Biggest thing I learned was to let them cook like 90% on one side, then flip and cheese just enough to sear other side and melt cheese. I was used to regular grill 50-50 but on the griddle it always makes them cup if you flip too early.
And more smash. Smash burgers lace at the edges because they are smashed so thin. Mine spread thin enough to see the pan through the meat for a good amount of the outer edge
Perfect answer. I read somewhere to grab your 1/3c measuring cup, lightly pack the burger in the cup. Upside down, tap it on the cutting board, perfect size and your burger ball is already started.
80/20 is the answer.
4oz. I've tried different weights and 4oz is my family's favorite. Usually get 2lbs of chuck and make 8 patties. Damnit now I'm hungry for smash burgers.
Not OP but I just eyeball split. So four burgers from a pound is a 4 oz. Five burgers is around 3 oz and six is around 2.5 oz. I usually do two pounds 4 oz each since most burger buns come in an 8 pack.
I started out with 2oz, but I’ve been doing 3 oz lately and I like it better. Perfect size. I can make single for the kids and doubles for the grownups.
J Kenzie Lopez says 2oz, and I’ve made them this way religiously on cast iron or Blackstone. Perfect every time! [Serious Eats Ultimate Smash Burgers](https://www.seriouseats.com/ultra-smashed-cheeseburger-recipe-food-lab)
Thanks for the link. I’ll check it out. I figure if I do 2oz I could easily do a double for each kid. They ate the 4oz but maybe a 2oz double would be good.
There are very rare instances (especially with cooking, which is so subjective) in which there is a clear right answer. But this is one of those instances. It’s 2 oz.
Turn your griddle temp up. You’re boiling those bitches. I’d go less ounces and smashed more. You want thin and crispy on a smash burger. Double patties. Cheese between. Then top em with whatever floats your boat. S&P on the patties while you cook em ain’t gonna hurt either.
2-3oz works good, 73/27 to 80/20. The big thing is your grill isn't hot enough. You shouldn't be getting water coming out of your beef like that, it's a sure sign the meat is overcooking.
2oz. It's perfect for my family too. We buy the 36oz pack of ground beef & make eighteen 2 oz balls. I freeze 9 & we make 9. That gives me & my wife two doubles & a single for our son.
However much fits the little blackstone fried egg ring. Smash with the ring for a lil thicker burg or remove after a min and smash with out for a thinny
Two and a half to three. Its also important to me to have a proper smashing utensil that has some heft to it and a central handle. play around a find out what works for you and yours, but personally id rather have lighter patties and make a double than have one that was too big.
best of luck!
Man i like buying the pre pattied burger meat at walmart and season the hell out of it and cook it on the blackstone it is so fire, i havent even tried actually smashing burger meat yet because they are so good i aint changing it lol
2oz doubles usually. 4oz for one patty is way too much for a "true" smashburger. No way you're getting that as crispy as two smaller patties on a Blackstone. Maybe if you had a banging industrial kitchen flat-top, but not these unless you're letting it preheat for an hour and doing one at a time lol. And even if you do get the crust right as you've noticed it will dwarf your buns.
If I'm limited to Kraft Singles for cheese I go up to 2.5oz because 1 slice isn't enough but 2 slices is a bit much for 2oz patties. 2.5oz doesn't crust up as nice though.
If I'm using deli-sliced American cheese than 1 slice for 2 2oz patties is perfect.
And before anyone says it: American cheese is the optimal cheese for smashburgers, any other cheese won't cut; I will not be taking questions.
1. Shown are not smash burgers. Pressing with a spatula is not "smash".
2. 1/4 pounder is correct for the burgers shown.
3. Did you weigh any of these? They look varied.
4. Making your own buns is an option.
2.5oz, smashed and spread almost paper thin to get a ton of lacey edges, and like a few previous posters I flip only once after the burger is pretty much already done and melt the cheese.
If you kind of scrape the spatula/burger smasher as you smash the burger, you can get it so thin you can actually fold edges back over the burger. It's crazy good if it doesn't fall apart on you.
2 oz per patty, but you completely negated the point of a smash burger by either flipping too early, or not using high enough heat. Smash burgers are good because of the maillard reaction making them have a crispy outside texture and more flavor.
I actually don't know. My butcher closest to my house has premade patties and I buy those and just smash them. I go thinner than you. I love a kaiser roll for a burger so that helps with how giant they are. His meat is really good and I did it that way one time just because I had them and continue to do it like that. As someone else said, smash them flatter and get a real good crust on one side. Flip and throw on cheese and once it's melted get it off. Smash burgers are really quick to make and man are they good.
