Burger Preferences

[Anonymous No.14865774]

Let's settle this once and for all. Burger connoisseurs, what's better, smashburgers or thick burgers?

Pic related, J. Kenji Lopez-Alt's burger recipe is what converted me.

[Anonymous No.14865780]

>>14865774
I’m firmly in the middle in my personal taste but i’d rather have thin than thick. I’m not fond of the idea of eating dense meatloaf on a bun.

[Anonymous No.14865802]

>>14865780
Right on. I do still enjoy a regular medium sized patty on occasion.

[Anonymous No.14865808]

>>14865780
Also, the crispy caramelized bits of a meatloaf are the best part. A smashburger takes those and puts them in a deliciously buttery brioche. What's not to love?

[Anonymous No.14865965]

>>14865774
It depends. Smash burgers are great if you're feeling lazy, but a thick burger with minced onions and garlic will taste better.

[Anonymous No.14865973]

>>14865780
fbpb

[Anonymous No.14866128]

Thick always comes out too dry.

[Anonymous No.14866155]

After cooking burgers for thirty plus years I have decided to that a six ounce patty is just right. Fresh beef from your butcher counter, (ground at home is even better) GOOD American cheese (not cheap oiled shit like Kraft Singles), middle-of-the-road bun from the grocery store, thin layer of Duke's mayonnaise on the bottom bun. That is the perfect burger. If you like you can add some dill pickle chips and/or a little ketchup.

[Anonymous No.14866182]

>>14866155
Sure thing chud

[Anonymous No.14866196]

>>14866155
Sounds fantastic.

[Anonymous No.14867773]

i want a burger rn

not even american

[Anonymous No.14867784]

Thick if I'm grilling, smash if I'm not.

[Anonymous No.14867815]

>>14865774
I like smashed burgers. But I don't like "SmashBurger" restaurant.

[Anonymous No.14867819]

>>14866155
White or Potato?

[Anonymous No.14867840]

The patty is just one member of the team. It’s a balance of textures, tastes and temperatures.that pleases me. Lettuce tomato and onion are as important as the meat.

[Anonymous No.14867901]

I used to like thick.
Now I prefer smashed burgers.
More burger charring.

[Anonymous No.14868041]

I make my burgers exactly like this (although I use diced onions)

https://youtu.be/8Wm-rPBkW2o

[Anonymous No.14868068]

>>14865774
I tried Kenji's recipe with both a traditional patty and the smashed version and they were pretty much the same. The smashed version was only marginally crunchier because of the amount of bits but overall unless you have a great setup for it like he does (a flat grill pan, a trowel, a fucking wall scraper, etc) it's easier and just as good to use a regular patty.

Something that they typically don't mention in smashburger tutorial videos is that it's relatively difficult to get a uniform smash on a burger when you're dealing with the lip of a cast iron pan, that and how much the heat coming off the burger when you press it down can be very annoying

[Anonymous No.14868074]

Like the smashburger better than a big fat burger but it can be too smashed. Had Freddy's once or twice and I consider that too smashed.

[Anonymous No.14868088]

If I'm making them myself, I can vacillate between the two. If I'm going out, I definitely prefer smashburgers. I 100% don't assume that a restaurant uses quality beef and I don't count on some low-salary line cuck getting the doneness of a thicker burger correct.

[Anonymous No.14868102]

>>14868068
>with the lip of a cast iron pan
yeah, its pretty pointless trying to make them in a pan, you can get griddle tops for stoves but finding one that actually fits is an issue. pic related welsh bakestone magically happens to fit my bbq but is too close to the flame to use on the stove and all the grease would run off

[Anonymous No.14868116]

>>14867784
Agreed, smashes in a pan always come out nicer

[Anonymous No.14868118]

any tips for making less of a mess while making smash burgers? Every time I smash them grease going flying around and makes a mess on my stove

[Anonymous No.14868151]

>>14866155
How noticeable is there of a difference based on the kind of meat you choose to grind? Of course you want enough fat in the meat but is there truly a difference whether you choose a blend of short rib, brisket, chuck, etc?

[Anonymous No.14868218]

>>14865774
Smashburgers all the way. I make them from 1/4lb of 70/30 beef and baste it in butter. Topped with swiss and some caramelized onions.
You can feel the fat coagulating in your veins afterward but totally worth it.

[Anonymous No.14868379]

I really like a double burger and don't want to eat too much, so smashed is for me. I can have two pattys and still only eat a quarter pound of beef.

[Anonymous No.14868389]

>>14866128
I've never once in my entire life have I ever made a thick burger that came out dry. You're either cooking it too long or you're doing something wrong or maybe you're just fucking stupid?

>>14865774
Thick 1lb or more.

[Anonymous No.14868412]

>>14866155
I do a short rib/brisket/round with 30% fat. This mix comes out great for medium rare. I do two lean cuts and one fat cut for my grilled mix with Tillamook or Kerry Gold cheese on a hinged potato bun that's been toasted with light mayo.

[Anonymous No.14868629]

I like a thick burger, but they are often overcooked. A burger should be soft and tender and loose, barely 145 at the core

[Anonymous No.14868869]

>>14866196
Thanks, pal. If you're in Ohio I'll make you a few one day.

>>14867819
Potato if I find them, regular old white if not.

>>14868151
Definitely noticeable if you have it enough times. I usually use chuck since it's the cheapest, but I've tried brisket and short rib too. I don't prefer one over the other. All are good.

>>14868412
Sounds great, pal.