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What the fuck is a “smash burger”
Poast new message in this thread
Date: May 19th, 2024 4:26 PM Author: Racy theater stage multi-billionaire (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674483) |
Date: May 19th, 2024 4:28 PM Author: comical chest-beating site giraffe Post removed by moderator for violating The Law of The Land. (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674492) |
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Date: May 19th, 2024 4:52 PM Author: Marvelous High-end Stage ran here (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674563) |
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Date: May 19th, 2024 4:28 PM Author: Submissive Greedy Gay Wizard Range they're 180 (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674493) |
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Date: May 19th, 2024 4:29 PM Author: rough-skinned henna french chef karate It's what I always thought of as a normal burger. An In-N-Out style thin patty, rather than a thick patty. (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674498) |
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Date: May 19th, 2024 4:53 PM Author: Marvelous High-end Stage yeah which means it’s heavily processed and not normal ground beef (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674564) |
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Date: May 19th, 2024 4:57 PM Author: wild dun gunner are you retarded? It just means you press it down (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674578) |
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Date: May 19th, 2024 5:31 PM Author: Marvelous High-end Stage not the ones I’ve had. one of my favorite burger places switched mostly to smash and they were frozen vs fresh and looked and tasted no different than fast food patties (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674698) |
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Date: May 19th, 2024 5:32 PM Author: wild dun gunner well that is a separate choice that they have made (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674701) |
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Date: May 19th, 2024 4:37 PM Author: Dead property you smash cheese inside them (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674532) |
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Date: May 19th, 2024 4:51 PM Author: Hateful obsidian doctorate That’s a juicy Lucy (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674558) |
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Date: May 19th, 2024 5:02 PM Author: Dead property shit I think I've been eating smashed juicy lucys (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674592) |
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Date: May 19th, 2024 4:39 PM Author: cruel-hearted flushed ratface It's kind of a stupid concept. (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674540) |
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Date: May 19th, 2024 4:41 PM Author: Mahogany newt locale something that really fat wiggery guys in snapback hats w sleeve tatts & neckbeard who wear black latex cooking gloves seem to love explaining at length on youtube (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674544) |
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Date: May 20th, 2024 10:51 AM Author: Autistic address stain (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47676400) |
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Date: May 20th, 2024 2:15 PM Author: Confused exhilarant senate (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47677041) |
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Date: May 19th, 2024 4:50 PM Author: Saffron hyperactive elastic band It’s a telltale sign of the decline of white Americans that crispy edges on a thin patty counts as a culinary innovation. (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674552) |
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Date: May 19th, 2024 4:51 PM Author: charcoal boiling water azn Homemade smash burgers are 180. (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674555) |
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Date: May 19th, 2024 4:56 PM Author: slimy drab parlor Glad I'm not alone in this one (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674573) |
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Date: May 19th, 2024 4:59 PM Author: cruel-hearted flushed ratface https://youtube.com/shorts/HEAk6aHm7CY?si=YXt2GjjgMPzQL81m (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674585) |
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Date: May 19th, 2024 5:04 PM Author: Jet-lagged School Cafeteria They are cooked in a skillet or flat grill and you press down on them with a spatula and the pressure makes the exterior a little crispier with a high fat content burger. (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674598) |
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Date: May 19th, 2024 5:05 PM Author: wild dun gunner no, the pressure doesn't do that, being thin does that (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674600) |
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Date: May 19th, 2024 5:16 PM Author: Jet-lagged School Cafeteria Source? (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674640) |
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Date: May 19th, 2024 5:19 PM Author: wild dun gunner physics? (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674657) |
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Date: May 19th, 2024 5:20 PM Author: Jet-lagged School Cafeteria 🤔 (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674659) |
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Date: May 19th, 2024 5:24 PM Author: brilliant temple place of business Someone with a griddle needs to do an experiment. Smash burger vs. thin patty formed off the heat, see which is more crisped if either (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674673) |
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Date: May 19th, 2024 5:25 PM Author: wild dun gunner there are literally millions of videos of people who pre smash, it is the same (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674676) |
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Date: May 19th, 2024 5:26 PM Author: Saffron hyperactive elastic band Both of you are right. Thinness gives you crispy edges but you can’t get it thin enough to get crispy edges without pressure, whether that is on or off the griddle. (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674681) |
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Date: May 19th, 2024 5:29 PM Author: wild dun gunner well that is the smashing part, but you are not adding crisp with pressure (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47674690) |
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Date: May 19th, 2024 7:40 PM Author: Vibrant sinister house This is wrong (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675118) |
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Date: May 19th, 2024 7:43 PM Author: mustard contagious mexican principal's office its actually an ideal way to make hamburgers at home. (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675131) |
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Date: May 19th, 2024 7:43 PM Author: onyx passionate menage Latest and greatest lib flame (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675136) |
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Date: May 20th, 2024 1:22 AM Author: Vermilion Cerebral Indirect Expression what? i've been eating there for 15 years (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675845) |
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Date: May 19th, 2024 8:00 PM Author: Titillating blood rage stead I went through a homemade burger phase and focused on fat pub style burgers for a while. Then I tried this smash burger recipe and it was easier and tasted better than my pub burgers and any fast food burger. Maillard reaction is real.
