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In and Out burger/cast iron skillet

salsalady said:
When I've seen smash burgers on TV shows, they smash it as soon as it hits the flat top, not smooshing any juices out. After it is cooking or after the flip? NOoooooo....
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solid7 said:
 
The lady is absolutely correct.
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If your going to smash your burger, this ^ would be the correct way.
also make sure your; extra cast iron pan, grill-iron, foil-wrapped-brick, whatever; "you're usin' to smash",  is also hot  ;)  
 but we are specifically talkin' grill or cast iron now. Do Not :!: squishy all them juices out over open flame.  ever.
Unless you want to ruin a good burger.
IMO; those juices are better left in the burger, which also means letting it sit for a minute after they come out of the cast iron. Before plating.
 
Guatemalan Insanity Pepper said:
IMO; those juices are better left in the burger, which also means letting it sit for a minute after they come out of the cast iron. Before plating.
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Which is what we call "resting".  And, of course, if you like the meat a little red, you gotta figure that into the resting time.  Because a burger at temp can continue cooking for several minutes after being removed from the heat source.
 
jedisushi06 said:
sold at every grocery store in america lmao
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Uh..no. Wrong.
 
Nobody has In<--Out American cheese in the store. It's a major part of their signature flavor and melt, it is their own recipe. Not available anywhere but at In<--Out. 
If you think all American cheese taste and melts the same, there is no argument I guess though?
 
jedisushi06 said:
sold at every grocery store in america lmao
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hogleg said:
 
Uh..no. Wrong.
 
Nobody has In<--Out American cheese in the store. It's a major part of their signature flavor and melt, it is their own recipe. Not available anywhere but at In<--Out. 
If you think all American cheese taste and melts the same, there is no argument I guess though?
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So go to the I-n-O, and order a burger with extra cheese, hold the bun, hold the meat, hold the lettuce, hold the pickle.......;)  
:lol:
 
 
 
Anyway, the smash burgers I was talking about are usually shown in some dive diner that's been there for 50 years, throw the meat on the flat top, smash it flat and let it cook from there. 
 
Sounds like I-n-O has the same kind of cult following as Dick's Drive-In in the Seattle area.  Been there, more than once, never at 2am, don't get the hype and I think their burgers taste like crap.  But for those that do have the sentimental flavor attachment of stopping there after an epic night of partying or studying or whatever, they have their perceived tastes that it is the BestBurgerEver.
 
Me?  Meh~~~~~ 
 
I didn't know INO was a smash burger.
 
salsalady said:
So go to the I-n-O, and order a burger with extra cheese, hold the bun, hold the meat, hold the lettuce, hold the pickle.......;)  
:lol:
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:rofl: :rofl: :rofl:

The Hot Pepper said:
I didn't know INO was a smash burger.
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Me either (?), but I've only had them once and I was drunk AF, haha. Damn good for fast food though!

Double Double, Animal Style
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salsalady said:
Sounds like I-n-O has the same kind of cult following as Dick's Drive-In in the Seattle area.  Been there, more than once, never at 2am, don't get the hype and I think their burgers taste like crap.  But for those that do have the sentimental flavor attachment of stopping there after an epic night of partying or studying or whatever, they have their perceived tastes that it is the BestBurgerEver.
 
Me?  Meh~~~~~ 
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OMG, yes.  It's EXACTLY the same as that.  I have NEVER seen anything so crazy, as people enduring the Capitol Hill junkies and schizophreniacs, to stand in line for an hour in the rain, just so they could have a helping of mediocrity.  We used to have a family joke about that, which started once when somebody said, "I can't believe anyone wants Dick's (sic) that bad".  The "Dick's" jokes just got better from there.
 
 
 
The Hot Pepper said:
I didn't know INO was a smash burger.
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It is?  
 
I dont think i said ino was asmash burger. Got no idea~ just commenting on other comments.
 
salsalady said:
I dont think i said ino was asmash burger. Got no idea~ just commenting on other comments.
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I don't think you did, either.  Either Kool-Aid man knows something that we don't, or he's been drinking.  Either way, everyone is now confused.  :drunk:  :rofl:
 
I don't think I&O is a smashburger like Steak & Shake.  More like Culvers where they start with a very thin patty, cooked quickly on a flat top.  I&O garnishes with grilled onions which I love though.  
 
The double double animal style is a great fast food burger.  Better than anything the big 3 fast food chains put out.  I grew up on Steak & Shake though, so when I'm craving such I usually go there.  5 Guys are way different burgers - good on their own merits - but not nearly as thin.  
 
Nothing beats going to your butcher and picking out a nice chunk of chuck roast to have them grind it fresh for you.  Pat em out with an easy hand, then cook them medium rare like this guys does:
The bit of water to steam melt the cheese is a killer tip.
 
Who has the best fries though?
 
rlslmshdy said:
Im gonna try duplicate an In and Out Burger. I just got a cast iron skillet. Should put oil/butter in the pan b4 i fry the burger?
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solid7 said:
LOL.  Had an In-N-Out burger for the first time last year. *Does.not.get.the.hype.*  When you can already make a burger 1000 times better than that by default, why copy that one? :D
.
Mysteries... :D
.
On a helpful note, though... You can do it with a cast iron.  Flat iron works good, also, but there are different things that can classify as such.  For example, I have a flat iron that I made on a CNC plasma cutter.  I cut what looks like a 3/8" thick mild steel manhole cover, with handles on it.  I use it on my gas grill, and cook everything from burgers to indian flat breads. (roti, paratha, naan, etc) 
.
Aside from the joking - I really don't get the appeal of the In-N-Out - but that cast iron will serve you well for possibly one of the best burgers that one can make.  That is, the smashburger.   Seasoned meat, with some onion, garlic, and hot peppers rolled in.  Just put a ball of that seasoned meat in a hot, buttered cast iron, and squish it with a spatula.  Boom.
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SOLID7 STARTED THE SMASHBURGER SMACKTALK!!!!!!   Not Me!!!!!  :lol:
 
 
 
 
But after all this jaw-jacking about smash burgers, now I wanna try some in the CI for dinner!  With steamed white bread buns and authentic 'murican cheese...
 
rlslmshdy~ can I post pics?
 
SmokenFire said:
Nothing beats going to your butcher and picking out a nice chunk of chuck roast to have them grind it fresh for you.  Pat em out with an easy hand, then cook them medium rare like this guys does:
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Dude speaks the truth.

For me, if the burger isn't running down your arm as you eat it, it's not burger - it's burger-ish. :D
 
We're talking about 2 totally separate items here. 
 
A really good quality meat with awesome extras on a toasty bun with CHEESE, and BACON....
 
or....
 
flat fried thin patty with mayo/dressing, lettuce, tomato, steamed bun... served in a paper bag....
 
each one has their place in the heart~
 
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