Doesn't it depend on what kind of smashing we're talking about? I'm absolutely fine with places that start with a ball of ground beef and smash it on the grill to flatten it, and then flipping it (once)... you get a nice crust that way.
however, places that lean on the burger throughout the grilling process till they're dry... that's awful.
Adam, I had a feeling you'd do a post about this... or was at least hoping. I was watching a NY1 segment and they showed some of the game, some part in Dumbo --- about a block from Grimaldis but I couldn't tell if they'd put it in the game or not.
-bill
Great time last night, Adam. Thanks again for making it happen.
@KMC212:
Three words: TAR-TU-FO. Ok, that's really just one word.
Well, to be fair, it says "best of the newfangled bunch."
Ed, I hope it is one of your 2008 goals to finally sit in front of Yasuda.
I went to Action burger. The burger I had was juicy. I thought it was damn good. I noticed the "smoke" and said aloud that I thought they used liquid smoke. It was great for the price and the neighborhood. I told some friends about it and when they tried to go it was closed down. Not sure if it's even back open. Hope so. The area could use a good burger (Dumont is around the corner. But service is slooow there.)
There is a difference between the smash the raw meatball on the grill to ensure maximum contact with the hot surface versus flipping over a burger that has already cooked on one side and then smashing it. The first method makes a nice crusty outside while the other way just makes for hockey pucks.
I get it, but it's not my first choice. I'm thinking that many smashers might like a more well-cooked burger. I prefer a crazy-juicy, rare-ish burger.
A chacun son gout!
There is no best way of cooking burgers. Each method has its own merit and its a matter of prefference. Smashing burgers might seem to be against everything we know to achieve a fluffy and juicy burger, but who says that it has to feel like that all the time? At my restaurant I serve burgers using both methods and each method yields a different kind of burger. I love the smashed burgers for all classic diner style burgers, however I preffer gently hand formed patties for gourmet burgers (not going to be smashing kobe beef on the grill). Smashing burgers on the contrary is the best way to hide beef imperfections as it has a larger crisp surface area that tend to absorb most of the seasonings as well as cooking it more thouroughly. The quick searing by the smashing action might seal some juices, but those juices are trapped inside the patty and not in the meat particles. The extra juice is actually being picked up from the flattop. Try to go for the first burger and see how dry it would be in comparison with the 30th. I think that's one of the reasons why burgers taste better when it gets busy.
White Manna in Hackensack uses the smash tecnique, and nobody complains about their burgers.
Count me out of the "smashing" fan club. In my humble opinion, the primary reason to "smash" a burger is to cook it quicker. There is no doubt that a lot of juice is lost, it's common sense. If you have a hot grill you don't have to worry about a "crust".
I also don't like the fact that a company that knows how to put together a good sandwich is behind this burger enterprise. I plan on being a burger "king" myself someday (in a few years, I'm too busy selling subs for their rival), and too many good concepts are coming along. I hope they don't make it for purely selfish reasons.
The top picture resembles a Culver's butterburger, which if I remember correctly are also fresh and never frozen. Culver's, at least in the midwest, puts the other major fast food places to shame.
I have to agree that I am pro-smashing. Both in my cooking methods that I utilize at home, as well as eating out. I agree that timing is crucial, as is a well-seasoned grill. You can have a crispy outside and a juicy (not undercooked or raw) inside. Some of my favorites are Winstead's steakburgers in Kansas City and Sid's Diner in El Reno, Oklahoma. In fact, I believe that that the Oklahoma fried onion burger native to the El Reno area (there are several other tasty versions besides Sid's) are the ultimate smashed burger experience. If you get a chance, stop in one and grab a seat behind the grill and watch the cooking technique. For the most part it can be recreated at home. BTW the Smashburger promo photo looks nothing like what I am describing.
I have to agree that I am pro-smashing. Both in my cooking methods that I utilize at home, as well as eating out. I agree that timing is crucial, as is a well-seasoned grill. You can have a crispy outside and a juicy (not undercooked or raw) inside. Some of my favorites are Winstead's steakburgers in Kansas City and Sid's Diner in El Reno, Oklahoma. In fact, I believe that that the Oklahoma fried onion burger native to the El Reno area (there are several other tasty versions besides Sid's) are the ultimate smashed burger experience. If you get a chance, stop in one and grab a seat behind the grill and watch the cooking technique. For the most part it can be recreated at home.
@SoundBitesNYC: So true. As this Wendy's training video shows.
@mschlock: Also true, I think!
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Favorite foods: sushi, braised things, spring onions, tacos, anything in season
Last bite on earth: Toro?