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Prepare the Blackstone Griddle by rubbing the butter on the griddle set at med/high setting. Allow for the griddle to heat up for a couple of minutes, then place the meat on and season the meat. Place a small square of wax paper over the meat, and use something to squash down the burger - cook 3-5 min each side.
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9 Easy Steps to Learn How to Smash Burgers on a Blackstone Griddle. The Right Kind of Hamburger - use 80/20 Ground Chuck. Burger Smasher Tool - Pick between a burger press and a griddle spatula, along with parchment paper. Blackstone Griddle Temperature - Gas griddle - medium heat. Electric griddle - 400°F.
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No problem. To make smash burgers, place the patty between two sheets of wax paper and press down nicely on it with the bottom of a heavy skillet or tall pot. Or simply turn the palms of your hands into a meat press. Those of you who tried one of the two techniques above, let the rest of this post's readers and me know how it worked out for you.
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Make the seasoning by combining the salt, pepper, onion powder and garlic powder. Form the ground beef into 2-ounce balls. Add a meatball to the hot griddle and lay a piece of parchment paper over the top of it. Press it down with a burger press or bacon press until the patty is quite flat.
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It's best to smash the burger in one go. Start with a metal spatula in one hand and a clean folded kitchen towel in the other. Place the metal spatula on top of the beef ball and place the towel on top of the spatula, allowing you to use both hands to press down. Smash the patty, being careful to maintain its round-ish shape.
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Place a dollop of butter on flat cooking surface and place a ground beef ball on top. Place wax paper over burger then press down on it with hamburger press for 10 seconds. Remove wax paper and sprinkle on some rub to the burger; Repeat this process for as many burgers as you have room to cook at once; Allow to cook for 2 - 3 minutes then flip
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Heat your gas grill to 400 degrees. Place a cast iron skillet or griddle on the grill and allow it to heat up. Divide your beef into four and form 4 balls. Mix together your salt and pepper and make four 5″ pieces of wax paper. Add a little vegetable oil to the cast iron skillet and place a ball of meat down.
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Refrigerate until needed. Put 2 sheet pans in the oven, one on the top shelf and the other on the next shelf. Preheat the broiler on high. Give it enough time to get really hot in there. Pull out the top pan and quickly press 4 of the burgers onto the hot pan. You should hear a sizzle on contact.
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I think it's because the meat can get stuck to the flat smashing surface and lift the meat off the griddle if you come straight up. The parchment will prevent the sticking. I just hold it there for a bit (you need to anyway to improve the sear), a quick twist or slide the smasher a bit, and the smasher comes off without parchment. 1. GaripMeyve.
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Using a burger press and wax paper (or parchment paper), smash the burger ball into the griddle, flattening the meat into a patty. Season the burger patty with the seasoning mixture. Let the burger cook for about 2-3 minutes, then using a metal spatula turn the burger over to continue cooking for another 2-3 minutes.
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The Parchment Paper Trick For Cleaner Smashed Burgers. Smash burgers are made by smashing a ball of ground beef onto a hot griddle, creating a thin, crispy, caramelized patty with an excellent.
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Parchment paper is a thin, non-stick sheet that is often used in baking, and it makes a perfect addition to the world of smash burgers (via Martha Stewart ). By topping the ball of ground beef.
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A smashburger according to the advocates is made on a flat surface like a flattop, griddle, or if needs must a pan. If someone wanted grilled smashburgers (something of an oxymoron) I'd smash them on a sheet pan before transfering to the grill. In that case you might choose to use parchment paper or waxed paper on the sheet pan to reduce clean up.
