So for those of you that make Smash burgers. What is your technique? Amount of meat? You start with a ball? How long is it on the heat source before smashing? How thin should it be after smashing? Is the flip simply based on feel or is it a time thing?
I will start with saying I never made one. I did however watch a few videos on them the other night.
They used between 3oz and 5oz ball of hamburger. Smashed as soon as it was on heat source or let sit a few seconds while they were talking. Not sure it matters. As thin as you want to make it. One even had the burger breakup a little bit as I could see small holes in the meat patty. They flipped as soon as you could see the top portion outer edges turn brown. They gently scraped under the patty all around it to ensure that it didn't stick or break before they flipped. I think the timing was probably 3-5 minutes.
Exactly how we do it, they do tend to (fall apart, crumble etc.) salt/pepper on the 1st. Smash, no timing really but relatively quickly, gather them up and flip. Salt and pepper and cheese. Shazam, heaven on the bun. We spared no expense to smash them, soft butter on the bottom of the plate with pastry brush, drop the ball of meat, smash etc.
if you ask me they don’t need weight, takes out the good stuff, just the “smash”.
