Great experiment but to be fair the thinner you make it the less you have to cook it so actually it's stayed on the grill longer than any other Burger cuz that's the one you started
Thanks James. Yeah I had another comment saying something similar. I think I'm going to do another video about how to make a thinner smashburger (less time to flip). Appreciate the feedback...
@@cookingwithbigcat Chef Big Cat.. Your dish still came out amazing.. No matter the duration of time or how thin it was.. the importance is, you still was able to productively finish this dish with a superb outcome! You get my vote.. That's why I highlighted you on my highlight video because you went above and beyond to still incorporate that dish... keep up the good work brother Chef! ❤
Maybe the super thin burger was dry because you went back and smashed them a second time. You're only supposed to smash them at the beginning. If you smash them later, then you squeeze out all the juice.
Yo bro - I LOVE the way you do all of these various comparisons! Great content. I know this vid is a year old, but still HUGE value for new griddle owners.
Really appreciate this experiment. I always felt like a lot of people miss out on the smash part and just cook thin burgers. But sounds like thin but not too thin is the best! Awesome video 👏
Thin will be just as juicy as thick if done right. He left these patties on the same amount of time. Since thinner meat cooks faster, the thinner burgers were overcooked as compared to the thicker patties and hence will not be nearly as juicy.
Try doing it without oiling the flat top, I think that’s why the thin one started breaking. A proper smash burger you actually want it to kinda stick, then you scrape it off good to get all the crust up.
Actually, placing a little oil on the griddle, then placing the ball on it still allows for more crisp , adding to the maillard reaction and to your point still sticks to the point you have to cut/scrape it off with the spatula. Oil is not the reason it broke apart; it came apart when he was smashing it and it stuck to the burger press. The solution is using parchment paper.
I think I'll have to try this experiment myself. Tell my wife that the reason I've made myself three burgers for lunch is becasue its a test to see which is best!! I like that idea...
My family had their first smash burgers about a month ago, and we can't get enough. We have been using a 75%/25% mix for the ground beef, and even when they are smashed super thin they remain crispy and juicy. My mouth was watering just watching you take a bite!
I set heat to highest it will go (36" 4 burner Blackstone). I smash them to between your two thinnest ones using the Blackstone version of the same press you have (I've tried 3 different ones and like it best) and parchment paper (a must in my opinion). Don't hold the smasher on it, just hit it and go to the next one. The high heat sets the perfect maillard reatction rapidly without over cooking the rest of the patty. I'm usually finished in less than half the time you've taken which can get a little chaotic (I usually do 4 patties at a time so nothing gets overcooked) but they come out fantastic. For melting the cheese quickly to minimize cook time, I group the patties close together, hit with a small amount of water, and cover (takes about 10 seconds to completely melt the cheese).
ZERO condiments for me. Always. Just a cheeseburger plain. If anything, I'll do lettuce and onion, perhaps bacon. Rarely I'll do sauteed onion. For me that's the best way to really enjoy the burger!
This is such a great experiment! I would recommend trying without any fat/butter on the grille before smashing, the fat in the burgers will release them when the crust is ready for flipping and you get a better maillard effect. I love rolling my smasher a bit around the outside/wiggeling it so the edges gets super thin and crunchy.
Actually if you look at the video, he got a very good maillard reaction and oil helps that. I roll my edges as well since to get them extra crispy. Darn it, I just ate but all this talk has me wanting a smashburger...
When making a smash burger, using oil isn’t necessary for achieving the Maillard reaction. While oil can increase heat transfer and help meat brown slightly faster, this isn’t needed with an 80/20 blend. The meat isn’t dry, and there won’t be much moisture after the smash. The smashing process increases surface area contact, allowing a crust to form quickly. Additionally, using super high heat means oil isn’t required. This also ensures you get a pure beef flavor without any additional oil flavors. These are great reason why you don’t need, and don’t want oil. But to each their own. If that’s your method, don’t fix what ain’t broken. It’s important to have a good cooking surface. Cast iron is ideal, but if you’re using a stainless steel pan, you might consider adding extra fat. However, I haven’t used stainless steel for a smash burger myself.
Now I thank you very much for the very good video, the truth is that it is very exemplary. I live in Mexico, Cancun and I am about to open a Smash Burger hamburger establishment and it helps me a lot. Everything I see in the United States may be that you may have lacked a little bit of grinding into the meat so that the third comes out better and not so broken.
To keep them better together, I think I would've formed patties, then "smashed" 'em a little thinner on the grill. Looks yum!! First time watcher, new sub!
Growing up there was a local burger joint that made burgers that were very thin with cheese and their own 'secret' sauce, that's it. Simple and they were truly great burgers.
Great video. It's all about personal taste and that's what I like about my GRIDDLE. I can make it how ever you like, super smashed or less smashed all in 1 shot. I believe in trial & error and that's the only you can really find what you like best. GRIDDLE ON DUDE.
Place a piece of wax paper on the meat before 'smashing', it prevents the beef from sticking to the smasher. Once the desired thickness is met, peel off the wax paper. You can use the same piece of wax paper for all of the patties.
I used to do the wax paper trick. But if you leave the smashing device on the griddle when putting the patties on it will heat up and become non stick. I haven't used wax paper since figuring that out. Much more convenient to use my spatula for smashing.
