rubadub wrote: »
Bunsen smashing technique shown 1min40sec shows the steaming and extra liquid going under the bowl
EDIT: he says bunsen use an "amish dinner roll", and does not think it qualifies as brioche. Tesco are now selling own brand potato burger buns which look similar enough to those in the video. No photos up yet https://www.tesco.ie/groceries/Product/Details/?id=303705659
On many US sites about burgers Martin's potato rolls are often highly recommended.
Another Bunsen starts 10seconds in, says black aberdeen angus beef
another bunsen, does not show the smashing well at all, and does not look like it got a decent crust, does show them weighing the presmashed meat balls and they are 150g which is 5.3oz, which is about the size I go for
Wowburger smashing at 1min50s they do it really thinly, so thin holes appear in the burger. They are double stacking burgers so can get away with thin ones. If I had a cooking area that large I would do the same, so you get more crust overall in the 2 burgers. A good scraper is essential, they appear to use a wallpaper remover/scraper. They also steam the top, many will just steam the top, which I do too, otherwise the bottom is all squish in your hand with the sauce and it can fall apart.
boxbuger smash at 2min 10s they also mention steaming later
chili shack 2min19s brush butter on the pan/grill and use greaseproof paper under the smasher, this can allow for quick release, usually I leave the smasher on top so the burger cooks and steams and then it comes away easily