Shuley Posted June 27, 2016 Report Share Posted June 27, 2016 Finally got the smash burgers how I like them after several rounds of experimentation. I got everything done before the patties went on as I am just now realizing how fast that process goes. First mix up the secret burger sauce. Fry up some onions and bacon and a splash of apple cider vinegar in the onions to make them really tasty. Grilled the sides (prosciutto wrapped asparagus-my 6 year old loves these and ate two bundles himself I am so glad I saw these a ckreef`s post and thin sliced yellow squash with bbq rub) After those are done， on go the approximately 2 and a half ounce balls of hamburger seasoned with salt and pepper and smashed only ONE time (this was key for me) Flipped， melted cheese and all the toppings I prepared plus lettuce and tomato on a brioche bun( yes I know I would be better homemade， but these are dang good. If you have a sprouts near you I would check them out they are seriously good and even better toasted a little) Then I'm sitting down to dinner. So good. Don't think I've had a better burger anywhere......ever. I think I finally figured out a formula that works for my tastes. 2 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted June 27, 2016 Report Share Posted June 27, 2016 Sounds like a great burger. It must be the secret sauce. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 27, 2016 Report Share Posted June 27, 2016 Piled high great burger Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 27, 2016 Report Share Posted June 27, 2016 Now that is a mouth watering burger, beautiful.:) Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 27, 2016 Report Share Posted June 27, 2016 I love burgers. I really LOVE burgers. I think burgers are almost the perfect food those burger look almost perfect. Wonderful cook. Kudos! Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 27, 2016 Report Share Posted June 27, 2016 Great looking smash burgers. Definitely going to try the vinegar trick. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
tony b Posted June 27, 2016 Report Share Posted June 27, 2016 Gonna have to give this one a try. Haven't done burgers in a long time. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted June 28, 2016 Report Share Posted June 28, 2016 Smash style burgers over cast iron or steel heated on the KK are my favorite! Caramelized onions too. Your burgers and wrapped asparagus look super tasty! Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 28, 2016 Author Report Share Posted June 28, 2016 Sounds like a great burger. It must be the secret sauce. Definitely the secret sauce. Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 28, 2016 Author Report Share Posted June 28, 2016 Piled high great burger Outback Kamado Bar and Grill♨ You should see when I'm really hungry and I put two patties! It's like a burger tower. 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 28, 2016 Author Report Share Posted June 28, 2016 Now that is a mouth watering burger, beautiful. Thank you very much! Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 28, 2016 Author Report Share Posted June 28, 2016 I love burgers. I really LOVE burgers. I think burgers are almost the perfect food those burger look almost perfect. Wonderful cook. Kudos! I love burgers too. It's amazing how much better they are at home! 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 28, 2016 Author Report Share Posted June 28, 2016 Great looking smash burgers. Definitely going to try the vinegar trick. Reef's Bistro Thanks! I usually only add a couple teaspoons or so but I feel like it's enough to add a little brightness. 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 28, 2016 Author Report Share Posted June 28, 2016 Smash style burgers over cast iron or steel heated on the KK are my favorite! Caramelized onions too. Your burgers and wrapped asparagus look super tasty! When you say steel, are you talking about a pizza steel? It doesn't seem like many people have them but I'm intrigued. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted June 28, 2016 Report Share Posted June 28, 2016 Supposed to have this 3/8" thick x 15" (I stated 18" above...the memory is the first to go with aging :D) carbon steel griddle delivered today: http://www.bakingsteel.com/shop/round griddle Although I like the way my Neapolitan pizzas come out on the KK stone, at ~750ºF dome, managing that much intense heat and lump fuel is a little bit of a PITA; and a dedicated wood pizza/bread oven isn't in my foreseeable future. I'm hoping the steel plate will allow me to get similar results at a more manageable temp of 600-ish; we'll see per what I've been reading about same. Either way I wanted a round carbon steel griddle for smash burgers, etc. Ideally would have liked an 18" diameter version of same but 15" is the largest they offer. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 28, 2016 Report Share Posted June 28, 2016 (edited) dstr8, I believe Baking Steel will cut custom steel plates to suit. I just noticed you are talking griddle so no custom fits for that. Edited June 28, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
dstr8 Posted June 28, 2016 Report Share Posted June 28, 2016 ^ Yes, I wanted the grease trough which is why I opted for the reversible griddle. However I should have contacted them about a custom 18" diameter version of same. Next time! Quote Link to comment Share on other sites More sharing options...
Syzygies Posted June 28, 2016 Report Share Posted June 28, 2016 4 hours ago, dstr8 said: Supposed to have this 3/8" thick x 15" (I stated 18" above...the memory is the first to go with aging :D) carbon steel griddle delivered today: Baking Steel Round Griddle I'm hoping the steel plate will allow me to get similar results at a more manageable temp of 600-ish 1 hour ago, dstr8 said: ^ Yes, I wanted the grease trough which is why I opted for the reversible griddle. I use a baking steel for pizza at around 600 F; I believe that you'll be happy. Consider the upper deck, to get as much radiant heat as possible on the pizza top. None of my baking steels have grease troughs; I believe that this is called free soloing. I've never had a problem, but I always have to check the bottom after a friend uses one. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 28, 2016 Report Share Posted June 28, 2016 @Syzygies - did you purchase (if so which brand) your baking steel or have one made for you? Do you have the KK Baking stone? What determines which you use? Thanks in advance. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 29, 2016 Report Share Posted June 29, 2016 CC, I can tell you I prefer the KK baking stone on the KK but for the kitchen oven I do like the Baking Steel it does an awesome job there. I think it would do a fantastic job on the KK for smashed burgers but in my experience not so much for a pizza and I definitely would do bread on the KK baking stone hands down. 1 Quote Link to comment Share on other sites More sharing options...