I do mine paper thin. bacon and onions. takes less time to cook but mine are so juicy just flip when the blood bleeds thru , cheese , turn grill down done. wife says it's the best ever and there is no better. thanks for the video keep em up.
Great video on a topic that has been debated many times. I always say the right way is the way you like them. Thick vs thin? That is up to how you like, but there are many that say it is not a smash unless you see through it. Great video. And yes the thin will fall apart as you have seen.
Hello Big Cat. Job well done on all levels! My personal preference is the thinnest smash with that amazing crust! Yum-O!! Thanks so much for sharing. God bless. 🧑🍳
Love the experiment….and I love smash burgers……I believe the middle one is the way I prefer them….and onion smash burgers 🍔 are even better! I just subscribed!!!
Thank you for videos like this I work in a kitchen got into a whole dispute with my dckhead kitchen manager about this.. it's a smash burger the crust is going to come with it regardless how hard you smash it. Just cook the goddayum thing all the way thru
This is a great comparison video. I do mine at 3-3.5 oz to make the smash burgers. I use wax paper & just press down like the last one you made & key do not move smasher around for 15 seconds. The wax paper will keep it from sticking & falling apart. Just a suggestion. But IMHO it is how you want to do it & there is no wrong way. Either way they taste fantastic. Once again great video. I watched this after making some spaghetti pasta with garlic butter shrimp some olive oil & pesto.
Thanks Roger, it's obvious you like to cook as much as I do. And I agree, there is no wrong way to cook as long as it turns out good or at least to your liking...
I'm not sure this is a fair test. I don't think it's fair to smash three burgers at three different smashed thicknesses and then cook them at the same length of time. The thin burger needs to stay on the griddle for a very very short time. The idea of the classic smash burger is the crispy-ness, of course, but it should also be JUICY because it's only on the griddle for a minute. If it's dry, it's not because it is thin, it's because it was cooked too long. On a very thin smash burger, once it's flipped, the fat will finish rendering and pool in the crevices on top of the burger. Place it on the bun, the fat and juice is still there. Bottom line: You can't get the crispy-ness of a smash burger AND the juiciness of a smash burger unless it's THIN and also cooked HOT & FAST. That's the trick. Thanks for the vid!
I tend to make mine about like your middle version. Best combination of juice and crust in my opinion. The other day I accidently over smashed and wound up a bit like your thin version, kind of falling apart. Tasted great, but I agree that it got a little drier and a bit to the "burnt" taste rather than the nice Mailliard crust taste you're looking for.
I've not made smashburgers yet, but I have made smashsausages and the thinner, the better! I finally stumbled on the pregrease trick and in fact also dab some oil or rendered grease with my spatula on top of each ball before the smash with resounding success. The other trick is to clean off your spatula (or smasher) after each smash. Since I've been doing this, I've not had one sausage patty break apart. I hope it works for beef! Thanks for the smash trials! 😋
The Smashburger restaurant chain builds them with lettuce, tomatoes, red onions, pickles, Smash Sauce, & ketchup. Smash Sauce is a simple mayonnaise-based sauce with plenty of yellow mustard thrown into the mix, a few chopped dill pickles, and some pickle juice for an additional tang. A splash of vegetable oil helps bring the whole sauce together, and then it goes into the fridge for at least four hours to let the flavors mingle.
Miami Lakes? I lived briefly in Miami Lakes! Love the little town "square" kind of area, at Christmastime especially, and indulging at Shula's there. I really like that corner of Dade.
my bro Big Cat.. the Rookie Chef here.. Just wanted to say I love this video.. Good job my bro.. looking good Chef... Beautifully narrated.. Keep up the good work Chef!! ❤ The Rookie Chef always following..
The last one should be flavorful and still juicy as well, but you smashed them more than once. When you smash it the first time you produce the maillard reaction, which is where the browning comes in. When you smash it a second time you're stopping that reaction from happening, and as a result the fat from the burgers flows out, therefore becoming dry. You would need parchment paper in order to prevent it those thin burgers from falling apart.
I use a seriously heavy duty spatula and use a wooden spoon in my other hand to help press down on the spatula to really squash it and make the edges very thin. Heavy duty spatula also makes it easier to scrape up your patty to flip. I put nothing on my cast iron griddle but my burger. Parchment paper keeps everything happy.
I think you can’t go wrong with any of these super thin is great for crust lovers cause you can make the same amount of meat three patties for more crust but I like to taste stuff other than burnt so middle one all day
I agree with you. The crazy thin smash burgers are just not my thing. Too dry and all that crispy changes the flavor of the beef and not in a good way for me. Great video!!
