Wanted to share my technique for smashing burgers without having to use oil on the burger press or messing around with parchment paper.
Just smash it and wiggle it off sideways. Video is sped up and cut off (upload limitations) but I smash them all this way without any issue. Flat top is preheated to about 500 degrees before I put the burger balls on it. I don’t season the beef until after the first smash, for simplicity’s sake. Only takes about 3 minutes to cook the burgers in total.
Damn. Imma have to give this technique a shot. Preesh 🙏
14446368
Nice technique. I’ve seen a couple other ways. One is the parchment paper trick (annoying to use), but my current go-to is stolen from Motz’s Hamburger America. He puts the meat down as a ball and lets it slightly sear on that side for just a few seconds, and then flips and smashes. The cooked portion helps keep it from sticking.
BalancedGuy1
Nice. I think temp has a lot to do with it…make sure there is a nice melted layer of burger fat between burger and tool before sliding it off to separate
6 Comments
Wanted to share my technique for smashing burgers without having to use oil on the burger press or messing around with parchment paper.
Just smash it and wiggle it off sideways. Video is sped up and cut off (upload limitations) but I smash them all this way without any issue. Flat top is preheated to about 500 degrees before I put the burger balls on it. I don’t season the beef until after the first smash, for simplicity’s sake. Only takes about 3 minutes to cook the burgers in total.
edit: here’s the full unedited vid https://photos.app.goo.gl/i9jRtVYtQso4JyHC8
and[ here’s the finished product](https://imgur.com/a/CYp4ecR)
Damn. Imma have to give this technique a shot. Preesh 🙏
Nice technique. I’ve seen a couple other ways. One is the parchment paper trick (annoying to use), but my current go-to is stolen from Motz’s Hamburger America. He puts the meat down as a ball and lets it slightly sear on that side for just a few seconds, and then flips and smashes. The cooked portion helps keep it from sticking.
Nice. I think temp has a lot to do with it…make sure there is a nice melted layer of burger fat between burger and tool before sliding it off to separate
Where’d you get that press?
Now that’s a fucking patty bru!