Same. Smash is great but so is a nice thick burger with a bit of a crust and pink in the middle.Looking good. I like both a thin smash burger and a thick regular grilled burger, so I make them about 50 percent of the time each. Each has merits, but love the sear of the smash burger.
For sure. I tried on non stick as well and it's not even the same. A nice cast iron pan works well indoors. And some salt, pepper, garlic and msg makes it magic.I never understood a pan/griddle fried burger. I hated cooking them, they weren't that different. They just seemed to be substandard. For some reason cooking them outside on the Blackstone is an entirely different experience. They're fantastic. I suspect the non-stick surfaces took away from the final product.