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Author Topic: Smash burger  (Read 7500 times)

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Offline Jersey Pie Boy

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Re: Smash burger
« Reply #60 on: January 24, 2023, 10:32:40 PM »
Thanks..that sounds great!

Offline Ischia

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Re: Smash burger
« Reply #61 on: February 04, 2023, 11:51:12 PM »
One of my favorite things besides pizza. I cook these on my 3/8" steel over a Bayou burner.
Jen - Emozione with Saputo biscotto
UUNI-2S with propane and many mods
16x16x3/8" steel, 8" quarry tiles and 18x18x13/16" stone for gas kitchen oven

Offline Pizzaman106

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Re: Smash burger
« Reply #62 on: February 20, 2023, 06:04:49 PM »
Caramelized Kimchi Burger.

Offline FeCheF

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Re: Smash burger
« Reply #63 on: February 20, 2023, 10:10:53 PM »
Caramelized Kimchi Burger.

That looks good. I just don't know if i would like Kimchi on a burger. Maybe on a Hotdog. I love Hotdogs with sauerkraut and mustard, but hate it on a burger. Although i do like cheese, ketchup and pickles on burgers.

Offline Jersey Pie Boy

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Re: Smash burger
« Reply #64 on: February 20, 2023, 11:15:01 PM »
FeChef..So I.can have yours? :-D

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Offline Jackitup

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Re: Smash burger
« Reply #65 on: February 21, 2023, 02:46:51 AM »
Caramelized Kimchi Burger.

First time I fried kimchi in some ghee and onions, I thought wtf took me so long to do this!!!!😋😋😋
Jon

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Offline HansB

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Re: Smash burger
« Reply #66 on: February 21, 2023, 08:25:08 AM »
I add an over easy egg to my kimchi burger, it puts it over the top!
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

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Offline FeCheF

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Re: Smash burger
« Reply #67 on: February 21, 2023, 12:41:55 PM »
FeChef..So I.can have yours? :-D

Probably. But there will be a bite missing. :chef:

Offline Jersey Pie Boy

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Re: Smash burger
« Reply #68 on: February 21, 2023, 02:35:57 PM »
 ;D no problem..we're among friends here

Offline FeCheF

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Re: Smash burger
« Reply #69 on: May 23, 2023, 09:56:06 PM »
Deluxe onion smash burger on toasted brioche.

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Offline guybrush

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Re: Smash burger
« Reply #70 on: May 24, 2023, 07:10:24 AM »
dry aged, little big, smash burger on toasted bun

Offline Ischia

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Re: Smash burger
« Reply #71 on: June 04, 2023, 06:45:56 PM »
Smash burgers with my first attempt at home made tater tots, baked, not fried. Tater Tot recipe from Kent Rollins on YT with a subtle rosemary taste!
Jen - Emozione with Saputo biscotto
UUNI-2S with propane and many mods
16x16x3/8" steel, 8" quarry tiles and 18x18x13/16" stone for gas kitchen oven

Online robertofrog01

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Re: Smash burger
« Reply #72 on: June 05, 2023, 07:52:34 AM »
I'm a huge fan of the smash approach and have been thoroughly enjoying this thread.  Hat off pizzaman particularly!

Just thought I'd share this very simple recipe for a smoky burger sauce / dipping sauce for fries, which I've cloned from our local artisan burger joint..

 - tomato ketchup
 - mayo  (in more or less equal parts)
 - liquid smoke - to taste

I absolutely love this as a burger condiment.  The smokiness somewhat evokes some sense of the flame grill, even though you're actually smashing on your griddle.  Try it!
Rob 🐸
Pizza Nevo 16" gas oven (Ooni Koda clone)

Offline jsaras

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Re: Smash burger
« Reply #73 on: June 05, 2023, 09:22:32 AM »
Here’s my collection of burger sauces:

ALL START WITH
2 TB canola mayonnaise, and add these stir-ins

AVOCADO SAUCE
1/4 cup ripe peeled mashed avocado
¼ teaspoon fresh lime juice, and ¼ teaspoon kosher salt

HERBED MAYO
1.5 TB light sour cream,
1 TB chopped fresh basil
1 tsp chopped fresh chives,
1/2 tsp chopped fresh thyme
1/8 tps black pepper

SRIRACHA SAUCE
2 tsp Sriracha
2 tsp chopped fresh cilantro
2 tsp cider vinegar

ROASTED GARLIC BALSAMIC AIOLI
Remove papery skin from 1 garlic head (do not peel cloves). Drizzle 1 tsp oil over garlic; wrap in foil. Bake at 375° for 45 minutes. Cool 10 minutes. Separate cloves, squeeze into a bowl. Discard skins. Mash garlic. Stir into mayo,
1 teaspoon balsamic vinegar
Dash kosher salt.

