akara1001 OP t1_iufvop2 wrote on October 31, 2022 at 12:30 AM

Reply to comment by fuzzymumbochops in [Homemade] Smash cheeseburger by akara1001

Thank you!

Grab a pack of medium (80/20) ground beef and make roughly packed 3 oz balls of beef. Got my griddle rippin hot and place the balls down. After 10 seconds I used a stainless steel burger press and smashed them. Added salt, pepper and a tiny bit of garlic powder on top. Waited around 2 mins till the edges were curling and crisp. Flipped and added a slice of Velvetta cheese on each patty. Waited around another minute and a bit till the cheese was melted and bottom was crisp. The only other condiments were caramelized onions and sauce.

Sauce: Mayo, ketchup, relish, yellow mustard, tiny bit of fresh garlic, onion powder, smoked paprika, dash of Truff Hotter sauce. Let it chill in fridge for a bit.

Count_Bloodcount_ t1_iug2t1w wrote on October 31, 2022 at 1:25 AM

Just out of curiosity, why did you let the ball sit on the griddle for 10 seconds before smashing it instead of smashing it immediately?

Burger looks great!

akara1001 OP t1_iug38ea wrote on October 31, 2022 at 1:28 AM

Monkey see, monkey do. I’ve seen a few chefs on YouTube and in restaurants wait before smashing. If you or anyone knows if it makes a difference I’d love to know.

Thank you!

rarestakesando t1_iuhwces wrote on October 31, 2022 at 1:43 PM

Thank you so much I never knew what a smash burger was until now they looked just like regular burgers and I was too embarrassed to ask the difference.

akara1001 OP t1_iui5xyj wrote on October 31, 2022 at 2:52 PM

No problem at all! I hope you get one soon. Such a difference in taste from those thick and juicy burgers.