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Jul 2, 2024
11:15
:16
am
scrambled egg
All-American
80/20, Montreal Seasoning with Worcestershire sauce, use
wax paper to keep the patties from sticking to your smasher, smash it hard but not so hard it breaks completely apart, and cheapest American cheese on top after flipping.
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scrambled egg
Previous username
PaxDog
Bio page
scrambled egg
Joined
Jan 19, 2006
Last login
Jul 6, 2024
Total posts
7,504 (45 FO)
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Messages
Author
Time
Trying smashburgers for the first time on the Blackstone for the 4th
dahurt45
Jul 2, 11:07am
Batching. Don't try to do 20 all at once.
CougsOrDeath
Jul 2, 11:08am
80/20
kccougar
Jul 2, 11:09am
Most of the places I get ground beef from sell a different fat content
RockyBalboa
Jul 2, 11:18am
I usually see 80/20, 85/15, and 90/10 from my local grocers
kccougar
Jul 2, 11:21am
80/20. Higher fat content the better.
RalphWiggam
Jul 2, 11:11am
75/25 or 80/20. When you smash put a tiny bit of spicy mustard on the top. Then
macdizzle
Jul 2, 11:14am
80/20, Montreal Seasoning with Worcestershire sauce, use
scrambled egg
Jul 2, 11:15am
I use two metal spatulas to smash them and it works just fine. Adding wax paper
BYUHawk
Jul 2, 11:17am
Appreciate your research.
CougGolf
Jul 2, 11:29am
cut onions as thin as possible to smash into the burger
Thrill
Jul 2, 11:17am
Use 80-20. Smash with parchment paper. Measure each ball of meat to 2 oz. Just
Mufasa
Jul 2, 4:56pm
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