this video reminds of Randy Bo Bandy and his love for cheeseburgers. Big Cat made a video about 3 burgers just so he can justify having to eat 3 burgers BECAUSE its for the video. Genius
Great cook Mike!! My favorite Blackstone cooks are breakfast followed very closely with smash burgers!! I think you could smash too much though. The middle one is about where I smash mine. Great job demonstrating all these!! 🔥🔥🔥👊🏼👍🏼🍻
Excellent job man. I have made smash burgers many times just as you did and smaller patties have more flavor and are much juicier. No condiments Bro as you said the meat and the cheese is freakin Ace. You have good taste
We got a Blackstone E-series 17-inch recently, so I've been experimenting with smash burgers too & this THICKNESS issue has been my main question as I talk my way through my videos making smash burgers. I've smashed super thin burgers on my counter top between folded layers of parchment paper with an 8" cast iron skillet (worked great as a smasher) and then slapped them on a 500 degree griddle. They were outstanding, but 500 F was too hot for my plastic spatula and it was tough scraping the meat up to flip it! I also tried plopping slider sized 1/8 LB meatballs on the griddle and used p-paper + 2 quart pyrex bowl as my smasher & it worked great too! I could see through the pyrex and p-paper so I tried various "techniques" - like rolling the bowl at the outer edges and making a broken "lacy" fringe while keeping a thicker middle & that was just as great as a larger but thinner burger! Long story short... try different things - it's hard to screw this up... Great video - sub'd!
I'm late to the party, but Great Experiment. Also glad you tried them w/o condiments. I'm more used to the style like Freddy's Steakburgers, or Steak 'n Shake, which I guess would be the thinnest patties (and love them). They both also use a fattier meat blend tho. All said, some mustard and maybe a slab of heirloom tomato, and I'm a very happy comatose camper later.
Thanks Dan, I used 4oz balls. I did another video after this one called "The Perfect Smashburger" where I used 3oz balls and it made a huge difference. Hope this helps, Happy 4th!!
@@cookingwithbigcat 3 ounce still too big for me. I go for 2 1/2 ounce balls. Two per sandwich. Trust me, it's a meal, especially with even just a couple of condiments and a side. I'm no fan of colossal sandwiches that make me feel sick after finishing.
Is thinner better? Yes. Yes it is. The outside of a burger is always the best part. Thin is the best way to marry the in with the out. If you want it thick, make it a double.
Good video but there are multiple issues with your comparison. 1st, if you use parchment paper when smashing, they will not stick to the burger press, so they will not break apart and better retain shape/juices. 2nd, continuing to smash long after it is cooking and fats are rendered also forces the juices out, where smashing and holding for 10 seconds as soon as you place the patty not only allows the burger to adhere to the griddle for that maillard reaction on the crust, it is smashed before the juices render so there is no way they can escape. Another issue is recognizing all these patties are identical in weight, they are different in thickness. In that regard, you gave them identical cook times which means the thinner burgers are going to cook faster that the thicker patties. In conclusion, the thinner burgers were cooked more, even overcooked which is why they were less juicy. When done right, they are incredibly juicy.
To do a thin smash it just takes a bit of technique to get it really thin and not mangle the patty. But if you go extra thin with very fast cook time it won't be too dry at all. I usually do 4 patties and by the time I've flattened the last one I barely have time to season them before I need to flip the first one again.
And a small square of parchment paper goes a long way in keeping your patties intact. And condiments are almost infinite. I always go thin with 2 1/2 ounce balls. In the near future 'll be experimenting with different buns/bread to change it up. Thanks for sharing.
Look yummy! The only thing I'd have done different was re-lubing the hamburger press between every pair of smash burgers. The sear/crust locks the juices in. The amount of juices kept is proportional to the surface area to volume ratio. Higher ratios mean thinner smash AND more fat rendered out of the smahburger (loosing more juice onto the griddle). Lower ratios mean thicker smashes AND less fat rendered out of the smashburgers. What juices you loose with the thinner smashes gives you more of the maillard fluid made crust (because more surface area has been toasted) that people love on steaks & burgers. So, it comes down to the juices-crust proportions you like best.
Bro, you lost me at E=MC² lol... Seriously though you are correct, thinner crispier, thicker juicer. Which one do you like better is the question... Awesome comment Tyler!!!
@@cookingwithbigcat let me also add, when cooking steaks with a searing hot surface, like griddle or cast iron...after you initially put the meat (esp steak) onto searing hot surface, as the maillard reaction develops the crusty sear, it remains attached to the surface. When it's done developing crust, the steak will loosen it's grip on the surface to flip (usually 2-3 minutes depending on surface temperature). So, for steaks, use tongs to see it's loosened from the surface by grabbing steak on opposite sides and seeing if it's fully stuck or more loose. If more loose, you know that side is seared and you can flip it. Burgers can do much the same, but, because they typically aren't so thick (in the case of smash burgers) you risk over drying out all the juices if you wait until it releases. Instead, that's why we wait instead for juices to poke up thru meat a little (which normally means 'medium') to the top before we flip it. After it's flipped, you can attempt to get a lessor seared crust on the bottom side by leaving it on a little longer before removal. Also, if you start smash burgers from a ball placed on a hot grill, after the first 60-90 seconds rotate the ball a half rotation to show you the almost cooked square area that was making contact. That will be the top center of your smashburger. Fast forward to after the flip, the previously pre-cooked square on the top will now be on the bottom hopefully adding to the nearly seared square on the bottom before its taken off.
I'm gonna try this. I usually make my smash burgers like the first burger you tasted - it fits neatly on the bun with no excess. The burger press makes it so much easier to make these burgers. If you use parchment paper- it will prevent the meat from sticking to the press.