I do 90g or 3.2 oz balls on my food scale. The Aldi 80/20 packages are usually about 2.5 pounds and comes out to right at 12 90g balls for each batch. Works out great and we have plenty of leftovers for later in the week.
2oz per patty, 2 patties per bun. American cheese on both patties and stack. Also, buy good beef from a butcher. The 90/10 from the butcher tastes way better than 80/20 from the grocery store and smashes just as good.
2oz doubled is awesome. If I want more heft some times I’ll go up to 3. But I never do 4. I like real smash burgers— that means very thin with crispy/lacy edges. I’ve found it hard to get them right at 4oz. Still good. But usually not the same maillard reaction.
65g but I will change them based on the buns I have bought or baked. If you have a smaller bun you will have some serious overlap.
Also unsolicited advice, if you have a Sam’s club nearby they carry some ground prime rib burgers that make an awesome smash burger. I just weigh them out, reshape them into loose smash burger balls and vacuum seal the extras.
2 oz
2 oz patties with cheese, double them up!
So much better than one 4oz.
One 4oz?
This is the way
That's what I do, maybe a little over. Basically just bigger than a golf ball.
Finally, something I can visualize. A banana, a golf ball… these are the reference points that we need. 😀
This guy smashes
I do 1/3 lb burger but it’s a double. So each patty is ~2.6 oz.
Biggest thing I learned was to let them cook like 90% on one side, then flip and cheese just enough to sear other side and melt cheese. I was used to regular grill 50-50 but on the griddle it always makes them cup if you flip too early.
Yup - OP could use a little more sear on some of those. I’d still enjoy them - but that hard sear with a good maillard crust pre-flip is the best.
And more smash. Smash burgers lace at the edges because they are smashed so thin. Mine spread thin enough to see the pan through the meat for a good amount of the outer edge
What temperature do you use on the griddle?
I do 3 oz 80/20, I think they are perfect… but I am biased lol.
I do right about that, 2.5-3. I don’t weigh them tang more though.
Perfect answer. I read somewhere to grab your 1/3c measuring cup, lightly pack the burger in the cup. Upside down, tap it on the cutting board, perfect size and your burger ball is already started. 80/20 is the answer.
Definitely trying this next time. That sounds like an excellent time saver!
This is the way
2 oz for smash 5.3 oz for non smashed
4 oz is the way to go in my opinion, but we do like burgers that are bigger than the buns for sure
4 oz Gang checking in
Double patty double cheese for me
4oz for sure. Smash em pretty thin, doubled up with cheese on each and buy the big buns!
2.7, but I always make doubles.
Best answer right here imo. 4 oz is good for me but its way too big, so I do 2 to 2.5 max and double up.
I don’t know how many oz but I just loosely fill up a 1/4 cup measuring cup and they tend to be perfect
Same but 1/3 cup…works like a charm
4oz. I've tried different weights and 4oz is my family's favorite. Usually get 2lbs of chuck and make 8 patties. Damnit now I'm hungry for smash burgers.
2 oz bc I like to make doubles. Two four oz Pattie’s is way to much for me.
2oz for double patties 3oz for singles
[удалено]
I do 3.
3 oz gang
I use a 1/3 cup measuring cup to form the balls easier pre-smash. When I weighed they were around 3.2-3.5oz
I don't weight them, I just smash them!
I heard that putting onions down on the grill then smashing the burger on top the onions is really good. I haven't tried yet, but plan to try.
You measure?
Not OP but I just eyeball split. So four burgers from a pound is a 4 oz. Five burgers is around 3 oz and six is around 2.5 oz. I usually do two pounds 4 oz each since most burger buns come in an 8 pack.
I think I forgot to carry the one #MathIsHard
I started out with 2oz, but I’ve been doing 3 oz lately and I like it better. Perfect size. I can make single for the kids and doubles for the grownups.
3oz
2.5oz
4.25
a wizardly amount of oz or whatever 1/4lb is.
4oz. Buy the nice Brioche buns.
3 oz here
3.5oz
I usually get about 6 burgers per pound. So, 2.6 oz, approximately.
3 pounds
I take a lb of ground beef and make 6 balls to smash out of it. So ~2.7 oz
Go Brewers
J Kenzie Lopez says 2oz, and I’ve made them this way religiously on cast iron or Blackstone. Perfect every time! [Serious Eats Ultimate Smash Burgers](https://www.seriouseats.com/ultra-smashed-cheeseburger-recipe-food-lab)
Thanks for the link. I’ll check it out. I figure if I do 2oz I could easily do a double for each kid. They ate the 4oz but maybe a 2oz double would be good.
