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i will measure out the weight, then form them by hand, should be able to avoid screwing that up


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I have a LEM burger press.

Works good for making a bunch ahead of time.


Lately just been doing the smash deal on the flat top.


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I like two thinner patties instead of one thick since there are twice as many grilled surfaces that way.

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You don’t boil them like a hot dog? 😆


If you take the time it takes, it takes less time.
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American by birth; Alaskan by choice.
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Originally Posted by ironbender
You don’t boil them like a hot dog? 😆

bender, if you don't mind the grown-ups are trying to have a conversation here


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Originally Posted by mathman
I like two thinner patties instead of one thick since there are twice as many grilled surfaces that way.


Not a bad way to do it.


I usually just make one patty.....6 ozs.

Salt. Smash. American cheese.

Dry toasted bun.


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Originally Posted by ironbender
You don’t boil them like a hot dog? 😆


No, I know the difference between the two.

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Originally Posted by Jim_Conrad



Lately just been doing the smash deal on the flat top.


That’s the way we’ve been doing them too. Something different and we really like them.



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Go big, or go home !

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Commercially bought burger, with brisket;

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grin


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Griddle/CI I like two 3oz balls, smashburger style.

Grill I like one 8oz patty.

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I make them about 1/3 lb. each. Once in a while I will make doubles and I make 1/4 lb. patties for that. It's tough to beat a flat top burger!!


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
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Originally Posted by New_2_99s
Go big, or go home !

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

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[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

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Commercially bought burger, with brisket;

[Linked Image from i.imgur.com]

grin

"waiter, i didn't order this..." grin


[Linked Image from i.imgur.com]



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Originally Posted by New_2_99s
Go big, or go home !

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

Commercially bought burger, with brisket;

[Linked Image from i.imgur.com]

grin


You're making a mighty convincing argument for a trip up to the frozen tundra.


Originally Posted by 16penny
If you put Taco Bell sauce in your ramen noodles it tastes just like poverty
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About.......that much in a ball.
Baseball, maybe.

Why would I get out the scale?

Wife and oldest daughter, smaller.

Gonna smash them? Smaller.


Would love to watch you guys do a complex process.

Like.....


tying shoes! grin


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I just make them a little larger than the bun and about 3/4" thick and I don't mash on them while cooking. I like my burgers juicy. Mine are ground deer with beef fat.

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We make 3 patties out of a pound. Works for us.

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Don't like big buns, hun.🤣

I always get the cheap buns just big enough to hold everything together and squish them flat after assemblage.

With all that damn goodness in the middle why waste stomach space on the bread.

Hamburger press makes two 1/3lb at a time.

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5-6 oz. Smash them pretty thin and make them concave.


Buns- I’ve used the sandwich thins for years now. By far my favorite bun for a burger.

Last edited by MadMooner; 02/02/21.

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i been liking the smash burger thing lately. about 1/4 lb of 90% smashed flat on my presto electric griddle served on a toasted sesame see bun with some raw onion, dill chips, mustard and ketchup. deep fry some ore ida krinkle cuts in the fry daddy and you got some good eatin'


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1/3 pounders. Easier to keep medium rare to rare. Smaller ones are harder to cook red/pink. Nothing worse than a well done burger


DON’T BE TOO PROUD OF THIS TECHNOLOGICAL TERROR YOU’VE CONSTRUCTED. THE ABILITY TO DESTROY A PLANET IS INSIGNIFICANT NEXT TO THE POWER OF THE FORCE.

- Darth Vader
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