https://youtu.be/foD42-73wdI |
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Date: May 19th, 2024 8:43 PM Author: wild dun gunner it is but I think tcr is to simply form a relatively thin but not fully smashed patty to start with and let do, without a whole fucking flattop to work with doing a full on smashburger is too hard (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675338) |
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Date: May 19th, 2024 10:01 PM Author: rough-skinned henna french chef karate You can just use a frying pan (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675549) |
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Date: May 19th, 2024 10:03 PM Author: wild dun gunner try getting two patties smashed in a 12 inch skillet shitlib, you will fuck them up (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675551) |
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Date: May 19th, 2024 10:16 PM Author: rough-skinned henna french chef karate (guy eating giant Uncle Buck-style smash burgers) (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675595) |
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Date: May 19th, 2024 10:20 PM Author: wild dun gunner (guy who doesn't cook) (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675609) |
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Date: May 19th, 2024 11:41 PM Author: French Travel Guidebook Good thing I have a $25 Lodge griddle from Costco that covers two burners. (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675762) |
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Date: May 19th, 2024 11:43 PM Author: wild dun gunner good for you but that is also a bitch to clean for a couple burgers when you can get 99% of the way there just forming a patty like a normal person (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675768) |
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Date: May 19th, 2024 8:07 PM Author: Fishy Vigorous Market International Law Enforcement Agency The kind anyone's dad in the Midwest has been making on the outdoor grill since Memorial Day 1944. (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675202) |
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Date: May 19th, 2024 8:21 PM Author: Razzle Base You can’t make a smashburger on a grill (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675248) |
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Date: May 20th, 2024 6:31 AM Author: mewling cuckold Something Benzo sells outside the Fort Wayne Flying J lot (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675928) |
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Date: May 20th, 2024 7:26 AM Author: Vengeful Jade Stage Boltzmann steak and shake mfe here
you take a ball of meat, put it on the flat grill for a few seconds, roll it so the browned side is up, then you smash the fuck out of it |
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Date: May 20th, 2024 7:27 AM Author: Mahogany newt locale (obese mutt/wigger wearing black latex gloves, sleeve tatts and eyedrop tattoo & fitted cap who is into "hot sauce" and is also a soul singer) (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47675945) |
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Date: May 20th, 2024 8:38 AM Author: electric olive tanning salon (white nerd with no friends) (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47676042) |
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Date: May 20th, 2024 9:18 AM Author: blue community account (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47676142) |
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Date: May 20th, 2024 2:17 PM Author: Confused exhilarant senate (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47677048) |
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Date: May 20th, 2024 7:52 AM Author: Nofapping galvanic new version it's just an intermediate step in acknowledging enormous burgers are huge fucking gordon ramsay fraud
last step will be you "only use 1 patty" and "downsize the bun" |
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Date: May 20th, 2024 8:43 AM Author: rough-skinned henna french chef karate and make it out of bugs (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47676051) |
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Date: May 20th, 2024 9:12 AM Author: Nofapping galvanic new version no that's a completely different societal ill don't hijack my anti-ramsay crusade (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47676124) |
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Date: May 20th, 2024 12:09 PM Author: Odious coldplay fan 2 thin patties >>>>> one giant gordon ramsey blob (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47676673) |
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Date: May 20th, 2024 10:45 AM Author: Odious coldplay fan this place next to Target that always smells really good but I've never actually gone to because it seems like too much work and is probably overpriced. (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47676376) |
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Date: May 20th, 2024 11:09 AM Author: Bespoke hospital corn cake I really liked it the several times I had it. Not sure why everyone here is so angry about it. (http://www.autoadmit.com/thread.php?thread_id=5530223&forum_id=2#47676448) |
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Date: May 20th, 2024 12:10 PM Author: Trip violent legend I never heard of a smashburger, but I will occasionally make them that way.
I used to get a lot of farm beef from my dad from young calves that he would process at 400-500 pounds. This was super high quality meat with no trimmings, but very lean at 95% or so, because that's how he liked it.
I would cook these outside sometimes when I would go stay at my dad's and stay in the older, little house. They were so lean that I'd do them over cast iron outside by a bonfire in the winter, where I'd get the pan super hot and make them really thin and just sear it hard on both sides pushing down and they were done. I did this because I didn't want to over cook it because so lean.
Now at the house a few years ago, when my wife and kids were out of town or something, I'd make them with meat from the store that had more fat like 85/15. I started doing this when I lived walking distance from a CVS, and they would sell those little cheap, white buns that were too small for a big patty.
What I do is take a small patty and flatten it out thin, hopefully you get it out of the fridge and have it room temp. I take it and put into a really hot pan, and start pressing from the middle to the edge with my fingers spreading it out and getting it thinner and thinner. Once the front side is getting too hot to touch, you flip it and it should be crisp from the bottom side. Quickly you lay down your American cheese, and by the time the cheese melts a little you are fully cooked. I usually do 2X of these small patties and have the buns warming already because the patty cooking process is usually 3-4 minutes max when they are done like this.
It turns out really good. |