u/_Dingus_Khan

One with onions for me, one with mushrooms for the ladies. I know, mushrooms aren’t authentic, nobody cares.

Applied the advice y’all gave me last time to great effect.

- Ground some chuck and short rib instead of just chuck
- Did 3oz patties instead of 4oz
- Used wider potato buns instead of brioche
- Cooked with higher heat
- Used thicker deli cheese slices
- Seasoned with salt and pepper only, still mustard fried but didn’t use any oil

Thanks for the advice, everyone!

We adopted him as a kitten. Unfortunately, a respiratory issue he had then has caused some minor brain damage, so now he has a head tilt and takes a little longer to get his bearings when he re-orients himself. Loves to demand pets with aggressive head butts, overstimulating himself to the point of biting us. He’s our sweet little idiot.

Looking for tips from fellow Blackstoners and smashburger aficionados. Chasing that perfect, lacy crust on my patties. Tried putting my heat at medium this time and ended up with a few that looked good and crusty, but they’d dried out by the time they got there. I see some people say that Blackstones get too hot to cook anything after a 10-minute preheat on high, but I’m starting to think I disagree. Here’s my general approach:

1. Smash patties into cook top (may have gone a bit too thin this time, especially for these less wide buns).

2. Season the side facing up, add a ring of mustard.

3. Cook until there’s almost no pink left on the side facing up, flip.

4. Immediately add a slice of cheese, removing the patty from the grill as soon as the cheese melts.

Thoughts on the process or the temperature? Would like to get my burgers as consistent as my steaks.

Homemade ground chuck patties, American, Grillo’s pickles, onion, homemade sauce, brioche bun (blame my wife, I normally go for potato buns).

Not sure what the cheese is. Maybe cooper sharp? Idk.