Burgers have been around for centuries. Nobody knows exactly who created these patties with bread, but they probably came from the hamburg steak in Germany - it’s a round beef fillet packed with onions and breadcrumbs. The burger then became what we know today as the classic with buns in the 1900s in the USA. People across the country started to flip burgers and serve them with any seasoning you can think of. And at about the same time, the Smashed Burger made its homecoming. Cooks in the Midwest began to press down their ground meat on a skillet for seared, crispy flavor. If you take a road trip across the Great Lakes region, you’ll find diners that have been smashin’ burgers for decades. But what’s better? The regular chunky burger or the smashed thin patty? Read up and let’s see who smashes the competition in this burger fest!
You heat up the griddle. You throw down your patty and SMASH IT. Now you’re achieving something called The Maillard Reaction. This reaction happens when protein reacts with high heat. When your burgers hit the hot griddle, the proteins break down into smaller compounds. And this causes browned, charred, and toasty flavor - it makes meat taste like a proper diner burger! This reaction only happens at the surface of the patty, because the proteins need direct contact with the heat. And when you smash burgers, they get flatter - which means more contact area for tastier - Maillard Reaction - meals. And if you smash right, you don’t lose any juices. Do it during the first 30 seconds of griddlin’ and the juices will lock-in and not drip out. When people complain of the dryness of smashed burgers, they’re probably overdoing the smashin’.
Let’s start with the basics: the patty. A patty is flat and round. It’s popular across the globe and usually made of ground meat. You’ve also got chicken, fish, and vegetarian patties too. Patties are what go between the buns. And with that combo, you’ve got yourself a burger. Now, what would you call a Regular Burger? Aren’t all burgers plain awesome? Yeah, they are. But a regular burger would be what you get at any burger joint. Or at any diner. It’s nationwide - from California all the way to North Dakota, Texas, and Maine. Anyplace has a regular burger. Not every place has smashed burgers.
When you cook up a regular burger, it cooks on the griddle just like a smashed burger. Most people grill, griddle or fry their patties, but they can even be baked or broiled. Burgers are made of ground meat. You can get them prepackaged at any local supermarket - or you can head to the butcher’s, buy ground meat and form the patties yourself. Either way, when you throw the patty on the heat what happens is the same. It gets totally cooked until well-done, and the Maillard reaction happens on the surface. Juices stay concentrated in the middle of the patty, and this means burgers can get too dry if the cook isn’t careful.
So, make your pick, but let us know which you prefer best - smashed or regular? Don’t forget to send in photos of your burgers on social media with #BlackstoneGriddles and #GriddleNation
What Are Smashed Burgers?
Smashed burgers are what the name says: burgers that have been smashed. Guess you probably knew that already, but do you know what it does? When you press down on a burger with a bacon press or a spatula, it improves contact of the meat with the heat source. Some say the smashin’ intensifies the flavor; others say it leaks out the juices.What Happens When You Smash Burgers?
You heat up the griddle. You throw down your patty and SMASH IT. Now you’re achieving something called The Maillard Reaction. This reaction happens when protein reacts with high heat. When your burgers hit the hot griddle, the proteins break down into smaller compounds. And this causes browned, charred, and toasty flavor - it makes meat taste like a proper diner burger! This reaction only happens at the surface of the patty, because the proteins need direct contact with the heat. And when you smash burgers, they get flatter - which means more contact area for tastier - Maillard Reaction - meals. And if you smash right, you don’t lose any juices. Do it during the first 30 seconds of griddlin’ and the juices will lock-in and not drip out. When people complain of the dryness of smashed burgers, they’re probably overdoing the smashin’.
How Can I Smash My Burgers?
Sounds smashing? So go ahead and smash! But before you do, get yourself the best meat for browning. Ground meat work best, such as ground chuck and brisket. Frozen patties from supermarkets don’t smash well, so it’s best to buy ground meat from the butcher’s and make your own patties. It’s plain and simple:- Preheat your griddle for 5 minutes
- Oil up the griddle plate
- Press your meat together to form 2” patties. Press until it sticks together nicely without falling apart
- Throw down your patties on the griddle
- Smash the patties with a press or spatula for 30 seconds (make it non-stick before)
- Stop smashing and keep cooking the patties for 1 - 2 minutes
- Flip over the patties and cook for another 1 - 2 minutes
- Done!
Know what a burger patty is?
Let’s start with the basics: the patty. A patty is flat and round. It’s popular across the globe and usually made of ground meat. You’ve also got chicken, fish, and vegetarian patties too. Patties are what go between the buns. And with that combo, you’ve got yourself a burger. Now, what would you call a Regular Burger? Aren’t all burgers plain awesome? Yeah, they are. But a regular burger would be what you get at any burger joint. Or at any diner. It’s nationwide - from California all the way to North Dakota, Texas, and Maine. Anyplace has a regular burger. Not every place has smashed burgers.
What Happens When You Cook a Regular Burger?
When you cook up a regular burger, it cooks on the griddle just like a smashed burger. Most people grill, griddle or fry their patties, but they can even be baked or broiled. Burgers are made of ground meat. You can get them prepackaged at any local supermarket - or you can head to the butcher’s, buy ground meat and form the patties yourself. Either way, when you throw the patty on the heat what happens is the same. It gets totally cooked until well-done, and the Maillard reaction happens on the surface. Juices stay concentrated in the middle of the patty, and this means burgers can get too dry if the cook isn’t careful.
Which Burger Is Better?
https://www.facebook.com/blackstoneproducts/videos/1735544573177777/ Heck, the best burger is any burger you love. If you get any patty and cook it up real good on the Blackstone griddle, it’ll definitely be the best! Here at Blackstone, we’re a big fan of burgers, and we’ve got a lot of recipes to share with ya - there’s even a section on our website! And if you want to cook up some burgers, why not try these:- Bacon Jalapeño Popper Burger
- Country Western Burger
- Mango Tango Turkey Burger
- Ramen Burger
- Sweet & Sassy Island Burger
- Triple Bacon Smash Burger (facebook video)
So, make your pick, but let us know which you prefer best - smashed or regular? Don’t forget to send in photos of your burgers on social media with #BlackstoneGriddles and #GriddleNation