Adding butter or oil to the cook surface is a no-no. You want a super hot, clean, DRY cook surface so that the meat binds to it when pressed. This is the only way to get a true, proper smash crust. Also, when you crush and smear out the super-thin patties, they need to be flipped after no more than a minute of cooking, then, they should only cook on the other side for another minute AT MOST. Finally, NEVER press a burger that has already been smashed. That is how you lose moisture and flavor.
i know i am in the minority but that's why i love the blackstone smasher with the little 1/8 inch lip on it, but everyone hates on the blackstone smasher for not being thing enough.
Great experiment but to be fair the thinner you make it the less you have to cook it so actually it's stayed on the grill longer than any other Burger cuz that's the one you started
Thanks James. Yeah I had another comment saying something similar. I think I'm going to do another video about how to make a thinner smashburger (less time to flip). Appreciate the feedback...
Right! He put the meat down from left to right but smashed starting from the right???
@@cookingwithbigcat Chef Big Cat.. Your dish still came out amazing.. No matter the duration of time or how thin it was.. the importance is, you still was able to productively finish this dish with a superb outcome! You get my vote.. That's why I highlighted you on my highlight video because you went above and beyond to still incorporate that dish... keep up the good work brother Chef! ❤
Of course it cooks faster as there's not as much meat to cook.
Great video Mike! Congrats on having a video blow up and you are a stones throw from 20k subs!! That’s rad! I would have picked the middle one too! 🍻
Thanks Andrew, appreciate you brother!!! Cheers!!! 🍻
Maybe the super thin burger was dry because you went back and smashed them a second time. You're only supposed to smash them at the beginning. If you smash them later, then you squeeze out all the juice.
Thanks for the feedback!!
And the thinnest burger should have been first off the grill, not the last.
Ice cold burger balls solve this.
@@mjnagan After grinding my burger meat, I find that leaving them in a cold refrigerator keeps the burgers juicy upon cooking them.
6 secs per smash
Yo bro - I LOVE the way you do all of these various comparisons! Great content. I know this vid is a year old, but still HUGE value for new griddle owners.
Thanks HD, appreciate the compliment...
Really appreciate this experiment. I always felt like a lot of people miss out on the smash part and just cook thin burgers. But sounds like thin but not too thin is the best! Awesome video 👏
Thanks for stopping by. I actually made another thin and juicy smashburger video a few weeks ago...
@@cookingwithbigcat I will certainly have to check it out 👀
No, thick and juicy is best. I like my steaks thick too. If I want thin, I'll just order a BLT.
Thin will be just as juicy as thick if done right. He left these patties on the same amount of time. Since thinner meat cooks faster, the thinner burgers were overcooked as compared to the thicker patties and hence will not be nearly as juicy.
@@BPRescue When the bun is thicker than the patty, there's a perception problem. Hell, I've seen tomato slices thicker than a smashed patty.
All three look amazing!! Got to get me some scrapers like that. Good test and thanks for sharing! Have a good one!!
Thanks brother, I'm looking forward to making some Asian food with the spatulas. Hibachi style...
Where did you get those scrapers? I would love to purchase some of them.
Try doing it without oiling the flat top, I think that’s why the thin one started breaking. A proper smash burger you actually want it to kinda stick, then you scrape it off good to get all the crust up.
Thanks brother, I'll try that next time...
Using parchment paper also works much better than greasing the press.
Actually, placing a little oil on the griddle, then placing the ball on it still allows for more crisp , adding to the maillard reaction and to your point still sticks to the point you have to cut/scrape it off with the spatula. Oil is not the reason it broke apart; it came apart when he was smashing it and it stuck to the burger press. The solution is using parchment paper.
I think I'll have to try this experiment myself. Tell my wife that the reason I've made myself three burgers for lunch is becasue its a test to see which is best!! I like that idea...
Thanks Mike! Just got a blackstone and haven’t stopped cooking and experimenting since
They are a lot of fun, enjoy brother!!! Happy 4th!!!
Wow!! I am thinking middle one also!! looks wonderful! thanks Mike!!
Miss you guys, we are going to have to plan a get together soon!!
My family had their first smash burgers about a month ago, and we can't get enough. We have been using a 75%/25% mix for the ground beef, and even when they are smashed super thin they remain crispy and juicy. My mouth was watering just watching you take a bite!
Thanks Jeff, yeah you can't really mess up a smash burger on the Blackstone. Glad your family enjoys them!!!
Amen, they are simply delicious!
I set heat to highest it will go (36" 4 burner Blackstone). I smash them to between your two thinnest ones using the Blackstone version of the same press you have (I've tried 3 different ones and like it best) and parchment paper (a must in my opinion). Don't hold the smasher on it, just hit it and go to the next one. The high heat sets the perfect maillard reatction rapidly without over cooking the rest of the patty. I'm usually finished in less than half the time you've taken which can get a little chaotic (I usually do 4 patties at a time so nothing gets overcooked) but they come out fantastic. For melting the cheese quickly to minimize cook time, I group the patties close together, hit with a small amount of water, and cover (takes about 10 seconds to completely melt the cheese).
Thanks Aaron, check out my video I'm releasing tomorrow regarding thin and juicy smashburgers. I think you'll like it...
