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Old 02-03-2012, 03:14 PM   #31
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I watched a rerun of one of Ina's shows this week. She was cooking burgers on the grill outside and pressed down on them.
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Old 02-03-2012, 04:25 PM   #32
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1 tsp/ pattie!! That's your whole recommended daily allowance of sodium.

I press down on the patties. It makes it easier to figure out when DH's well done burgers are ready.
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Old 02-03-2012, 04:42 PM   #33
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I make 2 completely different styles of burgers.
The first is my "gourmet, fancy pants " burger. It is equal parts sirloin, brisket and short rib weighing 5-6oz each, shaped loosely into a patty with the depression in the middle, which is salted liberally and grilled. It's the best burger I've ever had. Truly sublime with cheddar and a fried egg.
The second is much cheaper but still very good. All fresh ground chuck weighing 4-5 oz shaped somewhere between a patty and a meatball very liberally salted and placed on a screaming hot cast iron griddle and smash just once right as it hits the pan. DO NOT smash again or you will squeeze out the juices. Without that heavy salting you won't get that crust that makes smashed burgers so good
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Old 02-03-2012, 04:58 PM   #34
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Whether making in the CI pan, broiling, or over hot charcoal, with a lid on, I make each burgers a third ound of 70/30 chuck, carefully, but tenderly shaped into a round disk about a quarter inch thick, with smooth sides and the center thinner than the edges. I salt the outer surface as the meat cooks, flip it after about 3 minutes, salt the other side, and remove after another three minutes or so. I butter the buns and throw them onto my griddle to lightly toast them. If I'm using cheese, I pre-slice the cheese before starting the burgers. When they are flipped, I place the cheese on top. I never squish my burgers and they are dripping juicy. you have to eat them with a napkin to avoid getting juice all over your shirt. The down side is that the burgers can make the bun soggy. Sometimes, when in a hurry, I add an egg per pound of ground chuck, and work it into the meat. I don't have to thin the center of the burger, and it doesn't shrink at all. The cooking method is the same and you can't tell that the egg has been added to the burger.

This is what works for me.

I had a burger one time, cooked medium rare, and served on an artisan bun. I don't know what cut of beef was used at the restaurant, but suspect that the intense beef flavor came from sirloin. This burger tasted like an incredible steak, but was edible in a bun. It was about 5 bucks American for the burger, and the fries were like what I make at home. I wish we had a restaurant that served that quality of food in my home town. I got the burger at a corner burger joint in Olympia Wa.

I wish I could duplicate that burger. I would never cook a burger medium well to well done ever again. It was that good.

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Old 02-03-2012, 05:00 PM   #35
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Great responses from everyone, thanks. I was surprised not one person mentioned any feedback on how good a Smash burger was. Anyone had one yet? is it better than In n Out at least?
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Old 02-03-2012, 05:08 PM   #36
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I've never been to Smashburger but I understand it's similar to 5 Guys
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Old 02-03-2012, 05:10 PM   #37
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Originally Posted by apple916 View Post
Great responses from everyone, thanks. I was surprised not one person mentioned any feedback on how good a Smash burger was. Anyone had one yet? is it better than In n Out at least?
Isn't available where I live. Can't try it. Sorry.

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Old 02-03-2012, 05:27 PM   #38
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Great responses from everyone, thanks. I was surprised not one person mentioned any feedback on how good a Smash burger was. Anyone had one yet? is it better than In n Out at least?
There's one not far from me, but I haven't tried it. I like homemade burgers and honestly don't eat at fast food joints. But maybe I'll head up there sometime over the weekend and "take one for the team" just to see what the fuss is all about.
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Old 02-03-2012, 05:31 PM   #39
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Originally Posted by HistoricFoodie View Post
That aside: a teaspoon of salt for each patty? Not in this household. We want to taste meat, not salt. Maybe that's why no burger I've ever cooked looked like his.
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1 tsp/ pattie!! That's your whole recommended daily allowance of sodium.
I agree with you both. One teaspoon is more than I'd want to eat in an entire meal, much much more. I'd balk at anymore than maybe 1/4 teaspoon, if even that. I might try adding salt before cooking some day but probably not any time soon.

Quote:
Originally Posted by HistoricFoodie View Post
Also, take a close look at his final comparison pix. I don't think it has anything to do with salt, but his "good" version is not cooked evenly at all. Wonder what's behind that?
Maybe I misunderstood the article, but I understood the burger that was all salted together wasn't as good as the looser one with nooks and crannies for juices etc.

I thought the article was a bit ambiguous, and the idea of adding salt to hamburger goes against my grain so much that I didn't re-read the article.
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