Ballistic Smasher - Stainless Steel Burger Smasher
The ballistic burger smasher has a successor, our newly developed, patent pending Pattypusher+.
The ballistic burger smasher is made of stainless steel and comes in 4 sizes. The inner diameter is 5.3", the rim height is different:
5mm/0.2" for 3 oz
8mm /0.3" for 4 oz/quarter pounder
10mm/0.4" for 5oz/standard size
15mm /0.6" for 6+oz
This is not a burger press, the rim shapes the meat and keeps the steam in when you smash the burger. The meat should be ground loose, I ask the butcher for twice ground. I just pluck balls from the ground unseasoned meat and weigh them, no shaping or forming, the patty will be held together by the crust.
Get your griddle to temperature, and I dont mean scroching hot or your butter will burn before its time to flip. Put a dab of butter on the griddle, let it melt, place the meat on the butter, cover it with backing paper(or alu foil) so it doesnt stick to the smasher and press it for 10 seconds. Now its time to season with a rub/salt n pepper/... When the smashed patty "bubbles" its time to flip. Put cheese on and when the cheese is melted the burger is done.
If you want to stack thinner burgers or just really like crust, go for the 5mm. 8mm is for the quarter pounder, 10mm is the standard size and 15mm is for thick burgers that have a great crust, yet still pink inside.