u/Subject-Device-4467

Not sure if this is common smash burger knowledge or not…

I always used baking paper/parchment paper when smashing because the meat would stick to the press.

Then I saw someone online just place the meat balls down first, let them cook for like 20–30 seconds, flip them, THEN smash. Completely non-stick.

Now I barely use paper at all.

Not sure if it’s just because I’m using a stainless steel smasher or if I’ve been overcomplicating this the whole time 😂

Paper or no paper?

Anybody else use a paint scraper to clean their BBQ grills? 😅

Saw someone drop this tip online and decided to try it after getting sick of wire brushes shedding bristles… works surprisingly well for stubborn messes.

Not sure if this is one of those unspoken “everyone already does this” BBQ tricks or not.

For context, I use the scraper first (sharper than my BBQ spatula), then finish it off with steel wool or a sponge.

And no, this one has never touched paint. Straight from the hardware store to BBQ.

Somehow I accidentally became the “burger guy” at family gatherings using the laziest smash burger recipe imaginable.

I heard a chef once recommend this online a while back and it immediately became a staple at home.

The “recipe” is ridiculously basic:
- 2 pounds (1kg) minced beef
- 1 packet/sachet French onion soup mix (1.5oz / 40g)

That’s it.😂

Mix it through the beef, roll into balls, then smash hard onto a hot BBQ plate so they stay thin or prepare as patties.

The onion mix somehow gives it that proper takeaway burger flavour without needing to add 15 different seasonings.

Been doing double cheeseburgers with pickles and American cheese lately and they disappear stupidly fast.

Anyone else got weirdly simple BBQ cheat codes like this?