I LOVE the fact that you eat your burgers plain without much condiments (onthe videos ive seen at least). Great video!
Thanks, appreciate you stopping by...
ZERO condiments for me. Always. Just a cheeseburger plain. If anything, I'll do lettuce and onion, perhaps bacon. Rarely I'll do sauteed onion. For me that's the best way to really enjoy the burger!
Im doing smash burgers for the first time tonight! thanks for the tips!!!
Hope it worked out for you, thanks for stopping by...
This is such a great experiment! I would recommend trying without any fat/butter on the grille before smashing, the fat in the burgers will release them when the crust is ready for flipping and you get a better maillard effect. I love rolling my smasher a bit around the outside/wiggeling it so the edges gets super thin and crunchy.
Actually if you look at the video, he got a very good maillard reaction and oil helps that. I roll my edges as well since to get them extra crispy. Darn it, I just ate but all this talk has me wanting a smashburger...
When making a smash burger, using oil isn’t necessary for achieving the Maillard reaction. While oil can increase heat transfer and help meat brown slightly faster, this isn’t needed with an 80/20 blend. The meat isn’t dry, and there won’t be much moisture after the smash. The smashing process increases surface area contact, allowing a crust to form quickly. Additionally, using super high heat means oil isn’t required. This also ensures you get a pure beef flavor without any additional oil flavors. These are great reason why you don’t need, and don’t want oil. But to each their own. If that’s your method, don’t fix what ain’t broken.
It’s important to have a good cooking surface. Cast iron is ideal, but if you’re using a stainless steel pan, you might consider adding extra fat. However, I haven’t used stainless steel for a smash burger myself.
Good experiment Mike! Some days a thick burger is the way to go, other times a smashed burger, but dry isn’t good. Cheers brother! 🍻🍻🍻
Thanks Charley, enjoy the rest of your weekend brother!!!
Thanks Big Cat! Great experiment.
Thanks Ronathan, appreciate you!!!
Now I thank you very much for the very good video, the truth is that it is very exemplary. I live in Mexico, Cancun and I am about to open a Smash Burger hamburger establishment and it helps me a lot. Everything I see in the United States may be that you may have lacked a little bit of grinding into the meat so that the third comes out better and not so broken.
To keep them better together, I think I would've formed patties, then "smashed" 'em a little thinner on the grill. Looks yum!! First time watcher, new sub!
Thanks Zoooma, check out my video I'm releasing tomorrow morning. I think you'll like it...
Fan-freakin-tastic Mike. I would not turn down any of them. I love smash burgers. Great video brother 👍
Thanks Ron!!!
Growing up there was a local burger joint that made burgers that were very thin with cheese and
their own 'secret' sauce, that's it. Simple and they were truly great burgers.
Thanks for sharing!
Cat , we like our's smashed as much as possible and still be able to keep the patty together ! Thinner the better brother ! Great video !
Thanks Jeff, there was definitely a difference...
Never thought about it too much but just kinda figured a smash burg was smashed to the max. Great comparison, thanks Big Cat.
Thanks Todd, appreciate you!!!
Great video. It's all about personal taste and that's what I like about my GRIDDLE. I can make it how ever you like, super smashed or less smashed all in 1 shot. I believe in trial & error and that's the only you can really find what you like best. GRIDDLE ON DUDE.
Trial and error fur sure!!! Thanks Bruno!!!
Place a piece of wax paper on the meat before 'smashing', it prevents the beef from sticking to the smasher. Once the desired thickness is met, peel off the wax paper. You can use the same piece of wax paper for all of the patties.
Thanks rolly, I usually do but forgot to break it out before I started the video lol... Parchment paper works even better...
I used to do the wax paper trick. But if you leave the smashing device on the griddle when putting the patties on it will heat up and become non stick. I haven't used wax paper since figuring that out. Much more convenient to use my spatula for smashing.
Parchment paper all the way. Waxed paper is just that: paper that has wax on it. Wrong application.
Wax melts, you should use parchment paper.
#3 is the proper smash burger.
Thanks Dom, appreciate you stopping by...
Great experiment. Very useful information.
Thank you! Cheers!
I just started making smash burgers for the first time. So good burger heaven
Definitely burger heavan!! Thanks Dan!!
I do mine paper thin. bacon and onions. takes less time to cook but mine are so juicy just flip when the blood bleeds thru , cheese , turn grill down done. wife says it's the best ever and there is no better. thanks for the video keep em up.
Thanks BMV, appreciate the feedback!! Happy Wife, Happy Life lol...
Great video on a topic that has been debated many times. I always say the right way is the way you like them. Thick vs thin? That is up to how you like, but there are many that say it is not a smash unless you see through it. Great video. And yes the thin will fall apart as you have seen.
Hello Big Cat. Job well done on all levels! My personal preference is the thinnest smash with that amazing crust! Yum-O!! Thanks so much for sharing. God bless. 🧑🍳
Thanks again Mrs. M!!!
That was a great experiment!
Thanks David, appreciate the feedback...
Dude you make me starve every time you put out a video!!! I like my burgers a tad thicker like the one in the middle.
Great job! Going to eat!
Thanks Erik, then I did my job making you hungry lol...