CHIPOTLE AND LIME MAYO
1/2 tsp lime juice
1 tsp minced chipotle chile in adobo sauce
1 tsp adobo sauce

GARLICKY MAYO
1TB minced shallots
2 tsp lemon juice
Dash of salt
3 minced garlic cloves
In a mortar;pound with a pestle until blended

TOASTED SESAME AND SOY MAYO
1 tsp toasted sesame oil
1 tsp low soy sauce
Let stand 1 hour to let flavors meld

SPICY REMOULADE
2 tsp unsalted ketchup
2 tsp chopped drained capers
1 tsp teaspoon chopped fresh chives,
1 tsp fresh lemon juice,
1 tsp Creole mustard
¼ teaspoon ground red pepper
Things have never been more like today than they are right now.

Offline scott r

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Re: Smash burger
« Reply #74 on: June 05, 2023, 10:35:00 AM »
Great collection of sauces!  I havent tried an avocado mayo will check that out. 

I noticed that you use canola oil mayo.   One of my favorite things to do with mayo-like sauces is to essentially make my own tohm and use that as the base.  Its so super easy to do with a stick blender.. only taking a few minutes including cleanup.  If the garlic flavor is too strong a great way to fix that is with some boiled potato which then makes it more work, but if you dont mind garlic its so easy.

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Offline caymus

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Re: Smash burger
« Reply #75 on: June 05, 2023, 11:12:52 AM »
Great collection of sauces!  I havent tried an avocado mayo will check that out. 

I noticed that you use canola oil mayo.   One of my favorite things to do with mayo-like sauces is to essentially make my own tohm and use that as the base.  Its so super easy to do with a stick blender.. only taking a few minutes including cleanup.  If the garlic flavor is too strong a great way to fix that is with some boiled potato which then makes it more work, but if you dont mind garlic its so easy.

What is the smallest amount you can make? 

Offline scott r

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Re: Smash burger
« Reply #76 on: June 05, 2023, 12:19:58 PM »
I make somewhere between 1 and 2 cups at a time.   You just need a stick blender and the cup that comes with them.   Put in a few cloves of garlic, roughly 3/4-a cup of canola oil or a blend with olive oil, salt, a little lemon juice or mustard.  I put the blender on the bottom of the cup and turn it on, then slowly lift it out of the mixture.  As you pull up the stick blender a wonderful mayo or sauce base is formed in less than a minute.   It always shocks me how easy it is. 

I spike with different things for different needs... it makes the best tartar sauce, honey mustard, etc.

Online robertofrog01

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Re: Smash burger
« Reply #77 on: June 05, 2023, 01:12:33 PM »
I make somewhere between 1 and 2 cups at a time.   You just need a stick blender and the cup that comes with them.   Put in a few cloves of garlic, roughly 3/4-a cup of canola oil or a blend with olive oil, salt, a little lemon juice or mustard.  I put the blender on the bottom of the cup and turn it on, then slowly lift it out of the mixture.  As you pull up the stick blender a wonderful mayo or sauce base is formed in less than a minute.   It always shocks me how easy it is. 

I spike with different things for different needs... it makes the best tartar sauce, honey mustard, etc.

Sorry, daft question.. no egg yolk?
Normally make mayo by adding oil slowly to egg yolk?

** update - I'm reading elsewhere that without egg it's more of an aioli, though some aioli recipes also call for egg! **
« Last Edit: June 05, 2023, 01:17:08 PM by robertofrog01 »
Rob 🐸
Pizza Nevo 16" gas oven (Ooni Koda clone)

Offline scott r

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Re: Smash burger
« Reply #78 on: June 05, 2023, 01:21:01 PM »
it works both ways

Offline jkb

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Re: Smash burger
« Reply #79 on: June 05, 2023, 01:42:23 PM »
I don't see the point in burger sauces anymore.   I cooked for 40+ people for my best man's wife's birthday party.  One of the items was sliders.  I suggested he get some ketchup and mustard out.  Someone yelled out "they don't need it!" NOBODY put condiments on their burgers. Not one person, kids and adults. I had to cook extra onions because everyone was stealing them off the griddle.
John

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