Smoked Smashburger?

[Ssheridan74]

So I’m thinking smoke the balls of meat at 180 for 30mn and then smash them on the Grill Grates. Any flaws in my plan for dinner?

 

[Greg Jones]

I don’t think you will be happy with that. Smash burgers work because the meat is cold and the juices will not run out when you smash it. Which, BTW, is also why you should only smash them when putting the first side on the grill. When the meat is hot and they are smashed, the smash is going to drive out all that juiciness and flavor.

 

[Ssheridan74]

I don’t think you will be happy with that. Smash burgers work because the meat is cold and the juices will not run out when you smash it. Which, BTW, is also why you should only smash them when putting the first side on the grill. When the meat is hot and they are smashed, the smash is going to drive out all that juiciness and flavor.

Good point. Will skip the smoke. Thank you!

 

[C. Keeper]

I don’t think you will be happy with that. Smash burgers work because the meat is cold and the juices will not run out when you smash it. Which, BTW, is also why you should only smash them when putting the first side on the grill. When the meat is hot and they are smashed, the smash is going to drive out all that juiciness and flavor.

Learned something, thanks.

 

[Newb]

Won’t matter for today, but if you smoked them ahead of time and then refrigerated them over night it might make a good smash burger the next day.

 

[Ssheridan74]

Well I tried the Smashburger for the first time. Slightly undercooked. May have made them too big and didn’t smash down far enough. Still good but I can do better.