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A question about a recipe: The Food Lab's Ultra-Smashed Cheeseburgers

32688b82 7ec9 4dd5 a446 59558171743e  2016 0510 genius recipes smash burger mark weinberg 319

I have a question about the recipe "The Food Lab's Ultra-Smashed Cheeseburgers" from Genius Recipes. Should the pan/griddle be oiled? I'm assuming a non-stick pan wouldn't be wise as it would be damaged by scraping with a stiff metal spatula.

asked by Darlene 4 months ago
8 answers 291 views
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Susan W

Susan W is a trusted source on General Cooking.

added 4 months ago

I've made them twice. Once in my cast iron pan and once in a heavy bottomed non stick. You really need to use cast iron or steel to get the crusty brown that makes them great. I'm going to increase them to a 1/3 pound of meat next time. The 1/4 is just too wimpy for me.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 4 months ago

Thanks!

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added 4 months ago

I didn't answer your question fully. I didn't oil my cast iron pan, but it's really well seasoned. Even scrambled eggs don't stick to it. The original recipe on seriouseats.com specifies not greasing the pan. You'll need to make sure your burger meat contains enough fat. Kenji suggests 25% fat. I found only 20% so I added some ghee to bump it up.

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PHIL

PHIL is a trusted home cook.

added 4 months ago

I would probably oil it a little but like Susan says make sure the meat is at least 80 /20, Anything less in a burger is not worth it. If the pan is nice and hot the burger will release when ready.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added 4 months ago

Phil these are quite different from your normal burger. Kenji was working on a DIY In N Out burger. You literally smash them while they cook, so you have to scrape them up. In fact, Kenji does a whole thing on the DIY Animal style burger that is a fun read. Here's the link to the original smashed burger article though.

http://www.seriouseats...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
PHIL

PHIL is a trusted home cook.

added 4 months ago

Oh , and make mine with cheese please....

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
PHIL

PHIL is a trusted home cook.

added 4 months ago

but do they tend to stick?

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added 4 months ago

Yes. Even in my ultra seasoned cast iron. That's why I tried my nonstick which was dumb because to get that crust, the pan needs to be hotter than is safe with nonstick. The downside is the burgers will never be medium rare, but I'm hoping to get them to medium by increasing the size a bit. I think it's an exercise in futility since the crusty exterior is the thing. I still want to try though because I'm that stubborn. I really love a double double from In-N-Out. I have one immediately upon landing in San Diego to visit family.