A smashburger is all about the crust. You’re not looking at a fat, medium-rare patty here. They’re obviously very popular but that doesn’t mean you need to like them!

Food is always going to have trends. Sometimes the latest will be amazing, sometimes it’ll quickly become tiresome. Sometimes it’ll be well executed, sometimes it won’t be. The ”classics” will always be available but a lot of people like to mix it up a bit.

We do smashburgers at the lake house sometimes if we have a large crowd. We cook them on our propane Blackstone griddle. With a constant griddle temp it is pretty easy to control the doneness to medium or even medium rare for those that are more daring.

Quality and fat content of the beef to no less than 15% is important for smashburgers. We raise our own beef and have the burger packaged at 80-85% lean.

I'm curious to learn Lone Jack what you like using a griddle for. Do you have a BBQ too?

I wouod love a huge griddle! Try my hand at teppanyaki, etc. They’ve been becoming pretty popular in recent years. My friend just got one but I haven’t been over to play yet. I was looking at my neighbor’s hardscaping the other day, they have a griddle built into their outdoor kitchen, grill is free standing and off to the side.

I've NEVER had a Smashburger. Maybe I should take DH out to lunch....🍔

Are they any good?

Elmer - The griddle is great when cooking for a big group (15-20). We use it often for cooking breakfast foods like bacon, sausage, ham steak, eggs, hashbrowns, pancakes, french toast, etc. We've used it for fajitas, cheesesteaks, quesadillas, fried rice, grilled sandwiches, and some other things I'm sure I'm forgetting.

Yes, we have a Weber kettle, a Weber propane grill and a smoker at the lake house as well.

I see. Thanks.

I have a gas grill, a Weber charcoal grill, a four burner Camp Chef gas stove, and a pizza oven to go on the Camp Chef. I still have to replace my charcoal smoker.

I like my burgers juicy, not with a crust. That said, I'm about beefed out. It's tomato harvest time in my garden and dh was been grilling burgers weekly (sometimes twice a week) for the past 7 weeks.

I would try it again if I could have one made by LoneJack! I don't eat burgers very often, so when I do, I want what I'm craving, which is medium rare, nice and juicy. I'd rather get crust by way of a toasted bun.

I had a lot of Cajun friends in Texas, especially in Houston, and all of them were good cooks. I never associated burnt with Cajun, except perhaps in the case of blackened catfish, which gets black because of the butter that it is fried in, but the fish of course is not burnt at all.

I rarely eat burgers because Kevin will not eat beef, and so I only have them when we go to certain restaurants where there is nothing else on the menu that I want. This happens less than once a year. I don't even cook turkey burgers, although Kevin would eat those. Those can get very dry, and so I generally make meatballs or meatloaf with ground turkey. I don't think I've heard of smashburgers before.

How large is a large griddle? I have one that is 20" x 9" and barely fits on the stovetop, but the stove at this house has an oval center burner that has a griddle that fits it exactly. My 20" one is cast iron and reversible (and very heavy) but the one that came with the stove is aluminum.