Use 80-20. Smash with parchment paper. Measure each ball of meat to 2 oz. Just

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Jul 2, 2024
4:56:18pm

Mufasa All-American

Use 80-20. Smash with parchment paper. Measure each ball of meat to 2 oz. Just

Use salt and pepper to season. Get the blackstone as HOT as possible and then just do 6-8 at a time in the hottest part of the griddle. Smash evenly and then scrape the burger off and flip after about 30 seconds. Top with you cheese... go with two 2oz patties per burger.

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Mufasa

Previous username: 2 Tru Blue
Bio page: Mufasa
Joined: Oct 16, 2006
Last login: Jul 6, 2024
Total posts: 6,376 (13 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

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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