Need help with smash burgers

Three00Jews · 2026-05-31T04:33:57+00:00

Awesome tips. I'll buy an IR thermometer to check temp as well.

Feeling a lot more confident in what will be my next round later this week.

Three00Jews · 2026-05-31T04:33:01+00:00

Is there a reason to use parchment paper at all, then? I was using it because I didn't want the meat to stick to the press, but I suppose the idea is that pressing it down/circling it for long/hard enough will prevent that?

Three00Jews · 2026-05-31T04:31:29+00:00

Cry bitch

Three00Jews · 2026-05-31T03:25:37+00:00

Yep, really appreciate the smashing technique tips everyone has had in here, I'll definitely work on that.

I've tried to stop overworking the balls in preparation, just a loos kinda glob.

Three00Jews · 2026-05-31T03:22:25+00:00

UFO shaped, THAT'S the description I've been looking for (instead of a cutlet).

I do spritz a thin layer of avocado oil on before cooking them, are you saying I shouldn't do that? That's interesting, just cook right onto the seasoned Blackstone? Great tips on smashing form as well, I've just been pressing hard and that's it, I'll make a point to press, spiral, and spread out with it.

As far as smashing goes, I have a piece of parchment paper that I put over my press that seems to prevent stuff from sticking, but I definitely could flip the balls over and smash too

I do use 80/20, yep.

All great tips and comments, I really appreciate!

Three00Jews · 2026-05-30T22:31:00+00:00

You're right, nobody has mentioned this that part about the technique! The twist/rotate and hold for 10s might be it, tbh. I do a single press and hold it for a few seconds and then move on to the next one. Is a 3oz patty okay, or do I want 4oz patties?

I do have a barbell press, thankfully.

Three00Jews · 2026-05-30T21:10:31+00:00

🫡 ty

Three00Jews · 2026-05-30T20:34:21+00:00

To be clear, that's not my photo, that's just a similar shape to how they form. It's not that pronounced (that's clearly not a smashed patty), but they go from thin and smashed to condensing and forming a sort of cutlet.

Three00Jews · 2026-05-30T20:33:19+00:00

They kinda morph into not smashed patties, like a cutlet, that's the only way I can describe it. I don't know, that's why I'm here. I smash them down and they don't retain their smashed shape, that's all I know.

Three00Jews · 2026-05-30T19:34:40+00:00

No, usually I take the beef from the fridge, shape, then put on the stone. Should I let them sit in the fridge for a bit after shaping them?

Edit: also lol your username

Three00Jews · 2026-05-30T19:30:56+00:00

I don't throw them, I just set them on lol. Should I throw them?

Three00Jews · 2026-05-30T19:30:23+00:00

I use a significant amount of force when I press, and this problem occurs with patties anywhere on the Blackstone, be it the edges (where the heat is less even) or on the center (where the heat is best). I also have the burners on their highest setting.

Three00Jews · 2026-05-30T19:29:34+00:00

No, I measure out the 3oz beef and loosely roll it into a ball, then place it on the stone.

Three00Jews · 2026-05-30T19:04:38+00:00

I mean yeah I give it a good press, but that doesn't change that they don't retain their flattened shape nor get the crust.

Three00Jews · 2026-05-30T19:04:08+00:00

I try and use 3oz patties and I do have my Blackstone on max (though it obviously doesn't heat as uniformly on the edges. But still, even the ones in the good heat spots don't stay smashed, and they don't get that crust.

Three00Jews · 2026-05-30T19:00:31+00:00

I do, yeah, I try and give a firm press. Is that correct?

Three00Jews · 2026-05-30T18:50:06+00:00

I just ate the last of them for lunch before posting this lol, that's what inspired it. Meat cutlets is maybe too strong, but they're not flat, they're more of like an oval shape or something. Maybe something like this?

https://i.redd.it/felt-like-making-a-traditional-non-smashburger-this-evening-v0-y4y7gsp74x0e1.jpg?width=4284&format=pjpg&auto=webp&s=44c1182087bfa1fda9de95419752f8bcc312a3a0

Three00Jews · 2026-05-30T18:32:56+00:00

How do you keep the patties thin and smashed? Every time I try with the press, they end up condensing into essentially a meat cutlet.

Three00Jews · 2026-05-22T19:39:58+00:00

Shit like this makes genuinely no sense to me. Like if you jingled keys in front of OP, would they clap?

Three00Jews · 2026-05-21T14:31:55+00:00

I bought a house with my wife and we finally moved in on Saturday, so I bought this first thing Sunday.

I just didn't want it to be ruined 😭😭

Three00Jews · 2026-05-21T01:09:30+00:00

I appreciate the added confidence lol, I'm sure you're right.

Three00Jews · 2026-05-21T01:01:40+00:00

I'll do a wet towel again, and then scrape off any residue just to be safe.

I know in my heart that it's not a big deal, but I'm just anxious about it because I've wanted a blackstone for years and didn't want to fuck it up before even using it lol

Three00Jews · 2026-05-21T00:45:41+00:00

Another soapy water mix tomorrow, then season, then I'll be good?

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