Smashburger Dave's attempt

[Dave in AZ]

Was reading some threads on other internet places about Smashburger style burgers. Decided to make some! Searched and read a few threads on burgers here too.

From what all I read, the key is 1/3 lb or so, smashed out to 3/8" or so and cooked on hot cast iron griddle or pan. Has to develop some crisp on edges, and they are usually pretty salty. Also 25% fat or more.

I used 2 lb ground chuck, 83/17, 1 lb lean venison, and then added 25% brisket fat.

twilliams has a good “best burger?” thread, and I used the info from folks there, thx! I was looking for threads on how much folks mix their burger patties, if they do much protein extraction. I do a lot on meatballs and Salisbury steak, and use egg and breadcrumbs as binders. For burgers I usually do less, and incorporate chopped onions. But was looking for what texture and salt % is used for Smashburger specifically.

mrobisr Your burger seasoning pretty much matches my own style, but I decided to use your measurements for pepper, onion powder, garlic powder. I do use soy sauce, and I use lemon pepper instead of citric acid, it is just citric acid mostly plus pepper, so again pretty close to your list. I use a bit of cajun seasoning, usually Tony Chacheres. I do I also added Worcestershire sauce as I always do, about 2t per lb.

I made buns at 4" and 105g dough each, per this thread of mine on hamburger and hotdog buns:
https://meatgistics.waltons.com/topic/5661/hamburger-or-hotdog-buns?_=1669597523912

mrobisr had a good recommendation for a burger sauce, with ketchup, mustard, mayo, pickle juice, and some garlic. I made that, sure does make it easier to finish them if everyone likes all those standard sauces!

My favorite toppings are grilled onions and olives.

[Surg]

Dave in AZ those look great. Like the olive idea. I’ve never seen that before.

[Dave in AZ]

Surg thx! Yeah I learned the olive thing from my dad. When I was a wee kid, he always raved how the golf/country club had the best burger, and the sauteed olives and onions were their hallmark. So I got it in my head as a lad that a “good burger” had to have those, and have just always done it I always ask for them at burger places, and Red Robin has it on menu I think.

[gus4416]

Dave in AZ Dave you allways go over the top homemade rolls with smash burgers with onions and olives that is a great looking spread

[lkrfletcher]

Dave in AZ I like it.

[Dave in AZ]

gus4416 thx gus! Kids liked the burgers, so I guess the thin crispy fried was worth it.

[Dave in AZ]

lkrfletcher thx!

[calldoctoday]

Dave in AZ That looks amazing & you have me drooling over my Hershey’s Porter tonight. I can just imagine a perfect pairing…

[cdavis]

Dave in AZ everything looks just great. Congrats

[mrobisr]

Dave in AZ Dave you get a thousand thumbs up, those burgers sound and look really good, wow!