All of them looked great. I would probably vote for the middle one, but I would then eat the other two!
Them burgers all look awesome.👍👍
Mike awesome experiment and one I may have to piggyback off of and try. If I do you'll get the proper shout-out. Thanks, brother. Good job!
Anytime Tommy!!! We're all partners in this biz as far as I'm concerned...
Unsalted butter has a higher smoke point than salted. I would highly recommend trying it for grilling.
Thanks lian, I'll do that...
Good tip
They're all good.
Thanks Bro...
Your neighbors must love you. !
Yeah they do lol. Especially since I gave one of them my first ever Blackstone (22"). He's an FBI agent so I figure I should keep him happy lol... 🤣
This video was a great excuse to cook yourself three delicious burgers!
That's awesome, I'm actually releasing another burger video tomorrow morning. You nailed it!!!
Awesome video
Glad you enjoyed it
Love the experiment….and I love smash burgers……I believe the middle one is the way I prefer them….and onion smash burgers 🍔 are even better! I just subscribed!!!
Thanks Robert, big onion fan here as well. Have a great Sunday!!!
Thank you for videos like this I work in a kitchen got into a whole dispute with my dckhead kitchen manager about this.. it's a smash burger the crust is going to come with it regardless how hard you smash it. Just cook the goddayum thing all the way thru
Use parchment paper and it won’t break apart.
This is a great comparison video. I do mine at 3-3.5 oz to make the smash burgers. I use wax paper & just press down like the last one you made & key do not move smasher around for 15 seconds. The wax paper will keep it from sticking & falling apart. Just a suggestion. But IMHO it is how you want to do it & there is no wrong way. Either way they taste fantastic. Once again great video. I watched this after making some spaghetti pasta with garlic butter shrimp some olive oil & pesto.
Thanks Roger, it's obvious you like to cook as much as I do. And I agree, there is no wrong way to cook as long as it turns out good or at least to your liking...
Thanks brother
Thanks Hugh, sorry for the late response...
I know what I like, still thick but with a crust good cheese, onions slightly spiced sauce with tomato & lettuce
Middle one for sure!!!!
Great minds think alike my friend!!!
You can make em thin and juicy still. Helps to use wax paper to keep it from sticking to the smasher and breaking apart
parchment. I’d not use wax.
I'm not sure this is a fair test. I don't think it's fair to smash three burgers at three different smashed thicknesses and then cook them at the same length of time. The thin burger needs to stay on the griddle for a very very short time. The idea of the classic smash burger is the crispy-ness, of course, but it should also be JUICY because it's only on the griddle for a minute. If it's dry, it's not because it is thin, it's because it was cooked too long. On a very thin smash burger, once it's flipped, the fat will finish rendering and pool in the crevices on top of the burger. Place it on the bun, the fat and juice is still there. Bottom line: You can't get the crispy-ness of a smash burger AND the juiciness of a smash burger unless it's THIN and also cooked HOT & FAST. That's the trick. Thanks for the vid!
Thanks Mark, I agree and have made more videos since this one stating the exact same thing you said. Check them out...
@@cookingwithbigcat I will - THANKS
id like to see this on the e-series...
Thanks Rabbi!! I donated my e-series to my step daughter so probably won't happen lol...
I tend to make mine about like your middle version. Best combination of juice and crust in my opinion. The other day I accidently over smashed and wound up a bit like your thin version, kind of falling apart. Tasted great, but I agree that it got a little drier and a bit to the "burnt" taste rather than the nice Mailliard crust taste you're looking for.
Thanks kmb bmp, I actually did another video a couple weeks ago making one super thin and juicy. You should check it out...
Good video can’t wait to eat 😎
Thanks Dione!!! Happy 4th!!
Thanks buddy.
You bet
I've not made smashburgers yet, but I have made smashsausages and the thinner, the better! I finally stumbled on the pregrease trick and in fact also dab some oil or rendered grease with my spatula on top of each ball before the smash with resounding success. The other trick is to clean off your spatula (or smasher) after each smash. Since I've been doing this, I've not had one sausage patty break apart. I hope it works for beef! Thanks for the smash trials! 😋
Thanks for that, I will do the thicker ones now I no cheers
Thanks Karen, cheers!! 🍻
The Smashburger restaurant chain builds them with lettuce, tomatoes, red onions, pickles, Smash Sauce, & ketchup. Smash Sauce is a simple mayonnaise-based sauce with plenty of yellow mustard thrown into the mix, a few chopped dill pickles, and some pickle juice for an additional tang. A splash of vegetable oil helps bring the whole sauce together, and then it goes into the fridge for at least four hours to let the flavors mingle.
Miami Lakes? I lived briefly in Miami Lakes! Love the little town "square" kind of area, at Christmastime especially, and indulging at Shula's there. I really like that corner of Dade.
Thanks Zoooma, I hear you about Miami Lakes. Very cool town...
my bro Big Cat.. the Rookie Chef here.. Just wanted to say I love this video.. Good job my bro.. looking good Chef... Beautifully narrated.. Keep up the good work Chef!! ❤ The Rookie Chef always following..
Thanks brother!!!
thanks for this comparison Big Cat! I think you are on to something!
