Hello everyone. I am starting a food truck, selling smashburgers. I got my recipe down at home, where I smash my patty, it sticks to the pan, and I use a paint scraper to get it off, creating a perfect crust on the meat. When I tried to cook it on the new flat top in my truck, I made the mistake of seasoning the flat top.
This gave it a non-stick layer. Today, I removed the seasoning layer, and sanded the surface down a bit to be more smooth (the flat top came with a brushed surface). However, the patties are still not sticking to the pan when I smash it, and even curl up and contract as they cook. Could it be that I cooked the meat when it was slightly cold? Please help, I need these patties to properly stick to the surface!
by Distinct-Flamingo-22
5 Comments
sounds like a temperature issue.
I make them on a season cooktop all the time with no issue. What temp is your flat top at?
Seasoning is not the problem. I’m fact without a nonstick seasoning layer you’ll be leaving chunks of the burger on the cooking surface. I regularly make smash burgers with a great crust on the cast iron skillet so seasoning is not what’s wrong.
The reason this is happening is 100% temperature related. The surface has to be HOT. Also if the meat is too cold like you said it won’t help and will curl as well. Fix the temp issues and you’ll be cooking great burgers in no time.
its called a smash burger because you are literally supposed to smush it with something lol
I own a smash burger trailer and I struggled with that same issue at first. I’ve found letting the meat sit on the flattop for a minute or so helps get a better press. Another variable is controlling your temp. For my flat top I’ve found between 400F and 420F works best. Also starting with a round ball of meat compared to odd shaped one tends to give me a more even edge and a better crust. Don’t be too discouraged though, there are still times where mine turn out like that and I’ve been at it for a year.