A community for anyone who loves cooking over fire, whether that’s antikristo, asado, barbacoa, barbecue, barbie, bbq, braai, chichinga, churrasco, inihaw, jerk, lovo, pachamanca, parrillada, or a sausage sizzle - let’s share recipes, advice, tips and tricks…
Smash burgers. Fantastic.
The best burger I’ve ever had was the Green Chilli Cheese burger from Meat Liquor. No matter what I do, I can’t quite match that perfection. Has anyone come close?
bro I thought you were cooking in the hood of a car at first and this was a climate change post
It's a soapstone. It's a brilliant but expensive (and heavy) piece of non-porous rock. You can cook on it the way you cook on a cast iron griddle but because it's a piece of rock that doesn't get rusty you don't need to baby it in the same way you have to with cast iron.
baby it in the same way you have to with cast iron
You and I have very different relationships with our cast iron.
I keep my Kamado accessories outside, and moisture is an issue. The cast iron griddle for my Big Joe would rust pretty badly pretty quickly. The soapstone doesn't.
These look like they were absolutely amazing and I would definitely destroy them. But what happened to full size, thick burgers? I feel like I never see them anymore. Is it because of health risks? (I can imagine they might need to cook them to the point of being cardboard if they're too thick)
Usually I think smash burgers like these are preferred because of getting more crispy bits, not because of health concerns.
The thinner patties get more surface area with the cooking surface which makes more crispy bits
Yeah, exactly. Ultimately, it's just a matter of preference.
Food trends come and go, just as anything with popular culture. That's most likely why you're seeing more (thin) smash burgers vs (thick) pub burgers, which were very popular 5-10 years ago. Human beings are fickle, easily bored, and conformist by nature.
Not health risks, flavour benefits!
I still do 'normal' burgers from time to time but the extra flavour you get from the increased surface area of a smash burger makes up for any loss of juiciness from a rare burger.