Was pretty please although I def want to try and get crispier edges. I used a steel smasher but I think I need to put all my body weight in to it for like 30 seconds.
by patellison
14 Comments
Hot_Entrepreneur9051
Randy would not have it any other way. Good job bud, Spark a fat 2 paper cannon for that double bastard.
Esdeath_P1
Smash it reallllllllllllll thin
Electronic-Stand-148
Looks good! Maybe get the surface hotter for that Maillard reaction?
Luscious_Lunk
Hotter grill!
RomulanRebel
I’d smash , nice job!
bowman1222
Successful smashing
scuba-san
I’d still put my penis in it right off the grill
JamminJamon
Go Oklahoma style next time and never look back
Ok-Brother1691
It still looks pretty good
ElectronicSpell6777
Not bad for a first go! If you don’t have one already, get a press. They’re great for this, a nice smash. Lodge has a good one, high quality. Imma second the bro who mentioned Oklahoma style, those burgers kick ass and hit harder than a dad with a belt!
If I hadn’t just downed a crunchwrap I’d make myself a burger right now. The one and only George Motz has a good tutorial on the Oklahoma burger, as does Steven Cusato (Not Another Cooking Show).
EDIT- Just read the caption and saw you used a smasher, ignore what I said about the press.
king_of_poptart
I like Smashburgers Ultimate.
thenumbersthenumbers
About how many ounces of beef do you guys typically go for per smash patty?
YourBurrito
I know everyone’s giving critiques, and plenty might be fair, but these still look like good-ass burgers. Good job 👍
VanguardFundsMatter
No oil, hotter grill and you’ll be left with a better Maillard
14 Comments
Randy would not have it any other way. Good job bud, Spark a fat 2 paper cannon for that double bastard.
Smash it reallllllllllllll thin
Looks good! Maybe get the surface hotter for that Maillard reaction?
Hotter grill!
I’d smash , nice job!
Successful smashing
I’d still put my penis in it right off the grill
Go Oklahoma style next time and never look back
It still looks pretty good
Not bad for a first go! If you don’t have one already, get a press. They’re great for this, a nice smash. Lodge has a good one, high quality. Imma second the bro who mentioned Oklahoma style, those burgers kick ass and hit harder than a dad with a belt!
If I hadn’t just downed a crunchwrap I’d make myself a burger right now.
The one and only George Motz has a good tutorial on the Oklahoma burger, as does Steven Cusato (Not Another Cooking Show).
EDIT- Just read the caption and saw you used a smasher, ignore what I said about the press.
I like Smashburgers Ultimate.
About how many ounces of beef do you guys typically go for per smash patty?
I know everyone’s giving critiques, and plenty might be fair, but these still look like good-ass burgers. Good job 👍
No oil, hotter grill and you’ll be left with a better Maillard