Smashed Beef Burgers

GT most of the "gourmet burgers" in restaurants in London are very chunky indeed - and the burger itself can be 3 inches + tall!

The burgers we buy here cannot possibly be thinner - there would be nothing left if you bashed them - and why would you want to? They are minced and flat already.

I must be missing something here.

Just an idea... My smoke alarm goes off frequently when I cook bc of its location on the ceiling so near my stove. I temporarily cover it when I know I'm cooking something that will set it off with a plastic shower cap or square of Saran wrap. Then remove it after I'm finished.

Is it a bash or is it a squash? I need to know!

I may be wrong but perhaps the more of the surface of the meat is in contact with the pan the browner ( tastier ) it is .

My teeth are designed to smash food.

is this a new thing?, i have always flattened my burgers and my square sliced sausages, i have a thing about meat being cooked all the way through, i use a rolling pin.

What a faff! I like the thick burgers as they are and grill them simply.

I didn't, but I flatten the patties before putting them on the grill and also make a shallow hole in the middle (with the back of a spoon) so they don't puff up in the middle!

Saw them in Sainsburys but didn't buy.

flappergirl

Very hipster of you Dinahmo.

Yeh! I read about them in the Guardian.

I always flatten my burgers I only like them very thin.

I always flatten my homemade burgers then that way they reach the edge of the bun rather than sitting in the middle.

Dinahmo I make a version of smashed burgers … I smash (flatten) the raw, homemade pattie before I cook it, using the base of a mug. I prefer eating a “slimline” burger these days.

Very hipster of you Dinahmo.

I’m sure the patties are delicious but wouldn’t it be just as easy to leave them whole ?