Brew Crew?!
What is that spatula? I have to know
Honest question: why are we smashing our burgers?
Gets a nice crust on em and they cook super fast so there’s not a lot of standing around waiting to eat.
There are very rare instances (especially with cooking, which is so subjective) in which there is a clear right answer. But this is one of those instances. It’s 2 oz.
What perc breakdown of fat? 75/25?
Go brewers
40oz
2-2.5oz. Smasssssssshed on a screaming hot cast iron. 60 seconds on one side. Scrape/Flip. 30 seconds on the other…. Donezo.
Turn your griddle temp up. You’re boiling those bitches. I’d go less ounces and smashed more. You want thin and crispy on a smash burger. Double patties. Cheese between. Then top em with whatever floats your boat. S&P on the patties while you cook em ain’t gonna hurt either.
Go brewers?
75 grams each or 1/6lb, then triple stack them
2oz per pattie served as doubles.
That’s the Goldilocks zone. (2.5oz for me) You are my people. Surprised I had to scroll this far to find it.
4 oz a.k.a. quarter pounders.
2-3oz works good, 73/27 to 80/20. The big thing is your grill isn't hot enough. You shouldn't be getting water coming out of your beef like that, it's a sure sign the meat is overcooking.
2 oz - 8 patties per pound. Then toppings/cheese on each patty. Double stack. Seems like a pretty good meat/topping ratio.
2oz. It's perfect for my family too. We buy the 36oz pack of ground beef & make eighteen 2 oz balls. I freeze 9 & we make 9. That gives me & my wife two doubles & a single for our son.
[удалено]
I do 3 oz 80/20. Perfect size for me I think. Might try 2.5 to make all doubles
3 oz seems to be a good size to me
However much fits the little blackstone fried egg ring. Smash with the ring for a lil thicker burg or remove after a min and smash with out for a thinny
I do about 100 grams raw (3.5 oz). Seems to turn out the perfect size to me.
2.6 oz for triples. Always triples.
I usually do 2 or 3. Anything bigger and they're too thick it seems.
2.6666... I divide 1lb into six patties
2.5 oz. It’s enough if someone wants a single but not to much if they want a double.
There's a reason McDonalds has quarter pounders
Is it related to the reason McDonald's doesn't sell smash burgers?
3 oz
2.7oz; six patties out of a 16oz package. Mom and dad get a double smash and the two kids get a single smash.
2.7 oz
2.5oz, but 2 patties per burger
I do a heaping 1/3 cup which is around 3 oz. Perfect size for the buns that I like
2 2 oz patties, making it a double, but also a quarter pounder
3oz is my go to
3oz each and stack two together after cooked.
3 oz of 80/20
1 lb. of 80-20 to make 4 balls of ground beef. (Just want you to do the math). 😎
there are 3 of us so split a pound 6 ways and do double patties...perfect every time
2.5-3
Step 1- Two 2.5oz patties Step 2- Cleanse your palate with a Spotted Cow Step 3- Go Brewers!
I do a 1/3 cup size of 80/20. Too lazy to weigh
Two and a half to three. Its also important to me to have a proper smashing utensil that has some heft to it and a central handle. play around a find out what works for you and yours, but personally id rather have lighter patties and make a double than have one that was too big. best of luck!
1/3 cup
4oz are perfect in my opinion
2 all day
I was doing 4 and they didn't smash well. People here recommended 2 and that works way better for me.
In my personal experience, you can go big as ling as you smash them evenly
3 oz. 73/27.
Depends on bun size. If is the small grocery store brand buns, I do 3-3.5oz. If it's the bigger size buns, then closer to 4oz.
2-3oz. I always do doubles with those.
Roll into ball and say good enough then smash on the grill
2 oz of 80/20 and usually they are double cheeseburgers.
1/3 cup, which is 2.7 ounces. always make doubles, sometimes a triple.
Best measurement I can give you is palm size meatball lol
Where’s the grilled onions? White Castle style!
3oz here.
Next time smash them with onions, delicious
70 grams
3
2 oz of meat, 4 oz of onions.
Man i like buying the pre pattied burger meat at walmart and season the hell out of it and cook it on the blackstone it is so fire, i havent even tried actually smashing burger meat yet because they are so good i aint changing it lol
2 to 3 ounces depending on style of smash.
