Kansas Crimson

jhawks99 wrote: ↑Wed Jul 07, 2021 10:23 am Smashburgers start out as a meatball placed on the grill. They are then smashed thin using a heavy spatula. They are thin, with crispy edges. It's dang near impossible to cook them anything other than well-done.

Some like 'em, some don't. I think they're ok.

Interesting, never had one but id try it

I think part of it with smashburgers is that the carmelized part is where a lot of the flavor is, and since they're thin you need like 2-3 patties to make a full sized burger, so you get 2-3X as much of the crispy edges.

Also, it allows for a higher cheese to meat ratio, which is why Gutter doesn't like it. If you have a burger with one patty, you have 1 or maybe 2 slices of cheese. With a smashed burger, if you have 3 patties, you could have 4 slices of cheese, and in both situations have about the same amount of total beef.

I think they're great - the crispy edges, yum.

When I'm cooking burgers at home, I usually go traditional (~6 oz patty) over charcoal the majority of the time.

But I mix in smashburgers like 1 outta 4. I use the gas grill and a griddle to get it as hot as possible. They're a nice change-up.

Do you have some kinda iron too?

6oz is the perfect size burger.
Minimal toppings. No ketchup.

this spot has some of the best burgers i’ve had

https://www.blackhillsburgerandbun.com/

the Hot Granny is something else

I prefer a thicker patty so that you get that juicier center you can keep pink. I'll eat a smashburger made for me and love it, but I won't cook em.

I've also been into smaller puck burgers, maybe 3-4 oz, and on slider buns. Scarf down a bunch of those.

Eat with ketchup, mustard, grilled red onion, pickles and cheese.

ousdahl wrote: ↑Wed Jul 07, 2021 11:09 am Do you have some kinda iron too?

No, but the spatula you use can't have slits cut in it, or all the ground beef will get stuck in them.

jhawks99 wrote: ↑Wed Jul 07, 2021 12:25 pm 6oz is the perfect size burger.
Minimal toppings. No ketchup.

This guy gets it. Mustard only on a burger.

I know I've said this before, but if you want ketchup, why not just pour some sugar on a tomato?

Regarding sugar:
BBQ sauce.
Salsas.
And dressings on salads.
Or a large variety of dips, like Thai chili sauce or honey mustard or sweet and sour.

pdub wrote: ↑Thu Jul 08, 2021 8:36 am Regarding sugar:
BBQ sauce.
Salsas.
And dressings on salads.
Or a large variety of dips, like Thai chili sauce or honey mustard or sweet and sour.

With the exception of restaurant bbq sauce I don’t eat any of those either

I don’t like ketchup on a burger cuz it’s usually also served with fries, which go better with ketchup then a burger.

I like fresh tomato on a burger but it’s also hard to get a good tomato.

I like a light layer of Mayo on the bottom bun of a burger, not even enough to really taste, just enough to seal the bun from absorbing the burger juices and getting all soggy.

But otherwise, the only condiment I like on a burger is plain yellow mustard

if you’ve not had jalapeño cream cheese on a burger, you haven’t lived

A lot of the time, i'll just put my ketchup on the side, and dab the burger and fries into the ketchup.
If I put the ketchup on the burger, it's a medium amount of mustard and small amount of ketchup.
I'll also avoid the mustard and ketchup sometimes and put Bryants or Gates sauce on it instead.

Man, when my parents go to Oklahoma Joe’s, they’ll ask for two to-go boxes.

They’ll fill one with ketchup, and the other with bbq sauce. Like, FILLED. Like small swimming pools of condiments. The fries drown in the ketchup; everything else drowns in the sauce.

I dunno whether to be embarrassed or impressed.

pdub wrote: ↑Thu Jul 08, 2021 9:57 am A lot of the time, i'll just put my ketchup on the side, and dab the burger and fries into the ketchup.
If I put the ketchup on the burger, it's a medium amount of mustard and small amount of ketchup.
I'll also avoid the mustard and ketchup sometimes and put Bryants or Gates sauce on it instead.

I like BBQ sauce on a burger, especially a properly-grilled one (that has all that grill-y flavor already).

bbq with grilled/sautéed onions is a winner for sure

BBQ sauce on a burger is always one of those things that sounds like a great idea but then fails in the execution. Maybe I've never had the right sauce.

I don't like ketchup, but I'll eat it. (and I like it with plain french fries)...but what I truly HATE, is ketchup on a bacon cheeseburger. Something about ketchup with bacon that I find revolting.