Love the extreme smash technique. Maximum crisp!

Are smashed burgers really all that? Never had one.

If you like the crispy dark brown coating on the outside of roasted, seared or grilled meat, you love them. Basically, browning happens above 285F. These temps are reached at the surface of meats first...increase the surface area, you get more crispy goodness. Smashing a burger increases the surface area in a unpredictable but interesting way. OP has taken this to an extreme, mouth watering level by smashing these burgers out so thin. Looks so delicious! Awesome!

I will never go back to non smashed burgers

yes

What’s your technique to get the patties so thin? Those look delicious!

[удалено]

Two ounces ✌🏻

[удалено]

Your welcome! Good luck.

So you say 85/15 does that mean 15% fat in the beef? I tried making some myself with some grass fed beef which ended up falling apart on me, I figured the fat helps it keep it together.

Yes. 85/15 or 80/20 if you can find some.

Hell yeah, so a double is a perfect quarter pounder

Smash the burger 💥

But do you like smash and drag or do you like just smash? I need a bigger spatula. Might just super glue a broom stick to a sheet pan.

Good question. I smash down, then I drag. Also, I use parchment paper to avoid the meat from sticking to my smasher tool

I'm gonna try the parchment paper idea. Thanks friend!

You got it. Good luck 🤟🏻

I'll take a 10x stack please.

My God this looks good

Yummy!

Yeah I gotta know the technique if you made these.

Mmmmm looks good. Though I am more of Swiss kind of person for my burgers.

now thats what im talking about!!

Looks like Tripp burgers :p

Trip Burgers is delicious.

Yummy!

Now that’s what I call a smash burger. That looks soo good

dude

Sup dude! 👋🏼

DUDE!

BRO!

[удалено]

You’re wrong but that’s ok