does this affect the quality of burger?

>>9191654
no, that's to keep it in place on the grill

>>9191654
well sort of. it effects the style of the burger. typically those are used either for >>9191682
or to make really flat burgers, like steak n shake style and what not.

>>9191711
I worked my first day at a restaurant today and they were putting it on every burger to make it cook faster, I was figuring they were sacrificing quality for tickets being a minute faster

>>9191734
No, it serves a different purpose which is to create a completely different burger. Flat ones get more caramelization and simply have more of the cooked meat flavor than a fat burger does, even though a fat one is juicer etc. As a byproduct, they also cook very fast making them very appealing to a restaraunt to serve

>>9191754
I see

>>9191754
>caramelization

you putting sugar in your beef?

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>>9191906
>he doesnt honey baste his burgers

>>9191906
https://en.m.wikipedia.org/wiki/Maillard_reaction read a book nigga

>>9191654
I use it to make smashburgers.

>>9191918
Hating honey-basted burgers is like hating freedom, commie scum.

>>9191924
Reading is for children and lonely women. Real men just look at the pictures.

>>9191924
Are you fucking stupid?

>>9191682
without it, you burgers would fly off randomly left and right

>>9191906
>this gal removes the sugar when she buys her meat

I thought pressing a burger patty squeezed most of the juices out of it.

>>9191924

yeah and that isn't caramelization you fucking retard

>caramelization
>>9191754

A little, but it's more maillard.

>>9191654
Some people call them "steak weights" but they are not heavy at all. The idea is to keep them on your grill or flat top getting nice and hot. Then when you put the piece of flesh down you can use it's heat on the top side of the flesh, giving it a sear. It's not meant to push the down on the cook surface with a lot of pressure.
Really, it's nice to use on bacon and burgers on a flat top.
I have, in my day, seen heavy ones that will push the flesh down. I haven't seen one of those in use since the early 90s though. I'm sure someone uses them still.
Again, the one pictured is supposed to be used in a way like a panino press, or a George Foreman grill.
It's not an evil device.

>>9191962
you do it once right at the very beginning while it's still raw
make your burger into a meat ball, as soon as it hits the grill you smash it down flat. So you end up with a flat burger with a crispy outside and you don't lose juice because the liquid was still solid while it was getting smashed

>>9192004
>the liquid was still solid
wut?
Solid water is called ice.
Liquid water is called water.
Gaseous water is called steam.
Correct me if I'm wrong.

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>>9192116

>>9191962
its not like the juices are going anywhere unless youre using a real grill

>>9191654
Read this
http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html
And this
http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

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>>9191906
>he probably hasn't marinated his burgers in simple syrup before grilling haha

Fucking grill virgins man

>>9192147
I don't need to follow the links to know what the gist is. It's >>9191974

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>>9191924
Jesus Chr*st, you have got to be American. Why don't you take your own advice?

>>9192520
>you have got to be American.
It should be a battle cry!
You have GOT to be American!
You wanna follow up with anything?

You can use that garbage, or you can make a regular smashburger with a piece of parchment paper and a spatula. Crush the fucking thing to 1/4" and place it face down in the hot pan. Peel off the parchment and flip it after a few minutes, put the cheese on. It'd done in absolutely no time and you don't need a laundry iron to make it.

>>9192580
>with a piece of parchment paper and a spatula
Lol, okay. Fag. No.

>>9192608

so you don't cook much then,

>>9192160
OH MY RUBBER NEN