Thanks Charley, there really was a difference between the thinnest and thickest... Appreciate the comment!!
@@cookingwithbigcat I wondered if the really thin one was more like a bacon sandwich?
The last one should be flavorful and still juicy as well, but you smashed them more than once. When you smash it the first time you produce the maillard reaction, which is where the browning comes in. When you smash it a second time you're stopping that reaction from happening, and as a result the fat from the burgers flows out, therefore becoming dry. You would need parchment paper in order to prevent it those thin burgers from falling apart.
Good job.. thanks
Thanks Tom!!
No matter what thickness you like you have to smash it for that crust. Nice video and I have to go make me a smashburger.
Thanks brother!!!
When you crush them "super thin" twist the smasher as you take it off and it comes oiff like butter!
Thanks for the tip...
Everyone has an opinion. Good job in my book.
Great video. I found a great way to smash my burgers. I found this on Ballistic BBQ. He uses a tortilla press.
Thanks Annette, yeah Greg knows his burgers for sure. Appreciate the comment!!!
I use a seriously heavy duty spatula and use a wooden spoon in my other hand to help press down on the spatula to really squash it and make the edges very thin. Heavy duty spatula also makes it easier to scrape up your patty to flip. I put nothing on my cast iron griddle but my burger. Parchment paper keeps everything happy.
Nice, thank you.
great video!!!! earned a sub man keep it up
I think you can’t go wrong with any of these super thin is great for crust lovers cause you can make the same amount of meat three patties for more crust but I like to taste stuff other than burnt so middle one all day
I love me some smash burgers buddy. You just made me hungry for some. Lol. Take care and awesome video!
Thanks Doug!!!
I agree with you. The crazy thin smash burgers are just not my thing. Too dry and all that crispy changes the flavor of the beef and not in a good way for me. Great video!!
there are no losers in a burger taste experiment!!!
All 3 looked fantastic!!!
Yeah I love my side job lol... Thanks Ted!!
I think counting to 10 is the key LOL. its perfect
this video reminds of Randy Bo Bandy and his love for cheeseburgers. Big Cat made a video about 3 burgers just so he can justify having to eat 3 burgers BECAUSE its for the video.
Genius
Damn you got me bro lol!!!
At the end, I'd take all the patties and pile them up into one :)
Now that would be a video lol...
If I’m doing thin beef, it’s a sliced ribeye. If it’s a burger, it needs some pink or it’s shoe leather to me.
I can guarantee you these were not shoe leather...
Great video!
Thanks for the visit!!
Great cook Mike!! My favorite Blackstone cooks are breakfast followed very closely with smash burgers!! I think you could smash too much though. The middle one is about where I smash mine. Great job demonstrating all these!! 🔥🔥🔥👊🏼👍🏼🍻
Thanks O Bearded one!!!
Excellent job man. I have made smash burgers many times just as you did and smaller patties have more flavor and are much juicier. No condiments Bro as you said the meat and the cheese is freakin Ace. You have good taste
Thanks Sam, appreciate you!!!
We got a Blackstone E-series 17-inch recently, so I've been experimenting with smash burgers too & this THICKNESS issue has been my main question as I talk my way through my videos making smash burgers. I've smashed super thin burgers on my counter top between folded layers of parchment paper with an 8" cast iron skillet (worked great as a smasher) and then slapped them on a 500 degree griddle. They were outstanding, but 500 F was too hot for my plastic spatula and it was tough scraping the meat up to flip it!
I also tried plopping slider sized 1/8 LB meatballs on the griddle and used p-paper + 2 quart pyrex bowl as my smasher & it worked great too! I could see through the pyrex and p-paper so I tried various "techniques" - like rolling the bowl at the outer edges and making a broken "lacy" fringe while keeping a thicker middle & that was just as great as a larger but thinner burger!
Long story short... try different things - it's hard to screw this up...
Great video - sub'd!
Thanks brother, they are hard to screw up lol... 🤣
I'm late to the party, but Great Experiment. Also glad you tried them w/o condiments. I'm more used to the style like Freddy's Steakburgers, or Steak 'n Shake, which I guess would be the thinnest patties (and love them). They both also use a fattier meat blend tho. All said, some mustard and maybe a slab of heirloom tomato, and I'm a very happy comatose camper later.
You had me at heirloom tomatoes lol... I used to grow my own and they were sooooo good. Thanks Brad!!!
First time I made them was today. I got 16 balls out of 2 lbs of meat. Perfect for double cheeseburgers
Great Video. What ounce balls did you use??
Thanks Dan, I used 4oz balls. I did another video after this one called "The Perfect Smashburger" where I used 3oz balls and it made a huge difference. Hope this helps, Happy 4th!!
@@cookingwithbigcat 3 ounce still too big for me. I go for 2 1/2 ounce balls. Two per sandwich. Trust me, it's a meal, especially with even just a couple of condiments and a side. I'm no fan of colossal sandwiches that make me feel sick after finishing.
Nothing beats a Publix smash burger on Hawaiian buns!
I'm with you bro!!!
Is thinner better? Yes. Yes it is. The outside of a burger is always the best part. Thin is the best way to marry the in with the out. If you want it thick, make it a double.
I'm with you!!! Thanks for the comment!!
