How can you tell when it's smothered in sauce and melted cheese. You will only know when you bite into it or cut the patty in half.
Chriso's got xray vision…. a cross Ray Charles.
well here is the trick ….. squash down, keep pressure on for 10 seconds, remove smaker and let the pattie cook 1/2 through, this ensures max contact of the first surace and a great crust.
when that side is cooked, flip burger over BUT DON'T smash again or all the juices run out …. just put cheese on top and let cook …. when ready it's onto the bun ……
If you're smash burgers are coming out dry, that's on you, not the technique.
I didn't even know "smashed burgers" were considered a fad. I've seen these used at burger joints for years.
Alton says: "Use an 800GM can of tomatoes" - agree
Can it also smash avos?
this + cast iron pan = yes
Time to make bacon great again.
The best flat bacon, the best, not sad.
Good for doing push ups.
For those confused as to why and how smashed burgers work: https://www.seriouseats.com/2014/03/the-food-lab-maximize-fl…
Isn't that common sense neggsie?
Common sense is actually a scarce commodity.
So they goal is to have a Krusty Burger?
Can these steam hams too?
fish chip shop owners have been smashing patties for decades. Mainly cause it cooks faster.
now we have some bozos claiming it as a new fad. gimme strength.
slightly refined, the fish shop owners also wanted to make the pattie look bigger (not every place quotes pattie weight) not just cook faster ….
smash burger is actually more about maximum meat contact, so maximum amount of meat is subject to maillard reaction, rather than flatten so it cooks quick and looks bigger.they are much juicier than fish shop burgers when done CORRENTLY.
What's the difference between this and a potato masher??
Great - bought - thanks :)
Bought 1. Thanks OP!
Blazzing pressed saddles, bean there
This reminds me of the Bacon Weight from the second latest episode of Bob's Burgers.
At checkout stage, and local warrawong store has in stock. Then I noticed promo code box, seems like we shouldn't check out without putting in promo code (maybe for free shipping) .
Anyone got promo code to input here for further discount ? :)
Sorry to be a nagging nancy, but whats the estimated wait time on this piece of iron? Sale ended sunday so maybe expect an email sometime this week for pickup?
Called them, they had some available to pickup so I didnt need to wait.
$5 delivered would be nice. My nearest bbqs galore is 30 mins away zzz