akara1001

akara1001 OP t1_iuhq26n wrote

u/Toucan_Lips put it best with his comment

“You get a lot more surface area cooked very quickly so you get a lot of crusty edge. Also usually one portion is split into two patties so you get two thinner, crustier patties that are then held together by melted cheese.

Compare that to a more classic burger patty which is often thicker and has a juicy/pink interior and an outer crust. Smash is almost all crust.”

Hopefully you can find a mom and pop shop that sells them. They really hit the spot.

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akara1001 OP t1_iufxn8d wrote

I actually make them for my wife and I every F1 weekend and have been trying to perfect them for the last few months. I get nervous cooking for a lot of people but I just went for it today. But it’s true when you get the sear/smash perfected it’s a whole new thing.

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