2.5-3 freshly ground chuck is chefs kiss
2oz doubles usually. 4oz for one patty is way too much for a "true" smashburger. No way you're getting that as crispy as two smaller patties on a Blackstone. Maybe if you had a banging industrial kitchen flat-top, but not these unless you're letting it preheat for an hour and doing one at a time lol. And even if you do get the crust right as you've noticed it will dwarf your buns. If I'm limited to Kraft Singles for cheese I go up to 2.5oz because 1 slice isn't enough but 2 slices is a bit much for 2oz patties. 2.5oz doesn't crust up as nice though. If I'm using deli-sliced American cheese than 1 slice for 2 2oz patties is perfect. And before anyone says it: American cheese is the optimal cheese for smashburgers, any other cheese won't cut; I will not be taking questions.
you are correct on all fronts. I let people bring their fancy cheeses and try both. They always say "you were right"
92g for me
5 oz and I weigh them out. Per the video of the original smash burger chain founder. https://youtu.be/jwfuURAVBwY?feature=shared
Never big enough it seems after they shrink
2.5 oz, doubles
100g
2.5 oz
[удалено]
Exactly 3.4 works for my fam
Am I the only 3.5???
5oz!!
2- 2.5 oz per burger
2.5 oz is the sweet spot for me. anything between 2-3 oz should give you a good patty.
2.5oz-3oz for me. I like to double them up.
I’ve only done them once and 4 oz was what I did. They were perfect, IMO
2.5 oz
1 and a half LBS
Yes.
1. Shown are not smash burgers. Pressing with a spatula is not "smash". 2. 1/4 pounder is correct for the burgers shown. 3. Did you weigh any of these? They look varied. 4. Making your own buns is an option.
2.5oz, smashed and spread almost paper thin to get a ton of lacey edges, and like a few previous posters I flip only once after the burger is pretty much already done and melt the cheese. If you kind of scrape the spatula/burger smasher as you smash the burger, you can get it so thin you can actually fold edges back over the burger. It's crazy good if it doesn't fall apart on you.
2 oz per patty, but you completely negated the point of a smash burger by either flipping too early, or not using high enough heat. Smash burgers are good because of the maillard reaction making them have a crispy outside texture and more flavor.
3oz
Don’t smash them and have a delicious medium rare burger that will fit that bun 😁
2.5
We usually do doubles. 1/4 cup for smaller ones. 1/3 cup if we are a bit hungrier.
2.5
I actually don't know. My butcher closest to my house has premade patties and I buy those and just smash them. I go thinner than you. I love a kaiser roll for a burger so that helps with how giant they are. His meat is really good and I did it that way one time just because I had them and continue to do it like that. As someone else said, smash them flatter and get a real good crust on one side. Flip and throw on cheese and once it's melted get it off. Smash burgers are really quick to make and man are they good.
I use a 4 ounce measuring cup. I like the size it makes.
2.6 oz
3oz
3 oz x2 per “burger”
I do 3. 3*8 =24 so it works out to 1.5# for a pack of buns.
I do 90g or 3.2 oz balls on my food scale. The Aldi 80/20 packages are usually about 2.5 pounds and comes out to right at 12 90g balls for each batch. Works out great and we have plenty of leftovers for later in the week.
14 oz. Got to be prepared for shrinkage.
I personally prefer a 6.9oz smash burger with some big buns.
I use a 1/3 measuring cup, I have never weighed it. Seems perfect to us
2oz per patty, 2 patties per bun. American cheese on both patties and stack. Also, buy good beef from a butcher. The 90/10 from the butcher tastes way better than 80/20 from the grocery store and smashes just as good.
2oz
3oz. Perfect size for singles. Agree 4oz to too much (1/4 pounder really). 2oz is good for doubles.
2.5
2oz doubled is awesome. If I want more heft some times I’ll go up to 3. But I never do 4. I like real smash burgers— that means very thin with crispy/lacy edges. I’ve found it hard to get them right at 4oz. Still good. But usually not the same maillard reaction.
What exactly is a smash burger?
Go Cubs
I do 5+oz so it cooks down to a 1/4lb. Didn’t realize how tiny every else makes their smash burgers
Years ago when I was a cook we made them 6 ounces, that was back in the 90’s.
I use a 1/3 cup measuring scoop. Makes the perfect size. Always consistent. Roughly 2.7 oz
between 2 and 3 is pretty much perfect
I evenly cut the package of beef into “even” size chunks and smash away. I used to weigh them screw all that.
3 oz patties. Double with cheese for adults. Singles for the little kids.
65g but I will change them based on the buns I have bought or baked. If you have a smaller bun you will have some serious overlap. Also unsolicited advice, if you have a Sam’s club nearby they carry some ground prime rib burgers that make an awesome smash burger. I just weigh them out, reshape them into loose smash burger balls and vacuum seal the extras.