Gotcha. What about for toasting the buns?

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May 9, 2022
2:41:54pm

Desert Rat All-American

Also I like the idea for doing the onions in that butter stuff before patties are put on.

This message has been modified

Originally posted on May 9, 2022 at 2:41:54pm

Message modified by Desert Rat on May 9, 2022 at 2:43:17pm

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Desert Rat

Bio page: Desert Rat
Joined: Aug 17, 2001
Last login: May 17, 2024
Total posts: 9,938 (440 FO)

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Messages

Author

Time

We did smash burgers on the 4 burner Blackstone griddle yesterday. So dang good!

Desert Rat

5/9/22 2:12pm

American Cheese FTW!!!! (We haven't had this argument on CB for a while)

TheLost

5/9/22 2:21pm

American cheese is the best cheese for a burger, no doubt about it.

Big Red Thunder

5/9/22 2:29pm

Yes. Funny how posters ain’t thing American cheese is cheese. That said you have

kotacoug

5/9/22 2:43pm

What kind of American Cheese? Kraft? My wife tried making grill cheese with American Cheese and it was awful.

greatbam

5/9/22 3:02pm

Those are big patties for a smashburger. I use about 2.5-oz (precooked wt) patties

kccougar

5/9/22 2:22pm

actually did use 80-20. Why skip the clarified butter? These tasted perfect

Desert Rat

5/9/22 2:35pm

Just an unnecessary step. With 80/20 beef you've got plenty of fat.

kccougar

5/9/22 2:39pm

Gotcha. What about for toasting the buns?

Desert Rat

5/9/22 2:41pm

2.5 oz is what I use per patty. Perfect size

BlueBlood

5/9/22 2:50pm

They don't look 'smashed'.

Pangare

5/9/22 2:42pm

Pic on this recipe doesn't. But mine definitely were!

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