Smashburger setup

[cschaaf]

Sorry, no food pics. Smashburgers go too quickly to fumble with the camera.

I used a different setup this time and it worked great. I used the basked splitter, put in the lower grate, then put my KJ half-round CI skillet over the lump side of the basket. Dome temperature was up around 375 - 400.

I was able to work the whole cook without wearing a welding glove. 

 

Edited March 7, 2017 by cschaaf

[tinyfish]

That's a smart setup.

[Aussie Ora]

Bugger gave the bloke who bought my kj the half moon griddle lol but I have a round one so still may work lol

Outback Kamado Bar and Grill

[Paul]

Nice setup. I love smash burgers.

[Pequod]

Good idea on the setup. Will find out soon, but guessing that when I get my 32 I can position my round 15" baking steel griddle over a half basket and still have the other half shielded. 

[mameola]

I like your setup. It reminds me of cooking on cast iron.

I've never heard of smashburgers? Are they what it sounds like? Your favorite burgers flattened out really thin and cooked quickly at a high temp?

[tony b]

Pretty much. You start with a ball of burger meat. Then, use your spatula and a heavy can to smash the ball on the griddle. You can make them as thin or thick as you'd like. The basic difference is that the edges aren't smoothed out, like a regular patty, so they get crispy. A tip - oil the bottom of the spatula first, so the meat doesn't stick to it and you get a good release after you smash it. 

[cschaaf]

Yep, what @tony bsaid!

We like ours simple and ultra smashed. Like this http://www.seriouseats.com/recipes/2014/03/ultra-smashed-cheeseburger-recipe-food-lab.html

I use a flat spatula as the smasher and I push on the top of that with a bench scraper to smash the burger nice and thin. Then I use the bench scraper to make sure I get all of the crust on the meat and not left on the griddle.