Good video but there are multiple issues with your comparison. 1st, if you use parchment paper when smashing, they will not stick to the burger press, so they will not break apart and better retain shape/juices. 2nd, continuing to smash long after it is cooking and fats are rendered also forces the juices out, where smashing and holding for 10 seconds as soon as you place the patty not only allows the burger to adhere to the griddle for that maillard reaction on the crust, it is smashed before the juices render so there is no way they can escape. Another issue is recognizing all these patties are identical in weight, they are different in thickness. In that regard, you gave them identical cook times which means the thinner burgers are going to cook faster that the thicker patties. In conclusion, the thinner burgers were cooked more, even overcooked which is why they were less juicy. When done right, they are incredibly juicy.
To do a thin smash it just takes a bit of technique to get it really thin and not mangle the patty. But if you go extra thin with very fast cook time it won't be too dry at all. I usually do 4 patties and by the time I've flattened the last one I barely have time to season them before I need to flip the first one again.
Thanks Ryan, I learned what you are talking about after this video. Did another video and it came out much better thin AND juicy...
And a small square of parchment paper goes a long way in keeping your patties intact. And condiments are almost infinite. I always go thin with 2 1/2 ounce balls. In the near future 'll be experimenting with different buns/bread to change it up. Thanks for sharing.
Look yummy! The only thing I'd have done different was re-lubing the hamburger press between every pair of smash burgers.
The sear/crust locks the juices in. The amount of juices kept is proportional to the surface area to volume ratio. Higher ratios mean thinner smash AND more fat rendered out of the smahburger (loosing more juice onto the griddle). Lower ratios mean thicker smashes AND less fat rendered out of the smashburgers.
What juices you loose with the thinner smashes gives you more of the maillard fluid made crust (because more surface area has been toasted) that people love on steaks & burgers.
So, it comes down to the juices-crust proportions you like best.
Bro, you lost me at E=MC² lol... Seriously though you are correct, thinner crispier, thicker juicer. Which one do you like better is the question... Awesome comment Tyler!!!
@@cookingwithbigcat let me also add, when cooking steaks with a searing hot surface, like griddle or cast iron...after you initially put the meat (esp steak) onto searing hot surface, as the maillard reaction develops the crusty sear, it remains attached to the surface. When it's done developing crust, the steak will loosen it's grip on the surface to flip (usually 2-3 minutes depending on surface temperature). So, for steaks, use tongs to see it's loosened from the surface by grabbing steak on opposite sides and seeing if it's fully stuck or more loose. If more loose, you know that side is seared and you can flip it.
Burgers can do much the same, but, because they typically aren't so thick (in the case of smash burgers) you risk over drying out all the juices if you wait until it releases. Instead, that's why we wait instead for juices to poke up thru meat a little (which normally means 'medium') to the top before we flip it. After it's flipped, you can attempt to get a lessor seared crust on the bottom side by leaving it on a little longer before removal.
Also, if you start smash burgers from a ball placed on a hot grill, after the first 60-90 seconds rotate the ball a half rotation to show you the almost cooked square area that was making contact. That will be the top center of your smashburger. Fast forward to after the flip, the previously pre-cooked square on the top will now be on the bottom hopefully adding to the nearly seared square on the bottom before its taken off.
@@TylerNally Huh? 😃
They all look good! you have my mouth watering mmm mmm mmm
Thanks Yolanda, imagine being here and smelling the food lol... It's not easy lol...
Good comparison. I prefer smashburgers ever since I tried one after buying my BS. Good review, Mike.
Thanks Howard, I'm not going to lie. I enjoyed trying each of the three lol...
Great stuff!!
Thanks brother!!!
We do our smash burgers on our black stone. 500 degrees. When placing the cheese we add the top bun.
I usually go for around the middle one you made. I prefer 2 thinner patties than one thick patty. Just better flavor with the crust to me.
Thanks Oddzilla, love the name bro!!!
Hey Mike! They all looked good to me.
Thanks Skip!!!
Another trick to not sticking is to flip the ball b4 u smash you have a little cool red meat that won’t adhere as much to the smasher.
I like that, never tried it before. Thanks Randy!!!
I'm gonna try this. I usually make my smash burgers like the first burger you tasted - it fits neatly on the bun with no excess. The burger press makes it so much easier to make these burgers. If you use parchment paper- it will prevent the meat from sticking to the press.
Thanks Pat, appreciate the feedback. I usually use parchment paper but forgot during the whole filming thing lol...
Suggestion..... Use parchment paper between the burger ball and the smasher.
Adding butter or oil to the cook surface is a no-no. You want a super hot, clean, DRY cook surface so that the meat binds to it when pressed. This is the only way to get a true, proper smash crust. Also, when you crush and smear out the super-thin patties, they need to be flipped after no more than a minute of cooking, then, they should only cook on the other side for another minute AT MOST. Finally, NEVER press a burger that has already been smashed. That is how you lose moisture and flavor.
i know i am in the minority but that's why i love the blackstone smasher with the little 1/8 inch lip on it, but everyone hates on the blackstone smasher for not being thing enough.
Thanks Rees Family, I've never tried the Blackstone smasher but I'll have to give it a try. Appreciate you!!!
very cool